A Specific Example of Applying the Free Choice Profiling (FCP) Method in
Food Sensory Analysis
Experimental Context
A cookie manufacturing company aims to compare four types of cookies (Samples A, B, C, D)
to understand the sensory characteristics of each and improve its products.
Implementation Process
1. Sample Preparation
- Products: Four types of cookies (A, B, C, D).
- Coding:
- Sample A: 101.
- Sample B: 202.
- Sample C: 303.
- Sample D: 404.
- Preparation Conditions:
- Each sample is cut into 10g pieces.
- Placed on uniform white plates.
- Room temperature: 25°C.
2. Selection of Evaluators
- 10 participants, non-experts but familiar with cookies.
- Participants freely describe the characteristics of each sample.
3. Response Form
Designed to be simple and flexible:
Sample | Descriptive Terms | Intensity Scores (0–10)
-------|----------------------------|--------------------------
101 | Crunchy, buttery, mildly sweet | 8, 9, 6
202 | Dry, less sweet, slightly bitter | 5, 3, 4
303 | Fluffy, cocoa-scented, slightly bitter | 7, 8, 5
404 | Hard, less fragrant, neutral | 4, 3, 5
4. Data Collection
Data is aggregated into a matrix:
| Sample | Crunchy | Buttery | Mildly Sweet | Dry | Less Sweet | Slightly Bitter | Fluffy | Cocoa
Scented | Hard | Less Fragrant | Neutral |
|--------|---------|---------|--------------|-----|------------|-----------------|--------|---------------|------|----
-----------|---------|
| 101 |8 |9 |6 |- |- |- |- |- |- |- |- |
| 202 |- |- |3 |5 |3 |4 |- |- |- |- |- |
| 303 |- |- |- |- |- |5 |7 |8 |- |- |- |
| 404 |- |- |- |- |- |- |- |- |4 |3 |5 |
Data Analysis
1. Using Generalized Procrustes Analysis (GPA)
- GPA is used to:
- Eliminate individual differences in descriptions and evaluations.
- Consolidate terms into a common sensory space.
2. GPA Results
- Principal Component (PC1): Flavor characteristics (sweet, fragrant, fluffy).
- Principal Component (PC2): Texture characteristics (crunchy, dry, hard).
3. Sensory Map
A sensory map is created where:
- Sample 101 is near the 'Crunchy, buttery' quadrant.
- Sample 202 is near the 'Dry, slightly bitter' quadrant.
- Sample 303 is centered around 'Fluffy, cocoa-scented.'
- Sample 404 is near the 'Hard, less fragrant' quadrant.
Interpretation and Application
- Sample 101: Strengths are crunchiness and buttery aroma, likely appealing to customers.
- Sample 202: Dryness and low sweetness received poor feedback and need improvement.
- Sample 303: Characteristic cocoa aroma, suitable for customers who enjoy rich flavors.
- Sample 404: Hard texture and low aroma make it less outstanding, requiring adjustments.
Conclusion
The company can use the sensory map to improve underperforming samples or focus on
products with standout advantages (e.g., Sample 101). This also provides a basis for
designing new products or marketing strategies.
