Application of the descriptor-profile method in modeling the recipes of a preserved food using sprouted grain and malt extract

The article reflects the possibilities of using descriptor-profile method in modeling recipes functional food products taking into account consumer preferences. Preserved foods sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. simulation preferences preserved product was carried out a tasting analysis. There were thirty-two features descriptors identified assessing organoleptic indicators emotional customers’ perception product. A visual model formed. intensity significance each descriptor determined. Influence share grain malt on studied. Increasing reduced coverage with extract, pallor hardness grain, brown color presence malt-apple aroma. An "ideal" portrait has been developed strengths weaknesses product, allowing to design at stage development. High – harmonious sweet taste slight sourness, malt-apple-honey aroma, moderate hardness, lack bitterness, achieved 40% 50% 60% extract.