Sensory Profile and Preliminary Acceptability of Fructose Syrup Produced from Yacon Extract (Smallanthus sonchifolius) via Enzymatic Hydrolysis

Castillo A.; Domínguez J.; Córdova-Chang A.; Rodríguez-Yparraguirre A.J. · Foods (2026) · DOI: 10.3390/foods15142553

Resumen

This study reports the psychometric-multivariate characterization of the sensory space of a Smallanthus sonchifolius fructose syrup obtained via enzymatic hydrolysis, addressing the need for robust evaluation of novel functional sweeteners. A 12-member selected analytical panel (selected from 38 candidates; 31.6% retention) evaluated the matrix using a 16-item, four-dimensional psychometric instrument. Content validity was pre-established by expert consensus (global Aiken’s V = 0.824, 95% CI [0.798, 0.852]), and panel reliability was confirmed through Friedman’s test across three replicates (p > 0.05 for D2, D3, D4). Results from Principal Component Analysis (PCA) explained 90.17% of the total variance, identifying two primary axes: somatic-emotional integration (PC1: 64.15%) and contextual-cognitive differentiation (PC2: 26.02%). Hierarchical Cluster Analysis (HCA) segmented three distinct perceptual archetypes within the panel (k = 3), with the “Temporally Driven” segment (C3) emerging as the dominant profile (50%). The findings demonstrate that yacon syrup perception is characterized by statistical score homogeneity across oral body-mapping and experiential familiarity dimensions. This psychometric approach provides a high-fidelity map of the sensory experience, offering a reproducible baseline for the quality control and standardization of functional yacon-derived products.

Instituciones: Universidad Nacional del Santa