Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor

• Autores: Cécile Pétel, Philippe Courcoux, Noémie Génovesi, Jocelyn Rouillé, Bernard Onno, Carole Prost
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 4, 2017, págs. 985-992
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This paper presents a new variant of the free sorting method developed to analyze the relationship between dried sourdough (DSD) and corresponding DSD‐bread (bread) odors. The comparison of DSD and bread sensory characteristics is complicated due to their specific features (for example, acidity for DSD and a characteristic “baked bread” aroma for breads). To analyze them at the same time, this study introduces a new variant of the free sorting method, which adds an association task between DSD and bread after those of free sorting and verbalization. This separation makes it possible to change the product between tasks. It was applied to study the impact of 6 European commercial DSDs on their related DSD‐bread. According to our results, this methodology enabled an association between different kinds of products and thus underlined the relationship between them. Moreover, as this methodology contains a verbalization task, it provides product descriptions. Compared with the standard free sorting method, free sorting with an association task gives the distance (i) between DSDs, (ii) between breads, and (iii) between DSDs and breads. The separation of product assessment through sorting and association avoids the separation of products according to their category (DSD or bread). The methodology presented here compares 2 different product categories, an ingredient and its related food product. This may be used to give information to ingredient suppliers or food producers about the impact of an aromatic ingredient on food product quality. Moreover, this is the first time that dried sourdough (DSD) odor has been described. This paper will serve as a starting point for further studies on DSD description and may be of real interest to the baking industry. Finally, an odor link is highlighted between DSD and its related bread odor, which supports the use of DSD as an aromatic improver.