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free-profiling strategy of individual panelist vocabulary generation. The method allows panelists to freely develop their own descriptors and scales. A study show that free-choice profiling can provide more accurate sample maps compared with other methodologies such as project mapping and free sorting in the area of sensory characterization.
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is a method for determining the quality of a thing by having a large number of subjects experience (view, taste, read, etc.) it and then allowing them to describe the thing in their own words, as opposed to posing them a set of "yes-no-maybe" questions. All of the descriptions are then analyzed to
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Free-choice profiling first emerged in 1984 but the original published model has been modified by researchers into variations that are more applicable to their particular use. For example, a technique employed by Jean Marc
Sieffermann combined it with flash profiling, specifically using the
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A comparison between GPA and MFA, based on sensory data, is a chapter of a recent book: Pagès Jérôme (2014).
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Dr Françoise
Wemelsfelder is a well known scientist who has done extensive research in this field.
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Guidelines for
Sensory Analysis in Food Product Development and Quality Control
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determine a "consensus configuration" of qualities, usually through
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Novel
Techniques in Sensory Characterization and Consumer Profiling
105:. New York: Springer Science & Business Media. p. 252.
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Carpenter, Roland P.; Lyon, David H.; Hasdell, Terry A. (2000).
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Raw Hop Aroma
Qualities by Trained Panel Free-Choice Profiling
80:. Gaithesburg, MD: Aspen Publishers, Inc. p. 48.
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Sensory
Evaluation of Food: Principles and Practices
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66:. Chapman & Hall/CRC The R Series London 272 p
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101:Lawless, Harry T.; Heymann, Hildegarde (2010).
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129:Handbook of Meat, Poultry and Seafood Quality
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