Use of temporal sensory evaluation methods with consumers: a position paper

IF 8.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Michel Visalli , Mara V Galmarini , Pascal Schlich
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引用次数: 0

Abstract

Temporal sensory evaluation methods aim to describe the dynamics of product perception. These methods were developed and implemented with trained panels, but they are increasingly used with consumers. However, this shift has probably been guided more by practical aspects than by scientific considerations, and the limits of application of temporal methods with consumers are not well-documented. This article discusses some of these limitations, presents recent developments looking to overcome them, and makes recommendations on the choice and implementation of methods as well as on the analysis of temporal data and their interpretation. This contribution relies on recent methodological works: a systematic scoping review on temporal methods and several articles comparing methods using controlled stimuli and commercial products with various levels of complexity.

使用时间感官评价方法与消费者:立场文件
时间感官评价方法旨在描述产品感知的动态。这些方法是由训练有素的专家小组开发和实施的,但它们越来越多地用于消费者。然而,这种转变可能更多地受到实际方面的指导,而不是科学考虑,并且时间方法在消费者中的应用的局限性并没有得到很好的证明。本文讨论了其中的一些限制,介绍了旨在克服这些限制的最新发展,并就方法的选择和实现以及时间数据的分析及其解释提出了建议。这一贡献依赖于最近的方法学工作:对时间方法的系统范围审查和几篇比较使用不同复杂程度的受控刺激和商业产品的方法的文章。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Current Opinion in Food Science
Current Opinion in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
18.40
自引率
4.00%
发文量
157
审稿时长
92 days
期刊介绍: Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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