This study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers. The Empathic Food Test (EFT) was used by trained subjects and 15 mothers for emotional profiling. Four products were compared: two products approved for infants (Holle and Hipp); one hydrothermally processed whole-meal oat flour (TAU^®); and oat flakes (Bauck). The sensory descriptive analysis revealed that the products for infants clearly differed from the other products in terms of their significantly lower aroma and flavor intensity. The TAU^® and Bauck products varied widely in their sensory properties regarding bitterness, sweetness, taste, and smell. The emotional profiling conducted by trained observers revealed differences between the infant products and the other products. TAU^® and Bauck scored higher than the two products approved for infants. Consumer tests indicate slightly greater differences in emotional profiling compared to hedonic sensory profiling. Intensively processed oat products can be clearly distinguished from less processed ones via sensory and emotional profiling. The results were more distinct for trained observers. Due to the small sample size, the generalizability of the results needs to be verified by further research.

The study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers. The Empathic Food Test (EFT) was used by trained subjects and 15 mothers for emotional profiling. Four products were compared: two products approved for infants (Holle, Hipp); one hydrothermally processed whole meal oat flour (TAU®); and oat flakes (Bauck). The sensory descriptive analysis revealed that the products for infants clearly differed from the other products in terms of their significantly lower aroma and flavor intensity. The TAU® and Bauck products varied widely in their sensory properties re-garding bitterness, sweetness, taste and smell. The emotional profiling conducted by trained observers revealed differences between the infant products and the other products. TAU® and Bauck scored higher than Hipp and Holle. In the hedonic sensory test, only minor differences between the samples were described. The emotional pro-filing conducted by consumers revealed product differences like those found by trained observers. Intensively processed oat products can be clearly distinguished from less processed ones via sensory and emotional profiling. The results were more distinct for trained observers.

The study examined whether cow's milk and beef differ from plant-based alternatives based on emotional profiling. It also sought to determine whether two panels of trained observers with different levels of preparation and experience would reach consistent results. Cow’s milk was compared with almond drink and oat drink, and beef with tofu and seitan. All products were organic. Two panels of trained observers (n=8/10, n=9/11) evaluated the products. The EmpathicFoodTest® (EFT) was used for emotional profiling. Cow’s milk, almond drink, and oat drink could be clearly distinguished from one another. Significant effects were observed in all 12 items of the EFT. Beef also differed significantly from the plant-based alternatives tofu and seitan, specifically in 8 and 9 individual characteristics, respectively. However, the differences between tofu and seitan were not significant. Milk and meat differed primarily in the items “warm/cold” and those related to emotional well-being compared to plant-based alternatives. The two independent panels, one with many years of experience, the other with brief, intensive preparation, achieved largely consistent results. Very good consistency was found for the warm/cold item, the duration item, and the items of emotional well-being. Emotional profiling can describe meat, milk, and plant-based alternatives. Intensive training over a short period enables a panel to achieve results comparable to those of a panel with several years of experience.