DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS - A COMPARISON BETWEEN EXPERTAND SEMI-TRAINED ASSESSORS

Classical techniques of descriptive sensory analysis are useful in foo d characterization. However, these methods need trained assessors and an agreed vocabulary. Free Choice Profiling may be regarded as a good alternative as it allows descriptive profiles to be carried out with u ntrained assessors, although certain problems may arise in the generat ion of descriptors and their interpretation. The descriptive profiles, regarding different lots of toasted almonds, generated by a panel of semi-trained assessors and by a panel of expert assessors were compare d. The resulting descriptors were basically the same for both panels. The semi-trained assessors generated less specific and, sometimes, amb iguous and redundant descriptors. The expert assessors showed a higher efficiency in the generation of descriptors, especially regarding tex ture. Both profiles were graphically similar, though a deeper analysis showed that only the expert assessors were able to discriminate very similar products. Using a panel of semi-trained assessors solves the m ain problems which arise when consumers are used in free choice profil ing. However, both panels are not capable of discriminating very simil ar products.