Articles
Application of rapid methods for sensory analysis in tomato products innovation: the case of salmorejo
Article number
1445_5
Pages
29 – 36
Language
English
Abstract
In recent years, there is an increasing research interest on the different methodologies used to measure and interpret the descriptive responses provided by consumers to the organoleptic characteristics of food.
Rapid methods for sensory analysis have proven to be just as effective as conventional methodologies in terms of information gathering with the difference that they can be used with untrained panels of judges or semi trained consumers and the advantages that this entails.
Within rapid methods, The Flash Profile method has proven to be effective in the sensory categorization of different commercial brands of a specific food, providing advantages in terms of cost, speed, and flexibility.
The purpose of this contribution is to show an alternative application to traditional descriptive sensory methodologies to innovative tomato products.
In this study, Flash Profile methodology was applied to try to establish Spanish consumers’ descriptors testing six different brands of salmorejo (as tomato product) and to explore similarities and differences among them with a potential impact in salmorejo innovation.
The data obtained by the Flash Profile methodology was analyzed by applying the statistical analysis Generalized Procrustean Analysis (GPA). To determine the degree of consensus among the consumers who participated in the tasting, we used the consensus index Rc, with a result of 0.719, that is, 71.9% consensus.
The results obtained by Flash Profiling enabled to observe the similarities and differences between the different brands, thus making it possible to interpret the organoleptic preferences of consumers for applications in future new food products design.
This can lead to innovation acceptance and food quality improvement and can also be use as marketing tools to put their tomato food products in value.
Rapid methods for sensory analysis have proven to be just as effective as conventional methodologies in terms of information gathering with the difference that they can be used with untrained panels of judges or semi trained consumers and the advantages that this entails.
Within rapid methods, The Flash Profile method has proven to be effective in the sensory categorization of different commercial brands of a specific food, providing advantages in terms of cost, speed, and flexibility.
The purpose of this contribution is to show an alternative application to traditional descriptive sensory methodologies to innovative tomato products.
In this study, Flash Profile methodology was applied to try to establish Spanish consumers’ descriptors testing six different brands of salmorejo (as tomato product) and to explore similarities and differences among them with a potential impact in salmorejo innovation.
The data obtained by the Flash Profile methodology was analyzed by applying the statistical analysis Generalized Procrustean Analysis (GPA). To determine the degree of consensus among the consumers who participated in the tasting, we used the consensus index Rc, with a result of 0.719, that is, 71.9% consensus.
The results obtained by Flash Profiling enabled to observe the similarities and differences between the different brands, thus making it possible to interpret the organoleptic preferences of consumers for applications in future new food products design.
This can lead to innovation acceptance and food quality improvement and can also be use as marketing tools to put their tomato food products in value.
Authors
V. Fernández-Ruiz, L. Domínguez, S. Mora García, M.C. Sánchez-Mata, P. Morales, C. Gervás, M. Cámara
Keywords
rapid methods, consumer science, Flash Profiling, salmorejo
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