Free sorting as a sensory profiling technique for product development

This paper presents a new variant of the free sorting method developed to analyze the relationship between dried sourdough (DSD) and corresponding DSD-bread (bread) odors. The comparison of DSD and bread sensory characteristics is complicated due to their specific features (for example, acidity for DSD and a characteristic "baked bread" aroma for breads). To analyze them at the same time, this study introduces a new variant of the free sorting method, which adds an association task between DSD and bread after those of free sorting and verbalization. This separation makes it possible to change the product between tasks. It was applied to study the impact of 6 European commercial DSDs on their related DSD-bread. According to our results, this methodology enabled an association between different kinds of products and thus underlined the relationship between them. Moreover, as this methodology contains a verbalization task, it provides product descriptions. Compared with the standard free sorting method, free sorting with an association task gives the distance (i) between DSDs, (ii) between breads, and (iii) between DSDs and breads. The separation of product assessment through sorting and association avoids the separation of products according to their category (DSD or bread).

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“…Comprehensive reviews of techniques for analyzing sorting data may be found in Chollet and others () or Courcoux and others ().…”

Section: Methodsmentioning

confidence: 99%

Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor

Pétel

Courcoux

Génovesi³

et al. 2017

Journal of Food Science

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“…If it is not the case, it can affect the results provided by the characterization methods. In a context of free sorting task, it has for example been proved that the order of presentation of the products can impact the partitions provided by the participants (Courcoux et al, ).…”

Section: Presentation Of the Sas Taskmentioning

confidence: 99%

“…Despite its many advantages, the free sorting task presents a main limitation: the number of products to be assessed (Chollet, Valentin, & Abdi, ; Courcoux, Qannari, & Faye, ; Derndorfer & Baierl, ; Fleming, Ziegler, & Hayes, ; Rogeaux, Lawlor, Punter, & Delarue, ). Indeed, this protocol of data collection is based on a procedure involving comparisons between products.…”

Section: Introductionmentioning

confidence: 99%

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The Sequential Agglomerative Sorting task, a new methodology for the sensory characterization of large sets of products

Brard

Lê

2019

Journal of Sensory Studies

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“…Qualitative methods can be used to enhance quantitative studies, and with time, labor or financial limitations, may be considered a valid substitute for quantitative methods with heavy training/calibration requirements. Sensory methods are constantly evolving, becoming simpler, faster, and highly reviewed [14][15][16][17][18][19][20]. If neuroscience and sensory science results suggest that expertise may be more a cognitive skill rather than a perceptual one, and if all of the perceptually based techniques have a persistent low wine sampling hazard due to the logistical and/or time-consuming factors, then why are conceptual techniques, based on the long-term memory from professional wine experts and keepers of memory [1], not accepted as a sensory methodology?…”

Section: Introductionmentioning

confidence: 99%

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

José-Coutinho¹,

Ávila²,

Ricardo-da-Silva³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Twenty professional wine experts were asked to describe their prototypical construct of a representative young red wine from each of the 12 Protected Geographical Indications (PGI) of mainland Portugal. No samples were assessed; the experiment was based on memory alone by completion of 12 extended self-reported sensory questionnaires. Four large-scale areas were differentiated, the typicality being statistically validated and described from a sensory standpoint. Alcohol, acidity, bitterness, and astringency were cross-linked; the respective variations were correlated with published literature and expressed as key factors for the regional macroscale area differentiation. Bitterness and astringency were found to be sensory different and related on a geographical scale, as bitterness was primarily affected by inland/coastal influence; while astringency confirmed its customary north/south dependence that finding is to be considered a new understanding. Moreover, with the proposed methodology, it was possible to achieve a novel nationwide sensory characterization of PGIs, overcoming present day limitations on macroscale sensory research and sample representativeness. Results by uncalibrated prototypical memory assessment of single PGI Beira Atlântico were compared with the outcome of calibrated wine sampling assessment by local experts, using the same sensory questionnaire, and were found significantly correlated. The need for a calibration stage was found uneven regarding the overall group of scrutinized wine descriptors.

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Free sorting as a sensory profiling technique for product development

Cited by 15 publications

References 65 publications

Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor

Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor

The Sequential Agglomerative Sorting task, a new methodology for the sensory characterization of large sets of products

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

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