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Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was wellreceived by 124 tasters, with a purchase intention rate of 93.55%. [ABSTRACT FROM AUTHOR]

ABSTRACT: Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was well-received by 124 tasters, with a purchase intention rate of 93.55%.

Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory profiles. Ten bottled water samples and one filtered water sample were evaluated by a trained panel for DA (n = 11), a semi-trained panel for FCP (n = 16), and naïve consumers for PSP (n = 63). The results were analyzed using principal component analysis for DA and multiple factor analysis for FCP and PSP data. The water samples were discriminated by their total mineral content, which was mainly associated with heavy mouthfeel. The overall discrimination patterns for the samples were similar between FCP and PSP, whereas DA showed different patterns. Sample discrimination through confidence ellipses from DA, FCP, and PSP showed that two consumer-oriented methodologies distinguished samples more clearly than DA. Throughout this study, consumer-oriented profiling methodologies were able to be used to investigate sensory profiles and provide rich information on consumer-derived sensory attributes even for subtly different samples. [ABSTRACT FROM AUTHOR]

Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory profiles. Ten bottled water samples and one filtered water sample were evaluated by a trained panel for DA (n = 11), a semi-trained panel for FCP (n = 16), and naïve consumers for PSP (n = 63). The results were analyzed using principal component analysis for DA and multiple factor analysis for FCP and PSP data. The water samples were discriminated by their total mineral content, which was mainly associated with heavy mouthfeel. The overall discrimination patterns for the samples were similar between FCP and PSP, whereas DA showed different patterns. Sample discrimination through confidence ellipses from DA, FCP, and PSP showed that two consumer-oriented methodologies distinguished samples more clearly than DA. Throughout this study, consumer-oriented profiling methodologies were able to be used to investigate sensory profiles and provide rich information on consumer-derived sensory attributes even for subtly different samples.

The present work explored how consumers' product perceptions differ when flavor familiarity with the product set varied. Half of the samples used in this study contained fermented ingredients (fermented red pepper or gochujang, a traditional Korean fermented soybean/red pepper paste), and the others were top selling hot sauce products in the US market. Free-choice profiling was performed by Korean and US consumers and was analyzed using GPA. Descriptive analysis was conducted and analyzed using PCA. While Korean and US consumers perceived product similarly along the first principal dimension which described distinctive sensory differences among the products, in the next principal dimension, it was found that these consumers perceived the products differently. Observations indicated that this discrepancy seemed to be originated from differences in flavor familiarity. This study showed flavor familiarity not only influences one's preference but also may influence perception of foods such as hot sauces.

Prolonged maceration was applied to two Apulian white grape cultivars, Minutolo and Verdeca. The impact of prolonged maceration (up to six months) on the quality of the wines was evaluated through characterization of phenolic, volatile and sensory profiles. Macerated wines presented a peak of extraction after 4 months, followed by a decrease probably due to precipitation/reabsorption. Extraction of seed phenols occurred during longer maceration times. Volatile profile was also modified, showing a different behavior at different maceration times. Oxidation and aging compounds appeared during maceration, that are unusual for traditional white wines. Furthermore, maceration successfully enhanced varietal identity of Minutolo. The terpene profile of Minutolo wines changed during maceration, with a maximum of terpenols after 1 month of maceration, while longer maceration added a pattern of oxidized terpenes. Sensory analysis highlighted clearly distinct profiles of wines, according to both cultivar and maceration time. A good attitude was observed of both varieties to undergo maceration. In particular, Verdeca appeared suitable for longer maceration times, with flowery, citrus and apricot notes after 4 months, while enhanced apricot notes were perceived after 6 months. On the other hand, Minutolo wine after 6 months of maceration was characterized by a marked astringency and peach flavor. • Macerated white wines were obtained from Apulian autochtonous cultivars. • Different wine profiles were obtained during maceration, up to six months. • Macerated white wines showed the highest phenol content after 4 months. • Minutolo wines showed floral and fruity notes, especially citrus and apricot. • Verdeca tolerated longer times of maceration, with fruity, spicy and honey notes. [ABSTRACT FROM AUTHOR]

