Sensory profiling of canned lager beers using consumers in their own homes

Sensory description of dark chocolates by consumers

“…After deriving a consensus matrix from the individual data sets, Principal Component Analysis (PCA) reduces the dimensionality of the matrix with a minimum loss of variation (Lachnit, Busch-Stockfisch, Kunert, & Krahl, 2003). The dimensions (principal components) of the obtained space were interpreted by considering the descriptors most highly correlated with each dimension for each assessor (Costell, Trujillo, Damasio, & Duran, 1995;Gains & Thomson, 1990). …”

Understanding public attitudes to technology

“…O ne su ch techniqu e, incorporating semi-stru ctu red interviewing with generalized Procru stes analysis (G PA ), has been su ccessfu lly applied to free choice pro ling in sensory evalu ation stu dies (G ower, 1975;Gu y, et al, 1989;G ains and Thompson, 1990;Shepherd, 1991, 1992), the generation of models of the risks associated with chemicals in food, (R aats and Shepherd, 1996), attitu des towards genetic engineering (Frewer et al, 1997a), and tru st in information sou rces (Frewer et al, 1996b).…”

What is the validity of the sorting task for describing beers? A study using trained and untrained assessors

“…The authors explained that among other reasons, this heterogeneity could be linked to a lack of training in the identification and description of odors. Moreover, it has been already shown with other sensory methods, such as matching or description tasks, that the attributes generated by consumers are more ambiguous, redundant and less specific than the attributes generated by trained assessors (Chollet & Valentin, 2001;Chollet & Valentin, 2006;Chollet, Valentin, & Abdi, 2005;Clapperton & Piggott, 1979;Gains & Thomson, 1990;Guerrero, Gou, & Arnau, 1997;Sokolow, 1998;Solomon, 1990).…”