Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods

Abstract

With the widespread application of sensory analysis techniques in the food industry, there is an increasing demand for sensory analysis methods suitable for different application scenarios, especially rapid sensory analysis methods that match the short development cycle of a product and are easy to organize and implement in practice. Pivot profile (PP) emerges as the times require. Taking the center sample (Pivot) as a reference, this method obtains easy-to-perceive and expressible sensory descriptors based on the participants’ difference perception and free description to effectively differentiate between sample sets. This paper summarizes and analyzes the literature on PP with respect to its key technical points, advantages, limitations and applications in combination with and in comparison to other methods in the food industry, and provides an outlook on future trends, with the aim of providing a basis for further research and application of PP in the food industry.

Keywords

• pivot profile; sensory analysis; rapid sensory analysis methods; food research; applications