Taste Test Methodology - Projective Mapping

This video shows an example of the sensory methodology known as Napping, also known as Projective Mapping. It is a multivariate methodology used in consumer taste tests to provide a perceptual map of a given product space.

Subjects are asked to taste each sample and place it on the paper such that distance represents similarity. Objects placed close to each other are more similar, and objects placed further away are more dissimilar. Similarity criteria is not dictated, as part of the beauty of the method is that it draws out those attributes that drive the perception of the product space.

Attribute correlations such as those from descriptive, analytical or consumer profiling method provide interpretation of the product space.

This video is napping "from a subject's perspective" and was filmed at the Cornell University Sensory Science lab by Michael Nestrud and Claire Aucella. This illustrates what a subject would actually do during a taste session.

Nestrud, M., & Lawless, H. (2010). Perceptual mapping of apples and cheeses using projective mapping and sorting. Journal of Sensory Studies, In press. doi: 10.1111/j.1745-459X.2009.00266.x.

Nestrud, M. A., & Lawless, H. T. (2008). Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers. Food Quality and Preference, 19(4), 431-438. doi: 10.1016/j.foodqual.2008.01.001.

Feel free to contact me for more information.

Category:

Education

Tags:

• sensory
• sensory evaluation
• multivariate
• perceptual maps
• perception