Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

- Sensory profiling of low sodium frankfurters by DA and PPM
- The methodologies presented adequate similarity.
- PPM generated discriminative vocabulary to characterize the products.

Rapid methods to optimize the development of low-sodium meat products using consumers are a mandatory goal for the industry. The aim of the present study was to investigate the sensory profile of low sodium sausages containing garlic compounds obtained by Polarized Projective Mapping (PPM) performed by naive consumers. Descriptive Analysis (DA), with trained assessors was also carried out for comparison purposes. Adequate correlation (RV = 0.649, p < 0.001) was observed between both sensory methodologies for product characterization; however, Polarized Projective Mapping provided better discrimination of the samples when compared to the sensory space provided by DA. Additionally, the PPM was also able to generate a discriminative vocabulary of sensory characteristics of low sodium sausages. The results suggest the great potential for using PPM as a quick alternative to classical descriptive method in the sensory characterization and development of reformulated of food products concerning the sodium reduction.