Abstract
The objective of this study was to assess the efficiency of Flash Profiling (FP) and Ranking Descriptive Analysis (RDA) methods regarding sensory characterization using star fruit-flavored drink as matrix. Sample A was used as a standard. Other three samples were prepared based on sample A, by adding sugar, citric acid, carboxymethylcellulose or dye. The same panel (twelve assessors) was used to carry out FP and, subsequently, RDA analysis. The qualitative training stage used in RDA method showed no difference regarding the assessors’ performance and panel consensus compared to FP. Both methods were efficient and discriminated samples in a similar way and in agreement with the physicochemical characterization. However, astringent and bitter aftertaste attributes were additionally used in sample description by RDA. The latter attribute was also relevant for samples discrimination in RDA. FP application was simpler and faster, mainly regarding time spent by the assessors; however, RDA provided more comprehensive description of samples.
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