Comparison of Classic and Emerging Sensory Methodologies

Descriptive Analysis (DA) is the classic methodology for describing qualitatively and quantitatively food products. However, it is laborious, expensive, and requires much time for panel training. Emerging sensory methodologies (ESM) have been developed to obtain faster results at a lower cost. This review promotes an overview of the main ESM used as alternatives for classic DA. The main applied methodologies are Check All That Apply (CATA), Rate All That Apply (RATA), Flash Profiling (FP), Preferred Attribute Elicitation (PAE), Pivot Profile, and Projective Mapping/Napping. Generally, ESM provides similar results to DA for products with intermediate to high differences and low to intermediate complexity. An overview of the main ESM used as alternatives for classic DA in the last 5 years is presented and discussed concerning advantages, limitations, challenges, and perspectives. Recommendations for application are suggested based on the different approaches available.