Ultra-flash Profiling Research Articles

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.

A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling

The global market for bacon is undergoing significant transformation, with both plant-based and nitrite-free products emerging as leading trends. Within this context, this study compared the sensory characteristics of a range of commercially available plant-based, nitrite-free, dry-cured and brine-cured bacon rashers using a combination of Temporal Dominance of Sensations and Partial Napping (PN) with Ultra-Flash Profiling (UFP) techniques. The findings showed that plant-based bacon had a distinct sensory profile, indicating that the appearance, flavour and texture could influence future uptake of these products by consumers. Meat-based bacon exhibited attributes of “saltiness”, “smoky” and “chewy”, while “saltiness” presented the highest citation rates for brine-cured bacon. Curing technique (dry vs brine) influenced the temporal sensory profile of bacon, while nitrite removal had no significant impact. There were differences in dominance of “saltiness” between unsmoked brine-cured and unsmoked nitrite-free samples, but these differences were not observed for their smoked counterparts. PN enabled assessors differentiate bacon based on appearance, while UFP proved valuable in explaining the nature of these differences. This study provides new information regarding the sensory profile of plant-based and nitrite-free bacon alternatives, and has implications for future product development efforts for healthier and more sustainable food products.

Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling

The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market. Sensory evaluation of selected cooked hams (n = 8), including alternatives without nitrites or based on mycoprotein (meatless), was conducted using Temporal Dominance of Sensations (TDS) for in mouth processing and Partial Napping (PN) with Ultra-Flash Profiling (UFP) for the appearance, by a trained sensory panel (n = 9). The nitrite-free cooked ham displayed a similar temporal sensory profile and appearance to the products of the same category, highlighting the opportunity for more nitrite-free products to enter the market. The meatless product was dominated by a “smoky” flavour, which was perceived as “artificial”. Meatless ham had a more distinct appearance than the meat-based products and was associated with attributes such as “fake”, “artificial colour” and “unappealing”. In general, results revealed distinct differences between whole-muscle and sectioned and formed cooked ham products in terms of texture, flavour, and appearance. PN and UFP grouped whole-muscle cooked hams together, which were associated with terms “natural-looking”, “better quality” and “healthier”, while sectioned and formed cooked hams were perceived as “cheap” and “artificial”. The results of this study contribute to a better understanding of the sensory attributes of cooked ham products emphasising the challenges related to novel formulations, and offers valuable insights for the development of healthier and more sustainable meat products within the food industry.

Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits

Grape marc spirits in general and Greek grape marc spirits specifically, is an alcoholic drinks category with very limited information on its sensory properties, despite its commercial importance. Polarized Projective Mapping (PPM), a method first introduced by Ares et al. in 2013, is promising but has not been applied in combination with Ultra Flash Profiling (UFP) to sets of many and complex-high fatigue products such as spirits. Our objective was to employ UFP combined to PPM in order to profile a set of 39 grape marc spirits from Greece and relate the results to several production information of the samples such as raw materials, origin region and distillation style, and to evaluate the combination of those methods in such a category. Projective Mapping was used for pole selection and five sessions of PPM followed for the evaluation of all samples. Unlike application in previous studies we had assessors carry out the UFP task first before each PPM session. ‘Global PPM’ and ‘Global UFP’ product spaces gave 39.7% and 43.1% explained variances in the first two axes respectively, when data from all sessions and assessors were analyzed in STATIS. The biggest impact for classification of the products was from the grape varieties used as raw material, even though distillation style had a serious impact as well. Clear product clusters were obtained and combination of those methods worked well for that category. Nevertheless, there is still a need for a global method of defining the “poles” in large sample sets.

Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs

The main goal of this research was to explore and understand Chefs' perceptions regarding sea urchin gonads sensorial features, production and use, with an emphasis on echinoculture. This study used a mixed methodology, where three groups of chefs were interviewed: Michelin star, from Ericeira and from Algarve, these being the two main regions of sea urchin consumption. During the interviews, Chefs exposed that there is some apprehension regarding the consumption of sea urchin mainly due to their appearance. Moreover, this product is yet to be explored in Portugal where it still sits in a niche market, emphasizing the need to advertise benefits and sensory pleasure that this product could provide. Furthermore, the existent preconception and suspicion about aquaculture products and their acceptance should be countered, since the future availability of these gourmet products and other seafood commodities with high-quality will be dependent on their production in sustainable culture systems. The Chefs also performed sensory evaluation through the application of Projective Mapping with Ultra Flash Profiling, showing that sea urchin gonad's sensory properties were mainly influenced by sex. These results emphasize the need for communication and marketing strategies through locals, chefs and gastronomic events, focused on the promotion of consumers awareness about the exclusivity of this product and the importance of aquaculture for the future of the seafood market.

Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon

Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value.

