Abstract This paper introduces SensoGraph, a novel approach for fast sensory evaluation using two-dimensional geometric techniques. In the tasting sessions, the assessors follow their own criteria to place samples on a tablecloth, according to the similarity between samples. In order to analyse the data collected, first a geometric clustering is performed to each tablecloth, extracting connections between the samples. Then, these connections are used to construct a global similarity matrix. Finally, a graph drawing algorithm is used to obtain a 2D consensus graphic, which reflects the global opinion of the panel by (1) positioning closer those samples that have been globally perceived as similar and (2) showing the strength of the connections between samples. The proposal is validated by performing four tasting sessions, with three types of panels tasting different wines, and by developing a new software to implement the proposed techniques. The results obtained show that the graphics provide similar positionings of the samples as the consensus maps obtained by multiple factor analysis (MFA), further providing extra information about connections between samples, not present in any previous method. The main conclusion is that the use of geometric techniques provides information complementary to MFA, and of a different type. Finally, the method proposed is computationally able to manage a significantly larger number of assessors than MFA, which can be useful for the comparison of pictures by a huge number of consumers, via the Internet.
Projective Mapping has been successfully used with many different kinds of products, among which the application to wine stands out . Other examples of beverages analysed by these methods are beers , citrus juices , drinking waters high alcohol products , hot beverages , lemon iced teas , powdered juices , or smoothies . The book by @cite_6 details more products to which consumer based descriptive methodologies have been applied.
@cite_6
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Recommending products to consumers means not only understanding their tastes, but also understanding their level of experience. For example, it would be a mistake to recommend the iconic film Seven Samurai simply because a user enjoys other action movies; rather, we might conclude that they will eventually enjoy it -- once they are ready. The same is true for beers, wines, gourmet foods -- or any products where users have acquired tastes: the best' products may not be the most accessible'. Thus our goal in this paper is to recommend products that a user will enjoy now, while acknowledging that their tastes may have changed over time, and may change again in the future. We model how tastes change due to the very act of consuming more products -- in other words, as users become more experienced. We develop a latent factor recommendation system that explicitly accounts for each user's level of experience. We find that such a model not only leads to better recommendations, but also allows us to study the role of user experience and expertise on a novel dataset of fifteen million beer, wine, food, and movie reviews. "Sensory characterization is one of the most powerful, sophisticated and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies would be provided. Each description would be accompanied by detailed information for their implementation, discussion of examples of applications and case-studies. The implementation of the majority of the methodologies would be performed in the statistical free software R, which would make the book very useful for people non-familiar with complex statistical software"-- There has been a recent surge of research looking at the reporting of food consumption on social media. The topic of alcohol consumption, however, remains poorly investigated. Social media has the potential to shed light on a topic that, traditionally, is difficult to collect fine-grained information on. One social app stands out in this regard: Untappd is an app that allows users to ‘check-in’ their consumption of beers. It operates in a similar fashion to other location-based applications, but is specifically tailored to the collection of information on beer consumption. In this paper, we explore beer consumption through the lens of social media. We crawled Untappd in real time over a period of 112 days, across 40 cities in the United States and Europe. Using this data, we shed light on the drinking habits of over 369k users. We focus on per-user and per-city characterisation, highlighting key behavioural trends. Abstract This paper deals with the method of projective mapping and its use in sensory analysis. Projective mapping is a method which allows naive consumers to map products on a two dimension space, based on similarities and differences in the products. An experiment was carried out on seven blueberry soups, whereby sensory profiling was undertaken using a trained panel and projective mapping. Preference assessment was undertaken using a small group of consumers. Results indicated that the three replicates of the mapping exercise produced visually very similar maps, at least on the first two dimensions. However, it was found that consumers perceived the samples in somewhat different ways as high-lighted by RV coefficients. The consensus mapping dimensions were compared to those from the profile data, and it was apparent that the best similarity was found when comparing the first dimension, thus suggesting good agreement on the obvious aspects of the product. The internal preference map also revealed major product contrasts along this dimension with some weak evidence of segmentation. The overall conclusion of this paper raises further fundamental questions about consensus spaces with consumers, and the question of dimensionality of consumer perception as compared to trained panels.