Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel

Despite the continued growth of the gluten free food market, there is a dearth of sensory and consumer knowledge on commercial products. The existing research is mostly limited to hedonic measurements and ingredient effects instead of analytical methods for a better understanding of product characteristics. In this work, a semi-trained consumer panel used projective mapping to choose objectively different plain/original crackers from a pool of sixteen commercial gluten free cracker varieties. The cracker samples represented a widespread sensory space originating from different key ingredients such as brown rice, white rice, flaxseed, cassava flour, nut flour blend, millet blend, and tapioca/potato starch blend. Based on projective mapping results, the crackers that mostly represented the sensory space were selected for characterization by a modified flash profiling method. The consumer panel developed 74 descriptors including 30 aromas, 28 flavors, 15 texture terms, and a mouthfeel attribute. The samples were monadically rated for intensity on a 4-point scale (0 = none, 1 = low, 2 = medium, and 3 = high). Rice, toasted, salt, grain, burnt, flaxseed, bitter, earthy, nutty, seeds, and grass were the prevalent aroma and flavors. Others were specific to cracker type. A couple of these attributes can be traced back to the ingredients list. Results suggest, ingredients used in small portions are defining the flavor properties over the major grains/flour blends. All samples had some degree of crunchiness, crispness, and pasty mouthfeel; rice crackers were particularly firm, hard, and chewy; brown rice crackers were gritty; crackers with tuber starches/flours were more airy, soft, smooth, and flaky. Overall, the samples shared more aroma and flavor notes than texture attributes. In comparison to trained panel results, consumers generated a greater number of terms, were successful in finding subtle differences primarily on texture, but had many overlapped flavors. The developed consumer terminology will facilitate the gluten free industry to tailor communication that better resonates with consumer experiences, needs and product values.