comparative aspects of sensory profiling and consumer tests
TRANSCRIPT
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Comparative aspects of sensory profiling and consumer tests
for food and non-food products
Agnès [email protected]
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Contents of the presentation
IntroductionComparison of sensory use in Fd & NFd industriesCommon characteristics and specificity
Sensory tests / consumer testsObjectives, Methods, Examples
Food and non food perspectivesRelative impact of sensory Versus other properties Test designs of multi-sensory studies
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Introduction
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What are we discussing today ?
Food / Non FoodEaten products : mainly foods, drinks, candies …Non eaten products : mainly cosmetics/perfumes, materials
Sensory profilingTrained panelsDefined attributes Blind replicated evaluation
Consumer quantitative testsTargeted consumersOverall liking and simple itemsBlind single evaluation
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The questions addressed
Why are sensory methods used in Fd & NFdindustries? What type of results are expected ?
What type of methods are used? Are there shared methodologies ?
How are they designed and practically organized ?
How specific are they ? How methods may evolve taking advantage of each specific know-how ?
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Objectives of sensory profiling
In R&D projects Fd NFd
To compare various prototypes under development
To know the competitive market place
To understand the effect of ingredients & processes
To correlate sensory & instrumental/consumer data
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+
+
In Marketing projects Fd NFd
To understand customers’ preference
To know the competitive market place
To define a concept positioning
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++
+
+
+
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In quality projects Fd NFd
To define standards /to identify defects
To accredit suppliers
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++
+
+
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Objectives of QUANT consumer tests
In R&D projects Fd NFd
To correlate sensory and consumer data
To compare various prototypes under development
To know the competitive market place
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In Marketing projects Fd NFd
To estimate the chances of success of a product
To understand customers’ expectations & preference
To know the competitive market place
To correlate sensory and consumer data
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+
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Fd / NFd Relative uses of methods
Sensory profiling Food industries tend to use it more than Non Food
Consumer Quantitative testsNon Food industries tend to use them more than Food
However, these tendencies are general and depend on: Company's strategy Type of products
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Sensory profiling methodologies
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Involved senses
Fd NFd
Vision Colour, transparency, constitutive elements
Shape
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+
++++
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Olfaction Direct sniffing
In-mouth
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TasteImmediate / after-taste
++++
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Touch Hand
In-mouth
Body
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++++
+
+
SoundHand
In-mouth
+
+
++++
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Protocols
Fd NFd
Selection & set-upInternal panels
External panel
Outsourced panels
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Attributes & definitionProfessional list
Consensus list
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Training Practical work
Performance checking
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Evaluation Blind
Replicated
In-use
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Example of a non food sensory profile
ProductDiapers
ObjectivesTo optimize a new product in comparison to the leader
Panel15 womenTesting the product at home with the baby
TrainingAt home (with babies) + in room (after notes)
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Questionnaire (paper)
AttributesResistance of the lateral straps (at set-up, after use…)Elasticity at set-up, Opening easiness …
Côté déchiré: gauche de l’enfant / droit de l’enfant / les deux
Côté déchiré: gauche de l’enfant / droit de l’enfant / les deux
Question « Résistance à l’utilisation »
pas résistant très résistant0 1 2 3 4 5
pas résistant très résistant0 1 2 3 4 5
Question « Résistance à la mise en place, enfant debout ou assis »
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Results
Example of obtained results
ConclusionsSuccessive tests allowed to improve product performances
A final consumer in-use test checked the good level of performance of the new launched diaper
Strap resistance /set-up
3,0
4,6
0,0
1,0
2,0
3,0
4,0
5,0
Competitor Prototype
*** significant t test (p=3,47 E-07)
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Consumer quantitative tests methodologies
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Items of interest
Fd NFd
Overall liking ++ ++
Uni-dimensional sensory liking Color, hand Texture, Flavour, Appearance, Sound
++ +
Purchase intents ++ ++
Fit to Concept
Fit to Brand
+
++
++
++
Agreement to symbolic values / benefits + ++
Functional items + ++
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Protocols
Fd NFd
Consumer targetGender, age …
Brand quotas
Frequency uses
Naivety
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Questionnaire lengthSensory, functional, image …
+ ++
Number of samples ++ +
Fieldwork Sensory lab
In-use
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Statistics Segmentation, link to sensory …
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Example of a non food consumer test*Adapted study to ensure confidentiality
ProductShower gel 3 formula (1 current KR26 + 2 alternatives)
ObjectivesTo identify the best alternative of a current ingredient
Panel60 women recruited according to age and brand quotasIn-use test
ProtocolEach sample daily tested for 1 week
As many times as neededQuestionnaire filled after 1 wk use
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Questionnaire *Adapted study to ensure confidentiality
Various usage stageswhen pouring the product into the hands, when applying it on the body, after the washing
24 items overall liking, texture liking, fluidity, usage performance, lather quality …
9-point scales and Just About Right scales
2 opened questionslikes and dislikes
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Results
Example of obtained results
ConclusionsLM64 has a less appreciated texture than the 2 others LM64 lather appears less easily and presents a less creamy texture.
The best alternative regarding an ingredient change is sample VH 32.
7,2 7,4 7,27,1 7,37,5
6,7 6,6 6,6
1
2
3
4
5
6
7
8
9
texture appreciation ease of lathering creamy texture of thelather
mea
ns o
f sco
res
VH 32KR 26LM 64
*Adapted study to ensure confidentiality
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Food and non food perspectives
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SIGHTshape
color
appearancetransparency
OLFACTION
materialsmotor
perfumes
environment
AUDITIONopening and closing
commands
mechanics
material contact
environment acoustics
TOUCHSOMESTHESIAKINESTHESIA
seating
hair / skin feel
movement
vibration
commands
5 senses …
TASTEpack / product interaction
immediateafter-taste
mastication sound
aroma
light effects
softness
smoothhness
thermal perception
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Other dimensions …
Design Brand image
Usage context
Symbolic benefits
Personal /social image
Advertisment
Cost
Range level
Ergonomics
Functionality
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Methodological consequences : numerous parameters
Sensory importanceEmotional value, symbolic benefit
Context effectsUsage, day time, frequency
Brand imageFamous name, range level
PriceQuality expectation
PackagingFit to concept and product
Adequate protocols & questionnairesIn-use / Lab conditionClosed / opened questionsIntensity /JAR scalesConsumer / expert vocabulary
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Perspectives
Interactions between sensory modalitiesDesigns of multi-sensory studiesRole of contextImpact of time and space
Interactions with other product dimensionsRelative impact of sensory Versus other properties Ergonomics / functionalityDesign / aesthetics…
Understanding inter-individual differencesPerceptionPreferenceBehaviour
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Fd / NFd
Involved senses All 5 senses involved in Fd & NFd industriesDependent on product usage
Protocols Professionalism in both sectors Longer history in sensory evaluation for Food
SpecificityFood : preparation, fatigue, shorter sessionsNon food : monadic, in-use phases, brand / shape bias
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Food?
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Non Food?
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Sectors' segmentation?rather than food & non food …
Basic productsOrdinary, daily use, low personal commitment
Functional productsUtility, nutrional or health benefit
Pleasurable productsIndividual or shared pleasure
Luxury productsSocial image, personal well-being
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