Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

Abstract

The High Identity Traits (HITS) method allows trained panelists to develop simpler descriptive product profiles that focus on key traits. However, the use of trained panelists requires dedicated resources, so new methods are developed for the use of semitrained or untrained consumer panels. The objective of this study was to determine if an untrained consumer panel could provide similar sensory profiles to a highly trained panel using a modified HITS method. One panel was conducted with six, highly trained panelists and a separate panel was held with six consumers. Each panel evaluated five potato varieties, cooked by mashing, baking, and air‐frying, to develop profiles of up to five HITS per sample. The consumer and trained panels identified some of the same traits but did not develop similar profiles overall. While the highly trained assessors identified complex aroma and flavor traits, the consumers focused mainly on texture, preventing them from finding more subtle product differences. Practical Applications The results of this study can be used to inform sensory scientists about the best practices for conducting a panel using the High Identity Traits method and questions the use of a consumer panel as a replacement for a trained sensory panel. Understanding what type of panel is recommended for use with each sensory method, especially newly developed methods, is key to producing accurate and repeatable results.

Open‐ended question method investigation: A study with mashed potatoes

“…The incorporation of basic tastes in the flavor‐focused CATA can further increase actionability. Other studies also show that texture words are more commonly and consistently used to describe food characteristics compared to flavor and aroma (Ciccone et al, 2020a; Spear, Holden, Ross, Weddell, & Pavek, 2018). These results are focused on food products.…”

“…CATA terms were selected based on a preliminary experiment, where a modified high‐intensity traits (HITS) method was used with consumers to generate terminology associated with cooked potatoes (Table 3) (Ciccone, Chambers, Chambers IV, and Talavera, 2020a; Ciccone, Chambers, Chambers IV, & Talavera, 2020b). For the OEQ questions, five small, list‐style boxes were used for response collection as this format can increase participants' willingness to respond (Keusch, 2014).…”