Sensory Profile and Stability of a New Ready-to-Drink Passion Fruit Juice Beverage with Different Sweetener Systems

Marchi, Renata De; Villanueva, Nilda Doris Montes; McDaniel, Mina R.; Bolini, Helena María André

doi:10.7835/ccwp-2012-09-0016

Cited by 5 publications

(2 citation statements)

References 18 publications

(19 reference statements)

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“…Only descriptors that significantly discriminated the samples (P ≤ 0.05) were included in this analysis. In each axis, the descriptors that presented a correlation coefficient with a component higher than 0.7 (absolute values) were considered important (Marchi et al, 2012). The ideal product was considered as a supplementary sample.…”

Section: Discussionmentioning

confidence: 99%

Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires

Oliveira

Esmerino

Carr³

et al. 2017

Journal of Dairy Science

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We evaluated the performance of check-all-that-apply (CATA) questions and intensity scales to describe Minas Frescal cheese and its reformulation based on consumers' perceptions. Ten commercial samples with different formulations (full-fat, low-fat, or low-lactose) were evaluated by 200 consumers divided equally into 2 groups: 1 evaluated samples and described their ideal cheese using intensity scales and 1 did the same using CATA questions. Both methodologies provided similar information about the sensory characteristics of the Minas Frescal cheeses, the description of the ideal product, and directions for product reformulation. The ideal Minas Frescal cheese was characterized by high moisture, intense white color, homogeneous mass, typical Minas Frescal cheese aroma and flavor, softness, and juiciness. For the intensity scales, the recommendation was to increase the typical aroma and flavor, salty taste, and juiciness, and to decrease the bitter flavor; for the CATA questions, only increasing the typical Minas Frescal cheese flavor was important for all classes of cheeses. Even for a heterogeneous product with no defined manufacturing protocol, both methodologies presented satisfactory results that should be considered for use by cheese producers and the dairy industry.

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Section: Discussionmentioning

confidence: 99%

Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires

Oliveira

Esmerino

Carr³

et al. 2017

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…The attributes that showed a correlation coefficient with each principal component that was equal to or greater than 0.6 (in absolute values) were considered important . In PC1 the attributes with discriminant power were lemon flavor, lemon aroma, viscosity, and acid taste (positive correlation) and in PC2, the attributes were yellow color and turbidity (positive correlation) and dark particles (negative correlation).…”

Section: Resultsmentioning

confidence: 99%