Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control

Abstract

Sensory tools are valuable for product innovation, quality control, evaluating changes in shelf life, and assessing the effects of ingredients and processes on food product characteristics and/or consumer opinions, as well as gaining insight into the consumer perceptions of products. All these elements are essential to better understand gluten-free (GF) food systems and improve GF bakery and pasta products as pointed out in the examples presented in this chapter. Traditional and novel sensory methodologies are described, followed by a panorama of sensory evaluations of GF products. Affective methods for accessing consumer liking are frequently applied and novel studies also consider the joint application of other techniques, like purchase or consumer intention, Just-About-Right (JAR) scale and facial emoji-based questionnaires. An increasing interest in novel sensory techniques has been seen. One example is the use of Check-all-that-apply (CATA) questions, allowing a quick descriptive sensory profile, which has been applied together with hedonic methods allowing evaluation of the drivers of liking and disliking of products. Studies also address promising predictors able to correlate physical and sensory properties of products. As extensive sensory and consumer research is still needed, further studies are suggested to design or reformulate GF bakery and pasta products.