Validation of two Napping® techniques as rapid sensory screening tools for high alcohol products

TY - JOUR

T1 - Validation of two Napping® techniques as rapid sensory screening tools for high alcohol products

AU - Louw, Leanie

AU - Malherbe, Sulette

AU - Næs, Tormod

AU - Lambrechts, Marius

AU - Rensburg, Pierre van

AU - Nieuwoudt, Hélène

PY - 2013/12

Y1 - 2013/12

N2 - Rapid descriptive sensory profiling methods are under active exploration in the field of sensory science. Methods such as projective mapping, sorting and Napping® are considered time and cost-effective alternatives to conventional descriptive profiling for generating sensory product maps. In this study, the feasibility of applying rapid sensory profiling methods to the sensory evaluation of high alcohol products was challenged based on the considerable sensory fatigue expected due to high alcohol content (38-43% a/v) and perceived sensory complexity. Napping® and partial napping was compared to conventional profiling on a small sample set of six brandies to test the basic validity of these methods. The effect of an increase in sample size on reliability, repeatability and reproducibility was also tested. The results showed that Napping® and partial napping are equally reliable for the evaluation of small sample sets (n=6) of brandy. However, partial napping was shown to be more stable with an increase in sample set size (n=10). The effect of replication and training on reliable Napping® results is also discussed.

AB - Rapid descriptive sensory profiling methods are under active exploration in the field of sensory science. Methods such as projective mapping, sorting and Napping® are considered time and cost-effective alternatives to conventional descriptive profiling for generating sensory product maps. In this study, the feasibility of applying rapid sensory profiling methods to the sensory evaluation of high alcohol products was challenged based on the considerable sensory fatigue expected due to high alcohol content (38-43% a/v) and perceived sensory complexity. Napping® and partial napping was compared to conventional profiling on a small sample set of six brandies to test the basic validity of these methods. The effect of an increase in sample size on reliability, repeatability and reproducibility was also tested. The results showed that Napping® and partial napping are equally reliable for the evaluation of small sample sets (n=6) of brandy. However, partial napping was shown to be more stable with an increase in sample set size (n=10). The effect of replication and training on reliable Napping® results is also discussed.

U2 - 10.1016/j.foodqual.2013.05.016

DO - 10.1016/j.foodqual.2013.05.016

M3 - Journal article

SN - 0950-3293

VL - 30

SP - 192

EP - 201

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 2

ER -