Abstract Conventional descriptive analysis (DA) has been widely applied to describe the sensory characteristics of products. An analysis of the scientific literature was performed to better understand the context in which descriptive methods are utilized. When DA is used in methodological research, either to test the method itself, or to compare to new methods, is that representative of its use in application studies aiming at obtaining sensory descriptions? Web of Science was queried using “sensory profile” and “descriptive analysis” as search terms from 2010 to 2015. For each generated result, the following metadata were extracted: number and type of products, number of panelists, training and evaluation methods, and data analysis. The data were analyzed according to the goals of the study (using or developing sensory methods) and type of journal publishing the article (sensory specific journal or other). Out of 360 selected entries using DA, 20 used DA in conjunction with rapid methods, and 5 with temporal methods. 93% of DA experiments were used to obtain information about products in non-sensory specific journals. Alcoholic beverages, produce, and dairy were the top 3 categories assessed. Some product categories, such as starches and condiments/oil were only represented in application studies. Some results thus suggest a discrepancy in context between experiments designed to test methodological aspects of DA or new methods, or to obtain sensory information. Context of use should be considered when testing new methods.

中文翻译：

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2010-2015：如何真正使用传统的描述性分析方法？对出版物的系统评价

摘要 传统的描述性分析（DA）已被广泛应用于描述产品的感官特征。对科学文献进行了分析，以更好地理解使用描述方法的背景。当 DA 用于方法学研究时，无论是测试方法本身，还是与新方法进行比较，这是否代表了它在旨在获得感官描述的应用研究中的使用？2010 年至 2015 年使用“感官概况”和“描述性分析”作为检索词查询 Web of Science。对于每个生成的结果，提取以下元数据：产品的数量和类型、小组成员的数量、培训和评估方法以及数据分析。根据研究目标（使用或开发感官方法）和发表文章的期刊类型（感官特定期刊或其他）分析数据。在使用 DA 的 360 个选定条目中，20 个将 DA 与快速方法结合使用，5 个与时间方法结合使用。93% 的 DA 实验用于获取非感官特定期刊中有关产品的信息。酒精饮料、农产品和乳制品是评估的前 3 个类别。某些产品类别，例如淀粉和调味品/油，仅在应用研究中有所体现。因此，一些结果表明，旨在测试 DA 或新方法的方法学方面或获取感官信息的实验之间的上下文存在差异。测试新方法时应考虑使用环境。