This study aimed to investigate how three groups of people of differing ages, and with differing knowledge of the species, perceived the emotional state of African elephants (Loxodonta africana) managed in captive and semi-captive environments. Fifteen video-clips of 18 elephants, observed during three different daily routines (release from and return to the night boma; interactions with visitors), were used for a free choice profiling assessment (FCP) and then analyzed with quantitative methods. A general Procrustes analysis identified two main descriptive dimensions of elephant behavioral expression explaining 27% and 19% of the variability in the children group, 19% and 23.7% in adults, and 21.8% and 17% in the expert group. All the descriptors the observers came up with showed a low level of correlation on the identified dimensions. All three observers’ groups showed a degree of separation between captive and semi-captive management. Spearman analyses showed that stereotypic “trunk swirling” behavior correlated negatively with first dimension (free/friendly versus sad/bored) in the children’s group; second dimension (agitated/confident versus angry/bored) amongst the adults; and first dimension (active/excited versus agitated/bored) amongst the experts. More studies are needed to investigate other potential differences in assessing elephants’ emotional states by visitors of different ages and backgrounds.

Tennis racket manufacturers rely on subjective assessments from testers during the development process. However, these assessments often lack validity and include multiple sources of inconsistency in the way testers make subjective ratings. The purpose of this research was to investigate the suitability of the free-choice profiling (FCP) method in combination with principle component analysis (PCA) and multiple factor analysis (MFA) to determine the sensory profile of rackets. FCP was found to be a suitable technique to quickly evaluate the sensory profile of rackets; however, consumer testers tended to use ill-defined, industry-generated terms, which negatively impacted discrimination and inter-rater agreement. Discrimination and inter-rater agreement improved for attributes referring to measurable parameters of the rackets, such as vibration. This study furthers our understanding of tennis racket feel and supports racket engineers in designing new subjective testing methods, which provide more meaningful data regarding racket feel.

Qualitative behavioural assessment (QBA) is based on observers’ ability to capture the dynamic complexity of an animal’s demeanour as it interacts with the environment, in terms such as tense, anxious or relaxed. Sensitivity to context is part of QBA’s integrative capacity and discriminatory power; however, when not properly managed it can also be a source of undesirable variability and bias. This study investigated the sensitivity of QBA to variations in the visual or verbal information provided to observers, using free-choice profiling (FCP) methodology. FCP allows observers to generate their own descriptive terms for animal demeanour, against which each animal’s expressions are quantified on a visual analogue scale. The resulting scores were analysed with Generalised Procrustes Analysis (GPA), generating two or more multi-variate dimensions of animal expression. Study 1 examined how 63 observers rated the same video clips of individual sheep during land transport, when these clips were interspersed with two different sets of video footage. Scores attributed to the sheep in the two viewing sessions correlated significantly (GPA dimension 1: rs=0.95, P

Rapid sensory methods have been developed as alternatives to traditional sensory descriptive analysis methods. Among them, Free-Choice Profiling (FCP) and Flash Profile (FP) are two that have been known for many years. The objectives of this work were to compare the rating-based FCP and ranking-based FP method; to evaluate the impact of adding adjustments to FP approach; to investigate the influence of the number of assessors on the outcome of modified FP. To achieve these aims, a conventional descriptive analysis (DA), FCP, FP and a modified version of FP were carried out. Red wines made by different grape maturity and ethanol concentration were used for sensory testing. This study showed that DA provided a more detailed and accurate information on products through a quantitative measure of the intensity of sensory attributes than FCP and FP. However, the panel hours for conducting DA were higher than that for rapid methods, and FP was even able to separate the samples to a higher degree than DA. When comparing FCP and FP, this study showed that the ranking-based FP provided a clearer separation of samples than rating-based FCP, but the latter was an easier task for most assessors. When restricting assessors on their use of attributes in FP, the sample space became clearer and the ranking task was simplified. The FP protocol with restricted attribute sets seems to be a promising approach for efficient screening of sensory properties in wine. When increasing the number of assessors from 10 to 20 for conducting the modified FP, the outcome tended to be slightly more stable, however, one should consider the degree of panel training when deciding the optimal number of assessors for conducting FP. [ABSTRACT FROM AUTHOR]

