Flash profile as a rapid descriptive analysis in sensory characterization of traditional dry fermented sausages

Traditionally, sensory analysis techniques are separated on those performed with trained sensory panellists (analytical procedures) and those with consumers (hedonic tests). Nowadays, dividing line between these two approaches tends to blur. Following industrial needs for faster and more cost-effective methods of descriptive sensory profiling, several methods have been developed as alternatives to classical descriptive analysis. This study aimed to evaluate the samples, three of commercial and three of traditionally produced dry fermented sausages using the Flash Profile (FP) as a rapid descriptive analysis method, in which a panel of 10 sensory experts chose and used his/her own words to evaluate the sausage samples while comparing several attributes. Total of 24 sensory attributes were chosen by the panel, and each assessor used from 9 to 16 sensory descriptors. The obtained results for the samples ranks were collected within matrices, and were analysed by using a multivariate statistical technique General Procrustes Analysis (GPA). The first two dimensions explained about 76.49% of data variability (Dimension 1: 57.23% and Dimension 2: 19.26%). A good discrimination between traditional (B, C and D) and commercial (A, E and F) dry fermented sausages was observed. The obtained results of Flash profile proved to be a quick substitute method and also a good help as an initial comprehension of the most important attributes of a product's set.