Profiling to Describe the Sensory Characteristics of a Simple Model Menthol Solution1

The objective of this study was to compare data obtained using descriptive analysis (DA) and free‐choice profiling (FCP) of a simple model solution. Three menthol isomers (l‐, d‐, dl‐), each at 0.01, 0.02, and 0.04% (w/v), were tested. A trained DA panel (n = 11) used two aroma, three nasal‐sensation, two taste, and five mouth‐sensation terms to describe the samples. An untrained panel (n = 15) used FCP to assess the same solutions. Individual FCP panelists used from nine to twenty‐one terms. All DA terms significantly discriminated among the samples. Seven to eighteen of the FCP panelist descriptors significantly discriminated among the samples. Procrustes analyses (PA) indicated that FCP and DA similarly discriminated among the samples, possibly because the solutions were essentially one dimensional. Sample loadings on dimension 1 of both spaces were correlated (r = 0.966) as were dimension 2 loadings (r = 0.783). The FCP Rc‐value was 91.2% and the DA Rc value was 85.6%. At higher concentrations (0.04 and 0.02%) l‐menthol was significantly stronger than d‐menthol in eucalyptus aroma, nasal clearing, all mouth cooling attributes, and bitter attertaste. At 0.01 % concentration no significant differences were detected among the menthol isomers.