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In order to study correlations between sensory properties and acceptance, regular and gluten-free carrot cakes (sweetened with sucrose and sucralose) were evaluated. Appearance, aroma, flavor, texture and overall liking were analyzed by 120 carrot cake consumers using a 9-cm hedonic scale. Quantitative Descriptive Analysis (QDA) was carried out with 11 assessors among 16 attributes. Data were analyzed by ANOVA, Tukey test (p < 0.05), Internal Preference Map and Cluster analysis. Also texture parameters were analyzed by Partial Least Square (PLS) to be able to show the instrumental parameters influence. Generalized Procrustes Analysis (GPA) was used before an Ex-ternal Preference Mapping to reduce the scale effects and to obtain a consensus configuration. According to PLS correlation, the attributes hardness, fracturability, adhesiveness, chewiness and gumminess interfered on characteristics considered undesirable for texture acceptance and smoothness, elasticity, cohesiveness and water activity interfered as desirable features. It was noted that all cakes were well accepted, except cake sweetened with sucralose and mix done using cornmeal, rice flour, potato starch and corn starch (2:3:3:2). As for the instrumental aspects, cohesiveness and elasticity influenced positively the cake’s acceptance. Instead, smoothness and adhesion parameters weren’t so significant.

Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of Diet Gluten Free Product