Method of analyzing industrial food products, cosmetics, and/or hygiene products, a measurement interface for implementing the method, and an electronic system for implementing the interface

• US 7,577,530 B2
• Filed: 09/27/2004
• Issued: 08/18/2009
• Est. Priority Date: 08/20/2004
• Status: Expired due to Fees

• Current Assignee: Compagnie Gervais Danone (Groupe Danone)
• Original Assignee: Compagnie Gervais Danone (Groupe Danone)
• Inventors: Vignalou-Marche, Anne
• Primary Examiner(s): Lin; Jerry
• Application Number:
  US10/951,235
• Publication Number:
  US 20060041386A1
• Time in Patent Office: 1,786 Days
• Field of Search: 702/19
• US Class Current: 702/19
• CPC Class Codes: G01N 33/0001 by organoleptic means
• CPC Class Codes: G01N 33/02 Food
• CPC Class Codes: G01N 33/04 Dairy products
• CPC Class Codes: G01N 33/14 Beverages

Abstract

The invention seeks to improve the taking of physical measurements on an industrial product represented by organoleptic perceptions, the method providing a measurement interface that submits descriptors in a relative arrangement such that testers are not influenced by the order in which they appear, regardless of the descriptor and regardless of the field of the descriptor. For this purpose, the invention provides a method of analyzing industrial products in order to characterize them, in order to distinguish between them, and/or in order to modify them so as to improve them, by analyzing the responses of a panel of testers in application of certain descriptors. The method comprises steps consisting in selecting descriptors that are a priori pertinent for determining the organoleptic characteristics of the products; selecting a response mode; providing all of the descriptors simultaneously to the panel of testers on a single occasion and for a determined duration in a measurement interface presenting a center and an input zone for each descriptor, the input zones being distributed uniformly over at least a section of at least one conic about the center of the interface; collecting the responses from each tester as a function of the selected response mode; recording the responses; and analyzing the responses using at least one statistical method.

Claims

1. A method of analyzing a product having organoleptic characteristics in order to characterize, distinguish, and/or modify the product by analyzing the responses of a panel of testers to certain descriptors, the method comprising the steps of:

a) selecting descriptors that are pertinent a priori for determining the organoleptic characteristics of the product;

b) selecting a response mode selected from the group consisting of an on/off binary mode, a continuous mode over a range of values, and a discrete mode over a range of values;

c) providing all of the descriptors simultaneously to the panel of testers for a determined duration in a measurement interface presenting a center and an input zone for each descriptor, the input zones being distributed uniformly over at least a section of at least one conic about the center of the interface in a relative arrangement, locations of the input zones being determined without regard to any particular sequence or order of appearance so that the testers are not influenced by the order in which the descriptors appear;

d) collecting the responses from each tester as a function of the selected response mode, said responses being without influence by the order in which the descriptors appear;

e) recording the responses;

f) determining a result set of organoleptic characteristics describing the product by implementing a computer configured to apply at least one statistical method to the responses and

g) providing a record of the result set of organoleptic characteristics in a user readable format.

2. A method according to claim 1, in which the descriptors are distributed in a different manner on the interface of each member of the panel of testers.

3. A method according to claim 1, in which step d) comprises collecting the responses from each tester as a function of time.

4. A method according to claim 1, in which the statistical method is a time independent method.

5. A method according to claim 1, in which the statistical method is a time dependent dynamic method.

6. A method according to claim 5, in which the dynamic method is selected from the group consisting of:

a time-intensity method, wherein variation in a single descriptor over time is measured;

a super time-intensity method, wherein variation in a plurality of descriptors over time is simultaneously measured; and

a sensation time dominance method, wherein, at each instant, the descriptor that is the most important for describing the product at that instant is measured.

7. A method according to claim 1, in which step f) comprises filtering out data that is not representative, as detected while analyzing the responses;

and processing the representative data using the statistical method.

15. A method according to claim 1 wherein step g) comprises providing a graphic display of the result set of organoleptic characteristics.

8. A method of analyzing a product having organoleptic characteristics in order to characterize, distinguish, and/or modify the product by analyzing the responses of a panel of testers to certain descriptors, the method comprising the steps of:

a) selecting descriptors that are pertinent a priori for determining the organoleptic characteristics of the product;

b) selecting a response mode selected from the group consisting of an on/off binary mode, a continuous mode over a range of values, and a discrete mode over a range of values;

c) providing all of the descriptors simultaneously to the panel of testers for a determined duration in a measurement interface presenting a center and an input zone for each descriptor, the input zones being distributed uniformly, without order indication and in the same reading orientation over at least a section of at least one conic about the center of the interface, locations of the input zones being determined without regard to any particular sequence or order so that the testers are not influenced by the order in which the descriptors appear;

d) collecting the responses from each tester as a function of the selected response mode, said responses being without influence by the order in which the descriptors appear;

e) recording the responses;

f) determining a result set of organoleptic characteristics describing the product by implementing a computer configured to apply at least one statistical method to the responses, and

g) providing a record of the result set of organoleptic characteristics in a user readable format.

9. A method according to claim 8, in which the descriptors are distributed in a different manner on the interface of each member of the panel of testers.

10. A method according to claim 8, in which step d) comprises collecting the responses from each tester as a function of time.

11. A method according to claim 8, in which the statistical method is a time independent method.

12. A method according to claim 8, in which the statistical method is a time dependent dynamic method.

13. A method according to claim 12, in which the dynamic method is selected from the group consisting of:

a time-intensity method, wherein variation in a single descriptor over time is measured;

a super time-intensity method, wherein variation in a plurality of descriptors over time is simultaneously measured; and

a sensation time dominance method, wherein, at each instant, the descriptor that is the most important for describing the product at that instant is measured.

14. A method according to claim 8, in which step f) comprises:

filtering out data that is not representative, as detected while analyzing the responses; and

processing the representative data using the statistical method.

16. A method according to claim 8 wherein step g) comprises providing a graphic display of the result set of organoleptic characteristics as a function of time.