Publisert 2015

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : Food Quality and Preference , vol. 40 , p. 132–136 , 2015

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0950-3293
Elektronisk : 1873-6343

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Louw, Leanie; Oelofse, Sulette; Næs, Tormod; Lambrechts, Marius; van Rensburg, Pierre; Nieuwoudt, Helene H.

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Projective mapping is a rapid sensory profiling method used to obtain overviews of the sensory differentiation in product sets. Elongated projective mapping tasting sheets, i.e. rectangles, have been hypothesised to bring forth more prominent sample differences, while shapes with equal perpendicular bisectors, such as circles or squares, could reportedly be used to visualise more subtle sample differences. This hypothesis was tested in the present study using a set of eight different brandy products, in order to gain a better understanding of the practical implications of using different tasting sheet shapes for different project goals. The results showed that very similar product configurations were obtained with square, rectangular or round tasting sheets. Panellists performed better with round tasting sheets, leading to more accurate results. Square tasting sheets delivered the most different results when compared to round and square tasting sheets. The practical significance of using different tasting sheet shapes to elicit either more prominent or more subtle sample differences could not be established in the set of brandy samples used in this study.

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