Abstract
The similarity between the Flash Profile and the Napping®-Ultra Flash Profile (Napping®-UFP) techniques was evaluated using the vector correlation coefficient (Rv). For this purpose, two commercial hot-dog brands from the Lima market and two formulations obtained by Kansei Engineering were sensory characterized. In the Flash Profile, consumers generated and rated their own descriptors, which were processed using the generalized Procrustes analysis. In Napping®-UFP, consumers positioned and described the hot-dog samples on an A3 size sheet. The coordinates (x, y) of each sample and the descriptive terms were processed by multiple factor analysis. The consensus index (Rc = 61.2 %) and the overlap of the confidence ellipses in samples HD2.1 and HD2.2 showed that they did not have a significant sensory difference (p-value < 0.05). Finally, the Rv value (0.93) determined a high similarity between both sensory techniques.
Highlights
La realización del Perfil Flash con consumidores es muy atractiva, ya que es una manera potencial para evaluar la diversidad de los consumidores en su percepción de los productos (Faye et al, 2006; Jack & Piggott, 1991; Thamke, Dürrschmid, & Rohm, 2009)
Novel Techniques in Sensory Characterization and Consumer Profiling
Summary
Comparación del Perfil Flash y Napping®-UPF en la caracterización sensorial de hot-dog. Comparison of the Flash Profile and the Napping®-UFP Techniques in the sensory characterization of hot-dog. Gustavo Gavino Puma-Isuiza*, Carlos Núñez-Saavedra Facultad de Industrias Alimentarias. Gustavo Gavino Puma-Isuiza https://orcid.org/0000-0002-6603-6407 Carlos Núñez-Saavedra https://orcid.org/0000-0003-4372-8766. ARTÍCULO ORIGINAL INFORMACIÓN DE ARTÍCULO Artículo recibido: 10/10/2019 Artículo aprobado: 18/03/2020 En línea: 30/05/2020. ORIGINAL ARTICLE ARTICLE INFORMATION Article received: 10/10/2019 Article accepted: 18/03/2020 On line: 30/05/2020. En el Perfil Flash los consumidores generaron y calificaron sus propios descriptores, que fueron procesados mediante el análisis Procrustes generalizado. En el Napping®-UPF los consumidores posicionaron y describieron las muestras de hot-dog en una hoja tamaño A3. Las coordenadas (x, y) de cada muestra y los términos descriptivos fueron procesados usando el análisis factorial múltiple. Finalmente, el valor del Rv (0,93) determinó una alta similitud entre ambas técnicas sensoriales
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