“…Free choice profile and Flash Profile are alternative sensory techniques to QDA®, where each subject quantifies the perceived qualities of products using his or her own individual list of attributes and criteria (Oreskovich et al 1991;Heymann 1994). Both techniques have proved useful for describing and quantifying sensory differences among a wide range of foods lie dairy beverages (Arancibia, Costell, & Bayarri, 2011), biscuits (Tarancón, Sanz, Fiszman, & Tárrega, 2014), honey (Price, Tang, El Kadri, & Gkatzionis, 2019), tomato sauce (Bendini et al, 2017), and persimmon purees (Hernández-Carrión, Varela, Hernando, Fiszman, & Quiles, 2015) among many others.…”