Comparison of quick descriptive sensory methods in the evaluation of dulce de leche

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dc.creatorAna Luiza Coeli Cruz Ramos
dc.creatorVinícius Tadeu da Veiga Correia
dc.creatorPatrícia Alejandra Mendoza Ortiz
dc.creatorDanielle Fátima D'Angelis
dc.creatorVictor Luiz Melo Dutra
dc.creatorCamila Argenta Fante
dc.date.accessioned2025-01-24T18:35:12Z
dc.date.accessioned2025-09-09T01:08:21Z
dc.date.available2025-01-24T18:35:12Z
dc.date.issued2022-07
dc.format.mimetypepdf
dc.identifier.doihttp://dx.doi.org/10.36560/15720221625
dc.identifier.issn23169281
dc.identifier.urihttps://hdl.handle.net/1843/79475
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofScientific Electronic Archives
dc.rightsAcesso Aberto
dc.subjectDoce de leite
dc.subjectAnálise sensorial
dc.subject.otherAnálise sensorial
dc.subject.otherDoce de leite
dc.titleComparison of quick descriptive sensory methods in the evaluation of dulce de leche
dc.typeArtigo de periódico
local.citation.epage19
local.citation.issue7
local.citation.spage9
local.citation.volume15
local.description.resumoSensory 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://sea.ufr.edu.br/index.php/SEA/article/view/1625

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