Sensory description perceptions

Carrasco, A. and Siebert, K. J. (1999). Human visual perception of haze and relationships with instrumental measurements of turbidity. Thresholds, magnitude estimation and sensory descriptive analysis of haze in model systems. Food Qual. Pref. 10, 421 436. 

Descriptive methods attract considerable attention because of the information obtained. They are defined as methods that provide quantitative descriptions of products, obtained from the perceptions of qualified subjects. It is a complete sensory description, taking into account all sensations that are perceived - visual, auditory, olfactory, kinesthetic, etc - when the product is evaluated.. .. The evaluation is defined in part by the product characteristics, and in part by the nature of the problem (Stone et al., 2012, p. 234). 

Figure 6.12 Use of an adapted FP procedure to map consumers perceptions of makeup remover wipes in relation to packaging sensory claims G ft), and comparison with pure sensory description as obtained from a conventional FP with experts (right).

Therefore, rapid sensory methods are used to substitute for conventional profiling. They are used as a first step to select a subset of products to study. In terms of sensory description, we use than to develop a first base sensory lexicon, as described in the example on idle noise in diesel engines. They are also used to compare experts and consumers perceptions. Indeed, the experts point of view is sometimes so accurate that it can be too precise, and way above the perceptions of the consumers. Rapid sensory methods are then used to calibrate the experts according to the sensations of consumers in terms of intensities and vocabulary this aspect will be illustrated by the example on Gearboxes sensations and comfort. ... 

Our objective is to obtain a sensory description of the cars in a situation where roll and lateral support will be highly perceptible. As this description should be used for preference mapping, we initially aimed at conducting a conventional profile and we designed the first tests accordingly. 

The perceptions of roll and lateral support are deconposed into 29 elementary sensations. Mostly due to anthropometric differences, the assessors do not have the same perceptions while driving. Furthermore, according to the sensory description, the assessors do not discriminate the minivans with the same sensations, and can be separated into two groups. Eight of the ten participants are more sensitive to the... 

The consensus is good for Huyndai, 407, S400, Golf, Polo and BMW. On the contrary, there is more important dispersion for X73, A6, Corsa, A3 and Focus. Therefore, it is of interest to cluster assessors according to their perceptions of the products. Cluster 1 is composed of four people Cl, C3, E2 and E4. Quster 2 is composed of six people El, E2, PI, Cl, P2, C4 (Fig. 20.17). These clusters are composed of both experts and novices. We can thus conclude that there is no expert and novice distinction at the sensory description of these particular sounds. 

In the context of an ageing population, the development of products meeting the elderly s needs and expectations becomes a major challenge for the food industry as well as for society. As a result, it is highly important to use sensory assessment tools with elderly subjects as their perceptions may not be interchangeable with those of adults who are under 60 years of age (Murray et al., 2(X)1). However, few sensory descriptive studies exist which include a panel of older subjects, and very few publications have compared the performances of young and elderly subjects in sensory tests. 

Many materials used for food and beverage packaging have characteristic odors or sensory active compounds (Torri et ah, 2008). The intensity and description of the odor may be affected by the number and type of volatile compounds that are released under environmental conditions at the time of evaluation. Chemical composition of the material and polymer morphology may play a role in the sensory characterization. Sensory descriptors do not define a specific chemical compound but may be related to different compounds, a blend of compounds, and even a limited concentration range of a compound or class of compounds. For example, frans-2-nonenal in water changes in sensory (taste) description from "plastic (0.2 gg/1) to "woody" (0.4-2.0 p.g/1), "fatty" (8-40 pg/1), and "cucumber" (1000 gg/1) (Piringer and Ruter, 2000). Such terms are descriptive of the sensation and perception by human response to the chemical stimuli (Table 2.1). 

A dimension is a purely qualitative description of a sensory perception of a physical entity or natural appearance. Length can be experienced as height, depth and breadth. Mass presents itself as a light or heavy body and time as a short moment or a long period. The dimension of length is Length (L), the dimension of a mass is Mass (M), and so on. 

Description and quantification of human perception are difficult tasks, and sensory DA techifiques are among the most sophisticated tools in the arsenal of the sensory scientist (Lawless and Heymann, 2010). Sensory profiling is often used as shorthand for sensory DA, which is in fact a name for a class of methods rather than a unique technique (Dijksterhuis and Byrne, 2005). For a review of these methods, see also Murray et al. (2001). 

Besides, a major difficulty in taking such sensory expertise into account relates to language. Professional sensory experts indeed use a very specific, almost personal, descriptive vocabulary. As a result, it is sometimes difficult for them to objectively share their perceptions with other experts (Brochet and Dubourdieu, 2001 Feria-Morales, 2002 Sauvageot et al, 2006) or to communicate with R D. 

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