Sensory Descriptors Research Articles

Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling

Chemosensory sensations are often hard to describe and quantify. Language models may facilitate a systematic understanding of sensory descriptions. We accessed consumer and expert reviews of wine, perfume, and food products (English language; about 68 million words in total) and analyzed their sensory descriptions. Using a novel data-driven method based on natural language data, we compared the three chemosensory vocabularies (wine, perfume, food) with respect to their vocabulary overlap and semantic properties, and explored their semantic spaces. The three vocabularies primarily differ with respect to domain specificity, concreteness, descriptor type preference and degree of gustatory vs. olfactory association. Wine vocabulary primarily distinguishes between white wine and red wine flavors and qualities. Food vocabulary separates drinkable and edible food products and ingredients, on the one hand, and savory and non-savory products, on the other. A salient distinction in all three vocabularies is between concrete and abstract/evaluative terms. Valence also plays a role in the semantic spaces of all three vocabularies, but valence is less prominent here than ingeneral olfactory vocabulary. Our method allows a systematic comparison of sensory descriptors in the three product domains and provides a data-driven approach to derive sensory lexicons that can be applied by sensory scientists.

Sensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina.

The Andean-Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism.

Effect of micro-oxygenation on color of wines made with toasted vine-shoots.

Toasted vine-shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro-oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied. Tempranillo wines were treated with SEGs at two doses (12 and 24 g L-1) after malolactic fermentation at two fixed micro-oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L-1·month-1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L-1·month-1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygenfor wines treated with 12 g L-1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG-MOX treatments. The SEG-MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG-MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Study on the differentiation of sensory quality of mainstream Jiang-flavor baijiu in the Chinese market based on Pivot Profile.

Jiang-flavor baijiu (JFB) is a prominent type of Chinese baijiu, known for its unique flavor attributes, sensory experience, and high tasting value. Previous research has mainly focused on the detection and identification of its flavor substances, but in-depth studies on the precise sensory description and differentiation of its flavor qualities are still lacking. In this study, a rapid sensory analysis method, Pivot Profile (PP), was applied to 30 mainstream JFBs in the Chinese market, generating 91 sensory attributes with independent definitions, from which 29 main sensory attributes were established that were easy to perceive and descriptive, as well as convenient for transmitting their sensory qualities and distinguishing differences in price and production region, including color (one descriptor), aroma (21 descriptors), taste, and mouthfeel (seven descriptors). The nine key sensory attributes that distinguish JFB quality are as follows: Jiang, Grain, Chen, Qu, Rancid, Acid, Sweet, Fullness, and Harmony. It was found that price was positively correlated with sensory quality, with greater variation in the quality of samples within the medium price range (RMB 500-1000). All samples from MTCQ1 (the core production area of Maotai Town) performed better in sensory quality. In addition, salted vegetable showed a high degree of regional characteristics, concentrated in most of the production regions of Guizhou Province. Aroma attributes were more suitable than taste and mouthfeel as sensory indicators for distinguishing production regions. This study has opened the direction of systematic construction of sensory description of JFB and provided a successful case for the evaluation of Chinese baijiu using novel sensory analysis techniques.

Conjoint Analysis to Define Beer Label and the Influence of Labeled Bottles and Music on the Sensory Profile of Craft and Industrial Beers

ABSTRACTPackaging label and music influence product acceptance and sensory profiling. This study defined the ideal label for a craft beer using the modified choice‐based conjoint analysis (MCBCA), as well as the sensory profile of this craft beer and an industrial beer in two tests: a blind test and a test in the presence of the labeled bottle and of a sertanejo universitário song, using a rate‐all‐that‐apply (RATA) list. MCBCA revealed that craft beer label's most favorable attributes included information on harmonization with food, a traditional‐themed illustration, and a strong emphasis on the brand and beer type. The RATA list comprised descriptive attributes, affective terms, product‐relevant phrases, and feelings. Nonsensory characteristics had a positive impact on the craft beer description but a negative impact on the industrial beer, with descriptors such as “watery,” negative affective terms memories for it. The influence of labeled bottles and music on consumers' sensory descriptions underscores the importance of nonsensory characteristics in the product's evaluation and success.

Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

SummaryThe aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality.

Key molecular compounds for simultaneous origin discrimination and sensory prediction of cocoa: An UHPLC-HRMS sensomics approach

Cocoa-based and chocolate mono-origin products are increasingly gaining market share because they are perceived by consumers as more valuable and high quality. A comprehensive characterization of the sensory profile of a specific geographical area is complex and different analytical and sensorial strategies have been adopted. This study focused on identifying molecular markers capable of discriminating between different origins and, at the same time, predicting their sensory attributes adopting a sensomics approach. The aim is to provide a useful tool for chocolate producers to effectively screen the origins of cocoa, controlling and optimizing the gustative properties and processing flow. An untargeted method was adopted, based on the coupling of UHPLC-HRMS, followed by the application of chemometric tools for the selection of 71 discriminating molecular markers for six origins. These markers, via OPLS-Regressions, also demonstrated a strong global correlation with the sensory descriptors, evaluated by trained assessors, allowing their prediction.

Effects of Aging in Wood Casks on Anthocyanins Compositions, Volatile Compounds, Colorimetric Properties, and Sensory Profile of Jerez Vinegars

The Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran Reserva, are crafted from Sherry wines and are protected under the Denomination of Origin in Spain. The aim of this study was to (i) characterize the physicochemical properties and composition; (ii) investigate the impact of the aging process on color properties, phenolics, volatile compounds, and sensorial profiles; and (iii) find a marker for tracing the authenticity of non-aged (Apto) and aged Jerez vinegars. The phenolic components were identified through LC-MS/MS, whereas the volatile compounds were examined using the GC-MS/MS technique. As the aging progressed, a decrease was observed in the levels of flavonol and phenolic acids, with anthocyanin components being undetectable in non-aged and aged samples. In the Gran Reserva variety, 2-methylbutyl acetate, acetic acid, and ethanol emerged as the predominant volatile substances. The presence of oaklactone and ethyl butanoate components served as marker substances to authenticate the Gran Reserva. Additionally, alterations in color properties were noted, marked by a decrease in yellow content and an increase in the red component depending on aging. Furthermore, novel sensory descriptors, such as vanilla, clove, woody, and nutty notes, and winy character emerged in the samples with prolonged aging.

‘Liking then CATA’ or ‘CATA then liking’? Impact of the hedonic question positioning on the wine sensory description and appreciation

The sequence of the questions asked in sensory testing is crucial and remains a topic of ongoing debate. This study examines the impact of question order in CATA (Check-All-That-Apply) analyses combined with hedonic evaluations, comparing two sequences: administering the liking question before the CATA question versus the reverse order. Conducted across four different times of the year, the study utilised four distinct panels and matrices of wines: two sets of red wines with various sweeteners, one set of rosé wines, and one set of white wines. The findings indicate that placing the CATA analysis before the liking question results in: (i) an enhanced product differentiation in correspondence analysis, (ii) a reduced number of panellists needed to achieve a strong dependence between products and attributes, and (iii) a greater number of significant differences in product liking scores as determined by ANOVA, compared to when the liking question precedes the CATA analysis.In summary, our findings show that positioning CATA before the liking question yields more detailed and discriminative results, at least with wines under our test conditions. This indicates a need for further research to understand the influence of question order, especially regarding the dependency between food products and their attributes.

Prediction of blueberry sensory texture attributes by integrating multiple instrumental measurements

