Descriptive Analysis

  • Harry T. Lawless
  • Hildegarde Heymann
Part of the Food Science Text Series book series (FSTS)


This chapter describes the potential uses for descriptive analysis in sensory evaluation. We then discuss the use of language and concept formation as well as the requirements for appropriate sensory attribute terms. This is followed by a historical review of the first descriptive analysis technique, the Flavor Profile. We then describe the Texture Profile, as well as proprietary descriptive methods such as Quantitative Descriptive Analysis and the Spectrum method. We then lead the reader through a step-by-step application of consensus and ballot-trained generic descriptive analyses. We then highlight and discuss some of the studies comparing conventional descriptive analysis technique. This is followed by an in-depth discussion of the variations on the theme of descriptive analysis such as free choice profiling and flash profiling.


Sensory Spectrum Generalize Procrustes Analysis Flavor Profile Sensory Scientist Individual Panelist 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Harry T. Lawless
    • 1
  • Hildegarde Heymann
    • 2
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA
  2. 2.Department of Viticulture and EnologyUniversity of California – DavisDavisUSA

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