Abstract The appearance, taste, aroma and texture of food products, including gluten-free bakery products, is very important predictors for whether or not such products would be acceptable for consumers. Food companies that manufacture and supply gluten-free food and beverage products need to utilise a variety of sensory tools for decision making during product development, evaluation of ingredients, processes and products. The six steps to Sensory Evaluation process is a simple to use, stepwise approach to select the right tools to answer questions. Different sensory evaluation tools are used to address questions of the three different types (1) Are two or more products the same or different? (2) What is the nature and size of differences among products? and (3) What are consumers' opinions about a product/s? It is the intention that the discussion in this review would stimulate ideas for application of more advanced sensory tools to further understanding to enhance development of gluten-free foods and ingredients. Some suggestions for future sensory studies on gluten-free bakery products are presented. These include: more research on the acceptance and perception of the sensory properties of gluten-free product options by both coeliac and non-coeliac consumers at different life stages; and evaluation of the sensory properties of gluten-free products in combination with other products, accompaniments and within meals. Also, sensory profiling of the unique properties of naturally gluten-free bakery products, as well as studies to optimize acceptance of these in wider consumer markets. The application of the tools in a systematic manner based on the six steps to sensory testing process presented here will assist researchers to obtain powerful results to answer research questions.

中文翻译：

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用于开发无麸质烘焙食品的感官工具

摘要 食品（包括无麸质烘焙产品）的外观、味道、香气和质地是此类产品能否被消费者接受的重要预测因素。制造和供应无麸质食品和饮料产品的食品公司在产品开发、成分、工艺和产品评估期间需要利用各种感官工具进行决策。感官评估过程的六个步骤是一种易于使用的逐步方法，用于选择正确的工具来回答问题。针对三种不同类型的问题使用不同的感官评价工具 (1) 两种或两种以上的产品是否相同或不同？(2) 产品之间差异的性质和大小是什么？(3) 什么是消费者 关于产品的意见？本综述中的讨论旨在激发应用更先进的感官工具的想法，以进一步了解以促进无麸质食品和成分的开发。提出了对未来无麸质烘焙产品感官研究的一些建议。其中包括：更多研究乳糜泻和非乳糜泻消费者在不同生命阶段对无麸质产品感官特性的接受和感知；评估无麸质产品与其他产品、佐料和膳食组合的感官特性。此外，对天然无麸质烘焙产品的独特特性进行感官分析，以及优化这些产品在更广泛的消费市场中的接受度的研究。