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  • 1
    Electronic Resource
    Electronic Resource
    THE APPLICATION OF TWO FREE-CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The concept of free-choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free-choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00450.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Technical, economic and consumer barriers to the consumption of reduced fat bakery products (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 16-18 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Qualitative research with both consumers and industry representatives, in this MAFF-funded project, allowed assessment of current barriers to the production and consumption of reduced fat bakery products. In addressing the way forward, there were four key areas where barriers existed: consumer attitudes, product quality (technical), economic and legislative issues. These must be tackled if reduced fat bakery products are to succeed in the marketplace.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010304710
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  • 3
    Electronic Resource
    Electronic Resource
    MULTIVARIATE ANALYSIS OF CONVENTIONAL PROFILING DATA: A COMPARISON OF A BRITISH AND A NORWEGIAN TRAINED PANEL (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many studies have shown that conventional profiling provides reproducible and meaningful results. However, comparison of the technique as used in different countries appears to be nonexistent. In addition, data analysis is often approached differently, and this aspect is also addressed. This paper describes a study to compare the results obtained from profiling milk chocolate samples, using trained panels in Britain and Norway. Data were analyzed using principal component analysis, generalized Procrustes analysis and partial least squares regression. Results indicate that the underlying perceptual structure of the sample spaces obtained from both panels were similar, however, the emphasis on the underlying sensory dimensions differed. Moreover, it was possible to calibrate the two profiles, which has implications for marketing products for export, as well as providing a potential tool for panel monitoring and calibration across cultures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00527.x
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