Louw L., Oelofse S., Naes T., Lambrechts M., van Rensburg P., Nieuwoudt H.
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa; Distell Ltd, PO Box 184, Stellenbosch, South Africa; Nofima Mat, Oslovegen 1, Ås, Norway; University of Copenhagen, Denmark
Louw, L., Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa, Distell Ltd, PO Box 184, Stellenbosch, South Africa; Oelofse, S., Distell Ltd, PO Box 184, Stellenbosch, South Africa; Naes, T., Nofima Mat, Oslovegen 1, Ås, Norway, University of Copenhagen, Denmark; Lambrechts, M., Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa, Distell Ltd, PO Box 184, Stellenbosch, South Africa; van Rensburg, P., Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa, Distell Ltd, PO Box 184, Stellenbosch, South Africa; Nieuwoudt, H., Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa
Projective mapping is a rapid sensory profiling method used to obtain overviews of the sensory differentiation in product sets. Elongated projective mapping tasting sheets, i.e. rectangles, have been hypothesised to bring forth more prominent sample differences, while shapes with equal perpendicular bisectors, such as circles or squares, could reportedly be used to visualise more subtle sample differences. This hypothesis was tested in the present study using a set of eight different brandy products, in order to gain a better understanding of the practical implications of using different tasting sheet shapes for different project goals. The results showed that very similar product configurations were obtained with square, rectangular or round tasting sheets. Panellists performed better with round tasting sheets, leading to more accurate results. Square tasting sheets delivered the most different results when compared to round and square tasting sheets. The practical significance of using different tasting sheet shapes to elicit either more prominent or more subtle sample differences could not be established in the set of brandy samples used in this study. © 2014 Elsevier Ltd.
