Establishment of a sensory lexicon for dried long pasta

Pasta is a common and popular food all over the world. However, neither a detailed sensory profile nor sensory lexicon of pasta quality has been reported. In this study, a lexicon for describing the sensory attributes of cooked, dried long pasta was developed using a large sample set of pasta. One hundred twelve pasta samples were prepared and then classified into four groups according to similarities in their sensory characteristics. Among them, 50 samples were selected as representative samples. A highly experienced and trained panel generated expressions following a sensory evaluation of the 50 pasta samples. The final lexicon consisted of 35 terms (5 for appearance, 11 for aroma/flavor, and 19 for texture). Definitions and references were determined for each term. Each descriptor was ranked according to its frequency of use by the sensory evaluation and discussion. Eight samples that were selected from each group as representative samples made in Italy were evaluated using the lexicon in a trial evaluation. The results show that the descriptors were appropriate for differentiating the sensory qualities among the samples. Practical applications A lack of clarity of words and insufficiency of common terms in the sensory evaluation of cooked pasta result in communication gaps. Precise and objective evaluations based on the lexicon described herein will enable clear descriptions of subtle differences in the qualities of various long pastas. Improving the evaluation system will lead to enhanced quality control of existing products and the development of new, high‐quality products. This will also be beneficial for buyers and consumers when choosing products. As the definitions and references for the terms are provided in the lexicon, it will facilitate a common understanding of the evaluation descriptors between sections within companies, between companies, and between countries.