Qualidade sensorial de néctares de maracujás BRS Ouro Vermelho produzidos em diferentes sistemas de cultivo

Abstract

Sensory analysis of nectar of passion fruit cv. BRS Ouro Vermelho under different crop systemsThe objective of this study was to evaluate the sensory profile and acceptability of passion fruit nectar obtained from plants cultivated under different production systems: organic or conventional, with or without shading by intercropping with cassava. The samples were evaluated by Quantitative Descriptive Analysis and Acceptance Testing with hedonic scale. Data from the descriptive profile and acceptance were analyzed by External Preference Mapping, Analysis of Variance and the Fisher's LDS test. Fruits that were not subjected to shading produced nectars with very similar sensory profile and greater acceptance. Unshaded conventional and unshaded organic passion fruit nectars O objetivo deste trabalho foi avaliar o perfil sensorial e a aceitabilidade de néctares de maracujás obtidos de plantas submetidas a diferentes sistemas de produção, orgânico e convencional, com ou sem sombreamento pelo consórcio com mandioca. As amostras foram avaliadas por Análise Descritiva Quantitativa e por teste de aceitação com escala hedônica. Os dados do perfil descritivo e de aceitação foram analisados por Mapa de Preferência Externo, Análise de Variância e teste de comparação de médias de Fisher. Observou-se que os frutos que não foram submetidos ao sombreamento apresentaram néctares com perfil sensorial bastante semelhante e maior aceitação. Néctares de maracujá convencional não sombreado e orgânico não sombreado apresentaram correlação com os atributos aroma verde, homogeneidade e gosto ácido. As maiores diferenças na aceitação foram observadas entre as amostras convencional sombreada e orgânico não sombreada, com diferenças significativas nos atributos de cor, sabor e qualidade global. O Mapa de Preferência Externo apontou que a amostra de néctar convencional sombreado, com menor aceitação, foi correlacionada com os atributos fibrosidade e viscosidade.Palavras-chave: maracujá, produção orgânica, sombreamento, aceitabilidade, perfil sensorial, Passiflora edulis.

External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners

“…Among the methods used to identify a product's acceptability, most evaluations provide acceptance averages, which do not identify consumers or individual segments (RODRIGUES et al, 2013). As such, the importance of elaborating on preference maps is realized, which makes the evaluation of taster behavior in relation to each sample possible.…”

“…A preference map can be divided into two categories as follows: internal (when acceptance data are derived from results obtained by affective tests) and external (when a descriptive analysis is provided by a team of trained judges related to acceptance data and the preference of evaluated products)(SILVA; DUARTE; CAVALCANTI-MATA, 2010). As the external preference map enables a comprehensive and detailed explanation of consumer preferences, it becomes an important tool to visualize the behavior of each taster to the analyzed sample (RODRIGUES et al, 2013). The present study applies an external preference mapping methodology to evaluate the effect of the addition of natural sweeteners (stevia and xylitol at different proportions) in the acceptance of liquid yogurts using the CATA technique for evaluating the sensory descriptors of formulations.…”

Pre‐harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah

“…11 The differences between the two training systems could affect the nutritional and sensory quality of the fruits, because of the interlink between the phytochemical composition and photosynthetic process 12,13 Other factors such as a fertilization of the soil, temperature, atmospheric humidity and rainfall could contribute to the sensory and phytochemical quality of the fruits due to their effect to modulate the secondary metabolites pathways. 5,14 Data regarding this effect on the sensory profile of fruits are rather scarce and the findings from the few reports are often limited to evaluate traditional/organic systems or sunlight influences on fruit shape or size. [15][16][17] Diets rich in polyphenolic compounds and in soluble/insoluble fibers have been correlated to the maintenance of good health in humans.…”

Sensory characterization of conventional and organic extra virgin olive oil by Check‐all‐that‐apply and emotional responses methods

“…As reported by Macfie and Thomson (1988), the relationship between the acceptability and the descriptive profile of a product can be accessed through external preference maps, which is essentially a multidimensional graphical representation of the acceptance differences between samples, allowing us to identify individual preferences (Rodrigues et al, 2013). Thus, the present study evaluated the sensory characterization of commercial conventional and organic extra virgin olive oils using CATA, emotional responses methodologies, beyond open-ended, emotional descriptors, acceptance test, ideal for viscosity and yellow color and purchase Intention.…”