This research described sensory characteristics of gluten‐free bread (GFB) enriched with teff and yacon flour (YF) using flash profile (FP) and common dimension analysis (ComDim). The addition of TF and YF (up to 35%) maintained the sensory attributes. GFB enriched with YF was described by white color, aroma, and taste of white flour, softness and sour aroma. GFB enriched with YF and TF was described by brown color, rougher and aerated texture, wholemeal flour aroma and bitter taste. ComDim explained 96.9% of the total variance with the first three common dimensions (CD). CD1 and CD3 were able to correctly discriminate the products. FP allowed a quick description of the set of products and ComDim proving to be a good alternative to statistical analysis of the data. This study highlights the potential use of TF and YF for the production of gluten‐free products with adequate sensory quality. Practical applications Considering that the development of gluten‐free products with adequate technological, nutritional, and sensorial properties represents the main challenge for food technology, this study evaluated the descriptive sensory characteristics of gluten‐free bread enriched with teff (TF) and yacon flour (YF) using flash profile (FP) technique. FP is a descriptive sensory method that has the main advantage of the elimination of the training phase of the assessors, which makes it faster and more advantageous. Usually, the results from this method are analyzed by generalized procrustes analysis. In this research, the results of the sensory description were analyzed using common dimension analysis (ComDim). The addition of TF and YF to the product is viable as it improves its nutritional composition. Furthermore, ComDim assigns different weights (saliences) to the evaluator in each dimension, allowing a differentiated analysis of its importance, proving to be a good alternative to the statistical analysis for FP.

Coffee brew is widely consumed for its sensory properties, so sensory evaluation is essential for quality control. This study used CATA (check‐all‐that‐apply) and preference ranking test (PRT) to evaluate four coffee brews. The quantification of caffeine, trigonelline, and chlorogenic acid was performed with high‐performance liquid chromatography (HPLC). Four distinct groups were identified using the correspondence analysis (CA). Samples A and C had similar characteristics: lower caffeine and melanoidins, higher contents of trigonelline and chlorogenic acids, higher pH, and titratable acidity. Such features were associated with a sweet odor and less intense color. Samples B and K showed high levels of melanoidins and caffeine and low concentrations of trigonelline and chlorogenic acids. These samples had a dark color, bitter and intense flavor. The PRT indicated that coffee brew K was preferred, and coffee A was the least preferred coffee sample. Novelty impact statement Applying consumer‐based methodologies and sensometrics allows obtaining a reliable and fast sensory characterization of food products. The correlations found between the coffee brew composition and the attributes indicated as important by consumers can be used by the coffee industry to develop its products.