BACKGROUND In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k-means. RESULTS After segmentation, regression models were constructed for overall acceptability of each group; R2adjusted values of 92.5% for group 1 and 98.9% for group 2 were obtained. Using the sequential simplex method an optimized formulation was determined for group 1 (0.49 kgwheat kg−1total flour, 0.37 kgyacon kg−1total flour, 0.14 kgmaca kg−1total flour and 140.0 mL of water) and another for group 2 (0.35 kgwheat kg−1total flour, 0.65 kgyacon kg−1total flour and 120.0 mL of water). In addition to these formulations, a third formulation was proposed with a greater maca proportion (0.32 kgmaca kg−1total flour), which does not significantly alter the overall acceptability of both groups. The three optimized formulations and two control formulations were evaluated through free-choice profiling. The data were evaluated using the multi-block method common components and specific weights analysis ( CCSWA). CONCLUSION It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

“Mixed Profiling” (MP) is a descriptive profiling combining a pre-established list of descriptors scored by all tasters and the possibility for each panellist to add free descriptors. All the descriptors, free or not, are rated on an intensity scale. The aim is to improve the reliability of wine characterisation in a professional context. Quantitative Descriptive Analysis® provides a fine characterisation while free-choice profiling is a more holistic method that is easier to implement with professionals. In general, professionals are not trained together and evaluate wines using pre-defined descriptors. MP aims to combine the power of the two methods. It is compared to a classical profiling (CP) largely performed in a wine professional context that uses a pre-defined list of descriptors. Ten red wines were evaluated by two distinct panels of wine professionals without prior common training. Performances of the panel were verified using variance analysis and the results of both sensory methodologies were compared using a multi-block method. The results reveal that MP avoids the omission of a specific sensory characteristic and provides a complete sensory characterisation of products in a short time. [ABSTRACT FROM AUTHOR]

Qualitative behavioural assessment (QBA) is based on observers’ ability to capture the dynamic complexity of an animal’s demeanour as it interacts with the environment, in terms such as tense, anxious or relaxed. Sensitivity to context is part of QBA’s integrative capacity and discriminatory power; however, when not properly managed it can also be a source of undesirable variability and bias. This study investigated the sensitivity of QBA to variations in the visual or verbal information provided to observers, using free-choice profiling (FCP) methodology. FCP allows observers to generate their own descriptive terms for animal demeanour, against which each animal’s expressions are quantified on a visual analogue scale. The resulting scores were analysed with Generalised Procrustes Analysis (GPA), generating two or more multi-variate dimensions of animal expression. Study 1 examined how 63 observers rated the same video clips of individual sheep during land transport, when these clips were interspersed with two different sets of video footage. Scores attributed to the sheep in the two viewing sessions correlated significantly (GPA dimension 1: rs=0.95, P<0.001, GPA dimension 2: rs=0.66, P=0.037) indicating that comparative rankings of animals on expressive dimensions were highly similar, however, their mean numerical scores on these dimensions had shifted (RM-ANOVA: Dim1: P<0.001, Dim2: P<0.001). Study 2 investigated the effect of being given different amounts of background information on two separate groups of observers assessing footage of 22 individual sheep in a behavioural demand facility. One group was given no contextual information regarding this facility, whereas the second group was told that animals were moving towards and away from a feeder (in view) to access feed. Scores attributed to individual sheep by the two observer groups correlated significantly (Dim1: rs=0.92, P<0.001, Dim2: rs=0.52, P=0.013). A number of descriptive terms were generated by both observer groups and used in similar ways, other terms were unique to each group. The group given additional information about the experimental facility scored the sheep’s behaviour as more ‘directed’ and ‘focused’ than observers who had not been told. Thus, in neither of the two studies did experimentally imposed variations in context alter the characterisations of animals relative to each other, but in Study 1 this did affect the mean numerical values underlying these characterisations, indicating a need for careful attention to the use of visual analogue scales. [ABSTRACT FROM PUBLISHER]

The aim of this work was to develop an aromatic lexicon for evaluating different soymilks with two descriptive methods and an instrumental assistance. A list of 20 terms was generated by eight trained panelists through gas chromatography olfactometry and mass spectrum with free choice profiling for three different soymilk samples. During this phase, panelists randomly used words they were familiar with to evaluate the aroma they experienced and then make an agreement on these terms. Data were analyzed via generalized procrustes analysis, two-way ANOVA, and high-frequency analysis to select the most suitable terms. Based on the above list, 14 panelists evaluated the three soymilk samples with citation frequency profiling. The panelists chose the terms from the list that they considered as the most appropriate way to describe the samples. The data were analyzed by corresponding analysis to verify the performance of the panel and chi-square (χ2) analysis to determine the discriminate descriptors, including mushroom, cardboard, beany, porridge, and bean fragrance. Accordingly, the five terms consisted of the aromatic lexicons in soymilks in the present work, which were different from previous studies. [ABSTRACT FROM PUBLISHER]

