Abstract The present study aimed to evaluate the sensory profile of milk chocolates, with partial substitution of sucrose for dehydrated mango, and to verify consumer liking regarding this product. Sensory analysis was performed using Quantitative Descriptive Analysis (QDA®) with a trained panel. Acceptance test and Temporal Dominance of Sensations (TDS) were performed with consumers. Descriptive analysis showed that the addition of mango did not impact characteristics such as “color”, “brightness”, “homogeneity”, “hardness”, “melting”, and “adhesiveness”. In Acceptance test, samples did not show a significant difference in Tukey's honestly significant difference test (Tukey HSD) (p > 0.05) concerning to appearance. Correlation between descriptive and hedonic data showed that descriptive terms that negatively influenced the acceptance of chocolate bars were: “acid taste”, “brown sugar flavor” and “astringency”.

Resumo O presente estudo teve como objetivo avaliar o perfil sensorial de chocolates ao leite, com a substituição parcial da sacarose por manga desidratada, e verificar a preferência do consumidor em relação a esse produto. A análise sensorial foi realizada usando Análise Descritiva Quantitativa (QDA®) com um painel treinado. Teste de Aceitação e Dominância Temporal de Sensações (TDS) foram realizados com os consumidores. A análise descritiva mostrou que a adição de manga não impactou características como “cor”, “brilho”, “homogeneidade”, “dureza”, “derretimento” e “aderência”. No Teste de Aceitação, as amostras não apresentaram diferença significativa no teste de diferença significativa de Tukey (p > 0,05) em relação à aparência. A correlação entre os dados descritivos e hedônicos mostrou que os termos descritivos que influenciaram negativamente a aceitação das barras de chocolate foram: “sabor ácido”, “sabor de açúcar mascavo” e “adstringência”.

ABSTRACT: We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (−10 and −20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and by 120 beef consumers for acceptance. Storage temperature and thawing methods showed little or no changes in the sensory quality of strip loin steaks, detected by either panelists or consumers. In the QDA®, apparent juiciness was lower in samples thawed in microwave, while the rancid flavor was lower for samples frozen at −20 °C and thawed in refrigeration ( p < 0.05). The consumer test showed that samples stored at −10 °C and microwave thawing was most accepted in terms of tenderness, juiciness, and overall impression. Fresh steaks (unfrozen) had low acceptance for overall impression in relation to frozen meat. This indicates that consumers could use a household freezer (−10 °C) and quicker thawing methods (microwave or room temperature) without compromising the sensory perception of steaks frozen up to one month.

Resumo A fim de atender à demanda de dietas específicas, destinadas a intolerantes à lactose e consumidores veganos, o estudo teve como objetivo formular gelados comestíveis sabor de chocolate sem adição de lactose e outros produtos de origem animal, além de caracterizar o perfil temporal das amostras com substituição de sacarose por edulcorantes e avaliar a aceitação por consumidores. Foram formuladas seis amostras de gelados comestíveis, sendo três com proteínas de soja e três com proteína de arroz, adoçadas com sacarose, sucralose e estévia. Foram realizadas análises de aceitação e Tempo-Intensidade para avaliação de intensidade e duração dos atributos gosto doce, gosto amargo, sabor de chocolate e derretimento. Os resultados mostraram que a utilização das diferentes proteínas vegetais não interferiu no perfil sensorial temporal e na aceitação pelos consumidores. A utilização de edulcorantes alterou o perfil sensorial temporal e impactou negativamente na aceitação das amostras, sendo as amostras adoçadas com sucralose caracterizadas pela menor intensidade de gosto doce, sabor de chocolate e amargor, enquanto as formulações com estévia apresentaram maior intensidade e duração do gosto amargo. Características como a baixa intensidade de sabor de chocolate e o aumento na doçura tiveram influência na aceitação final do produto. O tempo de derretimento dos sorvetes foi prolongado com a utilização de agentes de corpo na substituição de sacarose.

Abstract To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples with sucrose substitution by sweeteners were also investigated. Six frozen dessert formulations were made, three made with soy protein and three with rice protein, sweetened with sucrose, sucralose, and stevia. Acceptance tests and Time-Intensity (TI) analysis were performed to assess the intensity and duration of the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior. The results showed no effect of the different plant proteins on the temporal profile and the acceptance by consumers. The use of sweeteners altered the temporal sensory profile and negatively impacted the acceptance of the samples. The sucralose-sweetened formulations were characterized by a lower intensity of sweet taste, chocolate flavor, and bitterness, whereas the stevia-sweetened formulations showed greater intensity and duration of the bitter taste. Characteristics such as the low intensity of chocolate flavor and the increase in sweetness affected the final acceptance of the product. The melting time of frozen desserts has been extended with the use of body agents to replace sucrose.

