Flash Profile Method

Bredie, Wender L.P.; Liu, Jing; Dehlholm, Christian; Heymann, Hildegarde

doi:10.1002/9781118991657.ch14

Cited by 7 publications

(7 citation statements)

References 36 publications

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“…These methods provide a complete sensory profile, but unfortunately, it is expensive and time-consuming because of the long-term training of panelists in order to gain consistency and reproducibility of the attributes of the products. Flash profile analysis (FP) is an alternative, simpler, and less time-consuming technique that can be applied to investigate differences and similarities among samples [ 6 , 17 , 18 , 19 ] and based on Free-Choice Profiling (FCP) [ 16 , 18 , 19 , 20 ]. FP considers ranking by direct comparison of a set of simultaneous samples.…”

Section: Introductionmentioning

confidence: 99%

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Rodríguez-Noriega

Buenrostro-Figueroa²,

Rebolloso-Padilla

et al. 2021

Foods

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For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is the flash profile (FP), which is based on the generation of the distinctive attributes of the products without any expensive and time-consuming training sessions. The aim of this research was to study the consumption and preference of flour tortillas by consumers and to develop the descriptive characterization of the tortillas by using the flash profile method. The wheat flour tortillas used were two commercial and two handcrafted samples. Ten experienced panelists participated as the FP panel. The panelists generated 22 descriptors, six for texture, seven for appearance, five for odor, and four for flavor. These descriptors differentiate the samples of the flour tortillas. The panelists’ performance was assessed using the consensus index (Rc = 0.508). The first two dimensions of the Generalized Procrustes Analysis represent 83.78% of the data variability. Flash profile proved to be an easy and rapid technique that allowed the distinctive attributes of flour tortillas to be obtained.

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Section: Introductionmentioning

confidence: 99%

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Rodríguez-Noriega

Buenrostro-Figueroa²,

Rebolloso-Padilla

et al. 2021

Foods

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“…Flash profiling was conducted on the control and GOX-treated wines [ 14 , 15 , 16 , 17 , 18 ]. The rationale and utility of flash profiling are discussed in detail elsewhere [ 14 , 16 , 17 , 18 ].…”

Section: Methodsmentioning

confidence: 99%

“…The rationale and utility of flash profiling are discussed in detail elsewhere [ 14 , 16 , 17 , 18 ]. The method used here was based on Bredie et al (2018) [ 15 ]. Evaluation sessions were conducted in the sensory analysis laboratory at Texas A&M University.…”

Section: Methodsmentioning

confidence: 99%

Enzymatic Management of pH in White Wines

Botezatu

Elizondo

Bajec³

et al. 2021

Molecules

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This paper investigates the potential of the enzymatic management of high pH in white juice and wine using a combination of enzymes-glucose oxidase coupled with catalase. Catazyme® 25 L, a commercially available blend of the two enzymes, was added at different doses (0.2 g/L, 0.6 g/L, and 1g/L) to white grape juice and various parameters (glucose, gluconic acid, pH) were monitored over 24 h of treatment. Treated wines were fermented to dryness without any difficulty and the wines were chemically and sensorially evaluated. At the highest dose (1 g/L), pH was reduced from 3.9 to 3.2, with 20.5 g of gluconic acid produced, while at the lowest dose (0.2 g/L), pH decreased from 4.0 to 3.5 and 8.8 g of gluconic acid was produced. Flash profiling indicated that treated wines were lighter in color than the control and were described using terms such as floral, fruit, citrus, and sour while the control wine was described as being fermented, medicinal, pungent, and oxidized. In conclusion, glucose oxidase coupled with catalase was shown to be effective at significantly reducing juice and wine pH in a short amount of time and with a positive impact on the organoleptic profiles of the treated wines.

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“…Moreover, a preference test was carried out by panelists living in different areas of America to investigate the popularity of green tea drinks packed with different types of packing materials such as metal and plastics (Park et al., 2004). The flash profile method, deviated from conventional profiling methods by allowing the subjects using their own sensory create, fulfills simultaneous presentation of products by untrained subjects rapidly while still achieving a reasonable accuracy (Bredie et al., 2018). Projective mapping (also called napping), a rapid and cost‐effective profiling methodology with no further sensory training, was successfully used as potential sensory screening tool for the honeybush herbal tea industry (Moelich et al., 2017).…”

Section: Sensory Analysis Of Tea Flavormentioning

confidence: 99%

Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques

Zhai

Liang

Granvogl

et al. 2022

Comp Rev Food Sci Food Safe

120

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Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.

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Flash Profile Method

Cited by 7 publications

References 36 publications

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Enzymatic Management of pH in White Wines

Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques

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