EVALUATION OF SENSORY PROFILING AND PROJECTIVE MAPPING DATA

This paper deals with the method of projective mapping and its use in sensory analysis. Projective mapping is a method which allows naive co nsumers to map products on a two dimension space, based on similaritie s and differences in the products. An experiment was carried out on se ven blueberry soups, whereby sensory profiling was undertaken using a trained panel and projective mapping. Preference assessment was undert aken using a small group of consumers. Results indicated that the thre e replicates of the mapping exercise Produced visually very similar ma ps, at least on the first two dimensions. However, it was found that c onsumers perceived the samples in somewhat different ways as highlight ed by RV coefficients. The consensus mapping dimensions were compared to those from the profile data, and it was apparent that the best simi larity was found when comparing the first dimension, thus suggesting g ood agreement on the obvious aspects of the product. The internal pref erence map also revealed major product contrasts along this dimension with some weak evidence of segmentation. The overall conclusion of thi s paper raises further fundamental questions about consensus spaces wi th consumers, and the question of dimensionality of consumer perceptio n as compared to trained panels. Copyright (C) 1996 Elsevier Science L td