The applicability of Napping in the analysis of fermented foods and beverages – A review

Abstract

Napping is one of the rapid sensory profiling methods, which was established recently to meet the needs of sensory and consumer researchers. This approach provides a holistic evaluation of the tested sample through their positioning in a 2-dimensional space. The protocol of the analysis is somewhat different from the traditionally applied descriptive methods, like Quantitative Descriptive Analysis. In our review, we focus on the applicability of Napping in the field of fermented goods. The accompanying procedures are also investigated (typically Flash Profiling, CATA, and further methods), in order to understand how the combined datasets facilitate the understanding of the sensory characteristics of the products.