Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts
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Consumer-based product profiling : application of partial napping® for sensory characterization of specialty beers by novices and experts. / Giacalone, Davide; Ribeiro, Leticia Machado; Frøst, Michael Bom.
I: Journal of Food Products Marketing, Bind 19, Nr. 3, 2013, s. 201-218.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
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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
VL - 19
SP - 201
EP - 218
JO - Journal of Food Products Marketing
JF - Journal of Food Products Marketing
SN - 1045-4446
IS - 3
ER -
ID: 46153260