Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 22 No. 2 (2020)
Original articles

Comparison of the Flash Profile and the Napping ®-UFP Techniques in the sensory characterization of hot-dog

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  • Gustavo Gavino Puma-Isuiza,
  • Carlos Núñez-Saavedra
Gustavo Gavino Puma-Isuiza
Universidad Nacional Agraria La Molina, Lima, Peru
Carlos Núñez-Saavedra
Universidad Nacional Agraria La Molina, Lima, Peru

Published 2020-05-30

Keywords

  • sausage,
  • multiple factorial analysis,
  • generalized Procrustes analysis,
  • Kansei engineering

Copyright (c) 2020 Gustavo Gavino Puma-Isuiza, Carlos Núñez-Saavedra

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Puma-Isuiza, G. G. ., & Núñez-Saavedra, C. (2020). Comparison of the Flash Profile and the Napping ®-UFP Techniques in the sensory characterization of hot-dog. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 22(2), 135-145. https://doi.org/10.18271/ria.2020.601

Abstract

The similarity between the Flash Profile and the Napping®-Ultra Flash Profile (Napping®-UFP) techniques was evaluated using the vector correlation coefficient (Rv). For this purpose, two commercial hot-dog brands from the Lima market and two formulations obtained by Kansei Engineering were sensory characterized. In the Flash Profile, consumers generated and rated their own descriptors, which were processed using the generalized Procrustes analysis. In Napping®-UFP, consumers positioned and described the hot-dog samples on an A3 size sheet. The coordinates (x, y) of each sample and the descriptive terms were processed by multiple factor analysis. The consensus index (Rc = 61.2 %) and the overlap of the confidence ellipses in samples HD2.1 and HD2.2 showed that they did not have a significant sensory difference (p-value < 0.05). Finally, the Rv value (0.93) determined a high similarity between both sensory techniques.

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