Polarized Sensory Positioning or PSP, is a new sensory analysis methodology developed by Eric Teillet and Pascal Schlich (Teillet 2009). This methodology is increasingly used in the industrial world and regularly featured in scientific publications.
PSP is based on comparing samples to a set of reference products, called “poles”. Its main advantage over other comparative methodologies (Free Sorting, Flash Profile, Napping®, etc.) is that the results from different sessions can be aggregated if the poles remain stable. This is very useful if, for example, you work with products that linger in the mouth, if you regularly develop new products, or even with continuous quality control.
In its native version, PSP simply involves displaying the proximities between the products to be tested, and each of the poles, on an “identical taste” to “completely different taste” scale. The “free” use of this type of scale, specifically for untrained subjects, still requires specific statistical handling. We recommend the unfolding methods, or Procrustean analysis. We are available to discuss these methods with you. 😉
Furthermore, the PSP philosophy, and therefore the use of references, may be fully adapted to other methodologies (Flash Profile, pair-wise comparisons, etc.) Please contact us so we can help adjust PSP to your problems or assist in your choice of poles.
The unfolding models that we use at PSP are also an excellent alternative to the “classic” PrefMap for analyzing preferences. But that’s a different story!
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POLARIZED SENSORY POSITIONING
Polarized Sensory Positioning or PSP, is a new sensory analysis methodology developed by Eric Teillet and Pascal Schlich (Teillet 2009). This methodology is increasingly used in the industrial world and regularly featured in scientific publications.
PSP is based on comparing samples to a set of reference products, called “poles”. Its main advantage over other comparative methodologies (Free Sorting, Flash Profile, Napping®, etc.) is that the results from different sessions can be aggregated if the poles remain stable. This is very useful if, for example, you work with products that linger in the mouth, if you regularly develop new products, or even with continuous quality control.
In its native version, PSP simply involves displaying the proximities between the products to be tested, and each of the poles, on an “identical taste” to “completely different taste” scale. The “free” use of this type of scale, specifically for untrained subjects, still requires specific statistical handling. We recommend the unfolding methods, or Procrustean analysis. We are available to discuss these methods with you. 😉
Furthermore, the PSP philosophy, and therefore the use of references, may be fully adapted to other methodologies (Flash Profile, pair-wise comparisons, etc.) Please contact us so we can help adjust PSP to your problems or assist in your choice of poles.
The unfolding models that we use at PSP are also an excellent alternative to the “classic” PrefMap for analyzing preferences. But that’s a different story!
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