Sensory methods consumer

We have seen that in the short term, the changes in skin due to cleansing primarily manifest as changes in sensory perception. Consumer perception methods are the primary means of assessing the transient onset of tightness and itch. Naive panels can provide comparative data among several cleansers tested but can not provide consistent quantitative measure of performance. Expert panels... 

Fried foods quality is defined by their properties, such as moisture and oil contents, porosity, color, taste, and nutritional content (Dogan et al., 2005). Conventional methods of measuring these properties include physical (instrumental), chemical, and sensory methods (Qiao et al., 2007a). Some of these procedures are subjective, cumbersome, and time-consuming, and often require the destruction or modification of a product. During the past decade, a number of novel methods for determining food properties have been proposed, and some of them are presented below. 

In addition to this, a common feature of rapid sensory profiling methods is the absence of (or very limited) training. This has further heightened interest in the use of these methods in consumer studies. As a result, as Varela and Ares (2012) have underlined, the line is now blurred between sensory and consumer science, and rapid sensory profiling methods are now increasingly used to capture consumers perceptions. 

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). 

The expanding use of rapid sensory methods in this direction may also be seen as an aid in better communicating sensory properties to consumers, either in a direct (verbally using claims, cobweb plots, etc.) or indirect manner (using sensory marketing through colours, shapes, etc.). 

Another strength compared to conventional profiling methods is the possible adaptation of rapid sensory profiling techniques so that they can be used with consumers. Sensory and consumer scientists, as well as market researchers, have quickly realized the advantage of these methods. Accordingly, most of these methods allow for better taking into account inter-individual differences in human perceptions. 

Varela, P. and Ares, G. (2012). Sensory Profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Research International, 48, 893-908. 

CATA questions have been recently introduced to sensory and consumer science to obtain information about consumers perception of products (Adams et al., 2007). Although the method has been previously used with trained assessors (Campo et al., 2010 Le Fur et al., 2003 McCloskey et al., 1996), its popularity has markedly increased for product sensory characterization with consumers (Varela and Ares, 2012). In this approach, consumers are presented with a set of products and a CATA question to characterize them. Consumers are asked to try the products and to answer the CATA question by selecting all the terms that they consider appropriate to describe each of the samples, without any constraint on the number of attributes that can be selected. The list of words or phrases in the CATA question usually include exclusively sensory characteristics of the product (Fig. 11.1a) but can also include hedonic terms, as well as terms related to non-sensory characteristics, such as usage occasions, product positioning and emotions (Fig. 11.1b) (Ares and Jaeger, 2013 Parente et al., 2011 Piqueras-Fiszman and Jaeger, 2014 Plaehn, 2012). 

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. ... 

Leafy vegetables and some fruits in particular are rich sources of chlorophylls. However, they are ranked among the most perishable post-harvest products and must be consumed within a few days after harvest or subjected to preservation methods to extend their freshness. Their typical green color is, if not the most important sensory attribute, an extremely important parameter of quality. Any discoloration can lead to rejection by consumers as the bright green color is intuitively linked with freshness. 

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