Qualitative behavioural assessment (QBA) has been used to quantify the expressive behaviour of animals, and operant tests have been used to quantify measures of behavioural need. In this study we compared measures of behavioural expression and behaviour in operant tests. We examined the behavioural expression of pregnant ewes of body condition score (BCS) 2 and 3. The ewes were exposed to a feed motivation test in which they received a food reward. Pregnant ewes (48-70 days gestation) were assessed during a food motivation test after they had been maintained at BCS 3 (n = 7) or given a decreasing plane of nutrition that resulted in slow loss of 1 BCS unit (over 10-12 weeks; n = 7) or a fast loss of 1 BCS unit (over 4-6 weeks; n = 7). The feed motivation test involved ewes having the opportunity to approach a food reward and then being moved a given distance away from the reward by an automatic gate; they could then subsequently return to the feeder. Continuous video footage of each ewe during one cycle of the gate (approaching and returning from the food reward) was shown in random order to 11 observers who used their own descriptive terms (free-choice profiling methodology; FCP) to score the animals using QBA. Data of the assessment were analysed with generalised Procrustes analysis (GPA), a multivariate statistical technique associated with FCP. The research group also quantified the feeding behaviour of sheep in the same clips. These behaviours included how sheep approached the feeder, behaviours exhibited at the feeder, and how sheep returned from the feeder. There was consensus amongst observers in terms of their assessment of behavioural expression of the sheep (P < 0.001). The GPA found three main dimensions of assessed behavioural expression in the sheep, which together explained 44% of the variation observed. GPA dimension 1 differed between the three treatment groups (P < 0.05): ewes maintained at BCS 3 scored low on GPA dimension 1 (i.e. were described as more calm/bored/comfortable) compared with ewes that had a slow declining BCS (described as more interested/anxious/excited). GPA dimension 2 scores were not significantly different between treatment groups. However, quantitative behaviours exhibited by sheep during the clips were correlated with qualitative behavioural assessments made by the observers. Animals that spent more time 'sniffing and looking for more feed' were attributed lower GPA 2 scores (described as more hungry/searching/excited) (P < 0.05), and animals that 'did not walk directly to the food reward (but stopped along the way)' were attributed significantly higher GPA 2 scores (more curious/intimidated/uneasy) (P < 0.01). GPA dimension 3 scores also did not differ between the treatment groups; however, sheep that had a higher number of feeding events during the entire 23-h feed motivation test were attributed lower GPA dimension 3 scores (they were described as more hungry/bold/interested) (P < 0.05), and sheep that consumed a larger amount of the feed reward were attributed higher GPA dimension 3 scores (more curious/concerned/reserved) (P < 0.05). We conclude that QBA is a valuable method of assessing sheep behavioural expression under the conditions tested, in that it provided an integrative characterisation of sheep behavioural expression that was in agreement with quantitative behavioural measures of feeding. Qualitative behavioural assessment (QBA) has been used to quantify the expressive behaviour of pregnant ewes at varying body condition score. Animals were assessed through QBA during a feed motivation test. Ewes maintained at BCS 3 scored low on GPA dimension 1 (i.e. were described as more calm/bored/comfortable) compared with ewes that had a slow declining BCS (described as more interested/anxious/excited). [ABSTRACT FROM AUTHOR]