Blueberry (Vaccinium spp.) texture contributes to consumer satisfaction, shelf-life, and machine harvestability and is now a critical goal in breeding for new fresh market cultivars. The industry commonly uses instrumental methods to phenotype texture, assuming that instrumental measurements correlate with sensory perceptions. However, the relationship between perceived sensory textures and mechanical parameters is not well established. In this study, we characterized the fruit texture profile of 43 blueberry cultivars using nine sensory descriptors and determined the predictability of the sensory attributes using mechanical parameters. The sensory study was done by a trained descriptive sensory analysis panel, and instrumental analysis was performed using flat probe penetration and texture profile analysis (TPA) methods. Differences in the perceived firmness of blueberries were mainly due to springiness, hardness, and snap/crisp attributes. Among the mechanical parameters, maximum force (FM; a flat probe penetration parameter) and gumminess (a TPA parameter) had the strongest correlations with these three sensory attributes. To develop predictive models for the nine sensory attributes, multivariate statistical methods were used. The highest level of prediction accuracy was achieved when all the penetration or TPA parameters were used for model development. The R2 values increased by up to 0.66 compared to using a single mechanical parameter. Springiness, hardness, and snap/crisp were predictable with R2 > 0.5, regardless of the instrumental method used. TPA parameters were more suitable for predicting juiciness while residual skin was only predictable using penetration parameters. Mealiness was not predictable with any instrumental measure (R2 < 0.05). For most of the sensory attributes, the models were able to effectively discern the cultivars with the highest or lowest intensity scores. This study provides a basis for breeding programs to utilize improved estimations of the sensorial texture using diverse mechanical parameters to enhance selection for desired blueberry textures.

Volatile profile and sensory descriptors of Melaleuca quinquenervia (Cav.) S.T. Blake essential oil from Madagascar as a promising food flavouring

Volatile profile and sensory descriptors of <i>Melaleuca quinquenervia</i> (Cav.) S.T. Blake essential oil from Madagascar as a promising food flavouring

Predicting tactile sensory attributes of personal care emulsions based on instrumental characterizations: A review.

Emulsions in the form of creams, lotions, gels or foams are the most widely used personal care formulations to improve the condition and feel of the skin. Achieving an optimal balance between their performance, effectiveness and sensory profile is essential, with the sensory profile being a key factor in consumer satisfaction and the success of these products in the market. Well-established methods using highly trained and semi-trained panels (e.g. Spectrum descriptive analysis, Flash Profile method, Quantitative Descriptive Analysis method and 'Check-all-that-apply') are available and commonly used for the sensory assessment of personal care products. Nevertheless, a common drawback among all these methods is their inherent cost, both in terms of financial resources and time requirements. In recent years, research studies have emerged to address this limitation by investigating potential correlations between tactile sensory attributes and instrumental data associated with the physical characteristics of topical formulations. In other words, significant efforts have been invested in the development of robust instrumental methods specifically designed to accurately predict the sensory description that a panel of assessors could establish. These methods are not only faster, cheaper and more objective compared to traditional sensory testing, but they can also be applied to formulations that have not undergone extensive safety and toxicological testing. This review summarizes the most relevant findings, trends and current challenges in predicting tactile sensory attributes of personal care emulsions based on instrumental parameters.

The relative importance of postharvest eating quality and sustainability attributes for apple fruit: A case study using new sensory–consumer approaches

Consumer-sensory methods based on check-all-that-apply (CATA) for texture and flavour terms and conceptual descriptors offer alternatives for characterising eating quality. In this study, ‘Red Delicious’, ‘Gala’ and ‘Scilate’ apples (Malus domestica Borkh.), which were of comparable instrumental firmness, and similar in crispness and apple flavour, evoked profoundly different consumer responses. Mean liking scores from 122 consumers were 7.1 (∼like moderately), 5.8 (∼like slightly), and 5.1 (∼neither like nor dislike) for ‘Scilate’, ‘Gala’, and ‘Red Delicious’ respectively, and cluster analysis indicated three consumer-segments: one that preferred ‘Scilate’ over the other cultivars (62 % of consumers), another that liked ‘Scilate’ and ‘Gala’ equally over ‘Red Delicious’ (26 %), and a small third segment that liked ‘Red Delicious’ and ‘Gala’ equally over ‘Scilate’ (12 %). In the associated experimental auction, consumers were provided with $US3, and the mean bids for ‘Scilate’, ‘Gala’, and ‘Red Delicious’ reflected the pattern of consumer liking at $US1.72, $US0.79, and $US0.52, respectively. Correspondence analysis plots of CATA data indicated that ‘Scilate’ was associated with sensory descriptors sweet, fruity, tropical and pear flavours and positive conceptual descriptors including exciting, complex, unique, premium, yummy, intense, and powerful. ‘Gala’ and ‘Red Delicious’ were associated with sensory descriptors including old, mealy, bland, green-grassy and sour-acidic and negative conceptual descriptors dissatisfied, inferior, boring, disappointing, and uninspiring. A best-worst scaling methodology was used to elicit consumers’ priorities regarding the aspects of apple quality and production sustainability. Despite the profound differences in eating quality uncovered in the hedonic and CATA tasks, the statement ‘tastes like the best apple eaten today’ was assessed as being only 23 % as important as the statement ‘grown in a way that is sustainable and does not harm the environment’ in consumer choices. This notable outcome was contradicted in a matching online study changing the eating quality statement ‘tastes like the best apple eaten today’ to ‘Crisp, juicy and sweet’ (the attributes most frequently identified in the sensory CATA). This suggests that trade-offs between eating quality and sustainability are subject to context effects associated with whether taste is an experienced or imagined factor. There is an urgent need to better understand how consumers’ needs for sustainability in the food production system might alter what is acceptable in terms of eating quality.

