Flash Profile, its evolution and uses in sensory and consumer science

doi:10.1533/9781782422587.2.121

Rapid Sensory Profiling Techniques

Applications in New Product Development and Consumer Research

Woodhead Publishing Series in Food Science, Technology and Nutrition

2015, Pages 121-151

https://doi.org/10.1533/9781782422587.2.121 Get rights and content

Abstract

Flash Profile is a simple sensory descriptive method based on free choice of attributes, a comparative evaluation of the samples, and quantification by the means of ranks for each attribute. It aims at providing quick access to the relative positioning of a set of products. This chapter first presents the principle of Flash Profile, before the main methodological points are illustrated through a simple example of description of dark chocolates. Further methodological issues are then discussed and additional guidelines are provided, together with a presentation of the advantages and limitations of Flash Profile. The last part of the chapter presents the evolution in the use of Flash Profile, and examples of potential applications in R&D and market research are given.

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Cited by (23)

Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of training
2024, International Journal of Gastronomy and Food Science
Although a very robust and thorough sensory description of virgin olive oil can be obtained with highly specialized assessors, grouping well-trained panelists can be very expensive as it requires a long period of time. The fast descriptive methodologies developed in recent years could potentially be used to obtain the profiles of diverse products to be used, for example, in gastronomy.
This study aimed to compare the conventional descriptive sensory characterization of virgin olive oil by trained judges and a faster descriptive methodology (Flash Profile) conducted by panelists with diverse degrees of training (experienced panelists, wine sommeliers, and consumers).
Panels with diverse degrees of training were able to differentiate between virgin olive oil samples; however, the description given by the panelists depended on both the degree of knowledge of the technique used in testing and their product knowledge. Wine sommeliers and consumer groups could not describe the differences between products linked to quality.
Experienced panelists seem to be a viable option for describing virgin olive oil samples using the Flash Profile methodology. Said use should not be considered as a replacement for trained judges, but rather as an approach to obtain fast descriptions of the products.
Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis
2022, Food Quality and Preference
Citation Excerpt :
In light of the time-consuming and costly training process for DA, faster and more economical methods have been developed in recent years, such as Flash Profile (FP), Napping®, sorting, projective mapping, intensity scales and Open-ended questions (Varela & Ares, 2012). Among the rapid descriptive methods, FP is the most closely related to the DA since it is based on an evaluation of products by sensory attributes (Delarue, 2015). Operation of FP includes three key steps: (i) each assessor generates an individual and provisional list of sensory attributes, which can be used to distinguish samples; (ii) categorize and summarize all the attributes and then the assessors select final sensory attributes and determine the final individual list; and (iii) the sensory evaluation is performed, all samples are presented simultaneously and each sample is ranked on each attribute.
Flash Profile (FP) has recently been gaining popularity as a rapid descriptive profiling method. Many studies have shown that this method reduces cost and time compared with traditional sensory descriptive analysis. The objective of this study was to compare the performance of the same panel, with different levels of training, using the FP and Descriptive Analysis (DA) method respectively. The untrained panel (UP) generated descriptors and ranked each sample on each attribute by the FP method. Then the semi-trained panel (SP, 12 h of training) evaluated samples again using the FP method with written definitions. Finally, the samples were analyzed by the DA method by the trained panel (TP, 30 h of training). Results revealed that the SP-FP resulted in similar terms being used to describe products and product configurations as the TP-DA. Overall results support the validity of SP-FP and suggest its potential for industrial use, when a timely and cost-efficient description of a product is required and the product already has a lexicon.
Alternative methods of sensory testing: Advantages and disadvantages
2022, Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition
This chapter provides background information about sensory evaluation as it was developed, including a definition, describing the basic principles and the different kinds of methods and their applications. A selection process for subjects is described along with expected time requirements. Proposed numbers of subjects for different test types also is provided. Developing a quantitative descriptive analysis capability is described and includes the time required for each stage of the process. Additional commentary is provided on the time required to evaluate a set of products and provide results in typical numerical and graphical displays.
Use of sensory science for the development of healthier processed meat products: a critical opinion
2021, Current Opinion in Food Science
