SWEETNESS LEVELS AND EFFECTS ON CATA SENSORY PROFILE AND ACCEPTANCE OF PEACH NECTAR

Q4 Agricultural and Biological Sciences

Boletim Centro de Pesquisa de Processamento de Alimentos Pub Date : 2016-10-24 DOI:10.5380/CEP.V34I1.48993

Marselle M N Silva, L. M. Menezes, Alisson Ferreira de Queiroz, L. Melo

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Abstract

Fruit nectars are beverages consisting of important nutrients, with a good extension of shelf life and are well accepted by consumers. Aiming to further enhance their positive characteristics, this study aimed to discuss the reduction of the sugar content present in peach nectar from the sensory analysis of commercial samples. Ranking, acceptance, just-about-right scale and check-all-that-apply (CATA) tests were performed, allowing to observe the effect of different sensory attributes on acceptance of nectars and to define the ideal sugar content. It was possible to found that some commercial samples did not present the ideal sweetness and that the sweetness is not the main attribute on the acceptance of peach nectar, demonstrating the complexity of its food matrix. This complexity seemed to divide consumer preference and it was possible to identify groups that differ regarding the acceptance of the samples. The sample A has always been in the group of the most accepted samples and, depending on the attribute, it did not differ significantly from the other samples (p>0.05). The ideal sweetness sample was less accepted due to the strong influence of herbal flavor and herbal aroma in the pulp used in its preparation.

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甜度水平及其对蜜桃感官特征和接受度的影响

果汁是一种含有重要营养成分的饮料，具有很好的保质期，深受消费者的欢迎。为了进一步增强其积极特性，本研究旨在从商业样品的感官分析中探讨降低桃花蜜中糖含量的方法。通过排序、接受度、恰到好处的尺度和检查所有适用(CATA)测试，观察不同感官属性对花蜜接受度的影响，并确定理想的糖含量。我们可以发现，一些商业样品并没有呈现出理想的甜度，甜度并不是桃蜜接受度的主要属性，这说明了其食物基质的复杂性。这种复杂性似乎区分了消费者的偏好，并且有可能识别出在接受样品方面存在差异的群体。样本A一直在最被接受的样本组中，根据属性，它与其他样本没有显著差异(p>0.05)。由于制备过程中所使用的纸浆中草药风味和草药香气的强烈影响，理想甜度样品的接受度较低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Boletim Centro de Pesquisa de Processamento de Alimentos Agricultural and Biological Sciences-Animal Science and Zoology

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期刊介绍： The CEPPA Bulletin publishes unpublished technical-scientific papers (unpublished or submitted to another journal), resulting from research and bibliographic reviews in the area of science, technology, food engineering and the like. Originals in English (priority) are accepted, which comply with the normative provisions of the newspaper. The opinions expressed in articles are the sole responsibility of the authors. The Bulletin reserves the right to adapt the originals to maintain the homogeneity of the publication, always respecting the author''s style. The CEPPA Bulletin is indexed in Scopus, Food Science and Technology Abstract (FSTA), CAB Abstract, Chemical Abstract (CA), Latin American and Caribbean Literature in Health Sciences (LILACS) databases and Periodical Literature in Agricultural Sciences (PERI).