Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink

MAMEDE, Maria Eugênia de Oliveira; BENASSI, Marta de Toledo

doi:10.1590/1678-457X.0003

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Research Paper • Food Sci. Technol. 36 (2) • Apr-Jun 2016 • https://doi.org/10.1590/1678-457X.0003 copy

Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
sensory characterization; tropical fruit; discrimination; ranking procedure; descriptive analysis

Attribute	Definition	Qualitative reference
Yellow color	Yellow color intensity.	Sample A with the addition of tartrazine 0.02 g/100 mL.
Viscous appearance	Perceived in the cup, viscosity related to the ability of the liquid to flow.	Sample A with addition of carboxymethylcellulose (CMC) (0.4 g/100 mL)
Transparency	Facility to see through the sample.	Sample A diluted in 2 L of water.
Fruit aroma	Aroma characteristic of fruit juice.	Sample A with added of 3.3 g/100 mL of fruit salad-flavored powdered – Tang®.
Citric aroma	Aroma of a citrus fruit juice such as orange and pineapple.	Sample A with added of 2.6 g/100 mL of orange-flavored powdered – Fresh®.
Sweet aroma	Aroma of a sweet fruit juice such as apple and mango.	Sample A with added of 3.3 g/100 mL of apple-flavored powdered – Tang®.
Sweet flavor	Flavor associated with sugar.	Sample A with added of 0.6 g/100 mL of sugar
Acidity	Sensation associated to the sour taste	Sample A with added of 0.4 g/100 mL of citric acid (standard food grade)
Fruit flavor	Flavor characteristic of fruit juice.	Sample A with added of 0.2 g/100 mL of fruit salad -flavored powdered – Tang®.
Viscosity	Associated with the sensation of recoating in the mouth	Sample A with added of CMC (0.4 g/100 mL)
Astringent	Lashing sensation in the mouth after swallowing the sample.	Integral cashew juice – Maguary®
Bitter aftertaste	Bitter aftertaste of sweeteners	Sample A (250 mL) with 30 drops of sweetener - Assugrin®^ Commercial sweetener compound of cyclamate, acesulfame potassium and saccharin sodium;

Parameters	Samples
Parameters	A	B	C	D
Ratio (TSS/TA)² 2 TSS (Total Soluble Solid) in °Brix; TA (Titratable acidity) in (g citric acid/100 g).	1.60^c ± 0.10	10.53^a ± 0.25	1.87^c ± 0.23	7.37^b ± 0.31
pH	2.93^b ± 0.06	2.73^c ± 0.06	3.10^a ± 0.10	2.97^b ± 0.06
Viscosity (m.Pa.s)	13.20^d ± 0.10	15.40^b ± 0.10	51.27^a ± 0.06	14.17^c ± 0.58
Turbidity (AU at 600nm)	0.65^a ± 0.00	0.60^a ± 0.00	0.63^a ± 0.00	0.64^a ± 0.01
Chroma (C*)	6.2^c ± 0.1	5.8^d ± 0.0	9.7^a ± 0.0	8.3^b ± 0.0
Hue (h^o)	94.8^c ± 0.1	93.1^d ± 0.3	100.6^b ± 0.06	101.6^a ± 0.1

Assessors	Dimension 1	Dimension 2
1	Yellow color (-0.82); floral aroma (-0.88); star fruit flavor (-0.82); astringent (0.82).	Citric aroma (0.74); sweetness (0.86).
2	Yellow color (-0.82); viscosity in the cup (-0.99); star fruit flavor (-0.88); sweetness (0.99); viscosity (-0.99)
3	Yellow color (-0.99); sweet aroma (-0.82); acid flavor (0.99); sweetish flavor (0.99); watery (0.99).	Fruit aroma (0.99); fruit flavor (0.99).
4	Yellow color (-0.82); pineapple flavor (0.99); watery texture (0.99); sweet aroma (-0.88); astringent taste (0.88).
5	Yellow color (-0.82); transparency (0.72); viscosity in the cup (-0.99); acid aroma (0.82); viscosity (-0.88); suspended particles (-0.88).	Sweet aroma (-0.85); fruit flavor (0.72); sweet flavor (0.72)
6	Yellow color (-0.72); viscosity in the cup (-0.99); turbidity (0.99); star fruit aroma (-0.99); acidity (0.99); viscosity (-0.88).	Sweetness (0.72)
7	Yellow color (-0.72); astringent (0.88); viscosity (-0.99); watery appearance (0.72);	Sweet aroma (0.85); sweet flavor (0.85).
8	Opacity (0.88); yellow color (-0.99); apparent viscosity (-0.99); star fruit aroma (0.99); sweet aroma (0.88); fresh aroma (0.99); viscosity in mouth (-0.88).	Sweetish flavor (0.85); acid taste (0.72); acid aroma (0.72)
9	Yellow color (-0.99); transparency (0.72).	Sweet flavor (0.72); acid flavor (0.72); viscosity in mouth (-0.72).
10	Yellow color (-0.99); viscosity (-0.99); acidity (0.99); viscosity in mouth (-0.99).	Fruit flavor (0.72).
11	Yellow color (-0.99); turbidity (0.72); viscosity in mouth (-0.99).	Apparent viscosity (-0.85); sweetness (0.86); acidity (0.72); metallic taste (0.72).
12	Yellow color (-0.82); transparency (-0.88); viscosity (-0.99); brightness (-0.88); blackberry aroma (-0.82); raspberry flavor (-0.82); blackcurrant flavor (-0.88); sweet flavor (0.99); citric flavor (0.88); viscosity in mouth (-0.88).	Pineapple aroma (0.99); plum aroma (0.85)

