Determination of sensory quality attributes of sauces and dressings with tasters, experts and consumers

Abstract

Determination of the sensory quality attributes of the sauces and dressings was done. Seven tasters and 10 experts selected the most precise attributes from a list that contained those proposed in the Sensory Evaluation Analytical Procedure. In addition, 100 habitual consumers applying the CATA method evaluated the level of liking of the mayonnaise sauce, sandwich paste, Russian sauce with a hedonic scale of nine categories, and from a list of attributes or terms, marked those that they associated with their sensory quality. With the help of tasters and experts, nine attributes were established: color, surface, brightness, odor typicity, flavor typicity, balance (acid-sweet-salty), consistency and unctuousness, which in turn are qualitatively related to the reported by consumers who participated. The mayonnaise sauce was evaluated as like it, while the pasta for small bites and the Russian sauce as like it very much.