Current Status Research of Projective Mapping in Food Research and Development

SU Qingyu; CHANG Xiaomin; LIU Yaran; XU Xiaoqing; LI Jiaze; ZHU Yuxuan; SONG Hao; ZHU Baoqing

doi:10.13386/j.issn1002-0306.2021070202

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 390-399. > DOI: 10.13386/j.issn1002-0306.2021070202

SU Qingyu, CHANG Xiaomin, LIU Yaran, et al. Current Status Research of Projective Mapping in Food Research and Development[J]. Science and Technology of Food Industry, 2022, 43(16): 390−399. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070202.

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Current Status Research of Projective Mapping in Food Research and Development

1.
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
2.
Nestlé R & D (China) Ltd., Beijing 100015, China
3.
Beijing Industrial Technology Research Institute Co., Ltd., Beijing 101111, China

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Received Date: July 10, 2021
Available Online: May 30, 2022

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Abstract

Abstract

With the widespread use of sensory profiling methods in the food industry and the increasing demands of researchers on analytical techniques, rapid sensory analysis methods have emerged, one of which is projective mapping. projective mapping can quickly collect sensory attributes of products and analyze the similarity or difference of sensory characteristics among products, it can also be combined with preference questionnaires to distinguish people categories and explore the factors affecting consumer preferences. This paper examines the literature related to the projective mapping method in recent years, introduces the experimental procedure, influencing factors and data processing of the method, advantages and limitations, derivative methods and their research in different types of food products, and looks forward to the development of this method, in order to provide reference for researchers and enterprises infields related to food sensory evaluation.
- projective mapping,
- rapid sensory profiling methods,
- sensory evaluation,
- food research,
- development

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References

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