# Free-choice profiling

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**Free-choice profiling** is a method for determining the quality of a thing by having a large number of subjects experience (view, taste, read, etc.) it and then allowing them to describe the thing in their own words, as opposed to posing them a set of "yes-no-maybe" questions. All of the descriptions are then analyzed to determine a "consensus configuration" of qualities, usually through [Generalized Procrustes analysis](/source/Generalized_Procrustes_analysis) (GPA) or [Multiple factor analysis](/source/Multiple_factor_analysis) (MFA).[1]

Free-choice profiling first emerged in 1984 but the original published model has been modified by researchers into variations that are more applicable to their particular use.[2] For example, a technique employed by Jean Marc Sieffermann combined it with flash profiling, specifically using the free-profiling strategy of individual panelist vocabulary generation.[3] The method allows panelists to freely develop their own descriptors and scales.[4] A study show that free-choice profiling can provide more accurate sample maps compared with other methodologies such as project mapping and free sorting in the area of sensory characterization.[5]

Dr Françoise Wemelsfelder is a well known scientist who has done extensive research in this field.

## Notes and references

1. A comparison between GPA and MFA, based on sensory data, is a chapter of a recent book: Pagès Jérôme (2014). *Multiple Factor Analysis by Example Using R*. Chapman & Hall/CRC The R Series London 272 p

1. Carpenter, Roland P.; Lyon, David H.; Hasdell, Terry A. (2000). *Guidelines for Sensory Analysis in Food Product Development and Quality Control*. Gaithesburg, MD: Aspen Publishers, Inc. p. 48. ISBN 0834216426.

1. Lawless, Harry T. & Heymann, Hildegarde (2010). *Sensory Evaluation of Food: Principles and Practices*. New York: Springer Science & Business Media. p. 252. ISBN 9781441964878.

1. Nollet, Leo M. L. (2012-05-29). [*Handbook of Meat, Poultry and Seafood Quality*](https://books.google.com/books?id=AgrzoqWts9MC&dq=free-choice+profiling&pg=PT133). John Wiley & Sons. ISBN 9781118352458.

1. Varela, Paula & Ares, Gastón (2014). *Novel Techniques in Sensory Characterization and Consumer Profiling*. Boca Raton, FL: CRC Press. p. 373. ISBN 9781466566309.

## Sources

- *Raw Hop Aroma Qualities by Trained Panel Free-Choice Profiling*, Gregory J. Stucky and Mina R. McDaniel, [available on-line](http://www.asbcnet.org/journal/pdfs/1997/0420-07R.pdf) [Archived](https://web.archive.org/web/20060929150546/http://www.asbcnet.org/journal/pdfs/1997/0420-07R.pdf) 2006-09-29 at the Wayback Machine

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Adapted from the Wikipedia article [Free-choice profiling](https://en.wikipedia.org/wiki/Free-choice_profiling) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Free-choice_profiling?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.