Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Abstract

For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is the flash profile (FP), which is based on the generation of the distinctive attributes of the products without any expensive and time-consuming training sessions. The aim of this research was to study the consumption and preference of flour tortillas by consumers and to develop the descriptive characterization of the tortillas by using the flash profile method. The wheat flour tortillas used were two commercial and two handcrafted samples. Ten experienced panelists participated as the FP panel. The panelists generated 22 descriptors, six for texture, seven for appearance, five for odor, and four for flavor. These descriptors differentiate the samples of the flour tortillas. The panelists’ performance was assessed using the consensus index (Rc = 0.508). The first two dimensions of the Generalized Procrustes Analysis represent 83.78% of the data variability. Flash profile proved to be an easy and rapid technique that allowed the distinctive attributes of flour tortillas to be obtained.

Development, characterization, and principal component analysis of fish bone‐based fortified refined wheat flour tortilla and its organoleptic attributes

“…Overall acceptability was 7.94 ± 0.30, seen in NBio‐FB1 lay close to the control group (8.81 ± 0.17). A similar context was reported by Rodríguez‐Noriega et al (2021) who assessed the sensory profile of flour tortillas using a flash profile. The results were in close alignment with earlier findings.…”

“…). A similar context was reported byRodríguez-Noriega et al (2021) who assessed the sensory profile of flour tortillas using a flash profile. The results were in close alignment with earlier findings.The consumer acceptance test was also carried out on 25 participants using the 9-point hedonic scale.…”

Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages

“…For the FP and FL methods, the sensory terms were verified, and grammatical errors were corrected; sensory attributes not related to sensory characteristics, hedonic terms, and synonyms were removed. FP results were analyzed using generalized procrustes analysis (GPA), which calculates a consensus and uses generated plots to demonstrate the relationship between samples according to graphical interpretation (Rodríguez‐Noriega et al, 2021). The GPA uses translation, rotation, and scaling of the individual product sets (De Jong et al, 1998) to minimize the consensus procrustean statistics and calculate the mean relative positions of the products (Tarea et al, 2007).…”

“…FP, which is a variant of the free‐choice profiling method, allows consumers to create a list of sensory characteristics related to specific products and then rank the products according to each characteristic in the list (Rodríguez‐Noriega et al, 2021; Tarea et al, 2007). This method is beneficial for the language development phase of existing profiles, and it serves as a sensory basis for preference mapping research.…”

Coconut flour (Cocos nucifera L.) partial replacement on wheat flour (Triticum aestivum)-based tortillas and its effect on dough rheology and tortilla quality

“…Wheat our tortillas are very popular in north México, with an increasaed consumption in USA [4]. The dough is prepared with a mix of wheat-our, oil or shorthening, water and salt, and the dough is formed into a thin, round pieces before baking.…”