Projective map for the sensory evaluation of natural yogurts with untrained tasters

Abstract

This research aims to validate the sensory characterization of natural yogurt samples performed by untrained evaluators using a "Projective Map" by comparing it with the results obtained from the evaluation of these products by a group of trained judges using a traditional profile. Both methods yielded similar descriptions; the generated two-dimensional spaces showed great similarity, with vector correlation coefficients greater than 0.8. The Projective Map generated a large number of terms that allow for the assessment of consumer perception, although it did not include technical terms as the trained judges did. The Projective Map is a rapid method, although the procedures for data collection and processing are laborious and require specialized knowledge of multivariate statistical techniques.