Sensory profile sorted Napping

Napping and sorted Napping as a sensory profiling technique... 

The first example used to illustrate Napping was chosen for two main reasons. First, it will allow the reader to understand the intrinsic nature of the data collected when performing Napping, and the natural evolution from Napping to sorted Napping. Second, although the example is not directly related to sensory profiling, it is typical of the sensations sensory researchers are confronted with when they develop a new product, as it deals with emotions. 

The second example is directly focused on the measurement of sensory perceptions of food products. It is a pedagogical example that illustrates perfectly well how sorted Napping can be used as a sensory profiling technique. In this example, eight smoothies were chosen according to two main factors the type of manufacturer (two categories) and the flavour (four categories). 

Figure 9.8 speaks for itself and demonstrates the capacity of sorted Napping (or Napping combined with verbalization) to be used as a sensory profiling technique. The comments provided by subjects are rich enough to interpret the dimensions of variability amongst smoothies. 

Successful attempts to collect product descriptions from professional sensory experts have relied on Flash Profile approaches (Eladan et al. (2005) with perfumers, Lassoued et al. (2008) with bakers and milling professionals, Dairou et al. (2003) with car pilots), on Napping and Projective Mapping (Perrin et al. (2008) with wine professionals, Nestrud and Lawless (2008) with culinary professionals), or on Free Sorting (Souffiet et al. (2004) with textile experts, Ballester et al. (2008) with wine experts). Several other examples are presented throughout this book. 

Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D. and Bredie, W. L. P. (2012b). Rapid descriptive sensory methods - Comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling. Food Quality and Preference, 26, 267-277. 

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