Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins

Autores
Silva Paz, Reynaldo Justino; Avilés Pérez, Humberto A.; Rivera Ashqui, Thalia Alexandra; Apaza Humerez, Carmen R.
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0–T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used: correspondence analysis for CATA and Pivot, and Generalized Procrustes Analysis for Flash Profile. All three methods showed high discriminative power: CATA explained 94.36% of the variance, identifying three main groups; Flash Profile explained 63.88%, highlighting differences in texture and aroma; and Pivot Profile explained 81.10%, revealing complex interactions among sensory attributes. Sample T1 (100% purple corn) showed a distinctive sensory profile (bitter and dry), while samples T2 to T5 presented intermediate characteristics. The RV coefficient confirmed significant congruence between the methods. CATA effectively identified relevant sensory differences, Pivot Profile generated descriptors in relation to a control sample, and Flash Profile enabled exploratory analysis. The choice of method depends on the study objective, with each approach offering complementary sensory information.
Fil: Silva Paz, Reynaldo Justino. Universidad Nacional de Barranca; Perú. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Avilés Pérez, Humberto A.. Universidad Peruana Union; Perú
Fil: Rivera Ashqui, Thalia Alexandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Peruana Union; Perú
Fil: Apaza Humerez, Carmen R.. Universidad Peruana Union; Perú
Materia
perception
descriptive; sensory
CATA
flash profile
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/273392
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of MuffinsSilva Paz, Reynaldo JustinoAvilés Pérez, Humberto A.Rivera Ashqui, Thalia AlexandraApaza Humerez, Carmen R.perceptiondescriptive; sensoryCATAflash profilehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0–T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used: correspondence analysis for CATA and Pivot, and Generalized Procrustes Analysis for Flash Profile. All three methods showed high discriminative power: CATA explained 94.36% of the variance, identifying three main groups; Flash Profile explained 63.88%, highlighting differences in texture and aroma; and Pivot Profile explained 81.10%, revealing complex interactions among sensory attributes. Sample T1 (100% purple corn) showed a distinctive sensory profile (bitter and dry), while samples T2 to T5 presented intermediate characteristics. The RV coefficient confirmed significant congruence between the methods. CATA effectively identified relevant sensory differences, Pivot Profile generated descriptors in relation to a control sample, and Flash Profile enabled exploratory analysis. The choice of method depends on the study objective, with each approach offering complementary sensory information.Fil: Silva Paz, Reynaldo Justino. Universidad Nacional de Barranca; Perú. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Avilés Pérez, Humberto A.. Universidad Peruana Union; PerúFil: Rivera Ashqui, Thalia Alexandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Peruana Union; PerúFil: Apaza Humerez, Carmen R.. Universidad Peruana Union; PerúMPDI2025-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/273392Silva Paz, Reynaldo Justino; Avilés Pérez, Humberto A.; Rivera Ashqui, Thalia Alexandra; Apaza Humerez, Carmen R.; Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins; MPDI; Foods; 14; 16; 8-2025; 1-122304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/14/16/2898info:eu-repo/semantics/altIdentifier/doi/10.3390/foods14162898info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:20:52Zoai:ri.conicet.gov.ar:11336/273392instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:20:52.395CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
title Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
spellingShingle Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
Silva Paz, Reynaldo Justino
perception
descriptive; sensory
CATA
flash profile
title_short Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
title_full Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
title_fullStr Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
title_full_unstemmed Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
title_sort Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
dc.creator.none.fl_str_mv Silva Paz, Reynaldo Justino
Avilés Pérez, Humberto A.
Rivera Ashqui, Thalia Alexandra
Apaza Humerez, Carmen R.
author Silva Paz, Reynaldo Justino
author_facet Silva Paz, Reynaldo Justino
Avilés Pérez, Humberto A.
Rivera Ashqui, Thalia Alexandra
Apaza Humerez, Carmen R.
author_role author
author2 Avilés Pérez, Humberto A.
Rivera Ashqui, Thalia Alexandra
Apaza Humerez, Carmen R.
author2_role author
author
author
dc.subject.none.fl_str_mv perception
descriptive; sensory
CATA
flash profile
topic perception
descriptive; sensory
CATA
flash profile
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0–T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used: correspondence analysis for CATA and Pivot, and Generalized Procrustes Analysis for Flash Profile. All three methods showed high discriminative power: CATA explained 94.36% of the variance, identifying three main groups; Flash Profile explained 63.88%, highlighting differences in texture and aroma; and Pivot Profile explained 81.10%, revealing complex interactions among sensory attributes. Sample T1 (100% purple corn) showed a distinctive sensory profile (bitter and dry), while samples T2 to T5 presented intermediate characteristics. The RV coefficient confirmed significant congruence between the methods. CATA effectively identified relevant sensory differences, Pivot Profile generated descriptors in relation to a control sample, and Flash Profile enabled exploratory analysis. The choice of method depends on the study objective, with each approach offering complementary sensory information.
Fil: Silva Paz, Reynaldo Justino. Universidad Nacional de Barranca; Perú. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Avilés Pérez, Humberto A.. Universidad Peruana Union; Perú
Fil: Rivera Ashqui, Thalia Alexandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Peruana Union; Perú
Fil: Apaza Humerez, Carmen R.. Universidad Peruana Union; Perú
description Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0–T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used: correspondence analysis for CATA and Pivot, and Generalized Procrustes Analysis for Flash Profile. All three methods showed high discriminative power: CATA explained 94.36% of the variance, identifying three main groups; Flash Profile explained 63.88%, highlighting differences in texture and aroma; and Pivot Profile explained 81.10%, revealing complex interactions among sensory attributes. Sample T1 (100% purple corn) showed a distinctive sensory profile (bitter and dry), while samples T2 to T5 presented intermediate characteristics. The RV coefficient confirmed significant congruence between the methods. CATA effectively identified relevant sensory differences, Pivot Profile generated descriptors in relation to a control sample, and Flash Profile enabled exploratory analysis. The choice of method depends on the study objective, with each approach offering complementary sensory information.
publishDate 2025
dc.date.none.fl_str_mv 2025-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/273392
Silva Paz, Reynaldo Justino; Avilés Pérez, Humberto A.; Rivera Ashqui, Thalia Alexandra; Apaza Humerez, Carmen R.; Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins; MPDI; Foods; 14; 16; 8-2025; 1-12
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/273392
identifier_str_mv Silva Paz, Reynaldo Justino; Avilés Pérez, Humberto A.; Rivera Ashqui, Thalia Alexandra; Apaza Humerez, Carmen R.; Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins; MPDI; Foods; 14; 16; 8-2025; 1-12
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/14/16/2898
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods14162898
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MPDI
publisher.none.fl_str_mv MPDI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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