Napping and sorted Napping as a sensory profiling technique

Lê, Sébastien; Lê, Tâm Minh; Cadoret, Marine

doi:10.1533/9781782422587.2.197

Cited by 12 publications

(13 citation statements)

References 7 publications

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“…Untrained participants evaluate the samples taking into account their similarities (close to each other) and differences (further apart). The test allows for a comparison between all the samples presented at the same time, but it is not suitable if the samples have to be previously prepared [ 23 ]. Napping is usually combined with other sensory tests, for example, with Ultra Flash Profile, where participants can write down the properties that they consider best describe the samples, in this way, extra qualitative information is provided to the analysis [ 24 ].…”

Section: New Sensory Methodsmentioning

confidence: 99%

Sensory Analysis and Consumer Research in New Meat Products Development

Ruíz‐Capillas

Herrero

Pintado

et al. 2021

Foods

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This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

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Section: New Sensory Methodsmentioning

confidence: 99%

Sensory Analysis and Consumer Research in New Meat Products Development

Ruíz‐Capillas

Herrero

Pintado

et al. 2021

Foods

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“…The method developed by Ashby [10] and the CES Selector software [17] were initially used to select bulk polymeric alternatives (PA and ABS) to metals. The Mapping test, an adaptation of Napping® [67,68], was then used to select the most suitable finishes to be applied on the bulk materials identified, based on the evaluation of specific sensorial and intangible properties. The results show that sensory analysis tests are easily adaptable to the evaluation of material properties in an industrial context.…”

Section: Discussionmentioning

confidence: 99%

“…This method enables the identification of a complete qualification of a product by the generation of specific terms that fits with the real perception of the assessors themselves. In industrial contexts, due to limited time constraints, the panellist training, the collection and elaboration of this great amount of information represents a limitation for the integration of the method [68]. Ranking tests [69] is a simple and rapid procedure of ordering a set of samples on a line according to the intensity of a specific attribute or scaling from the least liked to most liked for consumer acceptance.…”

Section: Aesthetical Materials Selectionmentioning

confidence: 99%

Development and evaluation of a methodology to integrate technical and sensorial properties in materials selection

et al. 2018

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In the materials selection process, the use of different tools, languages and perspectives frequently causes disagreement between engineers and industrial designers. The aim of the paper is to define an integrated method for materials selection that provides industrial designers with measurable data to support and explain aesthetic decisions on materials. A new method for materials selection consisting of multiple tools structured in a two-step framework is presented. The method is tested through a case study of professional kitchen appliances where metal components are replaced with polymers. The first step involved the application of an established technique to identify polymeric bulk solutions, based on their technical properties. The second step employed a sensory analysis test to choose suitable finishes. Thirty-seven individuals performed the test: the subjects highlighted their main perceptions of metal and metal-look polymer finishes. The research demonstrates that the proposed method is suitable for the evaluation of both technical and sensorial properties of materials. In particular, Mapping test represents a rapid, low cost and effective tool to help industrial designers justify Colour Materials and Finish (CMF) choices with quantifiable information.

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“…From a methodological perspective, the point of view we propose in this paper to study the cognitive processes can be easily generalised to sorted Napping: in this case, the information brought by the Napping Ò is only reinforced by the information brought by the sorting (Lê, Lê, & Cadoret, 2015).…”

Section: Discussionmentioning

confidence: 99%