Ways to improve the quality of local rice in Africa: comparison between physicochemical and sensory properties of rice consumed in Senegal

PurposeRice is the main cereal in Senegal. Despite efforts to improve the sector, consumers still prefer imported rice. Only one previous study conducted by the authors analyzed these preferences using a sensory analysis approach (Mané et al., 2021). This initial study showed that local rice can compete with imported rice if processing is improved. Based on these results, this study aims to identify the physicochemical parameters responsible for the sensory quality identified in Senegalese consumers.Design/methodology/approachIn this context, the physicochemical and cooking properties of 12 rice samples were analyzed and the correlations between these physicochemical and sensory properties were studied.FindingsThe results showed that imported rice had a higher 1000-kernel weight, grain length and transparency values, whereas local rice had higher water uptake, swelling ratios, gelatinization temperature and iron and magnesium contents. Correlations have shown that positive descriptors such as “beautiful,” “white color,” “good taste,” “fragrant,” “fine grains,” “typical rice odor,” well-cooked” and “scattered” were correlated with varietal and technological criteria such as high 1000-grain weight, grain length, whiteness, transparency and absence of impurities in rice. In contrast, negative sensory descriptors such as “pasty” and “sticky texture” were associated with water uptake ratio, gelatinization temperature, rice breakage and cooking time.Originality/valueThese results show how to improve the quality of new rice varieties in the country based on the physicochemical parameters associated with the positive sensory properties cited above by consumers.

Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months.

The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429-339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores.

Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

The typicity of wines is related to their sensory characteristics, which allow them to be differentiated from other wines. Different sensory methods have been applied to try to detect the sensory characteristics responsible for the typicity of Protected Designation of Origin wines (PDO). However, so far, none of them has been completely successful. In this study, a new one-step method based on free profile and comparative analysis by pairs was applied to generate sensory descriptors of wines. The discriminant power of the sensory attributes generated among wines from 4 different PDO wines from the Spanish Autonomous Community of Castilla y León was evaluated. The study was carried out with wine experts and 159 white, rosé, and red wines were tasted. The judges generated 245 attributes which were reduced to 95 (11 defects, 20 visual, 48 olfactory and 16 taste and mouthfeel). A Multifactorial Analysis was carried out with the data of contingency matrices based on the frequency of citation. The results obtained showed that the sensory descriptors generated allowed the wines to be distinguished according to their origin, being the discriminant power significantly higher when the visual, olfactory and gustatory attributes were considered separately.

Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production.

