Projective mapping: A tool for sensory analysis and consumer research

Risvik, Einar; McEwan, Jean A.; Colwill, Janet S.; Rogers, Regina; Lyon, David H.

doi:10.1016/0950-3293(94)90051-5

Cited by 252 publications

(227 citation statements)

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“…Projective mapping is a relatively new psychological measurement method that was introduced in the mid1990s (Risvik, McEwan, Colwill, Rogers, & Lyon, 1994). It has also been coined "napping" (Pagès, 2005), owing to the French term for tablecloth.…”

Section: Necker Cubementioning

confidence: 99%

“…Techniques that have been evaluated include generalized procrustes analysis (GPA) with product coordinates grouped within assessors, (King, Cliff, & Hall, 1998;Nestrud & Lawless, 2008b;Risvik et al, 1994), principle components analysis with product coordinates as separate attributes (Nestrud & Lawless, 2008b;Risvik et al, 1997), and MDS-INDSCAL on the distances between products (Barcenas, Elortondo, & Albisu, 2004). Recently, MFA was introduced, which is a kind of scaled PCA analysis (Pagès, 2004).…”

Section: Necker Cubementioning

confidence: 99%

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Recovery of subsampled dimensions and configurations derived from napping data by MFA and MDS

Nestrud

Lawless

2011

Atten Percept Psychophys

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Napping is a multivariate sensory method in which participants physically place stimuli on a large sheet of paper and orient them so that the distance between pairs represents a measure of dissimilarity. The two-dimensional nature of the task may be a limitation to the ability of this and similar methodologies to recover information about complex stimuli. In the first investigation, eight simulated three-dimensional stimuli were created with two different levels for each attribute. Simulated napping experiments had groups of participants attend to two of the dimensions with different probabilities. Multiple factor analysis (an analytical multivariate statistical procedure that can be thought of as a principle components analysis on the individuals) and MDS-INDSCAL (a variation on multidimensional scaling that finds a common configuration through reducing a stress measure associated with lack of fit) recovered full dimensionality from these data, although MFA had trouble when attention was the most unbalanced. In the second experiment, a human napping experiment was designed using custom three-dimensional stimuli: shapes with two levels each of size, color, and shape attributes. This experiment confirmed the results of Experiment 1, as both MDS-INDSCAL and MFA analyses again recovered the full dimensionality of the stimuli.

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Section: Necker Cubementioning

confidence: 99%

Section: Necker Cubementioning

confidence: 99%

Recovery of subsampled dimensions and configurations derived from napping data by MFA and MDS

Nestrud

Lawless

2011

Atten Percept Psychophys

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“…Em relação ao tamanho da superfície, nenhum estudo verificou se existe uma relação entre diferentes tamanhos de uma mesma geometria. No entanto, diferentes formatos A4, A3 (RISVIK et al, 1994(RISVIK et al, , 1997 Metodologias sensoriais descritivas mais rápidas e versáteis -uma atualidade na ciência sensorial Alcantara, M.; Freitas-Sá, D. G. C. e produtos mais distantes, mais diferentes. Mesmo quando as instruções inicialmente podem parecer claras, há variação na maneira pela qual os avaliadores as interpretam.…”

Section: Mapeamento Projetivounclassified

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Alcântara

Freitas‐Sá

2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Metodologias sensoriais descritivas mais rápidas e versáteis -uma atualidade na ciência sensorial Rapid and versatile sensory descriptive methods -an updating of sensory science ResumoOs métodos sensoriais descritivos permitem a detecção, a descrição e a quantificação dos atributos sensoriais presentes em um alimento. Estes métodos são utilizados pela indústria de alimentos no desenvolvimento de novos produtos, no controle de qualidade, nas alterações de ingredientes e/ou formulações e na avaliação de produtos durante a estocagem. Porém, a maioria das técnicas descritivas existentes necessita da utilização de avaliadores treinados e emprega uma escala não estruturada para avaliar os produtos. Isto torna as análises demoradas e com custo elevado, devido às exaustivas sessões de treinamento para que os problemas com o uso das escalas sejam minimizados. Com o intuito de reduzir o tempo de análise e os custos inerentes aos testes descritivos, pesquisas recentes têm buscado desenvolver metodologias que permitam a descrição rápida dos alimentos e que possam também ser aplicadas com consumidores. Este trabalho teve como objetivo abordar os progressos da ciência sensorial quanto ao desenvolvimento de novas metodologias descritivas mais rápidas e versáteis. Palavras-chave: AbstractSensory descriptive methods allow for the detection, description and quantification of the sensory attributes present in a food. These methods are used by the food industry to develop new products, for quality control, to change ingredients and/or formulations, and in food storage studies. However, most existing descriptive techniques require the use of trained assessors and rate using unstructured scales to evaluate the foods. This makes the analysis time longer and the analysis cost higher due to the extensive training sessions in order to minimize the problems caused by the use of the scales. In order to reduce the analysis time and costs inherent in the descriptive tests, recent research has aimed to develop methodologies that allow for the rapid description of foods and that can also be applied with consumers. The aim of this study was to consider the progress made in sensory science concerning the development of new faster and more versatile descriptive methodologies. Food Technol., v. 21, e2016179, 2018. Received: Dec. 05, 2016 Accepted: Sept. 27, 2017 1 Introdução KeywordsAs técnicas descritivas são métodos abrangentes e flexíveis, capazes de fornecer informações detalhadas sobre as propriedades sensoriais de um alimento, constituindo-se em uma das mais importantes ferramentas da análise sensorial. Quando utilizadas em conjunto com testes de consumidor, fornecem importantes informações para introdução e http://bjft.ital.sp.gov.br 2 Braz.

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“…It is a sub-form of projective mapping that dates back to the mid 1990s [10]. This procedure has proven comparable to analysis by trained panelists using descriptive analysis [11].…”

Section: Napping ®mentioning

confidence: 99%

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

2016

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There are many interactions that occur between taste and aroma that may impact perception. The main objective of this study was to ascertain whether the aroma fraction of wine should be considered when investigating relationships between chemical composition and sensory perception of mouthfeel. Chardonnay wines with different mouthfeels were produced by altering the fermentation temperature (15˝C and 21˝C) of the alcoholic and malolactic fermentations (MLF) as well as the timing of MLF and the presence of a non-Saccharomyces yeast during alcoholic fermentation. Napping ® and Ultra-flash-profiling were conducted using a panel of white winemakers. Each procedure was conducted twice: once with retro-nasal aroma (+R) and once without retronasal aroma (´R). Napping ® results showed that retronasal aroma impacted mouthfeel perception. Ultra-flash profiling of +R and´R displayed similar descriptive terms used. Several terms appear to be related to retronasal aroma as they were used in +R and not in´R. It is unclear if these terms are due to interactions or due to associated learning. These results suggest that for some mouthfeel terms the volatile fraction plays a role and, to establish relationships between chemical composition and mouthfeel perception, it is important to consider both the volatile and nonvolatile wine fractions.

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Projective mapping: A tool for sensory analysis and consumer research

Cited by 252 publications

References 4 publications

Recovery of subsampled dimensions and configurations derived from napping data by MFA and MDS

Recovery of subsampled dimensions and configurations derived from napping data by MFA and MDS

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

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