Abstract
Polarized sensory positioning (PSP) was originally developed for easy defi nition of the sensory characteristics of drinking water without presenting too many samples. The method was then revealed to be applicable to various kinds of products (cosmetics, aromas, etc.) and appeared to be a good alternative to classical sensory profiling techniques. PSP is based on comparison with a constant set of references (poles), and provides a new type of sensory data requiring dedicated data analysis. This chapter presents the PSP methodology and its application to the taste of water. Data collection, results reliability and results stability are discussed. Finally, more than a sensory methodology, PSP looks like a philosophy in sensory data aggregation. The applications could be numerous, and the method should be adapted to new problems.
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