Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace
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 attr...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2233 |
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| author | Eniola Ola Victoria J. Hogan Han-Seok Seo |
| author_facet | Eniola Ola Victoria J. Hogan Han-Seok Seo |
| author_sort | Eniola Ola |
| collection | DOAJ |
| description | 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 (<i>p</i> < 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. |
| format | Article |
| id | doaj-art-1075756c77b0496d8fd2ffda4ba00d11 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1075756c77b0496d8fd2ffda4ba00d112025-08-20T03:50:20ZengMDPI AGFoods2304-81582025-06-011413223310.3390/foods14132233Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the MarketplaceEniola Ola0Victoria J. Hogan1Han-Seok Seo2Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USADepartment of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USADepartment of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USALimited 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/14/13/2233glutengluten-freecookiesensorydescriptive analysislexicon |
| spellingShingle | Eniola Ola Victoria J. Hogan Han-Seok Seo Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace Foods gluten gluten-free cookie sensory descriptive analysis lexicon |
| title | Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace |
| title_full | Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace |
| title_fullStr | Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace |
| title_full_unstemmed | Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace |
| title_short | Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace |
| title_sort | descriptive sensory analysis of gluten containing and gluten free chocolate chip cookies available in the marketplace |
| topic | gluten gluten-free cookie sensory descriptive analysis lexicon |
| url | https://www.mdpi.com/2304-8158/14/13/2233 |
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