Sensory Considerations in BIB Design

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Presented at 10th Sensometrics Meeting in Rotterdam, July 2010

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Sensory Considerations in BIB Design

  1. 1. Sensory Considerations in BIB Design Chris Findlay, PhD. Compusense Inc. Guelph. Canada cfindlay@compusense.com
  2. 2. Sensory Considerations in BIB Design • All sensory and consumer testing is based upon the ability to perceive differences in products. It is obvious that discrimination testing is based upon measuring a population’s probability of determining a true difference amongst or between products. Descriptive analysis uses the ability to correctly judge intensity of attributes of products to effectively show reliable differences across products in a sensory space. Equally true is the requirement that, to state a true preference, or to rate or rank liking, the consumer must be able to distinguish between products, otherwise the results are pure guesswork.
  3. 3. Is there a Difference? • All sensory measures are based upon a real difference. • Considerations: – Does the threshold demonstrate a wide range across the population ? – Is the attribute intensity close to threshold? – Is the sample part of an homogenous product? – What role does context play on perception?
  4. 4. Can we rate the difference on a scale? • Scales are comprised of meaningful units • Zero is the absence of perceived stimulus • Some Just Noticeable Difference will contribute to the scale measure – 4 JND’s versus 6 JND’s
  5. 5. Is there a Preference? • To state a true preference a consumer must see a real difference. • Otherwise it’s just a guess. • Considerations: – Do all attributes influence liking equally? – For all consumers? – In all contexts?
  6. 6. • Let’s consider a sensory space 2.58 2.58 W3 W2 W3 W10 Astringent W11 W9 W6 W7 W2 Bitter Leather W12 Raisin W1 Eucalyptus Sweet FruityWoody Eucalyptus Leather Asparagus Vanilla Sour Coffee Pepper W6 Floral Green Bitter Fruity -2.58 W10 Floral Tobacco W5 -2.58 2.58 W12 Pepper AstringentWoody 2.58 Raisin Tobacco Vanilla W4 W8 Green Smoke Sweet Asparagus W5 Coffee Smoke Sour W11 W7 W9 W4 W8 W1 -2.58 -2.58 • Can we find logical contrasts to test
  7. 7. • Quadrangles and Triangles 2.58 2.58 W3 W2 W3 W10 Astringent W11 W6 W7 W2 Bitter W9 Leather W12 Raisin W1 FruityWoody Eucalyptus Sweet Eucalyptus Leather Sour Asparagus Vanilla Pepper W6 Coffee Floral Green Bitter Fruity -2.58 W10 Floral Tobacco W5 -2.58 2.58 W12 Pepper AstringentWoody 2.58 Raisin Tobacco Vanilla W4 W8 Green Smoke Sweet Asparagus W5 Sour W11 Coffee Smoke W7 W9 W4 W8 W1 -2.58 -2.58
  8. 8. W2 W4 W10 W1 Cluster 2 Liking Cluster 1 Liking (n=142 or 23%) W3 W6 (n= 172 or 28%) W1 W7 W11 W8 W5 W9 W8 W12 W4 W11 W12 W2 W6 W10 W9 W5 W7 W3 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0 W9 W6 W6 W8 Cluster 3 Liking Cluster 4 Liking W7 (n= 195 or 32%) W3 (n = 105 or 17%) W12 W5 W3 W1 W2 W11 W5 W4 W10 W9 W1 W12 W8 W10 W11 W7 W4 W2 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0
  9. 9. W4 W1 Cluster 1 Liking W6 (n= 172 or 28%) W7 W8 W9 W12 W11 W2 W10 W5 W3 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0
  10. 10. 2.58 2.58 W3 W2 W3 W10 Astringent W11 W9 W6 W7 W2 Bitter Leather W12 Raisin W1 Eucalyptus Sweet FruityWoody Eucalyptus Leather Asparagus Vanilla Sour Coffee Pepper W6 Floral Green Bitter Fruity -2.58 W10 Floral Tobacco W5 -2.58 2.58 W12 Pepper AstringentWoody 2.58 Raisin Tobacco Vanilla W4 W8 Green Smoke Sweet Asparagus W5 Coffee Smoke Sour W11 W7 W9 W4 W8 W1 -2.58 -2.58 • Cluster #1 ++ W4 -- W3
  11. 11. W2 W10 Cluster 2 Liking W3 (n=142 or 23%) W1 W11 W5 W8 W4 W12 W6 W9 W7 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0
  12. 12. 2.58 2.58 W3 W2 W3 W10 Astringent W11 W9 W6 W7 W2 Bitter Leather W12 Raisin W1 Eucalyptus Sweet FruityWoody Eucalyptus Leather Asparagus Vanilla Sour Coffee Pepper W6 Floral Green Bitter Fruity -2.58 W10 Floral Tobacco W5 -2.58 2.58 W12 Pepper AstringentWoody 2.58 Raisin Tobacco Vanilla W4 W8 Green Smoke Sweet Asparagus W5 Coffee Smoke Sour W11 W7 W9 W4 W8 W1 -2.58 -2.58 • Cluster #2 ++W7 --W2
  13. 13. W9 W6 Cluster 3 Liking W7 (n= 195 or 32%) W12 W3 W2 W5 W10 W1 W8 W11 W4 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0
  14. 14. 2.58 2.58 W3 W2 W3 W10 Astringent W11 W9 W6 W7 W2 Bitter Leather W12 Raisin W1 Eucalyptus Sweet FruityWoody Eucalyptus Leather Asparagus Vanilla Sour Coffee Pepper W6 Floral Green Bitter Fruity -2.58 W10 Floral Tobacco W5 -2.58 2.58 W12 Pepper AstringentWoody 2.58 Raisin Tobacco Vanilla W4 W8 Green Smoke Sweet Asparagus W5 Coffee Smoke Sour W11 W7 W9 W4 W8 W1 -2.58 -2.58 • Cluster #3 ++W3 --W4
  15. 15. W6 W8 Cluster 4 Liking W3 (n = 105 or 17%) W5 W1 W11 W4 W9 W12 W10 W7 W2 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0
  16. 16. 2.58 2.58 W3 W2 W3 W10 Astringent W11 W9 W6 W7 W2 Bitter Leather W12 Raisin W1 Eucalyptus Sweet FruityWoody Eucalyptus Leather Asparagus Vanilla Sour Coffee Pepper W6 Floral Green Bitter Fruity -2.58 W10 Floral Tobacco W5 -2.58 2.58 W12 Pepper AstringentWoody 2.58 Raisin Tobacco Vanilla W4 W8 Green Smoke Sweet Asparagus W5 Coffee Smoke Sour W11 W7 W9 W4 W8 W1 -2.58 -2.58 • Cluster #4 ++W5 --W7
  17. 17. Conclusion • The selection of sensory contrasts may be used to strengthen the design of BIB experiments. If random incomplete blocks are chosen it is possible that groupings of quite similar products may be received by some assessors and widely different products by others. Prior knowledge of the sensory properties is essential in assigning blocks that will emphasize the inherent differences in the products and improve the quality of data from the study.

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