Abbreviation for "Quantitative Descriptive Analysis", a basic methodology for analytical food sensory tests, A descriptive (descriptive) sensory analysis aims to identify and quantify sensory product properties through objective description of human perception and to reveal relationships between the chemical-physical components of a product and the sensory properties of this product by trained individuals.
The intensity of certain properties or characteristics is measured by means of an intensity scale. Such a quantitative descriptive analysis, also referred to as profile analysis or profile checking, also allows the differences between several products to be graphically represented with defined properties. Besides QDA, there are also other differences. That's the one triangle test (of two products, two are identical, the other one must be recognized), the ranking test (differences in a feature such as Sweet ), as well as tests concerning the Perceptual threshold (Perceive / recognize a specific substance).
QDA is also increasingly used in wine tastings - especially when it comes to comparisons between several wines regarding defined characteristics or characteristics. This should be at sensory Tests and evaluations of wines with several involved examiners are often avoided problem of evaluation difference. The main reasons for these often blatant differences are, in addition to different profession or experience of wine tasters, different quality expectations (how is the quality measured, what is the quality standard), too inaccurate or clearly standardized terms in the wine review and wine address (how should something be described) or unconcrete questions (which criteria or properties should be evaluated as).
When tasting wines, for example, the characteristics acid. residual sugar. astringency and sustainability in the taste, as well as certain flavors (Apple, tobacco. vanilla, Lemon, etc.) in the odor be. The results of the profile analyzes are usually graphically displayed in the form of polar diagrams (spider plots). Each feature is shown starting from the center in the form of an axis (line) running outwards. The more intense the feature, the longer the axis is. If one connects the intensity endpoints of all parameters of a wine, one obtains so to speak its aroma diagram. Assuming eight features with identical intensity and therefore axes of equal length, an octagon would result. In fact, however, the individual features are different pronounced, so that there is a non-uniform, spider web-like image.
Source: Volker Schneider in "The Winzer 08/2006, pages 14-17"