Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts

Research output: Contribution to journalJournal articleResearchpeer-review

Davide Giacalone, Leticia Machado Ribeiro, Michael Bom Frøst

Napping® is an inexpensive and rapid method for sensory characterization, suitable for both trained and untrained subjects. In the study presented, the method was applied on 9 specialty beers. Subjects were 17 consumers without any training as sensory panelists, of whom 8 were beer experts and 9 novices. The aim was to explore the usability of the Napping® method by untrained
consumers and to analyze differences between beer novices and experts in their ability to discriminate and describe the products. The method succeeded in discriminating between the beers, revealing sensory descriptors responsible for the differences. Analysis of differences between the two groups showed that the experts had higher agreement with regard to sample differences (significantly higher mean RV-coefficient, 0.61 vs. 0.41 for non-experts, p =
0.013). The results support the usability of Napping® as a fast method for sensory characterization, with the advantage of providing a product characterization based on consumer descriptions, thus better reflecting consumers’ experience with the product.
Original languageEnglish
JournalJournal of Food Products Marketing
Volume19
Issue number3
Pages (from-to)201-218
Number of pages18
ISSN1045-4446
DOIs
Publication statusPublished - 2013

ID: 46153260