Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins

Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0–T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used:...