Dag Piper - Andreas Scharf
Descriptive Analysis
- state of the art and recent developments -

Abstract

Over the course of the past 50 years, the fundamental idea of being able to reliably identify sensory product properties by objectivizing human perception has spawned any number of different versions of descriptive methods for sensory product research. Today, many companies in the food and beverage industry are utilizing carefully selected and highly trained panels whose sensory perception is systematically tabulated and transformed into precise sensory product profiles. On the one hand, this enables them to reliably discover the relevant interrelationships between a product’s physicochemical / technical attributes and the sensory properties that they trigger. On the other hand, the findings produced by descriptive analysis are employed for identifying the sensory properties and intensities that are responsible for the product’s sensory acceptance and/or preference on the part of consumers.

In the recent past, there have been numerous publications in the pertinent literature reporting on new potential applications as well as on the evolution of existing versions of descriptive analysis and the development of new methods. This article discusses the methodology of the major descriptive methods of sensory product research, as well as their key advantages and disadvantages. In addition, the authors report on the most interesting iterations of descriptive analysis in recent years in connection with selecting and training the panelists, as well as on how the descriptive data are obtained and analyzed.

Table of contents

1. Making Sensory Perception Objective and Quantifiable
2. Descriptive Analysis Techniques
  2.1. Flavor Profile Method (FPM)
  2.2. Time-Intensity Analysis
  2.3. Dilution Profile Method
  2.4. Texture Profile Method (TPM)
  2.5. Quantitative Descriptive Analysis (QDA)
  2.6. Free Choice Profiling (FCP)
  2.7. Spectrum Descriptive Analysis (SDA)
  2.8. Flash Profiling
3. Current refinements to descriptive analysis
  3.1. Broadening the spectrum of applications
  3.2. Technological improvements in the sensory laboratory
  3.3. Modifications in panel training
  3.4. New methods of data analysis
4. Summary and outlook
References

Authors:

Dipl. Kfm. Dag Piper is Director of Sensory and Consumer Science of Symrise GmbH & Co. KG, Holzminden, Germany Prof. Dr. Andreas Scharf is lecturer for Business Studies and Marketing at the University of Applied Sciences at Nordhausen. Additionally, he is scientific head and companion of the “Institute of Sensory Research and Innovation Consultancy” (ISI GmbH), Göttingen, Germany