Flash Profile for the characterization of beef burger: A case study

Iliani Patinho, Erick Saldaña, Priscila Robertina dos Santos-Donado, Juan D. Rios-Mera, Thais Cardoso Merlo, Miriam M. Selani, Carmen J. Contreras-Castillo

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


The sensory method named Flash Profile (FP) is a technique that provides a fast and efficient sensory characterization of products, and it has been shown to be as satisfactory as the conventional profile. This chapter presents detailed information about the method, practical applications in food products, its pros and cons, in addition to presenting a case study with FP for sensory characterization of beef burgers. The FP allowed discriminating the beef burger samples with different levels of replacement of animal fat by cooked mushrooms.

Original languageEnglish
Title of host publicationSensory Analysis for the Development of Meat Products
Subtitle of host publicationMethodological Aspects and Practical Applications
Number of pages12
ISBN (Electronic)9780128228326
ISBN (Print)9780323903189
StatePublished - 28 Jan 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Inc. All rights reserved.


  • Animal fat
  • Beef burger
  • Flash Profile
  • Mushrooms
  • Semitrained assessors


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