1. Université de Bourgogne
Flash profil and MFA
Dominique Valentin
ENSBANA/CESG
Université de Bourgogne
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2. Definition
Flash Profile (FP) is a sensory descriptive method derived from Free Choice Profiling where each subject chooses and uses his/her own words to evaluate the whole product set comparatively.
Describe rapidly the sensory properties of a product set
Dairou V. and Siefferman J.M (2002) A comparison of 14 jams characterized by conventional profile and a quick original method, the Flash Profile. Journal of food science, 67,
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3. Principle Free description comparative presentation Ranking procedure
« How would you describe the main sensory dimensions of the products »
« Rank the product according to each dimension that you identified »
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4. Principle Descriptor: - + Descriptor: Fruity - + A C B D E G F H
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5. Methodology
Preliminary session (30 mn to 1h): each assessor write down a first list of descriptors
Inter-session: each assessor read the descriptors written by other assessors
Main Session (2 to 3 h): comparative evaluation of the set of products for each generated descriptor
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6. Methodology Number of assessors: 4 to 6 sensory experts
Number of products:
Max 15 but depend on the nature of the
products
Number of repetitions:
2 or presentation of some product in
duplicate to test reproducibility
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7. An example: Flash profile and beers
6 lager beers:
Sapporo (Japan)
Casablanca (Morocco)
Page 24 (France)
Carlsberg (Denmark)
Tsintao (Chine)
6 trained assessors
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8. An example: raw data Assessor 1 Assessor 2 Descriptors Sapporo
Casablanca
Page 24
Carlsberg
Tsingtao
Fruity 3 2 5 4 1
Malt
Phenol
Persistance
Sweet
Assessor 2
Descriptors
Sapporo
Casablanca
Page 24
Carlsberg
Tsingtao
Strong taste 4 3 5 2 1
sweet
bitter
malt
sparkling
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9. An example : raw data Assessor 3 Assessor 4 Descriptors Sapporo
Casablanca
Page 24
Carlsberg
Tsingtao
Bitter 2 4 5 1 3
Alcohol
Assessor 4
Descriptors
Sapporo
Casablanca
Page 24
Carlsberg
Tsingtao
Fruity 4 2 5 3 1
Malt
Bitter
Alcohol
Hop
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10. An example : raw data Assessor 5 Assessor 6 Descriptors Sapporo
Casablanca
Page 24
Carlsberg
Tsingtao
Taste intensity 2 3 5 4 1
Hop
Malt
Bitter
Alcohol
Sweet
Assessor 6
Descriptors
Sapporo
Casablanca
Page 24
Carlsberg
Tsingtao
Hop 3 2 5 1 4
Malt
Bitter
Alcohol
Sparkling
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11. An example: MFA results
Dimension Eigenvalue % Variance Cumulated
% Variance
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12. An example: MFA results
-3.0
-1.5
1.5
3.0 -4 -2 2 4
Factor %
Factor %
Sapporo
Casablanca
Page 24
Carlsberg
Tsingtao
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13. An example: MFA results
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14. An example: MFA results
-3.0
-1.5
1.5
3.0 -4 -2 2 4
Factor %
Factor %
Sapporo
Casablanca
Page 24
Carlsberg
Tsingtao
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15. An example: MFA results
Factor % J1 J5 4
Tsingtao J2 J4 J3 2 J6 J6 J4 J3
Page 24 J6 J1 J2 J3 -2 J4 J5
Carlsberg J1 -4 J5 J2
-3.0
-1.5
1.5
3.0
Factor %
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16. An example: MFA results
Factor %
sweet2
0.8
sparking2
malt2
alcohol3
malt4
amère3
hop5
alcohol4
0.4
sucre5
strong taste 2
persistance1
fruity4
sweet1
-0.4
hop4
alcohol5
phenol1
bitter2
Intensity taste 5
malt5
bitter5
malt1
fruity1
-0.8
bitter4
-0.8
-0.4
0.4
0.8
Factor %
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17. An example: MFA results
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18. An example: MFA results
Factor %
sweet2
0.8
sparking2
malt2
alcohol3
malt4
amère3
hop5
alcohol4
0.4
sweet5
strong taste 2
persistance1
fruity4
sweet1
-0.4
hop4
alcohol5
phenol1
bitter2
taste intensity 5
malt5
bitter5
malt1
fruity1
-0.8
bitter4
-0.8
-0.4
0.4
0.8
Factor %
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19. An example: MFA results
-3.0
-1.5
1.5
3.0
Factor %
Factor %
Sapporo
Casablanca
Page 24
Tsingtao J1 J2 J3 J4 J5
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20. An example: MFA results
-0.8
-0.4
0.4
0.8
Factor %
Factor %
fruité1
malt1
phenol1
persistance1
sweet1
Strong tastet2
sweet2
bitter2
malt2
sparkling2
bitter3
alcohol3
fruity4
malt4
amer4
alcohol4
hop4
Intensity taste5
hop5
malt5
bitter5
alcohol5
sweet5
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21. An example: MFA results
Factor %
1.00 J2
0.75 J4 J5 J1
0.50 J3
0.25
0.25
0.50
0.75
1.00
Factor %
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22. An example: MFA results
Factor %
1.00
0.75 J2 J5
0.50 J1 J4
0.25 J3
0.25
0.50
0.75
1.00
Factor %
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23. An example: MFA results
RV coefficients between assessors
| MFA
1 |
2 |
3 |
4 |
5 |
MFA |
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24. Some references
Dairou, V., and Sieffermann, J.-M. (2002). A comparison of 14 jams characterized by Conventional Profile and a quick original method, the Flash Profile. Journal of Food Science, 67(2),
Delarue, J., and Sieffermann, J.-M. (2004). Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products. Food Quality and Preference, 15(4),
L. Perrin, F. Jourjon, R. Symoneaux, C. Asselin & J. Pagès (2006) Comparaison de deux profils libres de vins réalisés par des professionnels et un profil conventionnel; 9èmes Journées Européennes Agro-Industrie et Méthodes Statistiques Montpellier, France – janvier 2006
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