PSP and the taste of water

PSP was initially developed to describe the taste of water. In this section, we describe our very first experiment with PSP, before we present a comparison study between rating-PSP and triad-PSP. Finally, we will show how PSP can be used to aggregate data from an incomplete block design. 

A first study, dedicated to validate the application of PSP to the taste of water, has been conducted among 32 panellists experienced in scoring attributes on scales, and ten samples of water. 

Rapid Sensory Profiling Techniques and Related Methods 

Mont Roucous Thann Volvic. Xo Evian pole Vittel X o.  

Waters were chosen in order to span the range of total minerahzation found in French mineral waters. Volvic, Evian and Vittel have been chosen as poles and have been respectively marked A , B and C during the trials. The poles Volvic, Evian and Vittel were also bhnd tested in order to verify the consistency of PSP data. A product with off-flavour (Evian with chlorine) has been added to the product space. 

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