Use of temporal sensory evaluation methods with consumers: a position paper

Autores
Visalli, Michel; Galmarini, Mara Virginia; Schlich, Pascal
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Visalli, Michel. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; Francia
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Schlich, Pascal. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; Francia
Temporal sensory evaluation methods aim to describe the dynamics of product perception. These methods were developed and implemented with trained panels, but they are increasingly used with consumers. However, this shift has probably been guided more by practical aspects than by scientific considerations, and the limits of application of temporal methods with consumers are not well-documented. This article discusses some of these limitations, presents recent developments looking to overcome them, and makes recommendations on the choice and implementation of methods as well as on the analysis of temporal data and their interpretation. This contribution relies on recent methodological works: a systematic scoping review on temporal methods and several articles comparing methods using controlled stimuli and commercial products with various levels of complexity...
Fuente
Current opinion in food science. 2023, 54 (101102).
Materia
CONSUMIDORES
EVALUACION SENSORIAL
METODOS TEMPORALES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/18331
Acceder
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oai_identifier_str oai:ucacris:123456789/18331
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Use of temporal sensory evaluation methods with consumers: a position paperVisalli, MichelGalmarini, Mara VirginiaSchlich, PascalCONSUMIDORESEVALUACION SENSORIALMETODOS TEMPORALESFil: Visalli, Michel. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; FranciaFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Tecnológicas; ArgentinaFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Schlich, Pascal. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; FranciaTemporal sensory evaluation methods aim to describe the dynamics of product perception. These methods were developed and implemented with trained panels, but they are increasingly used with consumers. However, this shift has probably been guided more by practical aspects than by scientific considerations, and the limits of application of temporal methods with consumers are not well-documented. This article discusses some of these limitations, presents recent developments looking to overcome them, and makes recommendations on the choice and implementation of methods as well as on the analysis of temporal data and their interpretation. This contribution relies on recent methodological works: a systematic scoping review on temporal methods and several articles comparing methods using controlled stimuli and commercial products with various levels of complexity...Elsevier2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/183312214-7993 (impreso)2214-8000 (online)10.1016/j.cofs.2023.101102Visalli, M., Galmarini, M. V., Schlich, P. Use of temporal sensory evaluation methods with consumers: a position paper [en línea]. Current opinion in food science. 2023, 54 (101102). doi: 10.1016/j.cofs.2023.101102. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18331Current opinion in food science. 2023, 54 (101102).reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:59:49Zoai:ucacris:123456789/18331instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:59:50.269Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Use of temporal sensory evaluation methods with consumers: a position paper
title Use of temporal sensory evaluation methods with consumers: a position paper
spellingShingle Use of temporal sensory evaluation methods with consumers: a position paper
Visalli, Michel
CONSUMIDORES
EVALUACION SENSORIAL
METODOS TEMPORALES
title_short Use of temporal sensory evaluation methods with consumers: a position paper
title_full Use of temporal sensory evaluation methods with consumers: a position paper
title_fullStr Use of temporal sensory evaluation methods with consumers: a position paper
title_full_unstemmed Use of temporal sensory evaluation methods with consumers: a position paper
title_sort Use of temporal sensory evaluation methods with consumers: a position paper
dc.creator.none.fl_str_mv Visalli, Michel
Galmarini, Mara Virginia
Schlich, Pascal
author Visalli, Michel
author_facet Visalli, Michel
Galmarini, Mara Virginia
Schlich, Pascal
author_role author
author2 Galmarini, Mara Virginia
Schlich, Pascal
author2_role author
author
dc.subject.none.fl_str_mv CONSUMIDORES
EVALUACION SENSORIAL
METODOS TEMPORALES
topic CONSUMIDORES
EVALUACION SENSORIAL
METODOS TEMPORALES
dc.description.none.fl_txt_mv Fil: Visalli, Michel. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; Francia
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Schlich, Pascal. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; Francia
Temporal sensory evaluation methods aim to describe the dynamics of product perception. These methods were developed and implemented with trained panels, but they are increasingly used with consumers. However, this shift has probably been guided more by practical aspects than by scientific considerations, and the limits of application of temporal methods with consumers are not well-documented. This article discusses some of these limitations, presents recent developments looking to overcome them, and makes recommendations on the choice and implementation of methods as well as on the analysis of temporal data and their interpretation. This contribution relies on recent methodological works: a systematic scoping review on temporal methods and several articles comparing methods using controlled stimuli and commercial products with various levels of complexity...
description Fil: Visalli, Michel. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; Francia
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/18331
2214-7993 (impreso)
2214-8000 (online)
10.1016/j.cofs.2023.101102
Visalli, M., Galmarini, M. V., Schlich, P. Use of temporal sensory evaluation methods with consumers: a position paper [en línea]. Current opinion in food science. 2023, 54 (101102). doi: 10.1016/j.cofs.2023.101102. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18331
url https://repositorio.uca.edu.ar/handle/123456789/18331
identifier_str_mv 2214-7993 (impreso)
2214-8000 (online)
10.1016/j.cofs.2023.101102
Visalli, M., Galmarini, M. V., Schlich, P. Use of temporal sensory evaluation methods with consumers: a position paper [en línea]. Current opinion in food science. 2023, 54 (101102). doi: 10.1016/j.cofs.2023.101102. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18331
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Current opinion in food science. 2023, 54 (101102).
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.070432

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