Sensory Lexicon Development and Quantitative Descriptive Analysis of Chinese Baked Rolls

Chinese baked roll (CBR) is a traditional Chinese staple food. A comprehensive sensory evaluation of 20 commercial CBRs was conducted using quantitative descriptive analysis (QDA) in this study. Twenty samples of CBR were evaluated by a trained sensory panel (n = 25) to establish quantitative descriptive terminology consisting of 14 sensory attributes, including 6 odor descriptors, 6 taste and flavor descriptors, and 2 aftertaste attributes. QDA results indicated that each attribute was significantly different and could be used to describe the sensory characteristics of CBR. Principal component analysis (PCA) and cluster analysis showed that the 20 samples could be divided into four clusters based on their comprehensive sensory profiles. In conclusion, caramel flavor, roasted sesame odor, mixed spice odor, yeast odor, roast flavor, salty taste, and sweet taste are characteristic attributes for differentiating the sensory quality of CBR. Multivariate statistical analysis confirmed the robustness and discriminative validity of the developed sensory lexicon, with consistent clustering patterns observed across PCA and hierarchical cluster analysis (HCA). Samples (ZZ3, KF4, SQ1, and ZK4) exhibited notably high scores in sweet-related attributes, while samples (ZZ1, KF2, and SQ2) showed high scores in roasted sesame and mixed spice odors. The sensory evaluation approach applied in this study was effective for characterizing and differentiating CBR sensory profiles. PRACTICAL APPLICATIONS: A sensory evaluation framework for Chinese baked rolls (CBRs) enables manufacturers to better control sensory quality and enhance product consistency. The developed sensory attribute wheel also facilitates the creation of consumer-targeted products tailored to regional taste preferences.