Sensory Characterization and Consumer Profiling Methods

Sensory characterisation and consumer profiling encompass a suite of analytical and affective techniques designed to capture human responses to products across the food, drink and personal care industries. Analytical sensory tests focus on objective discrimination and descriptive profiling, employing trained panels to map detailed attributes such as texture, aroma and flavour intensity. Affective methods engage untrained consumers to assess preferences, hedonic responses and emotional reactions. Recent innovations include temporal techniques that track sensation changes over time, immersive environments that mimic real‐life consumption contexts and the integration of instrumental measures such as electronic noses and tongues to complement human evaluation. Consumer profiling has evolved from simple preference mapping to multifactor segmentation that links psychographic, demographic and behavioural data with sensory drivers of liking. Novel approaches such as emotional sensory mapping and best–worst scaling reveal the affective and cognitive dimensions of choice, while mixed‐methods designs integrate qualitative insights with quantitative scores. These methodologies are widely applied in new‐product development, quality control, reformulation for health and sustainability objectives, and cross‐cultural studies. Through rigorous panel performance evaluation and advanced statistical modelling, practitioners can predict market success, identify target segments and optimise sensory and emotional attributes to meet evolving consumer demands on a global scale.

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Research from all publishers

A comprehensive review of sensory analysis and consumer preference has delineated best practices in both analytical and affective testing. This work clarifies the choice between discrimination tests, classical descriptive analysis and consumer acceptability trials, emphasising panel selection, training protocols and statistical considerations. It underscores the importance of aligning method choice with research objectives to yield actionable insights in product development.

A study of non-wheat flour biscuits employed the Rate-All-That-Apply (RATA) method to quantify sensory attribute intensities and Emotional Sensory Mapping (ESM) to chart consumers’ affective responses. Five formulations were evaluated, revealing distinct texture, aroma and taste profiles that correlated with emotions such as comfort and fun. The dual RATA–ESM approach provided a rapid yet nuanced understanding of product acceptance and emotional drivers, demonstrating its utility for reformulation and commercial innovation.

An investigation into apple eating quality integrated Check-All-That-Apply (CATA) terms with hedonic ratings and best–worst scaling to examine trade-offs between flavour attributes and sustainability concerns. Three cultivars elicited divergent sensory–conceptual profiles and consumer segments, while experimental auctions quantified willingness-to-pay in line with hedonic liking. Notably, sustainability statements often outweighed flavour descriptors in abstract choices, but concrete sensory phrasing restored the primacy of taste, highlighting context effects in consumer decision-making.

Sensory Characterization and Consumer Profiling Methods publication trend

The graph below shows the total number of articles in sensory characterization and consumer profiling methods across all publications each year (not limited to Nature Index journals).

Technical terms

Analytical tests: Panel‐based assessments that measure objective differences in product attributes using trained assessors.

Affective tests: Consumer‐centred evaluations capturing liking, preference and emotional responses to products.

Descriptive analysis: Detailed profiling of sensory attributes (e.g. sweetness, crispness) often via consensus vocabulary and scaling.

Check-All-That-Apply (CATA): Consumer method where respondents select all relevant descriptors from a predefined list to characterise products.

Rate-All-That-Apply (RATA): Extension of CATA in which selected descriptors are also intensity-rated, enhancing quantitative discrimination.

Emotional Sensory Mapping (ESM): Technique that plots consumers’ emotional reactions against sensory attributes to identify affective drivers of liking.

References

1. Sensory Analysis and Consumer Preference: Best Practices. Annual Review of Food Science and Technology (2023).
2. Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method. Future Foods (2024).
3. The relative importance of postharvest eating quality and sustainability attributes for apple fruit: A case study using new sensory–consumer approaches. Postharvest Biology and Technology (2024).