Food and Fermentation Industries >

2023 , Vol. 49 >Issue 21: 250 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034742

Sensory evaluation of Douchi based on different types of rapid descriptive sensory methods: A case of Napping-UFP, FCP, and PSP

  • TAN Qian ,
  • CHEN Xue ,
  • LIU Yuying ,
  • WANG Hongwei ,
  • SUO Huayi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-12-28

  Revised date: 2023-02-13

  Online published: 2023-12-08

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Abstract

To compare the effects of different types of rapid descriptive analysis methods for sensory evaluation, Napping combined with ultra-flash profiling (Napping-UFP), free choice profiling (FCP), and polarized sensory positioning (PSP) were performed on Douchi samples from different origins. The results showed that the same samples were located close to each other on the sample loading diagrams, revealing the high accuracy of the methods. The distributions of sample plots of the three methods were similar, and Douchi from different origins could be distinguished by three methods. Meanwhile, the adjusted RV coefficient (ARV) were all above 0.750, further indicating the three methods were relatively well correlated. The best agreement was obtained between PSP and FCP, but PSP could not provide descriptors. The Napping-UFP and FCP methods could provide sensory characteristics of the products. In summary, the rapid descriptive analysis methods represented by Napping-UFP, FCP and PSP can quickly distinguish samples, as well as obtain the differences of sensory characteristics among products effectively and accurately, which have broad application prospects in the field of food sensory evaluation.

Key words： Douchi; sensory evaluation; Napping-UFP; free choice profiling; polarized sensory positioning

Cite this article

TAN Qian , CHEN Xue , LIU Yuying , WANG Hongwei , SUO Huayi . Sensory evaluation of Douchi based on different types of rapid descriptive sensory methods: A case of Napping-UFP, FCP, and PSP[J]. Food and Fermentation Industries, 2023 , 49(21) : 250 -255 . DOI: 10.13995/j.cnki.11-1802/ts.034742

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