Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods
With the widespread application of sensory analysis techniques in the food industry, there is an increasing demand for sensory analysis methods suitable for different application scenarios, especially rapid sensory analysis methods that match the short development cycle of a product and are easy to...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-034.pdf |
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| author | NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei |
| author_facet | NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei |
| author_sort | NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei |
| collection | DOAJ |
| description | With the widespread application of sensory analysis techniques in the food industry, there is an increasing demand for sensory analysis methods suitable for different application scenarios, especially rapid sensory analysis methods that match the short development cycle of a product and are easy to organize and implement in practice. Pivot profile (PP) emerges as the times require. Taking the center sample (Pivot) as a reference, this method obtains easy-to-perceive and expressible sensory descriptors based on the participants’ difference perception and free description to effectively differentiate between sample sets. This paper summarizes and analyzes the literature on PP with respect to its key technical points, advantages, limitations and applications in combination with and in comparison to other methods in the food industry, and provides an outlook on future trends, with the aim of providing a basis for further research and application of PP in the food industry. |
| format | Article |
| id | doaj-art-7eaeffa989a84991af942848f0fcdd0f |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-7eaeffa989a84991af942848f0fcdd0f2025-02-05T09:07:54ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452331132010.7506/spkx1002-6630-20231227-237Pivot Profile: A Rapid Sensory Analysis Method and Its Application in FoodsNIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei0(1. Institute of Agri-food Standardization, China National Institute of Standardization, Beijing 100191, China;2. School of Life Sciences, Shanghai University, Shanghai 200444, China; 3. Key Laboratory of Food Sensory Analysis, State Administration for Market Regulation, Beijing 102299, China; 4. Inner Mongolia Mengniu Dairy (Group) Co. Ltd., Hohhot 011500, China; 5. Mengniu Hi-tech Dairy Product Beijing Co. Ltd., Beijing 101100, China)With the widespread application of sensory analysis techniques in the food industry, there is an increasing demand for sensory analysis methods suitable for different application scenarios, especially rapid sensory analysis methods that match the short development cycle of a product and are easy to organize and implement in practice. Pivot profile (PP) emerges as the times require. Taking the center sample (Pivot) as a reference, this method obtains easy-to-perceive and expressible sensory descriptors based on the participants’ difference perception and free description to effectively differentiate between sample sets. This paper summarizes and analyzes the literature on PP with respect to its key technical points, advantages, limitations and applications in combination with and in comparison to other methods in the food industry, and provides an outlook on future trends, with the aim of providing a basis for further research and application of PP in the food industry.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-034.pdfpivot profile; sensory analysis; rapid sensory analysis methods; food research; applications |
| spellingShingle | NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods Shipin Kexue pivot profile; sensory analysis; rapid sensory analysis methods; food research; applications |
| title | Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods |
| title_full | Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods |
| title_fullStr | Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods |
| title_full_unstemmed | Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods |
| title_short | Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods |
| title_sort | pivot profile a rapid sensory analysis method and its application in foods |
| topic | pivot profile; sensory analysis; rapid sensory analysis methods; food research; applications |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-034.pdf |
| work_keys_str_mv | AT niujunjieshibolinzhongkuilihongliangwentingwanghouyinanzhiconggaohaiyanzhaolei pivotprofilearapidsensoryanalysismethodanditsapplicationinfoods |