The method and its origins

This chapter first presents the principles of FP, before the main methodological points are illustrated through a simple example of a description of dark chocolates. Further methodological issues will then be discussed and additional guidelines are 

Rapid Sensory Profiling Techniques and Related Methods. http //dx.doi.Org/10.1533/9781782422587.2.121 

Rapid Sensory Profiling Techniques and Related Methods 

The aim of is to provide quick access to the relative positioning of a set of products. Its principle is very simple. It consists of the combination of a free choice of attributes, as in free choice profiling (FCP), and of a comparative evaluation of the samples for each chosen attribute (attribute-by-attribute protocol) and quantification by the means of ranks. This usually goes with a simultaneous assessment of the whole product set and direct focus on inter-product differeuces. 

FP can thus be seen as an extension of FCP. However, its originality lies in the emphasis on rapidity and on relative sensory positioning. A number of methodological features arise from these two points. First is the absence of training in the traditional sense. In order to make the FP faster than regular FCP, it was indeed proposed not to train panellists specifically for the evaluation of the product set or product category under consideration but to use experienced subjects instead (what is meant by experienced subjects will be discussed next). 

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