# Fermented Cashew Nut Cheese Alternative Supplemented with _Chondrus crispus_ and _Porphyra_ sp.
## 3 Results and Discussion
### Flash Profile Methodology  
Results obtained in the second session of the Flash Profile from the eight panelists ranking for the FCNCAs (FCNCA-C, FCNCA-CC, and FCNCA-P) per attribute, according to the final list of terms defined, were analyzed by Generalized Procrustes Analysis (GPA). FCNCA-C showed the most consensual rankings, as it presents the lowest residual variance for all attributes, except for texture, for which it presents the highest residual variance (20.6%) (Table 6). Fermented cashew nut cheese alternative with _C. crispus_ (FCNCA-CC) had the highest residual variances for appearance (29.9%), flavor (18.1%), and after-taste (22.3%). In comparison, FCNCA-P had the highest residual variance for aroma (17.2%), showing that the supplementation of seaweeds, an ingredient that is not very common, influences the sensory characteristics of products and consequently affects the consensus. Residual variances values for each panelist calculated by GPA reveals the panelists with higher residual variance values: a higher percentage for appearance for panelist 7 (14.1%), aroma for panelist 8 (10.2%), flavor for panelist 1 (15.0%), texture for panelist 4 \begin{table}
\begin{tabular}{c c c} \hline \hline
**Attributes** & **Object** & **Residual (\%)** \\ \hline \multirow{4}{*}{Appearance} & FCNCA-C & 12.412 \\  & FCNCA-CC & 29.920 \\  & FCNCA-P & 13.578 \\  & FCNCA-C & 9.729 \\ Aroma & FCNCA-CC & 11.096 \\  & FCNCA-P & 17.230 \\  & FCNCA-C & 6.051 \\ Flavor & FCNCA-CC & 18.133 \\  & FCNCA-P & 13.764 \\  & FCNCA-C & 20.604 \\ Texture & FCNCA-CC & 16.473 \\  & FCNCA-P & 15.811 \\  & FCNCA-C & 7.781 \\ After-taste & FCNCA-CC & 22.348 \\  & FCNCA & 12.737 \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Residual variance values for each fermented cashew nut cheese alternatives from Flash Profile’s Generalized Procrustes Analysis. (22.2%), and after-taste for panelist 1 (13.4%), indicating that these panelists were further from the consensus (see Supplementary Materials, Table S8). The values of consensus index (Rc) (Table 7) were as follows: appearance (33.8%), aroma (31.2%), flavor (29.1%), texture (11.6%), and after-taste (23.4%). All attributes show an inadequate consensus in the performance of the panelists, particularly on texture and after-taste. Figure 3 shows the coordinates of the objects (FCNCAs) after GPA analysis and the correlations between the attributes (appearance, aroma, flavor, texture, and after-taste) and the dimensions F1 (first axis) and F2 (second axis). For the appearance attribute (\(a\)), the FCNCA-C is perceived as cohesive, porous, and with holes, whereas FCNCA-CC is brownish, greasy, purple, rose/rosy, and soft, and FCNCA-P is opaque. Although there is a discrepancy between the terms used to describe FCNCA-C, the terms porous and with holes are in line with TPA findings, with FCNCA-C showing the lowest values for hardness (6.01 N) and cohesiveness (0.33). FCNCA-CC is described by terms such as purple, rose/rosy, and pink seaweeds, corresponding with its value (3.19) for the color parameter \(a^{*}\). The opacity related to FCNCA-P concords with results for lightness (\(L^{*}\)) and chroma (\(C^{*}\)), since it shows the lowest values for this parameter, namely, 38.30 and 15.20, respectively. Regarding aroma (\(b\)), FCNCA-C was mainly characterized by cheese, dried fruits, _Flamengo_ cheese, fermented, and yogurt, whereas FCNCA-CC was characterized by cigar, _nam pla_, salty, straw of coffee, and wood, and FCNCA-P by dry herbs. Terms such as cheese, _Flamengo_ cheese, fermented, or even yogurt suggest a similitude between FCNCA-C and dairy cheese, due to the addition of \(L\). _acidophilus_ LA-5\({}^{\text{\textregistered}}\). In fact, FCNCA-C is the sample that shows the higher count of LAB (6.56). The aroma of dried fruits attributed to FCNCA-C is desirable, since dried fruit is at the product's base. [PERSON] et al. (2012) [68] reported an analog term, nutty, to a cashew nut butter made with different grades of kernel quality.