Free-choice profiling

Free-choice profiling is a method for determining the quality of a thing by having a large number of subjects experience (view, taste, read, etc.) it and then allowing them to describe the thing in their own words, as opposed to posing them a set of "yes-no-maybe" questions. All of the descriptions are then analyzed to determine a "consensus configuration" of qualities, usually through Generalized Procrustes analysis (GPA) or Multiple factor analysis (MFA).^[1]

Free-choice profiling first emerged in 1984 but the original published model has been modified by researchers into variations that are more applicable to their particular use.^[2] For example, a technique employed by Jean Marc Sieffermann combined it with flash profiling, specifically using the free-profiling strategy of individual panelist vocabulary generation.^[3] The method allows panelists to freely develop their own descriptors and scales.^[4] A study show that free-choice profiling can provide more accurate sample maps compared with other methodologies such as project mapping and free sorting in the area of sensory characterization.^[5]

Dr Françoise Wemelsfelder is a well known scientist who has done extensive research in this field.

Notes and references

^ A comparison between GPA and MFA, based on sensory data, is a chapter of a recent book: Pagès Jérôme (2014). Multiple Factor Analysis by Example Using R. Chapman & Hall/CRC The R Series London 272 p
^ Carpenter, Roland P.; Lyon, David H.; Hasdell, Terry A. (2000). Guidelines for Sensory Analysis in Food Product Development and Quality Control. Gaithesburg, MD: Aspen Publishers, Inc. p. 48. ISBN 0834216426.
^ Lawless, Harry T.; Heymann, Hildegarde (2010). Sensory Evaluation of Food: Principles and Practices. New York: Springer Science & Business Media. p. 252. ISBN 9781441964878.
^ Nollet, Leo M. L. (2012-05-29). Handbook of Meat, Poultry and Seafood Quality. John Wiley & Sons. ISBN 9781118352458.
^ Varela, Paula; Ares, Gastón (2014). Novel Techniques in Sensory Characterization and Consumer Profiling. Boca Raton, FL: CRC Press. p. 373. ISBN 9781466566309.

Sources

Raw Hop Aroma Qualities by Trained Panel Free-Choice Profiling, Gregory J. Stucky and Mina R. McDaniel, available on-line Archived 2006-09-29 at the Wayback Machine

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[1] A comparison between GPA and MFA, based on sensory data, is a chapter of a recent book: Pagès Jérôme (2014). Multiple Factor Analysis by Example Using R. Chapman & Hall/CRC The R Series London 272 p

[2] Carpenter, Roland P.; Lyon, David H.; Hasdell, Terry A. (2000). Guidelines for Sensory Analysis in Food Product Development and Quality Control. Gaithesburg, MD: Aspen Publishers, Inc. p. 48. ISBN 0834216426.

[3] Lawless, Harry T.; Heymann, Hildegarde (2010). Sensory Evaluation of Food: Principles and Practices. New York: Springer Science & Business Media. p. 252. ISBN 9781441964878.

[4] Nollet, Leo M. L. (2012-05-29). Handbook of Meat, Poultry and Seafood Quality. John Wiley & Sons. ISBN 9781118352458.

[5] Varela, Paula; Ares, Gastón (2014). Novel Techniques in Sensory Characterization and Consumer Profiling. Boca Raton, FL: CRC Press. p. 373. ISBN 9781466566309.

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