This study investigates the interobserver and intraobserver reliability of qualitative behavior assessments (QBA) of individual pigs by 3 observer groups selected for their diverging backgrounds, experience, and views of pigs. Qualitative behavior assessment is a “whole animal” assessment approach that characterizes the demeanor of an animal as an expressive body language, using descriptors such as relaxed, anxious, or content. This paper addresses the concern that use of such descriptors in animal science may be prone to distortion by observer-related bias. Using a free-choice profiling methodology, 12 pig farmers, 10 large animal veterinarians, and 10 animal protectionists were instructed to describe and score the behavioral expressions of 10 individual pigs (Sus scrofa) in 2 repeat sets of 10 video clips, showing these pigs in interaction with a human female. They were also asked to fill in a questionnaire gauging their experiences with and views on pigs. Pig scores were analyzed with Generalized Procrustes Analysis and effect of treatment on these scores with ANOVA. Questionnaire scores were analyzed with a x² test or ANOVA. Observers achieved consensus both within and among observer groups (P < 0.001), identifying 2 main dimensions of pig expression (diml: playful/confident-cautious/timid; dim2: aggressive/nervous-relaxed/bored), on which pig scores for different observer groups were highly correlated (Pearson r > 0.90). The 3 groups also repeated their assessments of individual pigs with high precision (r > 0.85). Animal protectionists used a wider quantitative range in scoring individual pigs on dimension 2 than the other groups (P < 0.001); however, this difference did not distort the strong overall consistency of characterizations by observers of individual pigs. Questionnaire results indicated observer groups to differ in various ways, such as daily and lifetime contact with pigs (P < 0.001), some aspects of affection and empathy for pigs (P < 0.05), and confidence in the validity of personal QBA descriptors (P < 0.02). The main finding of this study is that despite such differences in background and outlook, the 3 observer groups showed high interobserver and intraobserver reliability in their characterizations of pig body language. This supports the empirical nature of QBA in context of the wider anthropomorphism debate. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this work was to propose an alternative use to ranking method, as descriptive test, here named Ranking Descriptive Analysis (RDA). RDA was compared with Free-Choice Profiling (FCP) and Quantitative Descriptive Analysis (QDA). Four chocolate puddings were used as samples. A group of assessors performed FCP. Another group of selected assessors developed a list of attributes and their corresponding definitions. These assessors were divided into two groups: a panel was trained to perform the QDA and other panel was familiarised with the RDA procedures. Sample discrimination was similar using the three techniques. The RDA panel showed better consensus than the other two ones. The QDA showed the best correlation with the instrumental analysis of color and texture. Despite the larger number of assessors, RDA has the advantage of minor costs associated with the requirement of fewer sessions and a smaller amount of product than required by other techniques. [Copyright &y& Elsevier]

Abstract: In this study, free-choice profiling was carried out to study how consumers perceived and described the sensory properties of dry-cured ham. One hundred and nine consumers from three different Spanish regions evaluated the sensory characteristics of four different commercial dry-cured hams aged with ageing times of 6, 9, 12 and 16months. Data were analysed by means of Generalized Procrustes Analysis. In order to understand the sensory consumers’ vocabulary better a Quantitative Descriptive Analysis with seven trained assessors was also performed. In general, results showed that consumers used simple terms to describe the sensory characteristics of the samples, paying special attention to the appearance, especially, the colour and fat content of the dry-curedham. There was some disagreement in the case of salty taste and texture descriptors, but, apart from that a consensus in the use of sensory attributes was observed. Data from trained assessors proved to be a useful method for understanding and validating consumers’ vocabulary. [Copyright &y& Elsevier]

Interactions between ingredients have a wide application in the food industry. The objective of this work was to investigate the combined effect of milk, starch, and inulin on textural properties (firmness, gumminess, cohesiveness, and adhesiveness), syneresis, and sensory characteristics of pudding (by free-choice profile (FCP) and acceptability test), applying the experimental design for mixtures. Milk and starch were significant for all the studied texture parameters. Milk, inulin, and the interaction of the inulin with starch were significant for syneresis. It was possible to formulate pudding with the maximum inulin concentration (3.9%) with good textural characteristics. The judges were capable of distinguishing attribute differences and similarities, mainly in relation to texture, by applying the FCP. In the acceptance test, the judges concluded that there are no differences (p<0.05) among the tested formulations. The different proportions among ingredients in the system can affect the characteristics of the final product. Inulin inclusion in pudding, as a functional ingredient, was successful. [ABSTRACT FROM AUTHOR]

Qualitative behaviour assessment is an integrative methodology that characterizes behaviour as a dynamic, expressive body language (e.g. as anxious or content). Such assessments are sensitive to environmental context, which makes them informative but also vulnerable to observers'' biased views of that context. This study investigated whether and how perceived environmental background affects observers'' qualitative assessments of pig, Sus scrofa, behaviour. Fifteen growing pigs were filmed individually against a neutral background while interacting with a novel object. The footage of each pig was digitally isolated from that background and pasted against indoor and outdoor backgrounds filmed in real time. The 30 video clips thus obtained were shown to 16 observers, who were led to believe these were 30 different pigs filmed in either an indoor or an outdoor pen. Free-choice profiling was used to instruct observers in qualitative behaviour assessment, and data were analysed with generalized Procrustes analysis. Analysis of variance found a significant effect of environmental background on pig scores on the second consensus dimension (confident/content–cautious/nervous), but not on the first (playful/active–bored/lethargic). However, 95% confidence intervals and indexes for the variability attributable to environmental background, calculated for both consensus dimensions, indicated that any such effects should be relatively small. High correlations were found between indoor and outdoor pig scores on both consensus dimensions (r ≥0.95). Together these results suggest that environmental background may slightly shift, but is unlikely to seriously distort, observer characterizations of pig expression. Last, we discuss possible strategies for reducing the effect of contextual bias on qualitative behaviour assessment. [Copyright &y& Elsevier]

