Ola Eniola, Hogan Victoria J, Seo Han-Seok
Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA.
Foods. 2025 Jun 25;14(13):2233. doi: 10.3390/foods14132233.
Limited research has systematically compared the detailed sensory profiles of commercially available gluten-containing (C) and gluten-free (F) cookies using trained panelists. This study aimed to develop a comprehensive sensory lexicon for C and F chocolate chip cookies and identify key sensory attributes that differentiate them. Seven professionally trained panelists created a lexicon of 33 attributes spanning aroma, flavor, basic taste, texture, and residual property. Using this lexicon, a descriptive analysis was conducted on 12 C and 12 F cookie samples. Multivariate analysis of variance revealed significant differences between the two groups across the 33 sensory attributes ( < 0.05). A mixed model analysis showed that C cookies had higher intensities of chocolate-related and sweet aroma complex notes, while F cookies exhibited stronger nutty, artificial, and off-note flavors. In terms of texture, F cookies were higher in toothpack and powdery mouthcoat, while C cookies displayed more melt-in-mouth characteristics. Principal component analysis and agglomerative hierarchical clustering revealed three distinct clusters of test samples within both crispy and chewy cookie types, with some F cookies closely aligning with C profiles. These findings, along with the developed lexicon, provide a valuable foundation for enhancing the sensory appeal and quality of gluten-free chocolate chip cookies.
有限的研究使用经过训练的评审员系统地比较了市售含麸质（C）和无麸质（F）饼干的详细感官特征。本研究旨在为C和F巧克力曲奇饼干开发一个全面的感官词汇表，并确定区分它们的关键感官属性。七名经过专业培训的评审员创建了一个包含33个属性的词汇表，涵盖香气、风味、基本味道、质地和余味特性。使用这个词汇表，对12个C饼干样品和12个F饼干样品进行了描述性分析。多变量方差分析显示，两组在33个感官属性上存在显著差异（<0.05）。混合模型分析表明，C饼干具有更高强度的巧克力相关和甜味香气复合特征，而F饼干表现出更强的坚果味、人工味和异味。在质地方面，F饼干的牙感和粉状口感更强，而C饼干表现出更多的入口即化特性。主成分分析和凝聚层次聚类显示，在酥脆和耐嚼饼干类型中，测试样品都分为三个不同的簇，一些F饼干与C饼干的特征非常相似。这些发现以及开发的词汇表为提高无麸质巧克力曲奇饼干的感官吸引力和质量提供了宝贵的基础。
