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Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, five samples of cocoa‐based creams were prepared, by changing the refining time. Samples were first characterized in terms of particles size distribution, by means of laser diffraction. Then, 59 subjects evaluated the cream sample graininess intensity, by using gLM scales, and their liking, by using LAM scales. The graininess scores of each subject were fitted with a power model, already observed with the instrumental results, estimating both the power law exponent and the R2 coefficient, and using them as clustering parameters. Subjects were then clustered into three groups: high sensitivity; moderate sensitivity; low sensitivity. First, as it was hypothesized, results showed a significant difference between the three groups in terms of perceived graininess. Second, even though results showed a significant difference between the three groups in terms of perceived graininess, only little differences were found in terms of liking scores. Indeed, all the samples were equally liked for both the moderate and low sensitivity groups, whereas a significant trend was observed for the highly sensitive subjects who liked more the most refined samples. No significant relationships were found with age, and only a little trend was observed with gender: females seemed to be more sensitive than males. Texture attributes discrimination ability, as for example sensitivity to graininess, could affect food rejection or preferences and choice, but it is poorly investigated. This exploratory study, proposes a method to cluster consumers, based on their sensitivity. A statistical methodology has been developed to discriminate among consumer sensitivity levels. The results provide useful information about graininess sensitivity suggesting that the used methodologies could be applied to other texture properties resulting in a valid tool for the industry in the development and optimization of tailored new products.

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Ready-to-use therapeutic foods (RUTFs) are special foods used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting sensory characteristics and acceptability of RUTFs have been not adequately described. The aim of this work was to evaluate both the sensory properties and volatile compounds of four alternative RUTFs, varying in soy and sorghum, icing sugar, and oil content. Nine nonoral sensory attributes were evaluated by nine selected and trained assessors. The perceived intensity of five oral sensory attributes and the overall liking were assessed by 100 adult consumers. The volatile compounds were extracted and concentrated by solid phase microextraction and analyzed by gas chromatography/mass spectrometry. RUTF formulations significantly differed for graininess between fingers (size of granules) (P = 0.007), viscosity (P = 0.013), adhesiveness to the spoon (P < 0.044), and meltability (P = 0.005), but in consumers' opinion, they differed only for difficulty in swallowing, intensity of global odor, flavor, and sweetness. A positive correlation between overall liking and sweetness was found. Volatile compounds arising from lipid oxidation (hexanal and octanoic acid) were positively correlated with global odor and flavor. These attributes negatively affected the overall liking and were mainly contained in one out of the four formulations. Sensory and instrumental characterization identified key attributes for this kind of food, such as difficulty in swallowing, global odor, and sweetness, suggesting how to formulate an alternative RUTF to be used for a future clinical trial on malnourished children.Practical Application: Starting from the world's need to fight child malnutrition, the present study tried to characterize alternative ready-to-use therapeutic foods (RUTFs), special foods used to encourage rapid weight gain in 5-year-old malnourished children, from several points of view, such as acceptability, stability, technological, and overall quality. Results obtained will be an aid to setup the technological conditions and scale-up parameters for local productions of RUTFs to be tested in real trials on malnourished children. Indeed, key sensory attributes that drive consumer acceptance for this special food, such as sweetness and difficulty in swallowing, came out from the present study.

The disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile. This study aimed to characterize the sensory profile of different PDO water buffalo ricotta cheeses and compare them with cow and sheep ricotta cheeses. To this purpose, a classical descriptive analysis (DA) and the modified version of flash profile (mFP) were used to draw the sensory profile of eight different ricotta cheeses. Simultaneously, a chemical–physical characterization was also performed. DA approach allowed discriminating the samples both for ingredient origin and homogenization process. On the other hand, mFP discriminated the samples mainly for ingredient origin. However, in both cases, different ingredient origins mainly affected flavor and odor attributes, meanwhile the technological process affected, as expected, the textural attributes. In particular, the water buffalo ricotta cheeses were described with intense global flavor and global taste, soft and spreadable, and very homogeneous in appearance. In conclusion, both the sensory methodologies identified the homogenized water buffalo ricotta cheeses as those with the most balanced sensory profile of than the other ricotta cheeses. Practical Application Drawing the sensory profile of PDO water buffalo ricotta cheese may help to preserve the identity of this product, which is protected by a disciplinary protocol lacking in sensory attributes definition. The mFP provides useful information on the key sensory attributes of the PDO product, identifying the peculiarities of the water buffalo's whey. However, the DA allows highlighting all the variables affecting the sensory profile of the product, also related to the production process. The sensory profile obtained could help the Consortium of PDO water buffalo ricotta cheese to promote this product on the market.