Citation Excerpt :
Over the last twenty years, several sensory methods have been developed to provide a sensory map similar to that obtained by trained assessors, with the advantage of being created from consumers’ responses [26]. These methodologies can be divided into four groups: the first one is based on direct verbal descriptions (Word association [27], Flash profile [28], and Check-all-that-apply CATA questions [14]) of products that subsequently generate a summary table used to create a sensory map via correspondence analysis [29] or generalized procrustes analysis [30]; the second group is based on the comparison of products (Sorting [31] and Napping [32]), providing distance matrices treated through multi-block multivariate analysis, such as Multiple Factor Analysis or Distatis, to display the Euclidian distance between products [33]; the third group comprises methods that compare a target sample with a reference (Polarized sensory positioning [34], Polarized Projective Mapping [32], Pivot Profile [35], in which the first two methodologies are analyzed by multiple factor analysis and the last one by correspondence analysis. The fourth group is comprises methods that record the dynamics of the sensory profile over consumption time (Temporal Dominance of Sensation – TDS [12], and Temporal CATA – TCATA [9•], generating an expressive amount of data evaluated by curves for dominance/citation rates and ANOVA/MANOVA for dominance/citation duration [36•,37,9•].
In the present day, consumers are increasingly concerned about the relationship between diet and health, which has led to an increase in demand for healthier products. However, developing these types of products, while preserving their sensory quality is very challenging. In this sense, the use of sensory science plays an important role in the development of healthier processed meat products. Thus, this communication highlights recent advances in the use of sensory science as a tool to assist the development of healthier processed meat products. The opinion article was structured in 4 parts: (1) different sensory methodologies for sensory profiling of healthier processed meat products; (2) main strategies to improve the sensory quality of healthier processed meat products; (3) sensory attributes negatively affected by the reformulation process and (4) conclusions and future perspectives. According to the literature, obtaining healthier processed meat products implies a drastic reformulation process that causes negative changes in sensory attributes. Based on this, the use of sensory science can be an essential tool for the development of healthier processed meat products with greater chances of success in the market.
Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product
2020, Food Control
Citation Excerpt :
Prior to the sensory evaluation maize-water slurries were sieved, pasteurized at 95 °C for 10 min and cooled to +6 °C. A modified FP was used to profile the sensory properties of five different atole agrio variants (Delarue, 2015; Supplementary file). The panelists were recruited from Universidad Nacional Autónoma de Mexico (UNAM).
Maize is staple food in Central and Latin America, Southern and Eastern Africa, and fermentation processes are widely used to improve food safety and quality. Atole agrio is a typical Mexican fermented maize beverage, that, unlike many others, is made with a non-nixtamalized young maize. The aim of this research was to select endogenous lactic acid bacteria (LAB) starter cultures able to control atole agrio fermentation and preserve the sensory properties of spontaneously fermented atole agrio. Lactococcus lactis A1MS3 (12.6 ± 0.09 log cfu g⁻¹) and Pediococcus pentosaceus S0l10 (11.7 ± 0.02 log cfu g⁻¹), alone or as 1:1 v/v co-culture (12.5 ± 0.17 log cfu g⁻¹) induced higher LAB counts than spontaneous fermentation (9.1 ± 0.11 log cfu⁻¹) leading to fast acidification of the product. Starter cultures noticeably decreased Enterobacteriaceae, leading to microbiologically safer end product. Rapid sensory evaluation technique Flash profile (FP) differentiated the taste of products fermented with Lc. lactis alone or as co-culture with P. pentosaceus as sweet, tortilla and maize-like, compared to the acid and bitter taste of spontaneously fermented maize. We demonstrated the usability of FP in fermented maize products and showed, that atole agrio with enhanced sensory profile can be obtained by controlled fermentation.
Innovation in sensory assessment of meat and meat products
2019, Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies
Consumer preferences and satisfaction are principally dependent on the sensory properties of foods. This is particularly applicable to meat consumers since organoleptic properties play a major role in the purchasing decision and final acceptability of meat and meat products. Yet this discipline has been underestimated and sensory assessment has been relegated to a minor role as complementary analyses to instrumental and/or biochemical studies. Sensory food science has greatly evolved to fulfill an increasing necessity for an in-depth comprehension of the sensory properties of foods and their impact on consumers. In this line a large variety of innovative methodologies have been developed to gain ease of application and fast responses, further insight into temporal perception of foods, and analysis of their emotional profiling. The present chapter reviews the most innovative sensory techniques and their applicability to muscle foods.

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Abstract