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flash profil 2
Definition
Flash Profile (FP) is a sensory descriptive method derived from Free Choice Profiling where each subject chooses and uses his/her own words to evaluate the whole product set comparatively.
Dairou V. and Siefferman J.M (2002) A comparison of 14 jams characterized by conventional profile and a quick original method, the Flash Profile. Journal of food science, 67,826-834
Describe rapidly the sensory properties of a product set
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Principle
Free description comparative presentation Ranking procedure
« How would you describe the main sensory dimensions of the products »
« Rank the product according to each dimension that you identified »
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Principle
Descriptor:
+-
Descriptor: Fruity
+- A CB D E G F H
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Methodology
Preliminary session (30 mn to 1h): each assessor write down a first list of descriptors
Inter-session: each assessor read the descriptors written by other assessors
Main Session (2 to 3 h): comparative evaluation of the set of products for each generated descriptor
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Methodology
Number of assessors: 4 to 6 sensory experts
Number of products: Max 15 but depend on the nature of the products
Number of repetitions: 2 or presentation of some product in duplicate to test reproducibility
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An example: Flash profile and beers
6 lager beers: Sapporo (Japan)Casablanca (Morocco)Page 24 (France)Carlsberg (Denmark)Tsintao (Chine)
6 trained assessors
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An example: raw data
Descriptors Sapporo Casablanca Page 24 Carlsberg Tsingtao
Fruity 3 2 5 4 1
Malt 4 3 1 5 2
Phenol 4 2 5 3 1
Persistance 4 5 2 3 1
Sweet 4 2 5 3 1
Assessor 1
Descriptors Sapporo Casablanca Page 24 Carlsberg Tsingtao
Strong taste 4 3 5 2 1
sweet 3 2 4 1 5
bitter 1 4 3 5 2
malt 5 4 2 1 3
sparkling 4 5 2 1 3
Assessor 2
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An example : raw data
Descriptors Sapporo Casablanca Page 24 Carlsberg Tsingtao
Bitter 2 4 5 1 3
Alcohol 2 4 5 1 3
Assessor 3
Descriptors Sapporo Casablanca Page 24 Carlsberg Tsingtao
Fruity 4 2 5 3 1
Malt 3 5 4 1 2
Bitter 4 3 2 5 1
Alcohol 4 2 5 1 3
Hop 2 4 1 5 3
Assessor 4
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An example : raw data
Descriptors Sapporo Casablanca Page 24 Carlsberg Tsingtao
Taste intensity 2 3 5 4 1
Hop 4 5 1 2 3
Malt 2 3 5 4 1
Bitter 5 3 2 4 1
Alcohol 3 1 5 4 2
Sweet 3 5 4 2 1
Assessor 5
Descriptors Sapporo Casablanca Page 24 Carlsberg Tsingtao
Hop 3 2 5 1 4
Malt 4 5 2 3 1
Bitter 3 1 5 2 4
Alcohol 3 2 5 1 4
Sparkling 2 1 5 4 3
Assessor 6
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Dimension Eigenvalue % Variance Cumulated % Variance
1 3.5936 37.75 37.75 2 2.6796 28.15 65.89 3 2.1298 22.37 88.26 4 1.1176 11.74 100.00
An example: MFA results
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-3.0 -1.5 0 1.5 3.0
-4
-2
0
2
4
Factor 1 - 37.75 %
Factor 2 - 28.15 %
SapporoCasablanca
Page 24
Carlsberg
Tsingtao
An example: MFA results
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Beers Factor1 Factor2 Factor3 Factor1 Factor2 Factor3 SumSaporo 0.0 0.0 19.2 0.00 0.00 0.33 0.33Casablanca 2.3 7.2 36.0 0.06 0.15 0.49 0.70Page 24 72.8 0.0 5.6 0.95 0.00 0.04 0.99Carslberg 10.3 62.8 4.5 0.16 0.79 0.04 0.99Tsintao 14.5 29.9 34.8 0.25 0.42 0.33 1.00
Contribution Quality representation
An example: MFA results
flash profil 14
-3.0 -1.5 0 1.5 3.0
-4
-2
0
2
4
Factor 1 - 37.75 %
Factor 2 - 28.15 %
SapporoCasablanca
Page 24
Carlsberg
Tsingtao
An example: MFA results
flash profil 15