How do consumers describe cool climate wines using projective mapping and ultra-flash profile?

Traditionally, wines have been described using lexicons and trained panels. However, consumers of wine have varying knowledge about wine's sensory properties, and they may interpret these attributes in different manners, or use different words to describe the wines. As such, the objective of the study was to investigate how consumers evaluate cool climate wines (red, white, rosé and sparkling) produced in Nova Scotia, Canada. The study involved 972 wine consumers and 76 wines (red, white, rosé, sparkling). Each wine was evaluated using projective mapping (PM) and ultra-flash profiling (UFP). Each PM and UFP involved seven different wines (same style of wine) and one replicate sample. The participants were able to distinguish between the different varieties of wine and positioned the identical samples together. Overall, the participants used many attributes that described the taste and aroma of the wines, as well as distinguished wines based on their sweetness and bitterness. The participants used very few terms to describe the mouthfeel and appearance of the wines. Based on these results, wine producers and organizations may want to focus on educating consumers on the importance of mouthfeel and appearance attributes of wines. Overall, the participants in this study had a low level of objective wine knowledge, but they purchased wine frequently and were interested in wine. Wine producers and organizations should create labels that use descriptors that are used by consumers (broad category, ex. fruity), but also include descriptors that educate the consumers (specific attributes, ex. strawberry).

Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine.

Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of O. oeni with Saccharomyces cerevisiae. This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.

Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine

A panellist’s experience with a specific sensory method can influence product differentiation during a sensory task. Projective mapping (PM) and ultra-flash profiling (UFP) have been used extensively to create a description of food products. The objective of this study was to identify how familiarization with a specific sensory method can influence the results. As such this study compares the results of a PM and UFP task completed by experienced panellists (n = 17) to the results from trained panellists (n = 11), naïve consumers (n = 82) and individuals who are employed in the wine industry (experts; n = 12). All panellists evaluated eight single varietal white wines produced in Nova Scotia, Canada. The experienced panellists in this study had experience with the PM task; however, they did not have experience or knowledge about the products being tested (wine). There was no significant correlation between naïve consumers and the experienced panellists (RV = 0.431). However, there was a high similarity between the results of the experienced panellists and the trained panellists (RV = 0.768). The experts' results were significantly different from the other participants (trained, experienced and consumers). The results of this study indicate that knowledge of the sensory method effects the panellists’ evaluations and that experienced panellists may be a viable option to evaluate food products when time, resources or samples are limited. More studies need to be done to explore the use of experienced panellists to evaluate different food products.

A New Sensory Approach Combined with a Text-Mining Tool to Create a Sensory Lexicon and Profile of Monovarietal Apple Juices.

Single-cultivar juices may be a valuable way to introduce different versions of a product to the market and obtain price discrimination. To communicate a product’s value, complex characteristics incorporated by each cultivar must be identified. New sensory methods rely on the assessor’s ability to recall attributes; however, the use of objective vocabularies may improve the sensory profiling. This work aimed to profile monovarietal apple juices by using projective mapping (PM) combined with ultra-flash profiling (UFP) supported by a sensory wheel built with a text-mining tool. Samples were also analyzed for physicochemical parameters to provide more information to the assessment. The assessor coordinates from PM were used in multiple factor analysis with confidence ellipses to assess differences among samples. A goodness-of-fit test was applied to select the most meaningful descriptors generated through the UFP test by calculating the expected frequency of choosing a descriptor from the sensory wheel and comparing it with the observed values. The methodology provided a more accurate sensory profile compared to previous research on fresh apples and juices. Elstar, Jonagold, and Pinova were considered as sweet juices, and Gravensteiner was described as sour and astringent, with green-apple notes. Rubinette was described as having a strong taste and cloudy aspect.

Investigating caloric values and consumers’ perceptions of Nova Scotia rosé wines

In Nova Scotia, Canada, wine production has been increasing, yet little research has been done to identify and classify the sensory properties of Nova Scotia (NS) rosé wines. The first objective of this study was to identify the attributes consumers use to describe NS rosé wines. The second aim was to identify if presenting caloric labels on wine bottles would impact consumers' sensory perception. The first trial asked consumers (n = 85) to use projective mapping (PM) and ultra-flash profiling (UFP) to describe NS rosé wines (n = 8). In the second trial, consumers (n = 260) were asked to complete a check-all-that-apply (CATA) questionnaire, using the most frequently cited attributes from the PM and UFP trial, and to score their liking on 9-point hedonic scales (n = 4). Each wine was evaluated without a label and with each of the four fabricated caloric values, low (15 Calories), normal (100 Calories), high (180 Calories), and highest (240 Calories) per one serving. The projective mapping trial found that there were two main categories of rosé wines identified by consumers, those with fruit flavour and those lacking in fruit flavour. The penalty analysis from the consumer trial demonstrated that fruit attributes drove consumer liking of rosé wine. The consumer trial also displayed no significant difference between the caloric value and liking of rosé wines, even when the results were separated based on gender. Therefore, the findings support that the disclosure of caloric values on bottles will not influence consumers' sensory perceptions of wine. For future research, complete nutrition labels and not just calories alone should be used to determine their effect on consumers' perceptions.

Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer

It is generally recognized within the brewing industry that hop aroma and flavor in beer changes as beer ages post-packaging. Lager beer staling has been studied extensively, while dry-hopped beer has received limited attention. This study evaluated the impact of dissolved oxygen on the sensory and hop volatile profiles of dry-hopped beer during storage. Commercially-brewed dry-hopped beer was dosed with oxygen in a controlled fashion to create beers with a range of dissolved oxygen concentrations from approximately 40 to 250 μg/L 40 to 250 µg/L and then stored under chilled (3 °C) or accelerated (30 °C) storage conditions. Projective Mapping (Napping®) generated unique Euclidian configurations for each panelist, and ultra-flash profiling enriched the configurations with sensory descriptors. Sensory results identified storage temperature, used as a proxy for aging duration, as having the greatest effect on aroma during storage. Dissolved oxygen concentration was observed to have a lesser, but significant, impact at both high and low storage temperatures after only two weeks of aging. Higher temperature and dissolved oxygen concentrations resulted in decreased tropical, citrus, and hoppy characteristics and the expression of malty, dried fruit, and cardboard aromas. Hop derived monoterpenes were not significantly affected by treatment temperature or dissolved oxygen, suggesting stale character expression from alternate sources such as lipid oxidation or Strecker aldehydes formation.

Matrix effects influencing the perception of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in different Chenin Blanc wines by Projective Mapping (PM) with Ultra Flash profiling (UFP) intensity ratings

Interaction studies are used in sensory evaluation to elucidate the complex influences (additive, masking, synergistic) that various compounds have on the perception of wine aroma. To these, the interactions between the matrix and the compounds of interest add another layer of complexity. Unlike previous interaction studies, the current work used a rapid method, Projective Mapping (PM) coupled with intensity of attributes, to evaluate the interaction effects two thiols (3-mercaptohexan-1-ol, 3MH, and 3-mercaptohexyl acetate, 3MHA) have in various matrices. The matrices used were increasingly complex, from model wine to partially dearomatized neutral Chenin Blanc to commercial wines. The results reflected the effect of the thiols interaction with the matrix more than that between compounds. The methodology proposed for the data handling highlighted possible advantages and shortcomings of the Projective Mapping with intensity approach. The choice of base matrix as well as the sensory method are relevant when studying interaction effects, and are dependent on the desired outcome of the experiment.

Investigating the use of partial napping with ultra-flash profiling to identify flavour differences in replicated, experimental wines

ABSTRACTExperimental wine studies with three or more treatments, over multiple years with replicated wines, often require sensory analysis to describe treatment effects on the resultant wines. This scientific approach can result in a large number of samples for sensory analysis, which can be time-consuming, and problematic for the design of descriptive analysis (DA). The aim of this study was to establish whether partial napping (PN) combined with ultra-flash profiling (UFP) could identify a subset of replicate wines that were similar enough in flavour profile that they could be used as representative samples for descriptive analysis (DA). Pinot noir wines from three field treatments (T1, T2, and T3), were produced in triplicate (a, b and c) and analysed by PN and UFP. Multiple factor analysis (MFA) using a citation frequency method showed that two similar replicate wines could be identified for each treatment wine. These results show that UFP allows for small sample sets to be used for subsequent and more resource intensive DA methods, and provides greater insight into the use of rapid sensory analysis in wine research.

The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS

Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies have looked at the impact of storage conditions on ground or brewed coffee. This study seeks to answer the question of how coffee consumers perceive the smell of coffee grounds of whole beans that have been stored under different conditions: freezer vs. room temperature for 9 weeks compared to a newly roasted control (stored for 1 day). Green beans from the same production lot were roasted to two different levels to also evaluate the impact of roast level on aroma changes. Using projective mapping (PM) followed by ultra-flash profiling (UFP), 48 coffee consumers evaluated, using only smell, 6 different freshly ground coffee samples presented in blind duplicates. In parallel, the profiles of 48 previously reported important coffee volatiles were measured by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to relate chemical changes to perceivable sensory aroma changes. Overall, consumer product maps mimicked the instrumental measurements in that the lighter roast coffees showed smaller changes due to storage conditions compared to the dark roast samples. Consumers also perceived the frozen dark roast samples to be more similar to the newly roasted control than the samples stored at room temperature.

Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup

Projective mapping (PM) based techniques are frequently used to develop consumer perception maps holistically for identifying and characterizing samples with similar characteristics. In the present study, the criteria for locating samples in projective mapping are narrowed from the original projective mapping methodology. This study proposes the use of a hedonic frame (i.e. reasons for liking similarity), H_PM, and comparing it using a sensory frame (i.e. sensory similarity), S_PM, with the aim of understanding how consumers perceive soups made with various Korean fermented soybean pastes. The participants comprised a total of 69 consumers. Fifteen fermented soybean paste products from different regions of Korea were selected. All consumers evaluated samples using both S_PM and H_PM, which were conducted in separate sessions. The order of the two mapping sessions was balanced between the subjects. In the S_PM method, subjects grouped samples with similar sensory characteristics. In the H_PM method, subjects grouped samples which had similar reasons for liking or disliking on a mapping sheet. Ultra flash profiling was conducted in both S_PM and H_PM after the mapping tasks. Multiple factor analysis was used for statistical analysis. S_PM and H_PM resulted in different product positions. Although some samples shared very similar sensory characteristics with each other in S_PM, distinct differences appeared in the reasons for (dis)liking in H_PM. Critical attributes that affected sample positioning differed when using different criteria for mapping the samples which resulted in discrete perceptual maps of S_PM and H_PM. H_PM can identify important hedonic drivers of samples that may not be caught by a sensory based approach.

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

There are many interactions that occur between taste and aroma that may impact perception. The main objective of this study was to ascertain whether the aroma fraction of wine should be considered when investigating relationships between chemical composition and sensory perception of mouthfeel. Chardonnay wines with different mouthfeels were produced by altering the fermentation temperature (15 °C and 21 °C) of the alcoholic and malolactic fermentations (MLF) as well as the timing of MLF and the presence of a non-Saccharomyces yeast during alcoholic fermentation. Napping® and Ultra-flash-profiling were conducted using a panel of white winemakers. Each procedure was conducted twice: once with retro-nasal aroma (+R) and once without retronasal aroma (−R). Napping® results showed that retronasal aroma impacted mouthfeel perception. Ultra-flash profiling of +R and −R displayed similar descriptive terms used. Several terms appear to be related to retronasal aroma as they were used in +R and not in −R. It is unclear if these terms are due to interactions or due to associated learning. These results suggest that for some mouthfeel terms the volatile fraction plays a role and, to establish relationships between chemical composition and mouthfeel perception, it is important to consider both the volatile and nonvolatile wine fractions.

Understanding Liking in Relation to Sensory Characteristics, Consumer Concept Associations, Arousal Potential and “Appropriateness for Use” Using Apple Juice as an Application

AbstractIt is crucial to understand influential parameters for acquisition of consumer liking to ensure succesful product introduction and competativeness in the marketplace. This article aims to study and understand liking in relation to sensory characteristics, consumer concept associations, arousal potential and appropriateness for use using apple juices as an application. First, a laboratory panel (n = 15: F = 10, M = 5) determined the sensory profile of the apple juices using the methods Partial Napping and Ultra Flash Profiling based on taste and flavor. Next, consumers (n = 196: F = 136, M = 60) evaluated key apple juice parameters. The basic tastes sweet and sour were key properties and played a central role in liking acquisition. Apple juices having a sweet/sour balance were most liked. The importance of balance in sensory properties was underlined by the fact that consumer liking was related to the concept balanced. Additionally, the consumers liked the apple juices when associated with exclusive, National identity, interesting, complex and unique. High levels of perceived complexity, surprising and novelty increased the consumers' liking. The most liked apple juices received the highest ratings in appropriateness for use regardless of use situation.Practical ApplicationsFood producers can use the information to understand how a food product's sensory characteristics, consumer concept associations, arousal potential and appropriateness for use influence liking. This information is useful in new food product development and marketing of the products.

A comparison of sensory properties of artisanal style and industrially processed gluten free breads

The consumption of gluten free foods is increasing in today’s society and consumers are demanding more from their gluten free products. Consumers are also looking for local alternatives to conventionally produced foods. This study compares the sensory aspects of industrially processed gluten free bread and locally produced, artisanal gluten free bread. Three breads were purchased from grocery stores and three from local bakeries. Global Napping® and ultra flash profiling were used to identify the overall differences between the two different categories of gluten free breads. Partial Napping® and ultra flash profiling were also used to determine if there were any differences between flavor and texture of the breads. Twelve panelists, who regularly consume bread, evaluated all six of the bread samples. Both methods indicated that there are many differences between the industrially processed and artisanal gluten free breads. The main differences being artisanal breads were associated with a wide array of flavors and a dry texture, while the industrially processed breads were found to be bland in flavor and moist. Overall, the artisanal gluten free breads were associated with more negative characteristics than that of industrially processed breads.