The applicability of Napping in the analysis of fermented foods and beverages – A review

Napping is one of the rapid sensory profiling methods, which was established recently to meet the needs of sensory and consumer researchers. This approach provides a holistic evaluation of the tested sample through their positioning in a 2-dimensional space. The protocol of the analysis is somewhat different from the traditionally applied descriptive methods, like Quantitative Descriptive Analysis. In our review, we focus on the applicability of Napping in the field of fermented goods. The accompanying procedures are also investigated (typically Flash Profiling, CATA, and further methods), in order to understand how the combined datasets facilitate the understanding of the sensory characteristics of the products.

Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon

Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value.

Using correspondence analysis to evaluate consumer terminology and understand the effects of smoking method and type of wood on the sensory perception of smoked meat

It has been established that consumers are capable of hedonic judgments, but their role beyond hedonics continues to be debated. Many novel methodologies, such as sorting, word association, napping, flash profiling, and so forth, have been extensively developed and used in the past few decades to describe, differentiate, and classify products while gathering consumer terminology, using constrained or semi-trained assessors to meet costand time commitments. This study was designed to provide another way to document consumer perceptions using their own terminology and explore analysis options byassessing “open-ended” responses. A total of 149 consumers from the Kansas City area evaluated smoked pork prepared using electric and offset smokers and four wood types (apple, oak, hickory, and mesquite). The prompted terms provided information about theattributes that drive consumers' likes and dislikes using their own language. Correspondence analysis was used to obtain a plot of the samples based on consumers' descriptions. Open-ended questions highlighted textural attributes as a chief modality, driving consumers' “tasty” perception, backed by 9-point liking data. Offset smoked pork was liked more by consumers than pork smoked using an electric smoker.