Geometric and statistical techniques for projective mapping of chocolate chip cookies with a large number of consumers
David Orden, Encarnaci\'on Fern\'andez-Fern\'andez, Marino, Tejedor-Romero, Alejandra Mart\'inez-Moraian

TL;DR
This study introduces a new geometric-statistical method for analyzing projective mapping data of chocolate chip cookies, demonstrating stable results with large consumer panels and comparing it to existing techniques like MFA and SensoGraph.
Contribution
A novel method combining statistics and graph theory for projective mapping analysis, validated with a large untrained consumer dataset and compared to existing techniques.
Findings
All methods identified consistent sample groupings.
Stable results achieved with around 200 consumers.
New method shows comparable or improved stability.
Abstract
The so-called rapid sensory methods have proved to be useful for the sensory study of foods by different types of panels, from trained assessors to unexperienced consumers. Data from these methods have been traditionally analyzed using statistical techniques, with some recent works proposing the use of geometric techniques and graph theory. The present work aims to deepen this line of research introducing a new method, mixing tools from statistics and graph theory, for the analysis of data from Projective Mapping. In addition, a large number of n=349 unexperienced consumers is considered for the first time in Projective Mapping, evaluating nine commercial chocolate chips cookies which include a blind duplicate of a multinational best-selling brand and seven private labels. The data obtained are processed using the standard statistical technique Multiple Factor Analysis (MFA), the…
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