SENSORY DESCRIPTION OF POTATO PUREE ENRICHED WITH INDIVIDUAL FUNCTIONAL INGREDIENTS AND THEIR BLENDS
This study compares trained, semi-trained and untrained sensory profiles for seven potato puree (PP) samples by using quantitative descriptive analysis (QDA), flash profiling (FP) and projective mapping (PM), respectively. Data analysis methods for QDA, FP and PM were principal component analysis, generalized Procrustes analysis and multiple factor analysis (MFA). For the three profiling techniques, hierarchical clustering analysis was applied to group PPs as per their sensory profiles. Assessors¿ consensus was analyzed through MFA and correlation coefficients. For each technique, MFA also allowed assessing correlations between sensory and instrumental variables. Results showed that both FP and PM methodologies were able to identify differences in sensory characteristics of PPs, providing very similar sensory maps. Nevertheless, higher correlations between sensory attributes evaluated by semi-trained and trained assessors were found, indicating that preferably FP should be used as a rapid choice to QDA in hot-served PPs.
| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
John Wiley & Sons
2013
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| Subjects: | long-chain inulin, Soy protein isolate, Extra virgin olive oil, Potato puree, Projective mapping, Quantitative descriptive analysis, Flash profile, |
| Online Access: | http://hdl.handle.net/10261/88283 |
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