Quantitative descriptive analysis

Flavor Description. TypicaHy, a sensory analyst determines if two samples differ, and attempts to explain their differences so that changes can be made. The Arthur D. Litde flavor profile (FP), quantitative descriptive analysis (QDA), and spectmm method are three of the most popular methods designed to answer these and more compHcated questions (30—33). AH three methods involve the training of people in the nominal scaling of the flavor quaHties present in the food being studied, but they differ in their method for quantitation. 

The analysis of Quantitative Descriptive Analysis profile data... 

For example, apple vermouths with different ethanol concentrations (12%, 15%, and 18%), sugar contents (4% and 8%), and levels of spice extracts (2.5% and 5.0%) were prepared and evaluated (Joshi and Sandhu, 2000). Using quantitative descriptive analysis (QDA), flavor profiling was carried out (Joshi and Sandhu, 2009). 

Very limited information has been published on this subject. Using a sensory panel which employed quantitative descriptive analysis, Rouseff (2 ) was able to demonstrate that heated off-flavor was the major quality factor in determining the perceived quality of the juice. Some flavor descriptors used in this study are shown in Figure 3. Panelists evaluated each flavor descriptor using a 10-cm line anchored with weak and strong on the ends, and overall quality, previously defined using a 100-point... 

The type of descriptive analysis chosen should be based on the variety of products produced by the company. If a company produces only one type of product, a more limited or specific training such as quantitative descriptive analysis described by Stone et al. ( ) may suffice. If a company has a large variety of products, flavor profile training established by the Arthur D. Little Company may be more efficient. Many laboratories combine the best of both methods and develop their own method. The key to success with either method is panel training and the establishment of appropriate terminology. 

Quantitative descriptive analysis (QDA ) is a method that is often used. A panel of tasters first assesses a set of training samples and scores the intensity of a number of sensory characteristics (attributes) of the samples. There are many different attributes, and there is no unique, exhaustive list, but some that are commonly used to describe the texture... 

Quantitative Descriptive Analysis (Stone Sidel, 1998) is one of the most comprehensive and informative tools used in sensory analysis. This technique can provide complete sensory descriptions of a product as wine. 

Stone, H. Sidel, J.L. (1998). Quantitative descriptive analysis developments, applications, and the future. Food Technology 52,48-52... 

Consumer tests Dual standard Multiple standard Triangle (ratio) Quantitative descriptive analysis Other methods... 

Figure 1 Quantitative descriptive analysis configuration of the aroma in orange juice samples. The average intensities for the various attributes are graphed on lines radiation outward from a value of 0 at the center point to a value of 9 at the outward perimeter.

Stone H, Sidel J, Oliver S, Woolsey A, and Singleton RC (1974) Sensory evaluation by quantitative descriptive analysis. Food Technology 28 24-34. 

MoussaonL K. A. and Varela, P. (2010). Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis. Food Quality and Preference, 21, 1088-1099. 

However, to the authors knowledge, not many attempts can be found in the current sensory field to identify the relationship between sensory properties of food and consumer emotional response. Indeed, it might be commercially sensitive for companies to publish such findings. Thomson et al. (2010) were probably among the few in the current sensory arena who have attempted to demonstrate the relationship between sensory attributes and consumers conceptualizations by identifying which of the sensory attributes in commercial chocolate, measured by quantitative descriptive analysis (QDA), evoked which conceptual response in consumers. For example, cocoa flavour (sensory attribute) was found to evoke energetic and powerful conceptualizations in consumers. 

Ng M., Lawlor J.B., Chandra S., Chaya C., Hewson L. and Hort J. (2012a) Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes. Food Quality and Preference 25 121-134. 

The most striking result from this study is perhaps the fact that it took less than 3h to complete the whole process, from sample preparation to data analysis. Results are consistent and compared fairly well to a conventional sensory profile (quantitative descriptive analysis (QDA )-like) conducted with another group of students (data not... 

Cartier, R., Rytz, A., Lecomte, A., Poblete, R, Krystlik, J., Belin, E. and Martin, N. (2006). Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map. Food Quality and Preference, 17, 562-571. 

A more detailed comparison of the ins and outs of the IPM compared to other methods (JAR and the classical procedure for PrefMap involving Quantitative Descriptive Analysis (QDA) from experts and Central Location Test (CLT) with consumers) is presented in Table 14.2 (Van Trijp et al, 2007). 

Conventional descriptive analysis, such as Quantitative Descriptive Analysis (QDA) or Spectrum, has been successfully implemented and used for years in many food companies as a standard measurement tool to assist product development. When we decided to implement sensory analysis methods in our company in 2001, we soon realized that we faced several constraints that made the implementation of such methodologies rather difficult in our situation. 

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