Dynamics sensory profiling of inasal na itik Anas platyryhnchos domesticus (Linnaeus, 1758): a traditional char-grilled dish-using modified temporal check-all-that-apply technique

The increasing need for sustainable food systems drives efforts to diversify the food choices available to consumers. This includes the addition of new food sources and increased advocacy for underutilized food options. Duck meat, being a by-product of the massive local duck egg production, presents significant potential to be included as a meat staple in the Philippines to argument the local meat supply. Through a survey, factors affecting the consumption of duck meat and the consumer preferences for inasal na itik in Los Banos, Laguna [Philippines] were determined, and a market-centric formulation of inasal na itik was developed using two processing methods-pressure cooking (IPC) and boiling (IBD). The inasal na itik samples were profiled using three different sensory evaluation methods: check-all-that-apply (CATCA) test, temporal check-all-that apply (TCATA), and temporal dominance of sensations (TDS). The appearance, aroma, and overall sensory experience of the inasal na itik samples were evaluated using three separate CATA questions. Only the appearance descriptors 'dull/looks dry,' 'looks juicy,' 'reddish brown,' 'yellowish brown,' and the texture descriptors 'tender' and 'tough/chewy' had significantly different number of elicitations between the two treatments. IPC samples were perceived to 'look juicy' and 'tender' while the boiled samples were perceived as 'dull/looks dry, 'reddish brown' and 'yellowish brown,' and 'tough/chewy.' The TCATA and TDS profiles were also in agreement with the CATA profiles. IPC samples were associated with 'tender,' whereas IBD samples were associated with 'tough/chewy.'. However, the flavor profiles of the samples were similar - 'savory/umami,' garlicky,' 'peppery' and 'sweet.' Consequently, although both treatments were acceptable to the panelists, IPC had significantly higher liking and hedonic ratings for the appearance and texture. The sensory profiles of the inasal na itik samples from the different evaluation methods were in agreement with each other.