Flash Profile method, is it suitable for complex multi-layered products? Application to strawberry-filled biscuits: a “SWEET project”

Composite foods are consumed daily, but understanding their sensory properties is a major challenge. This study aims to evaluate the efficiency of Flash Profile (FP) method to characterize strawberry-filled biscuits properties, in a context of sugar reduction. Investigations were carried out on fillings (with/without added sugar, with/without strawberry aroma), then biscuits (with sugar or maltitol or sorbitol, with/without vanilla aroma) and finally on the complex fruit-filled biscuits, corresponding to a progressive matrix complexification strategy. FP allowed a discrimination of the products for the 3 matrices according to their formulation and flavouring. Fruit fillings and biscuits were described with both flavour and texture attributes, whereas fruit-filled biscuits were mainly described with texture attributes. This texture predominance could result from complex changes of texture perceived during chewing. Panellists may also have focused on the first perceived characteristics or on the product's most distinguishing features to ease the task. FP was efficient to discriminate samples in each set of samples according to formulation. The characteristics allowing differentiation between samples varied depending on the matrix. Flavour attributes were mainly used for fluid matrices while texture was dominant for solid matrices. In our study, all panellists evaluated the 3 sets of products in the same order which could have influence their evaluation of complex products during the last session. Further investigations about the evaluation of complex solid products with FP may determine if texture is always dominant, even with a lower number of products. • Flash Profile is suitable for the analysis of texturally complex foods. • Flash Profile highlights different dominant perceptions depending on matrix nature. • Fluid matrices are equally described by aroma and texture attributes. • Texture properties are predominant compared to flavour ones in filled biscuits.