Descriptive Sensory Analysis and Acceptance of Stingless Bee Honey

Ferreira, Erica Lemos; Lencioni, C.; Benassi, Marta de Toledo; Barth, Monika O; Bastos, Deborah Helena Markowicz

doi:10.1177/1082013209341136

Cited by 31 publications

(27 citation statements)

References 14 publications

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“…Em trabalhos de Perfil Livre, em geral, se descreve variância para os julgadores de 0,6 % até 3,5 % (BENASSI; DAMÁSIO, CECCHI, 1998;CALEGUER;MINIM;FERREIRA et al, 2009;KITZBERGER et al, 2011;OLIVEIRA;RICHTER et al, 2010). A menor variância no uso de Perfil Flash pode ser atribuída ao à facilidade do uso de escalas ordinais em comparação com o uso de escalas de intervalo.…”

Section: Resultsunclassified

Caracterização sensorial de cafés solúveis comerciais por Perfil Flash

Kobayashi

Benassi

2012

Sem. Ci. Agr.

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ResumoDentro do competitivo mercado atual, há demanda por métodos mais simples na descrição de produtos. O Perfil Flash (Flash Profile) é uma combinação do levantamento de atributos do Perfil Livre com um método de ordenação, baseado na apresentação simultânea de todas as amostras a serem avaliadas, proporcionando uma descrição e discriminação rápida de um conjunto de produtos. Dessa forma, o presente estudo visou empregar o método de Perfil Flash para caracterizar sensorialmente cafés solúveis comerciais. Quatro cafés solúveis selecionados por apresentar diversidade de processo e composição foram avaliados por 32 julgadores, em uma única sessão. As bebidas foram preparadas com 28 g de café solúvel para 1000 mL de água filtrada, e adicionadas de 9,5 % de sacarose. Primeiramente, todos os cafés foram apresentados simultaneamente aos julgadores para o desenvolvimento da lista de atributos. Em discussão individual, os julgadores foram assistidos na definição dos atributos e na elaboração da ficha de avaliação. Posteriormente, as quatro bebidas foram apresentadas simultaneamente ao julgador, que as ordenou em ordem crescente quanto à intensidade de cada atributo da sua ficha de avaliação. Os resultados foram avaliados por Análise Procrustes Generalizada. Os atributos mais relevantes na descrição e discriminação das bebidas de cafés adoçadas foram cor marrom, aroma e sabor de café, gosto amargo, gosto doce e presença de oleosidade na superfície da bebida. O método Perfil Flash mostrou ser eficiente na descrição e discriminação de uma matriz alimentar complexa, cafés solúveis, apresentando consenso entre os julgadores, e rapidez na avaliação. Palavras-chave: Análise procrustes generalizada, cor marrom, aroma e sabor de café, gosto amargo, gosto doce AbstractIn today's competitive market, there is a lack of simple methods for sensory characterization of products. The Flash Profile is a combination of the Free Choice Profiling terms selection with a ranking method, based on the simultaneous presentation of all samples to be evaluated, providing a quick description and discrimination of a set of products. Thus, this study aimed to apply the Flash profile method on the characterization of commercial soluble coffees. Four soluble coffees selected by presenting diversity in the production process and composition were evaluated by 32 assessors in a single session. The coffee brews were prepared with 28 g of soluble coffee per 1000 mL of purified water, and added of 9.5 % sucrose. Initially, the whole set of samples were presented simultaneously for the glossary development. In individual discussion, each assessor was assisted on the elaboration of individual score sheet with the definition of each attribute. Subsequently, the four coffee beverages were presented simultaneously to the assessor, who ordered the samples in ascending order for the intensity of each attribute on its score

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Section: Resultsunclassified

Caracterização sensorial de cafés solúveis comerciais por Perfil Flash

Kobayashi

Benassi

2012

Sem. Ci. Agr.

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“…However, little general information is available about typified unifloral honeys, which are simultaneously subjected to sensory and physicochemical analysis [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Chemometrics Classification of Argentine Clover and Eucalyptus Honeys According to Palynological, Physicochemical, and Sensory Properties

Ciappini

Vitelleschi

Calviño

2015

International Journal of Food Properties

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Palynological, physicochemical and sensory methods were applied to ascertain the most discriminant variables for honey characterization. Fifteen physicochemical parameters, six indicators of antioxidant capacity and eight sensory attributes were considered. Clover and eucalyptus honeys were differentiated when the linear discriminant analysis was applied.Electrical conductivity, sugars, ferric ion reducing and Trolox equivalent an tioxidant capacity were the most discriminant variables. Odor and color intensities were the sensory attributes scoring the major differences between honeys. The canonical correlations technique pointed out that differences were related primarily to the content of pollen from Trifolium, Downloaded by [UQ Library] at 01:00 15 June 2015 A c c e p t e d M a n u s c r i p t 2 Medicago sativa and Lotus. These standards of quality provide a differentiating tool to classify unifloral honeys.

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“…As previously observed by Ferreira et al (2009), the vocabulary developed to describe stingless bee honey by FCP, was similar to descriptors of appearance, odor, flavor, and trigeminal sensations used to describe A. mellifera honey by QDA (Vit 1993;Anupama et al 2003;Persano Oddo & Piro 2004;Galán-Soldevilla et al, 2005).…”

Section: Elicited Sensory Attributesmentioning

confidence: 55%

How a Huottuja (Piaroa) community perceives genuine and false honey from the Venezuelan Amazon, by free-choice profi le sensory method

Vit¹,

Deliza²,

Pérez³

2011

Rev. bras. farmacogn.

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Pot honey is the most abundant honey in the forest, produced by many species of stingless bees (Meliponini) of the Huottuja (Piaroa) community in Paria Grande, Venezuela. However, the commercialization of this honey is low, and false honeys, which are sold in labelled bottles, are easily found in the market. This study has investigated the ability of an untrained panel of Piaroa assessors to differentiate the genuine from the false pot honey using the Free-choice profile. This sensory method allows consumers to use their own words to describe and to quantify sensory attributes of a product. The genuine honeys, light amber Melipona fuscopilosa "isabitto" and dark amber Tetragona clavipes "ajavitte", the false light and dark "angelita" honeys, and the amber Apis mellifera honey, were evaluated. Sensory attributes related to the appearance, color, odor, flavor and mouthfeel were elicited in a qualitative session and were quantified in 10-cm unstructured line scales using individual score sheets. The data were analyzed by Generalized Procrustes Analysis (GPA). The bidimensional plot successfully separated genuine from false pot honeys. The first dimension (39.50%) was represented by the low viscosity, fermented odor and sour taste, whereas the second dimension (24.69%) was related to fruity and honey odor and flavor. Huottuja assessors differentiated the five honey types in terms of the perceived sensory characteristics.

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Descriptive Sensory Analysis and Acceptance of Stingless Bee Honey

Cited by 31 publications

References 14 publications

Caracterização sensorial de cafés solúveis comerciais por Perfil Flash

Caracterização sensorial de cafés solúveis comerciais por Perfil Flash

Chemometrics Classification of Argentine Clover and Eucalyptus Honeys According to Palynological, Physicochemical, and Sensory Properties

How a Huottuja (Piaroa) community perceives genuine and false honey from the Venezuelan Amazon, by free-choice profi le sensory method

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