Free-choice profiling is a technique that is used in sensory studies whereby assessors are allowed to describe products by using their own preferred descriptors and own number of descriptors. We show how a study of this type on eight varieties of port wine can be analysed and, in particular, how to associate the descriptors of the wines with each assessor and with a group average representation. We show how biplots combined with generalized orthogonal Procrustes analysis can be constructed and used to explore consistencies and idiosyncrasies among assessors’ uses of their descriptors and scales. [ABSTRACT FROM AUTHOR]

There is a growing need to monitor the health and welfare of farm animals, and to develop methods which do so efficiently and reliably. A crucial problem with current methods is the integration of separate measurements taken during farm visits into accurate judgements of an animal's overall welfare state. This paper proposes that the qualitative assessment of animal behaviour may serve as an integrative methodology which could guide the interpretation of other, more detailed welfare measurements. Recent research has demonstrated qualitative behaviour assessment to be reliable and repeatable under controlled experimental conditions. The paper concludes with a discussion of ways in which this method may be adapted for practical on-farm use. [ABSTRACT FROM AUTHOR]

Summary In order to characterise a novel fermented salmon product, sensory evaluation by free-choice profiling was undertaken on three different types of salmon products (smoked salmon, gravlax and fermented salmon). Assessors could easily discriminate among all three types of products and common attributes were isolated from the set of individual assessments. Discrimination was made according to the appearance, odour and flavour attributes, while no clear consensus on texture was observable. The first discrimination factor between all products was the presence/absence of a smoky character. The novel fermented salmon was discriminated from gravlax as it appeared to have a distinct sour/ acidic odour and flavour. [ABSTRACT FROM AUTHOR]

Simple Summary: We investigated the use of the qualitative behavior assessment (QBA) to evaluate the emotional state of African elephants managed in captive and semi-captive environments by three groups of people with differing ages and levels of knowledge of the species. We also examined whether their assessments correlated with behaviors exhibited by the animals. Fifteen video-clips of a total of 18 African elephants recorded in three different situations (release from the night boma; interactions with visitors; return to the night boma) were used. The result of the performed analysis supported that the consensus found was not due to chance. This notwithstanding, all the adjectives used by the three observer groups were not strong descriptors of the consensus variables resulting from statistical analysis. All three groups showed a degree of separation between captive and semi-captive management, with semi-captive animals rated as being in a more positive emotional state. For all three groups of observers, stereotypic "trunk swirling" behavior correlated with negative emotional descriptors. Although definitive evaluation of animal welfare requires the services of experts, more studies are needed to investigate the perception of elephants' emotional states amongst visitors of different ages and background. This study aimed to investigate how three groups of people of differing ages, and with differing knowledge of the species, perceived the emotional state of African elephants (Loxodonta africana) managed in captive and semi-captive environments. Fifteen video-clips of 18 elephants, observed during three different daily routines (release from and return to the night boma; interactions with visitors), were used for a free choice profiling assessment (FCP) and then analyzed with quantitative methods. A general Procrustes analysis identified two main descriptive dimensions of elephant behavioral expression explaining 27% and 19% of the variability in the children group, 19% and 23.7% in adults, and 21.8% and 17% in the expert group. All the descriptors the observers came up with showed a low level of correlation on the identified dimensions. All three observers' groups showed a degree of separation between captive and semi-captive management. Spearman analyses showed that stereotypic "trunk swirling" behavior correlated negatively with first dimension (free/friendly versus sad/bored) in the children's group; second dimension (agitated/confident versus angry/bored) amongst the adults; and first dimension (active/excited versus agitated/bored) amongst the experts. More studies are needed to investigate other potential differences in assessing elephants' emotional states by visitors of different ages and backgrounds. [ABSTRACT FROM AUTHOR]