Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink

Abstract

The objective of this study was to assess the efficiency of Flash Profiling (FP) and Ranking Descriptive Analysis (RDA) methods regarding sensory characterization using star fruit-flavored drink as matrix. Sample A was used as a standard. Dther three samples were prepared based on sample A, by adding sugar, citric acid, carboxymethylcellulose or dye. The same panel (twelve assessors) was used to carry out FP and, subsequently, RDA analysis. The qualitative training stage used in RDA method showed no difference regarding the assessors' performance and panel consensus compared to FP. Both methods were efficient and discriminated samples in a similar way and in agreement with the physicochemical characterization. However, astringent and bitter aftertaste attributes were additionally used in sample description by RDA. The latter attribute was also relevant for samples discrimination in RDA. FP application was simpler and faster, mainly regarding time spent by the assessors; however, RDA provided more comprehensive description of samples.

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

“…A variation of these type of analysis has been proposed by Richter, de Almeida, Prudencio, and de Toledo Benassi (2010) and it is called Ranking Descriptive Analysis (RDA). RDA is a simple and fast method where the panellists rank the products based on specific attributes previously selected by them (Fellendorf, Susann, Kerry, Hamill, & O'Sullivan, 2018;Kang, Kang, Lee, & Chang, 2018;Mamede & Benassi, 2016). RDA is a variant of Flash Profiling.…”

“…but gives a more comprehensive description of the samples (Mamede & Benassi, 2016). As opposed to this, other profiling techniques such as Check-All-That-Apply (CATA) have less power than quantitative data and therefore require a rather large number of panellists (Valentin, Chollet, Lelièvre, & Abdi, 2012).…”

Análisis sensorial discriminativo y descriptivo de guacamole a base de polvo de aguacate “Hass”

“…The appearance or visual impression is the outward appearance that foods show, as the resulting expression of color, size, shape and quality status of food [7]. The taste and smell are perceived by chemoreceptors that can receive specific notes of taste and smell (taste + smell) for each food, like spicy attributes of dressings and sauces [8]. The pulp of ripe avocado which avocado is made with is characterized by having excellent sensory attributes, such as bright green moist creamy texture [9] and attributes of flavor as floral, herbal, green, sweet and oily, among others.…”

Sensory characterization of gluten‐free bread enriched with teff ( Eragrostis tef (Zucc.) Trotter) and yacon ( Smallanthus sonchifolius ) using flash profile and common dimension analysis

“…This technique consists of asking the assessors to use their own descriptive terms to rank the tasted products regarding each of their aspects (Dairou & Sieffermann, 2002;Delarue & Sieffermann, 2004). Traditionally, the results from these methods are analyzed through generalized procrustes analysis (GPA) (Eugênia, Mamede, & Benassi, 2016;Richter, de Almeida, Prudencio, & de Toledo Benassi, 2010;Seisonen, Vene, & Koppel, 2016). However, an alternative to GPA is the common dimension analysis (ComDim) analysis, also known as common components and specific weights analysis, which has been recently used to evaluate data generated in the FCP (Fuchs et al, 2018;Tormena et al, 2017).…”