Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads with higher consumer acceptance. Two rapid techniques, Check-All-That-Apply (CATA) and Optimized Descriptive Profile (ODP), were herein compared on their ability to describe, discriminate and identify the drivers of liking of sorghum breads. Gluten-free bread formulations were developed using flours from selected sorghum genotypes (CMSS005, BR 501, BRS 332, BRS 330, BRS 305 and 1167048), besides commercial sorghum and rice flours. A semi-trained panel (n=18) evaluated the samples using the ODP method, whereas consumers (n=124) completed the CATA questionnaire and rated the liking in a 9-point hedonic scale. A total of 24 and 11 sensory descriptors were perceived by assessors as different among samples for CATA and ODP, respectively, with color and appearance-related attributes critical to discriminate samples in CATA, whereas flavor and texture descriptors had also prominent contribution in ODP. A similar pattern of sample distribution was noticed for both methods, which were shown to be highly and positively correlated (RV=0.92, p<0.002). Genotypes influenced the consumer perception of sorghum breads, being the BRS 332 and the CMSS005 breads among the most and the least accepted samples for either consumer segment, respectively. While 10 drivers of liking were identified by CATA, including ‘appearance of whole flour breads’, ‘uniform alveoli’, ‘neutral flavor’ and ‘soft aroma’, in ODP ‘crumb color’, ‘crust color’, ‘spots’ and ‘traditional bread aroma’ drove bread acceptance. In summary, both methods were successfully applied and provided similar pattern of sample discrimination, whereas the attributes used for sample characterization, as well as those identified as drivers of liking were generally different. The ODP offers a simpler option for a quantitative perspective, while CATA remains as an easy method considering qualitative aspects, being clearly faster than ODP.

快速描述性方法已成为筛选驱动其喜好的产品的感官属性的相对简单的替代方法，并且可能有助于鉴定具有开发无麸质面包潜力并获得更高消费者认可的高粱基因型。本文比较了两种快速应用技术（CATA）和优化描述配置文件（ODP）在描述，区分和识别高粱面包喜欢的驱动因素方面的能力。除商品高粱粉和米粉外，还使用选自选定高粱基因型（CMSS005，BR 501，BRS 332，BRS 330，BRS 305和1167048）的面粉开发了无麸质面包配方。半训练的小组（n = 18）使用ODP方法评估了样本，消费者（n = 124）完成了CATA调查问卷，并以9点享乐量表对自己的喜好进行了评分。评估人员分别在CATA和ODP样品中总共感觉到24和11个感官描述符，它们的颜色和外观相关属性对于区分CATA样品至关重要，而风味和质地描述符在ODP中也有突出贡献。两种方法均发现了相似的样品分布模式，显示出高度正相关（RV = 0.92，p <0.002）。基因型影响了消费者对高粱面包的认知，BRS 332和CMSS005面包分别是这两个消费者群体中接受度最高和接受程度最低的样本。CATA确定了10位喜欢的驾驶员，包括“全麦面包的外观”，ODP中的“均匀泡面”，“中性风味”和“柔和香气”，“面包屑颜色”，“硬皮颜色”，“斑点”和“传统面包香气”推动了面包的接受。总而言之，两种方法均已成功应用，并提供了相似的样品判别模式，而用于样品表征的属性以及被确定为喜欢的驱动因素的属性通常不同。ODP为定量分析提供了更简单的选择，而CATA仍然是考虑到质性方面的一种简便方法，显然比ODP更快。以及那些被认为是喜欢的驱动力的人通常是不同的。ODP为定量分析提供了更简单的选择，而CATA仍然是考虑到质性方面的一种简便方法，显然比ODP更快。以及那些被认为是喜欢的驱动力的人通常是不同的。ODP为定量角度提供了一个更简单的选项，而CATA仍然是考虑到质性方面的一种简便方法，显然比ODP更快。