Assessors	Dimension 1	Dimension 2
1	Viscous appearance (-0.97); transparency (-0.91); fruit flavor (0.74).	Yellow color (-0.64); fruit aroma (0.91); sweet aroma (0.64); sweet flavor (-0.74); viscosity (-0.64); bitter aftertaste (-0.96).
2	Yellow color (-0.74); transparency (0.97).	Fruit aroma (0.6); citric aroma (0.74); acidity (0.91); viscosity (-0.6).
3	Yellow color (-0.74); transparency (-0.74); sweet aroma (-0.74); acidity (0.91); fruit flavor (0.97); bitter aftertaste (0.91).	Fruit aroma (0.74); citric aroma (-0.6).
4	Yellow color (-0.74); viscous appearance (-0.97); transparency (0.74); fruit aroma (-0.74); sweet aroma (-0.74); fruit flavor (-0.74); viscosity (-0.74).	Citric aroma (-0.91); sweet flavor (-0.74); acidity (0.91); astringent (0.64); bitter aftertaste (-0.74).
5	Yellow color (-0.74); fruit aroma (0.91); fruit flavor (0.91); bitter aftertaste (0.91).	Sweet aroma (0.6); sweet flavor (-0.6).
6	Citric aroma (-0.97); acidity (0.97); fruit flavor (0.91); astringent (0.91); bitter aftertaste (0.91).	Yellow color (-0.91); viscous appearance (-0.64); fruit aroma (-0.64); sweet flavor (-0.74).
7	Yellow color (-0.74); viscous appearance (-0.97); transparency (-0.74); fruit flavor (0.91); viscosity (-0.91); astringent (0.91).	Fruit aroma (-0.74); citric aroma (0.74); sweet aroma (-0.74); sweet flavor (-0.96); acidity (0.74); bitter aftertaste (-0.96).
8	Yellow color (-0.74); viscous appearance (-0.97); transparency (0.91); viscosity (-0.97); astringent (0.74).	Fruit aroma (0.96); citric aroma (0.96); sweet aroma (0.96); sweet flavor (-0.74); acidity (0.64); fruit flavor (0.96); bitter aftertaste (-0.74).
9	Yellow color (-0.91); sweet aroma (0.74); sweet flavor (0.97); acidity (0.91); fruit flavor (0.91).	Viscous appearance (-0.74); fruit aroma (-0.74); citric aroma (-0.74); viscosity (-0.64); astringent (-0.74); bitter aftertaste (-0.74).
10	Yellow color (-0.74); viscous appearance (-0.74); transparency (-0.74); sweet aroma (-0.91); acidity (0.97); viscosity (-0.91); astringent (0.97).	Fruit aroma (0.64); citric aroma (-0.6); sweet flavor (-0.74); fruit flavor (0.91); bitter aftertaste (0.96).
11	Yellow color (-0.74); viscous appearance (-0.97); fruit aroma (-0.91); citric aroma (0.74).	Transparency (-0.6); sweet flavor (-0.74); acidity (0.64); astringent (0.64); bitter aftertaste (-0.6).
12	Fruit aroma (-0.97); citric aroma (0.64); sweet flavor (0.91); viscosity (-0.97); bitter aftertaste (0.91).	Yellow color (-0.64); sweet aroma (0.74); acidity (0.64).

Attributes	Samples
Attributes	A	B	C	D
Yellow color	21^b	15^b	38^a	46^a
Viscous appearance	21^b	24^b	45^a	30^b
Transparency	29^a	30^a	27^a	34^a
Fruit aroma	33^a	27^a	34^a	26^a
Citric aroma	35^a	28^a	25^a	32^a
Sweet aroma	31^a	29^a	36^a	24^a
Sweet flavor	17^b	45^a	21^b	37^a
Acidity	39^a	38^a	18^b	25^b
Fruit flavor	32^a	38^a	20^b	30^ab
Viscosity	21^b	23^b	47^a	29^b
Astringent	34^b	40^a	18^b	28^b
Bitter aftertaste	20^b	43^a	21^b	36^ab


Stages	Attributes development		One individual session (45 min)	One individual session (45 min)
	Definition of attributes			One session with the panel (60 min)
	Presentation of qualitative references			One session (15 min for each assessor)
	Samples evaluation		^* * The same session used for attributes development;. (15 min)	One individual session (15 min)
Time (min)/ session for assessors ^ Samples preparation not considered;		60 min / one individual session			135 min / four sessions
Time (min)/ session for researcher ^ Samples preparation not considered;		820 min / one session for each assessor			880 min / four sessions + references preparation^* ***** Qualitative references.
Number of assessors		12			12
Amount of sample		4800 mL			4800 mL + references^* ***** Qualitative references.
Analysis of results		GPA			GPA and Friedman

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[1] *Corresponding author: mmamede@ufba.br