Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

By Paula Varela, G. Ares. 2012

706 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3c93c18853c3e531f96deebe79a3afc7ed377b80

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. G. Ares
2. A. Giménez
3. S. Jaeger
4. Leticia Vidal
5. M. Stieger
6. Anna M. Crump
7. Lukas Danner
8. J. Gambetta

In Food Science

1. G. Ares
2. S. Jaeger
3. Betina Piqueras-Fiszman
4. Leticia Vidal
5. A. Giménez
6. Lucía Antúnez
7. Lukas Danner
8. S. Bastian

In Nutrition and Dietetics

1. G. Ares
2. S. Jaeger
3. Betina Piqueras-Fiszman
4. Leticia Vidal
5. A. Giménez
6. Lucía Antúnez
7. M. Stieger
8. Lukas Danner

Citations in the corpus

• Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale (2013, background): “The basics about the tests andways to perform themhave been extensively reported and, recently, two excellent reviews have become available (Valentin et al., 2012; Varela & Ares, 2012).”
• Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences (2017, methodology): “Therefore, several consumer-based sensory profiling methodologies have been developed in sensory testing as more rapid and flexible alternatives to DA (Varela & Ares, 2012).”
• Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples (2015, background): “We agree with Varela and Ares (2012), who emphasise, that rapid methods (including CATA questions) cannot be regarded as a replacement of generic descriptive analysis with trained assessors.”
• How hydrocolloids affect the temporal oral perception of ice cream (2014, neutral): “…profiles, suggesting that CATA could be a valuable alternative for understanding perceptions of a product’s sensory attributes, with the added advantage of obtaining direct consumer feedback (Ares, Deliza, Barreiro, Gimenez, & Gambaro, 2010; Dooley, Lee, & Meullenet, 2010; Varela & Ares, 2012).”
• Comparison of Rate-All-That-Apply and Descriptive Analysis for the Sensory Profiling of Wine (2018, methodology): “It is important to note that rapid sensory methods, in this case, RATA, are not intended as replacements of traditional consensus approaches performed by highly trained assessors, such as DA (Varela and Ares 2012).”