Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks

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• 作者：Lucí ; a Antú ; nez ; ^{lantunez@fq.edu.uy} ; Leticia Vidal ; Luis de Saldamando ; Ana Gimé ; nez ; Gastó ; n Ares
• 关键词：Sensory characterization ; Consumer profiling ; Check-all-that-apply questions ; Polarized sensory positioning ; Projective mapping
• 刊名：Food Quality and Preference
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：part_PA
• 页码：149-163
• 全文大小：2478 K
• 卷排序：56

文摘

CATA questions, projective mapping (PM) and PSP with consumers were compared. Sample configurations did not largely differ among the three methodologies. Results were similar to those obtained using descriptive analysis. The methodologies differed in the relative importance attached to sensory characteristics. CATA showed the lowest ability to discriminate among samples.