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DOI RECORD

Step-by-step protocol for the direct sensory evaluation of spices: Hydrogel Delivery Matrix preparation, palate cleansing and scorecard application v1

Sofia Panzani iD, Chiara Sanmartin, Isabella Taglieri, Francesca Venturi

DOI10.17504/protocols.io.x54v99jqzv3e/v1

PublisherSpringer Science and Business Media LLC

Journal / Source—

Published2026-07-02

Metadata Deposited2026-10-07 (updated: 2026-10-07)

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ISSN—

Typeposted-content

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Citations0

References deposited0

Access / license metadataOpen license identified License 1 ↗A reuse license does not by itself establish whether the full text is freely readable.

Abstract

This protocol establishes a standardized method for the visual, orthonasal, and mouthfeel assessment of spices (Piper nigrum L.) using a dual-layer agar/carboxymethylcellulose hydrogel carrier. The workflow outlines the volume standardization of sensory glasses for optimal headspace equilibration, the precise syringe-layering fabrication of the spice-embedded hydrogel nodes, and the subsequent sensory panel evaluation. Utilizing a non-masticatory oral protocol based on palatal compression and a rigorous multi-step cleansing sequence (kefir, crackers and water), this method effectively prevents desensitization and carry-over effects. It delivers a highly reproducible framework for the profiling of spicy complex matrices.

Open DOI