Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile
Sanjuana Rodríguez-Noriega,
José J. Buenrostro-Figueroa,
Oscar Noé Rebolloso-Padilla,
José Corona-Flores,
Neymar Camposeco-Montejo,
Antonio Flores-Naveda,
Xochitl Ruelas-Chacón
Affiliations
Sanjuana Rodríguez-Noriega
Department of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
José J. Buenrostro-Figueroa
Center for Research in Food and Development A. C., Unidad Delicias, Cd. Delicias, Chihuahua 33089, Mexico
Oscar Noé Rebolloso-Padilla
Department of Animal Production, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
José Corona-Flores
Department of Planning, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
Neymar Camposeco-Montejo
Seed Technology Training and Development Center, Department of Plant Breeding, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
Antonio Flores-Naveda
Seed Technology Training and Development Center, Department of Plant Breeding, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
Xochitl Ruelas-Chacón
Department of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
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.
