The effect of tasting sheet shape on product configurations and panellists’ performance in sensory projective mapping of brandy products

TY - JOUR

T1 - The effect of tasting sheet shape on product configurations and panellists’ performance in sensory projective mapping of brandy products

AU - Louw, Leanie

AU - Oelofse, Sulette

AU - Næs, Tormod

AU - Lambrechts, Marius

AU - Rensburg, Pierre van

AU - Nieuwoudt, Hélène

PY - 2015/3/1

Y1 - 2015/3/1

N2 - Projective mapping is a rapid sensory profiling method used to obtain overviews of the sensory differentiation in product sets. Elongated projective mapping tasting sheets, i.e. rectangles, have been hypothesised to bring forth more prominent sample differences, while shapes with equal perpendicular bisectors, such as circles or squares, could reportedly be used to visualise more subtle sample differences. This hypothesis was tested in the present study using a set of eight different brandy products, in order to gain a better understanding of the practical implications of using different tasting sheet shapes for different project goals. The results showed that very similar product configurations were obtained with square, rectangular or round tasting sheets. Panellists performed better with round tasting sheets, leading to more accurate results. Square tasting sheets delivered the most different results when compared to round and square tasting sheets. The practical significance of using different tasting sheet shapes to elicit either more prominent or more subtle sample differences could not be established in the set of brandy samples used in this study.

AB - Projective mapping is a rapid sensory profiling method used to obtain overviews of the sensory differentiation in product sets. Elongated projective mapping tasting sheets, i.e. rectangles, have been hypothesised to bring forth more prominent sample differences, while shapes with equal perpendicular bisectors, such as circles or squares, could reportedly be used to visualise more subtle sample differences. This hypothesis was tested in the present study using a set of eight different brandy products, in order to gain a better understanding of the practical implications of using different tasting sheet shapes for different project goals. The results showed that very similar product configurations were obtained with square, rectangular or round tasting sheets. Panellists performed better with round tasting sheets, leading to more accurate results. Square tasting sheets delivered the most different results when compared to round and square tasting sheets. The practical significance of using different tasting sheet shapes to elicit either more prominent or more subtle sample differences could not be established in the set of brandy samples used in this study.

U2 - 10.1016/j.foodqual.2014.09.011

DO - 10.1016/j.foodqual.2014.09.011

M3 - Journal article

SN - 0950-3293

VL - 40

SP - 132

EP - 136

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - Part A

ER -