The new method is called Ranking Descriptive Analysis (RDA). RDA is said to be faster and cheaper because it requires fewer sessions for training and assessment with the sensory panel.
Due to the speed of RDA, it is claimed to be ideal for samples with a limited shelf life, such as bread or fresh produce. Campden BRI says it is also well suited for smaller sample sets where the focus is on a limited number of sensory attributes. Examples include testing an ingredient or process change that affects only one sensory attribute, such as texture, or testing the effect of sugar or salt reduction on flavour.
Results from the new RDA method are said to have shown good correlation and similar results in overall product characterisation when compared with Campden BRI’s Rapid Attribute Profiling test, which is based on QDA. The results were presented as a poster at the Eurosense conference in September 2018.
The new RDA method was previously evaluated by Campden BRI as part of a member-funded research project.
Campden BRI is inviting members to give them feedback on their experience of using RDA and how it compares with their