Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples

Abstract

Product characterization has been a primary concern for the food industry, and methodologies based on consumers' perceptions have become popular and widely used by industries to replace classical methods. Although there are several studies on other methods, the potential of reference-based one such as Pivot Profile is still little explored. Therefore, the aims of this study were to characterize Greek yogurt samples according to consumers' perceptions using three different methodologies: Pivot Profile (PP), Check-all-that-apply (CATA), and Projective Mapping (PM), and to assess which method is easier for consumers to describe products. The rapid methodologies assessed were equally effective in characterizing the different samples; however, some drawbacks evidenced in the study can help in targeting and choosing the best method to perform the sensory characterization. Pivot Profile showed some advantages, bypassing some limitations presented by the other methods. In addition, its experimental versatility also allows for broad applications evidencing the PP technique as a promising tool for routine use. Some implications of using it were also discussed. We suggest the supplemental use of Multidimensional Alignment (MDA) as it shows more accurately the correlations between attributes and samples, especially in the case of PP data.