Ranking Descriptive Analysis (RDA) was applied to the characterization of commercial cream cracker and water and salt biscuits, using pre-selected assessors with no previous experience in sensory analysis. The method had the following steps: development of attributes, glossary and references, qualitative training and final analysis using the ranking procedure. To check the efficiency in discriminating the samples, the ranking procedure was compared to the use of a non-structured scale. Instrumental color and texture data were compared with the characterization obtained from the sensory description of the cracker biscuits. The Generalized Procrustes Analysis was applied to the data analysis (ranking or scale), and the ranking results were also evaluated by the Friedman test. The efficiency of the panel and the configuration of the samples were similar in both the ranking procedure and using the scale. After a qualitative training and an initial evaluation of the samples by a ranking procedure, the assessors showed similar behaviour, even when using a more difficult procedure (use of scale). Roasted colour and aroma, toasted flavour, butter aroma, butter flavour, crispness (manual and in the mouth) and uniformity of colour were the most important attributes for discrimination. The RDA allowed a characterization and discrimination consistent with the composition specified on the labels of the products and with their instrumental texture and colour results.
Cracker biscuits; Texture; Friedman; Generalized Procrustes Analysis
