Running title: Napping in real life - static-curis.ku.dk filePanch Puran, Garam Masala . Dairy Based...
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u n i ve r s i t y o f co pe n h ag e n
Københavns Universitet
Sensory analysis with culinary professionals, master brewers and small primaryproducers - applications, developments and insights from use of fast projectivemethods in the real world of experimentation and small-scale productionFrøst, Michael Bom; Giacalone, Davide; Rasmussen, Kristen
Publication date:2014
Document versionPublisher's PDF, also known as Version of record
Citation for published version (APA):Frøst, M. B., Giacalone, D., & Rasmussen, K. (2014). Sensory analysis with culinary professionals, masterbrewers and small primary producers - applications, developments and insights from use of fast projectivemethods in the real world of experimentation and small-scale production. Abstract from SenseAsia 2014,Singapore, Singapore.
Download date: 08. jan.. 2020
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Sensory analysis with culinary professionals, master brewers and small primary producers – Applications, developments and insights from
use of fast projective methods in the real world of experimentation and small-scale production
Running title: Napping in real life
Michael Bom Frøst¹,², Davide Giacalone², Kristen Rasmussen³ 1Nordic Food Lab, Denmark
2Department of Food Science, Faculty of Sciences, University of Copenhagen, Denmark
3Nutritional Sciences and Toxicology, University of California Berkeley, USA
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Introduction
• Motivation • Methods • Cases: Beer and Spice blends/pastes • Results & Discussion • Learnings • Conclusions and recommendations
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Motivation
• Low budget sensory analysis • Move fast sensory methods into real life • Improve artisanal producers’ documentation Brewers, chefs and culinary professionals • Highly educated palates • Little tradition for rigorous taste tests • Non-statisticians - at best
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Methods
• Napping / Projective mapping • Instructions: Positions first, then descriptors • Spices - Novel format: Big Grid –A0 sheet
• Data analysis • Principal component analysis
• Use animations to present methods • Raw X,Y positions from subjects • Downweigh descriptors • Full Cross Validation over samples
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Case: Beer*
• Craft style beers • 7 commercial beer, 2 experimental brews
• Flavor adjuncts
• 8 Brewers + 9 project participants • 10 minute introduction • Partial Napping + descriptors • Evaluation approximately 20 minutes
*Giacalone, Ribeiro & Frøst (2013) Journal of Food Products Marketing, 19, 201–218.
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Case: Beer - Results
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Case: Spice blends and pastes
• 29(!) classic and novel blends/pastes • Incompletely represent a broad range of cultures
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Category Blend Liquid Based BBQ Chipotle Blend, Jerk Paste,
Juniper and Ant paste, Tomato/Epazote, Pickling Blend, Vinha d'alhos Base
Oil Based Afro Bahian Base, Aji Panca Adobo, Ligurian Pesto, Massaman, Mole Negro, Pipian, Recado, Salsa verde
Dry Based Berbere mix, Dukkha, Quatre Epice, Za'atar, Shichimi Togarashi, Chinese Five-Spice, Panch Puran, Garam Masala
Dairy Based Fresh dill Marinade, Kadi, Aji Escabeche/Peanuts, Tikka masala
Fermented NFL fermented bean, Lacto blueberry, Peaso
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Case: Spice blends and pastes
• 29(!) classic and novel blends/pastes • Incompletely represent a broad range of cultures
• 26 chefs, foodies, culinary professionals • Big Grid Napping • 5-10 minutes instruction • One subject at a time • 45 min -2 hours
• Counteract adaptation: Coffee beans, cucumber slices • Samples kept frozen until 30 minutes before exp.
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Case: Spice blends and pastes - Results
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Learnings
• Sort of a tasting game • Participants understood the results! • Useful and meaningful results with very few
means
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Conclusions and recommendations
• Good for exploratory purposes • Early in product development cycle • Sufficient documentation for SMEs
• Recommend limits to number of descriptors • Only sensory characteristics
• May be applications are useful for specific purposes
• Maximum 5 descriptors pr. sample
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THANK YOU FOR YOUR ATTENTION
Forthcoming book chapter: Frøst, Giacalone & Rasmussen (2014) Alternative methods of sensory testing: working with chefs, culinary professionals and brew masters, in Delarue, Lawlor and Rogeaux (Eds.) Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Woodhead – date of publication September 30, 2014