Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists

2021 ◽  
Author(s):  
Rachael Moss ◽  
Katie Healey ◽  
Lydia Hayward ◽  
Matthew B. McSweeney
Keyword(s):  
Projective Mapping

scholarly journals Projective mapping based on choice or preference: An affective approach to projective mapping

2017 ◽  
Vol 100 ◽  
pp. 241-251 ◽  
Author(s):  
Paula Varela ◽  
Ingunn Berget ◽  
Margrethe Hersleth ◽  
Mats Carlehög ◽  
Daniele Asioli ◽  
...  
Keyword(s):  
Projective Mapping

scholarly journals Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping

2017 ◽  
Vol 100 (11) ◽  
pp. 8849-8860 ◽  
Author(s):  
Erick A. Esmerino ◽  
Juliana P. Ferraz ◽  
Elson R. Tavares Filho ◽  
Letícia P.F. Pinto ◽  
Mônica Q. Freitas ◽  
...  
Keyword(s):  
Focus Groups ◽  
Dairy Products ◽  
Word Association ◽  
Projective Mapping ◽  
Fermented Dairy Products ◽  
Fermented Dairy

How do consumers describe cool climate wines using projective mapping and ultra-flash profile?

2020 ◽  
Vol 86 ◽  
pp. 104026
Author(s):  
Lydia Hayward ◽  
Heather Jantzi ◽  
Amy Smith ◽  
Matthew B. McSweeney
Keyword(s):  
Projective Mapping ◽  
Cool Climate

Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees

2020 ◽  
Vol 35 (3) ◽  
Author(s):  
William S. Harwood ◽  
Kyle G. McLean ◽  
John M. Ennis ◽  
Daniel M. Ennis ◽  
MaryAnne Drake
Keyword(s):  
Consumer Perception ◽  
Projective Mapping ◽  
Preference Mapping

Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine

2020 ◽  
Vol 83 ◽  
pp. 103900 ◽  
Author(s):  
Alanah Barton ◽  
Lydia Hayward ◽  
Connor D. Richardson ◽  
Matthew B. McSweeney
Keyword(s):  
White Wine ◽  
Projective Mapping ◽  
Mapping Task

scholarly journals Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5598
Author(s):  
Ana Carolina Mosca ◽  
Leonardo Menghi ◽  
Eugenio Aprea ◽  
Maria Mazzucotelli ◽  
Jose Benedito ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Supercritical Co2 ◽  
Sensory Quality ◽  
Pomegranate Juice ◽  
Process Conditions ◽  
Volatile Profile ◽  
Projective Mapping ◽  
Supercritical Carbon

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.

scholarly journals Geometric and statistical techniques for projective mapping of chocolate chip cookies with a large number of consumers

2021 ◽  
Vol 87 ◽  
pp. 104068 ◽  
Author(s):  
David Orden ◽  
Encarnación Fernández-Fernández ◽  
Marino Tejedor-Romero ◽  
Alejandra Martínez-Moraian
Keyword(s):  
Statistical Techniques ◽  
Projective Mapping

Stability of sample configurations from projective mapping: How many consumers are necessary?

2014 ◽  
Vol 34 ◽  
pp. 79-87 ◽  
Author(s):  
Leticia Vidal ◽  
Rafael Silva Cadena ◽  
Lucía Antúnez ◽  
Ana Giménez ◽  
Paula Varela ◽  
...  
Keyword(s):  
Projective Mapping

Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples

2017 ◽  
Vol 99 ◽  
pp. 375-384 ◽  
Author(s):  
Erick A. Esmerino ◽  
Elson R. Tavares Filho ◽  
B. Thomas Carr ◽  
Juliana P. Ferraz ◽  
Hugo L.A. Silva ◽  
...  
Keyword(s):  
Projective Mapping ◽  
Product Characterization
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