How reliable are the consumers? Comparison of sensory profiles from consumers and experts |
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| Authors: | Thierry Worch Sébastien Lê Pieter Punter |
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| Affiliation: | 1. OP&P Product Research, Burgemeester Reigerstraat 89, NL-3581 KP Utrecht, The Netherlands;2. Laboratoire de Mathématiques Appliquées, AGROCAMPUS OUEST, 65 Rue de Saint Brieuc CS 84215, 35042 Rennes Cedex, France;1. OP&P Product Research, Utrecht, The Netherlands;2. The Institute for Perception, Richmond, VA 23235, USA;1. Centre des Sciences du Goût et de l''Alimentation, UMR6265 CNRS – INRA-UB, 9E Boulevard Jeanne d''Arc, 21000 Dijon, France;2. Laboratory for Aroma Analysis and Enology (LAAE), Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain;3. Department of Chemistry, Universidad de La Rioja, Instituto de Ciencias de la Vid y el Vino, ICVV (UR-CSIC-GR), Madre de Dios 51, E-26006 Logroño, La Rioja, Spain;4. IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France;5. AGROSUP, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France;1. The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, Auckland 1142, New Zealand;2. Sensometrics & Consumer Science, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. CP 91000. Pando, Canelones, Uruguay;1. Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay;2. Nofima AS, P.O. Box 210, 1431 Ås, Norway;1. Departments of Food Science and Technology and Viticulture & Enology, University of California, Davis, USA;2. UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris, Saclay, 91300 Massy, France;1. Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Viet Nam;2. Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Viet Nam;3. Nofima AS, Osloveien 1, P.O. Box 210, N-1431 Ås, Norway |
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| Abstract: | This study compares expert and consumer sensory profiles for the same 12 perfumes in different ways: the discriminatory ability and reproducibility are analyzed through ANOVA and the panelists’ consensus through the correlation coefficients. Next, the two product spaces are first analyzed separately for each panel, and then compared through multiple factor analysis. Finally, the two panels are compared using the confidence ellipses methodology. These analyses show that the two panels give similar results with respect to the important criteria for panels (discrimination, consensus, reproducibility). The comparison of the two products spaces shows high similarity. From the confidence ellipses, it can be concluded that no significant differences exist for a given product between the two panels. Hence, in this particular case, the use of consumers appears to be a good alternative to the classical sensory profile provided by a trained panel. |
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