Flash profiling

Flash or Pulse Duration.—Usually refers to the time required for an excitation flash to decay to some fraction of the peak intensity. Generally the time taken to decay to half the peak intensity is quoted. However, some workers define the term as the width of the flash profile at half-intensity (i.e., half-width). 

Figure 7. 2-Naphthol fluorescence decay curves at pH = 3-43 (a) flash profile (b) 2-naphthol fluorescence intensity at 360 nm (c) 2-naphtholate fluorescence intensity at 450 nm (x 2-5 relative to (b)) (from Loken et al., 1972).

In the same line of thinking, market researchers have attempted to use rapid sensory methods to evaluate how consumers perceive products, not only in terms of sensory attributes, but also in terms of expectations, emotions, evocations, lifestyles, etc. BaUay et al. present a very nice example of how Flash Profile can be adapted to investigate these aspects in Chapter 19 of this book. This evolution has also led researchers to adapt sensory techniques to investigate concept fit (Carr et al., 2001 Lee and O Mahony, 2005) and conceptual associations (see Chapter 5 of this book). 

Successful attempts to collect product descriptions from professional sensory experts have relied on Flash Profile approaches (Eladan et al. (2005) with perfumers, Lassoued et al. (2008) with bakers and milling professionals, Dairou et al. (2003) with car pilots), on Napping and Projective Mapping (Perrin et al. (2008) with wine professionals, Nestrud and Lawless (2008) with culinary professionals), or on Free Sorting (Souffiet et al. (2004) with textile experts, Ballester et al. (2008) with wine experts). Several other examples are presented throughout this book. 

Is DA useful for them Perhaps not directly, but a DA study may provide them with more accurate sensory knowledge they can communicate. Having them participate in the DA study is surely the best way to make this process efficient The same would apply to sales engineers from food ingredient companies in business-to-business situations. To our knowledge, no example of this particular use of DA has been published, although some companies have experienced success with it (see Chapter 15 for an example of the use of Flash Profile to better communicate with customers). 

Profiling (18%) Good level of knowledge (72%) A very specific method with low interest and flexible, feasible and easy for any subject data processing is too complex, added value not well perceived (not enough described , appears less pertinent than Flash Profiling)... 

Flash Profile Low level of use (25%) Good level of knowledge (63%) Well adapted to describe and communicate a sensory product range -I- can be executed by different types of subjects (from experts to consumers), produces a fast, quick and easy description of a product range, well adapted to define ways to eommunicate on products lack of software and data processing not easy, method inadequately documented in practical view, consensus on verbatim not easy to find (if no exchange on list of items)... 

Dairou, V. and Sieffermann, J.-M. (2002). A comparison of 14 jams characterized by conventional profile and a quick original Method, the Flash Profile. Journal of Food Science, 67,... 

Dairou, V., Sieffermann, J. M., Priez, A. and Danzart, M. (2003). Sensory evaluation of car brake systems. The use of flash Profile as a preliminary study before a conventional profile. SAE World Congress, Detroit, MI. 

Delarue, J., Danzart, M. and Sieffermann, J.-M. (2004). Flash profile gives insights into human sensory perception. 5th International Multisensory Research Forum, Barcelona, Spain. 

Eladan, N., Gazano, G., BaUay, S. and Sieffermann, J.-M. (2005). Flash profile and fragrance research the world of perfume in the consumer s words. ESOMAR Fragrance Research Conference, 15-17 May 2005 New York, NY. 

Lassoued, N., Delarue, J., Launay, B. and Michon, C. (2008). Baked product texture correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48, 133-143. 

Delarue, J. and Sieffermann, J.M. (2004). Sensory mapping using flash profile. Comparison with a conventional descriptive method for the evaluation of the flavor of fruit dairy products. Food Qual. Prefer., 15, 383-392. 

Flash Profile, its evolution and uses in sensory and consumer science... 

Flash Profile (FP) methodology through an example evaluation of dark chocolates... 

Albert, A., Varela, R, Salvador, A., Hough, G. and Fiszman, S. (2011). Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA , flash profiling and projective mapping using panels with different degrees of training. Food Quality and Preference, 22, 463 73. 

Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. and Bredie, W. L. P. (2012b). Rapid descriptive sensory methods - Comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling. Food Quality and Preference, 26, 267-277. 

Teillet, E., Petit, C. and Delarue, J. (2013). Combining PSP and Flash Profiling... Why How does it work 10th Pangborn Sensory Science Symposium. Rio de Janeiro. 

Nevertheless, PSP can be applied with confidence to any product space where its use seems to be relevant. PSP has already been used in cosmetics (Chrea et al., 2011), aromas and beverages with success. Other PSP methodologies have already been envisaged, such as Flash PSP (Teillet et al, 2013), which is a mix of Flash Profile (Dairou and Sieffermann, 2002) and PSP approaches. Enabling the aggregation of... 

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