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http://hdl.handle.net/1843/79475| Type: | Artigo de Periódico |
| Title: | Comparison of quick descriptive sensory methods in the evaluation of dulce de leche |
| Authors: | Ana Luiza Coeli Cruz Ramos Vinícius Tadeu da Veiga Correia Patrícia Alejandra Mendoza Ortiz Danielle Fátima D'Angelis Victor Luiz Melo Dutra Camila Argenta Fante |
| Abstract: | Sensory analysis plays a significant role in the food industry that needs to characterize and evaluate its products. Although there are various studies and sensory methods, the fast, dynamic, and low-cost, descriptive evaluations are gaining space in the market, due to the saving of time and financial investment. The Pivot Profile (PP), Projective Mapping (PM), and Check-all-that-apply (CATA) are examples of these tests. This study aimed to evaluate the results obtained by different rapid descriptive methods to provide information on the tasters’ perceptions of different brands of dulces de leche, in addition to analyzing and comparing the evaluator opinions regarding the ease and understanding in the execution of sensory evaluations performed. The methods used (PP, PM, and CATA) presented similar results, indicating an excellent discriminative capacity of the attributes and similar sensory maps. Regarding the ease of execution concerning the evaluated test, the CATA method was selected by the tasters as the easiest to perform, followed by PP and PM respectively (p <0.05), strengthening the particularity of each methodology and reinforcing its potential in description of the sensory characteristics of dulces de leche. Therefore, it is possible to highlight the effectiveness of the three descriptive sensory methods used in the evaluation of dulce de leche pasty. |
| Subject: | Doce de leite Análise sensorial |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Rights: | Acesso Aberto |
| metadata.dc.identifier.doi: | http://dx.doi.org/10.36560/15720221625 |
| URI: | http://hdl.handle.net/1843/79475 |
| Issue Date: | Jul-2022 |
| metadata.dc.url.externa: | https://sea.ufr.edu.br/index.php/SEA/article/view/1625 |
| metadata.dc.relation.ispartof: | Scientific Electronic Archives |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Comparison of quick descriptive sensory methods in the evaluation of dulce de leche.pdf | 526.04 kB | Adobe PDF | View/Open |
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