-3.0 -1.5 0 1.5 3.0
-4
-2
0
2
4
Factor 1 - 37.75 %
Factor 2 - 28.15 %
Page 24
Carlsberg
Tsingtao
J1
J2
J3
J4
J5
J6
J1J3
J4 J5
J6
J1
J2J4
J5
J6
J2
J3
An example: MFA results
flash profil 16
-0.8 -0.4 0 0.4 0.8
-0.8
-0.4
0
0.4
0.8
Factor1 - 36.48 %
Factor 2 - 30.14 %
fruity1malt1
phenol1
persistance1
sweet1
strong taste 2
sweet2
bitter2
malt2sparking2
amère3alcohol3
fruity4
malt4
bitter4
alcohol4
hop4Intensity taste 5
hop5
malt5bitter5
alcohol5
sucre5
An example: MFA results
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Beers Factor1 Factor2 Factor3 Factor1 Factor2 Factor3 Sumfruity1 6.1 6.6 0.0 0.53 0.47 0.00 1.00malt1 4.5 6.4 2.4 0.30 0.46 0.12 0.88phenol1 8.0 2.7 0.6 0.69 0.19 0.03 0.91persistance1 0.2 0.5 19.4 0.02 0.03 0.93 0.98sweet1 8.0 2.7 0.6 0.69 0.19 0.03 0.91strong taste2 10.0 0.2 4.2 0.78 0.01 0.18 0.97sweet2 1.0 9.0 5.8 0.08 0.58 0.25 0.91bitter2 0.2 5.2 0.0 0.02 0.34 0.00 0.36malt2 0.2 5.2 10.5 0.01 0.33 0.46 0.80sparkling2 0.3 6.9 12.2 0.03 0.45 0.53 1.00bitter3 8.0 7.0 0.0 0.48 0.35 0.00 0.83alcohol3 8.0 7.0 0.0 0.48 0.35 0.00 0.83fruity4 8.0 2.7 0.6 0.69 0.19 0.03 0.91malt4 2.9 3.5 8.2 0.25 0.25 0.39 0.89bitter4 0.6 10.2 4.3 0.05 0.72 0.20 0.97alcohol4 7.3 2.3 0.1 0.63 0.17 0.00 0.80hop4 7.3 2.3 0.1 0.63 0.17 0.00 0.80intensity taste5 4.6 4.3 0.0 0.46 0.35 0.00 0.81hop5 2.9 2.1 9.8 0.29 0.18 0.54 1.00malt5 4.6 4.3 0.0 0.46 0.35 0.00 0.81bitter5 0.2 4.5 7.9 0.02 0.37 0.43 0.82alcohol5 4.3 4.4 3.0 0.43 0.36 0.17 0.96sweet5 2.7 0.1 10.1 0.27 0.01 0.55 0.83
Contribution Quality representation
An example: MFA results
flash profil 18
-0.8 -0.4 0 0.4 0.8
-0.8
-0.4
0
0.4
0.8
Factor 1 - 36.48 %
Factor 2 - 30.14 %
fruity1malt1
phenol1
persistance1
sweet1
strong taste 2
sweet2
bitter2
malt2sparking2
amère3alcohol3
fruity4
malt4
bitter4
alcohol4
hop4taste intensity 5
hop5
malt5bitter5
alcohol5
sweet5
An example: MFA results
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-3.0 -1.5 0 1.5 3.0
-1.5
0
1.5
3.0
Factor 1 - 36.48 %
Factor 3 - 20.28 %
Sapporo
Casablanca
Page 24
Tsingtao
J1
J2
J3
J4
J5J1
J2
J3
J4
J5
J1J2
J3 J4
J5
J1
J1
J2
J3
J4J5
An example: MFA results
flash profil 20
-0.8 -0.4 0 0.4 0.8
-0.8
-0.4
0
0.4
0.8
Factor 1 - 36.48 %
Factor 3 - 20.28 %
fruité1
malt1phenol1
persistance1
sweet1
Strong tastet2
sweet2
bitter2
malt2sparkling2
bitter3alcohol3
fruity4
malt4amer4
alcohol4
hop4 Intensity taste5
hop5
malt5
bitter5
alcohol5
sweet5
An example: MFA results
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0 0.25 0.50 0.75 1.000
0.25
0.50
0.75
1.00
Factor 1 - 36.48 %
Factor 2 - 30.14 %
J1
J2
J3
J4J5
An example: MFA results
flash profil 22
0 0.25 0.50 0.75 1.000
0.25
0.50
0.75
1.00
Factor 1 - 36.48 %
Factor 3 - 20.28 %
J1
J2
J3
J4
J5
An example: MFA results
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| 1 2 3 4 5 MFA ----+------------------------------------------ 1 | 1.000 2 | 0.522 1.000 3 | 0.277 0.201 1.000 4 | 0.722 0.633 0.583 1.000 5 | 0.792 0.645 0.239 0.412 1.000MFA | 0.861 0.784 0.569 0.859 0.805 1.000 ----+------------------------------------------
RV coefficients between assessors
An example: MFA results
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Dairou, V., and Sieffermann, J.-M. (2002). A comparison of 14 jams characterized by Conventional Profile and a quick original method, the Flash Profile. Journal of Food Science, 67(2), 826-834.
Delarue, J., and Sieffermann, J.-M. (2004). Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products. Food Quality and Preference, 15(4), 383-392.
L. Perrin, F. Jourjon, R. Symoneaux, C. Asselin & J. Pagès (2006) Comparaison de deux profils libres de vins réalisés par des professionnels et un profil conventionnel; 9èmes Journées Européennes Agro-Industrie et Méthodes Statistiques Montpellier, France – 25-27 janvier 2006
Some references
