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Sensory Lexicon Development and Quantitative Descriptive Analysis of Chinese Baked Rolls
Boyu Li1, Yuanhui Wang1,2, Hang Xu1
1Grain, Oil, and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Journal of Food Science
|May 20, 2026
Summary
Sensory evaluation of Chinese baked rolls (CBR) identified key attributes like caramel, roasted sesame, and spice odors. This helps manufacturers improve product quality and create targeted consumer products.
Area of Science:
- Food Science
- Sensory Analysis
- Consumer Product Development
Background:
- Chinese baked roll (CBR) is a significant traditional staple food in China.
- Understanding the sensory profiles of commercial CBRs is crucial for quality control and product innovation.
- Existing research lacks a comprehensive sensory lexicon and classification for diverse CBR products.
Purpose of the Study:
- To conduct a comprehensive sensory evaluation of 20 commercial Chinese baked rolls (CBRs).
- To establish a quantitative descriptive analysis (QDA) sensory lexicon for CBRs.
- To classify CBR samples based on their sensory profiles using multivariate statistical analysis.
Main Methods:
- Quantitative Descriptive Analysis (QDA) involving a trained sensory panel (n=25).
- Development of a 14-attribute sensory lexicon (odor, taste, flavor, aftertaste).
- Multivariate statistical analyses including Principal Component Analysis (PCA) and Cluster Analysis (CA).
Main Results:
- A robust sensory lexicon with 14 significant attributes was established for CBR.
- PCA and CA successfully clustered 20 commercial CBR samples into four distinct groups.
- Key differentiating attributes identified include caramel flavor, roasted sesame odor, mixed spice odor, yeast odor, roast flavor, salty taste, and sweet taste.
Conclusions:
- The developed sensory lexicon and statistical methods effectively characterize and differentiate CBR sensory profiles.
- Specific samples were identified with high scores in sweet attributes and others with high scores in roasted sesame and mixed spice odors.
- This sensory evaluation framework aids manufacturers in enhancing product consistency and developing consumer-targeted CBRs.
