Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts

TY - JOUR

T1 - Consumer-based product profiling

T2 - application of partial napping® for sensory characterization of specialty beers by novices and experts

AU - Giacalone, Davide

AU - Ribeiro, Leticia Machado

AU - Frøst, Michael Bom

PY - 2013

Y1 - 2013

N2 - Napping® is an inexpensive and rapid method for sensory characterization, suitable for both trained and untrained subjects. In the study presented, the method was applied on 9 specialty beers. Subjects were 17 consumers without any training as sensory panelists, of whom 8 were beer experts and 9 novices. The aim was to explore the usability of the Napping® method by untrainedconsumers and to analyze differences between beer novices and experts in their ability to discriminate and describe the products. The method succeeded in discriminating between the beers, revealing sensory descriptors responsible for the differences. Analysis of differences between the two groups showed that the experts had higher agreement with regard to sample differences (significantly higher mean RV-coefficient, 0.61 vs. 0.41 for non-experts, p =0.013). The results support the usability of Napping® as a fast method for sensory characterization, with the advantage of providing a product characterization based on consumer descriptions, thus better reflecting consumers’ experience with the product.

AB - Napping® is an inexpensive and rapid method for sensory characterization, suitable for both trained and untrained subjects. In the study presented, the method was applied on 9 specialty beers. Subjects were 17 consumers without any training as sensory panelists, of whom 8 were beer experts and 9 novices. The aim was to explore the usability of the Napping® method by untrainedconsumers and to analyze differences between beer novices and experts in their ability to discriminate and describe the products. The method succeeded in discriminating between the beers, revealing sensory descriptors responsible for the differences. Analysis of differences between the two groups showed that the experts had higher agreement with regard to sample differences (significantly higher mean RV-coefficient, 0.61 vs. 0.41 for non-experts, p =0.013). The results support the usability of Napping® as a fast method for sensory characterization, with the advantage of providing a product characterization based on consumer descriptions, thus better reflecting consumers’ experience with the product.

U2 - 10.1080/10454446.2013.797946

DO - 10.1080/10454446.2013.797946

M3 - Journal article

SN - 1045-4446

VL - 19

SP - 201

EP - 218

JO - Journal of Food Products Marketing

JF - Journal of Food Products Marketing

IS - 3

ER -