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Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

机译：进行和不进行训练以描述模型酒中的微小感官差异时的Flash Profile和Napping表现

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摘要

Rapid sensory methods are a convenient alternative to conventional descriptive analysis suitable for quickly assessing sensory product differences. As these methods gain in popularity, assessments of their discriminability and reproducibility in food applications are increasingly needed. Moreover, it is of interest to explore whether small adjustments to the existing protocols could improve the results. In this study different variations of two rapid sensory methods, one based on holistic assessment - Napping, and one based on attribute evaluation - Flash Profile, were tested for the evaluation of the flavour in wine. Model wines were developed with control over the sensory differences in terms of sensory characters and sensory intensities (weak to moderate). Some modifications to the classical Napping and Flash Profile protocols were employed in order to improve discriminability, repeatability and accuracy. The results showed that conducting Napping with a panel training on either the method (training on how to arrange samples on the sheet) or the product (familiarisation with the sensory properties of the wines) improved the outcome compared to the classical Napping protocol. The classical Flash Profile protocol and its modified version including a Napping with subsequent attributes generation as the word generation step and limiting the number of attributes for ranking gave a similar sample space. The Napping method could best highlight qualitative sample differences, whereas the Flash Profile provided a more precise product mapping on quantitative differences between model wines. (C) 2015 Elsevier Ltd. All rights reserved.
机译：快速感官方法是常规描述性分析的便捷替代方法，适用于快速评估感官产品差异。随着这些方法的流行，越来越需要评估它们在食品中的可分辨性和可重复性。此外，有趣的是探索对现有协议进行小的调整是否可以改善结果。在这项研究中，测试了两种快速感官方法的不同变化，一种基于整体评估-小睡，另一种基于属性评估-Flash Profile，用于评估葡萄酒的风味。在控制感官特征和感官强度（弱至中度）方面的感官差异的基础上开发了模型酒。为了提高可分辨性，可重复性和准确性，对经典的Napping和Flash Profile协议进行了一些修改。结果表明，与经典的小睡规程相比，通过小组培训对方法（对如何在样品上放置样品进行培训）或产品（具有葡萄酒感官特性的习俗）进行小睡培训可以改善结果。经典的Flash Profile协议及其修改版本包括Napping，随后将属性生成作为单词生成步骤，并限制了用于排序的属性数量，从而提供了相似的示例空间。小睡法可以最好地突出定性样品的差异，而“ Flash Profile”则提供了更精确的产品映射，用于模拟葡萄酒之间的定量差异。 （C）2015 Elsevier Ltd.保留所有权利。

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