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THE APPLICATION OF TWO FREE‐CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE
Author(s) -
McEWAN JEAN A.,
COLWILL JANET S.,
THOMSON DAVID M. H.
Publication year - 1989
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1989.tb00450.x
Subject(s) - sensory system , sensory analysis , profiling (computer programming) , repertory grid , perception , computer science , sample (material) , psychology , cognitive psychology , statistics , artificial intelligence , pattern recognition (psychology) , mathematics , social psychology , chromatography , chemistry , neuroscience , operating system
. 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.