Fermented plant-based products are rapidly gaining popularity. Jerusalem artichoke is a medicinal plant that can be used to make fermented beverages. Samples were subjected to pretreatment (ultrasound at 35kHz for 2, 4, and 6min, freezing at -80°C and -17°C) while an untreated sample was used as control. It was shown that all types of pretreatments did not lead to an increase in protein, solids, polyphenols, and carbohydrates compared to the control sample. The greatest decrease in the values of these indicators occurs when pre-freezing tubers are used for Jerusalem artichoke dispersion production. It was also found that samples frozen at -80°C had a significantly higher concentration of Ca, Si, Mg, and P whereas untreated samples frozen at -17°C had more Al, K, Cu, Sr, and Cr. The processing method can affect the sensory descriptors of Jerusalem artichoke tuber dispersions to different extents, but the preference was for the control sample without pre-treatment. The fermentation of Jerusalem artichoke tuber dispersions demonstrated that S. thermophilus induced the most rapid fermentation (pH 4.75 in 5h). The highest antioxidant activity after fermentation (55.39% FRSA) was shown for L. acidophilus H9, while the highest % FRSA value during the storage period was for L. bulgaricus (67.5%) on day 5 after fermentation. The highest viability among all selected microorganisms was detected for L. bulgaricus, L. acidophilus AT-41, and B. coagulans MTCC 5856 with the increase in biomass content by 2.3, 2.27, and 2.12 log10CFU/ml after fermentation. According to the results of sensory evaluation using hybrid hedonic scale the best results were shown for samples fermented with L. bulgaricus.

Impact of a minimally processing route for the production of infant formulas on their sensory properties

Infant formulas (IFs), the sole adequate substitute to human milk, undergo several thermal treatments during production that can damage milk proteins and promote the formation of Maillard reaction products, modifying nutritional and sensory properties. The aim of this study was to determine the impact of a minimally processing route based on membrane filtration associated with different levels of heat treatment, on the odor, taste, texture and color attributes of IFs, then to compare with those of commercial milks. Three experimental IFs (produced with membrane filtration associated with low - T-, medium - T+, or high thermal treatments - T+++) were evaluated. Triangular tests conducted with a panel of 50 adults highlighted clear disparities between all the IFs. The same panel applied the Check-All-That-Apply method to evaluate the IFs: the range of variability between T- and T+++ was similar to that between the 2 commercial IFs, and the sensory characteristics of the experimental IFs were not far from the commercial brands for flavor and texture attributes. Analysis performed on the citation frequencies for each descriptor differentiated T-/T+ from T+++, but all the experimental IFs were described with positive sensory characteristics, unlike one commercial IF. Volatile organic compounds (VOCs) content of IFs with low and high thermal treatments were analyzed. Forty VOCs were identified by gas chromatography-mass spectrometry. T- contained a higher quantity of VOCs than T+++, except for benzaldehyde (Maillard reaction product), and aldehydes (oxidation-related products) were the most represented compounds. In conclusion, the processing was associated with sensory differences among IFs, but no marked difference in flavors was found according to CATA and physicochemical analysis. Additionally, no unpleasant sensory descriptors were noted. This shows that the minimally processed route leads to IFs that could fit well within the market from a sensory point of view.

Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions

This study aimed to evaluate the influence coffee fermentation with yeast and bacillus as starter cultures in SIAF method applied in solid-state and submerged process. Saccharomyces cerevisiae and Bacillus amyloliquefaciens were separately and coinoculated into natural coffee in buckets with or without water adding. The fermentations were performed for until 96 h, and the effects on physicochemical composition including the concentrations of organic acids (citric, lactic, acetic, malic), sugars (glucose, fructose, sucrose), ethanol, and glycerol as well as the sensory profiles of the resulting coffee beverages, were evaluated. All coffees produced were classified in specialty coffee with final score above 84. The coinoculated coffees obtained the highest sensory scores in submerged process (>86). Due to the results found, the type of process, submerged and solid-state, showed more influence in chemical and sensory analyses than type of inoculation. Submerged process showed major concentration of lactic acid, while solid-state process promotes major concentrations of ethanol, glycerol and acetic acid. Different sensory descriptions were observed in each treatment. Coffees from the submerged process showed nutty, cocoa, and sweet sensory descriptions, while solid-state process produced coffees with sour and acidic attributes.

Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.

The aim of the present research was to determine if the developed ovo-vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted-flash profile, overall liking and purchase intention (to determine consumers' willingness to purchase the product)-with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included 'elastic', 'smell of cooked corn', 'characteristic flavor', 'pasty', 'soft' and 'pastel color', contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.