Illustration of the Ideal Profile Analysis IPA

The dataset used for illustration involves 13 sauces tested by 112 Dutch consumers using the IPM. The consumers were asked to rate each product on both perceived and ideal intensity for 23 atiribntes. A 100 mm line scale with anchor points at 10 and 90 

Rapid Sensory Profiling Techniques and Related Methods 

To illustrate the principles described in this chapter, the methodology of the IPA is applied to the dataset presented here. This analysis starts with the assessment of the consistency of the ideal ratings provided by the consumers. 

Consumers are consistent from a sensory point of view if they rate their ideal product with similar sensory characteristics to the product they like most. The evaluation of sensory consistency (at the panel level) is done by evaluating whether the ideal information provided is making the link between the perception and the appreciation of the products. Such evaluation is done by double projection as supplementary of the sensory profiles (supplementary entities) and the hedonic scores (supplementary variables) within the ideal space (Fig. 14.3). 

The Fig. 14.3 shows that consumers who described their ideal as less intense in herbs and spices (i.e. 32 and 52) have their ideal close to Products 1, 4 and 12 (represented in grey in Fig. 14.3a). These consumers also liked the Products 1,4 and 12 more than the rest of the panel (represented in grey in Fig. 14.3b). On the other hand, the consumers who described their ideal as more intense in herbs and spices described their ideal with similar characteristic Products 6 and 13. These consumers also appreciated Products 6 and 13 more than the rest of the panel. 

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