RESUMO Objetivo O objetivo deste estudo foi produzir novas formulações de paçoca de amendoim, substituindo o amendoim pela farinha Kinako e verificar se a inserção deste ingrediente afeta negativamente na aceitação. Métodos Foram elaboradas oito formulações de doce de amendoim “tipo paçoca”, adoçados com sacarose e sucralose, com substituição parcial e total da farinha de amendoim por farinha Kinako. A avaliação de aceitação foi realizada por 121 provadores, através da utilização de escala hedônica não estruturada de 9 cm. A intenção de compra das amostras foi avaliada por uma escala de 5 pontos. Além disso, foi utilizado um questionário sociodemográfico. Os resultados foram submetidos à ANOVA, seguido pelo teste de médias de Tukey. Resultados A maioria dos participantes afirmou consumir soja e/ou derivados raramente. Em relação à aceitabilidade, dentre as oito formulações analisadas, as amostras adoçadas com sacarose, contendo 100% de amendoim e com 50% de substituição de amendoim por farinha Kinako, não diferiram significativamente entre si (p<0,05) e foram as mais apreciadas pelos consumidores no atributo sabor e impressão Global. Conclusão Os resultados demonstraram que é viável a substituição de amendoim por farinha Kinako e que são necessários mais estudos sensoriais visando a inserção desta farinha em outros alimentos, com intuito de agregar os benefícios nutricionais presentes na soja.

ABSTRACT Objective The aim of this research was to produce new formulations of peanut “paçoca” candy, replacing peanut flour with Kinako flour, and check if the addition of this ingredient bears a negative impact on acceptance. Methods Eight formulations of peanut “paçoca” candy, sweetened with sucrose and sucralose, were prepared with partial and total replacement of peanut flour by Kinako flour. The assessment of the acceptance was carried out by 121 tasters, using the 9cm unstructured hedonic scale. Willingness to purchase the different samples was evaluated by a 5-point scale. In addition, a sociodemographic questionnaire was applied. The results were submitted to ANOVA and Tukey’s test. Results Most of the survey participants stated that they rarely consume soybeans and/or soy derivatives. Regarding acceptance, among the eight formulations analyzed, samples sweetened with sucrose, containing either 100% peanut flour and 50% peanut flour replaced by Kinako flour, did not differ significantly between them (p<0.05) and were the most appreciated by consumers considering the flavor and overall impression attributes. Conclusion The results showed that replacing peanut flour with Kinako flour in peanut “paçoca” candy is feasible and that more sensory studies are needed to add this flour to other foods, to provide the nutritional benefits present in soybean.

Resumo Creme de leite homogeneizado UHT em embalagem longa vida é amplamente consumido no Brasil. Versões livres de lactose e com teor reduzido de gordura também estão disponíveis do mercado, seguindo necessidades especiais de consumidores e tendência de ingestão controlada de macronutrientes, respectivamente. Além de fatores como preço e disponibilidade, os consumidores selecionam os produtos com base em suas características sensoriais. Neste contexto, este estudo buscou avaliar como as características sensoriais do creme de leite UHT influenciam sua escolha e aceitação. Para isso, seis amostras comerciais de creme de leite UHT com teores de gordura variando de 17% a 20%, sendo uma sem lactose, tiveram seus perfis sensoriais determinados por meio da Análise Descritiva Quantitativa (ADQ) e foram submetidos a testes de aceitabilidade e intenção de compra. Os dados obtidos foram correlacionados por meio da análise de regressão por mínimos quadrados parciais. Análises instrumentais de cor e reologia também foram realizadas. Descritores de textura tiveram maior influência sobre a aceitabilidade das amostras, sendo que as amostras percebidas pelos julgadores treinados como mais viscosas, encorpadas e consistentes obtiveram maiores médias no teste de aceitabilidade, ao contrário daquelas consideradas mais fluidas. Não foi verificada associação do teor de gordura com as propriedades reológicas das amostras, já que as duas amostras com 17% de gordura apresentaram valores instrumentais e sensoriais de viscosidade muito diferentes entre si. Uma delas foi considerada a mais fluida, e a outra a segunda mais viscosa, consistente e encorpada pelos julgadores treinados, o que foi confirmado pela análise instrumental.

Abstract UHT homogenized cream in long-life packaging is widely consumed in Brazil. Lactose free and low fat versions are also available in the market, following special consumer needs and controlled macronutrient intake trend, respectively. In addition to factors such as price and availability, consumers select products based on their sensory characteristics. In this context, this study aimed to evaluate how the sensory characteristics of UHT cream influence its choice and acceptance. To accomplish this, six commercial samples of UHT cream with fat content ranging from 17% to 20%, one without lactose, had their sensory profiles determined by Quantitative Descriptive Analysis (QDA) and were submitted to acceptability and purchase intention tests. The data were correlated by Partial Least Squares Regression analysis. Instrumental analysis of color and rheology were also performed. Texture descriptors had a greater influence on the acceptability of the samples and the samples perceived by trained judges as more viscous, full-bodied and consistent obtained higher averages in the acceptability test, as opposed to those considered more fluid. There was no association between fat content and rheological properties of the samples, since the two samples with 17% fat presented very different instrumental and sensory viscosity values. One was considered the most fluid and the other the second most viscous, consistent and full-bodied by trained judges, which was confirmed by instrumental analysis.

Resumo O sorvete é um produto amplamente consumido e aceito pela população mundial, e, por essa razão, é de grande importância a busca por formulações que possam ser menos calóricas, especialmente com redução ou ausência de sacarose. A determinação do perfil sensorial tempo-intensidade múltiplo (também denominado perfil sensorial dinâmico), associada ao estudo de aceitação, pode ser de grande importância para direcionar estudos e obter informações que possam contribuir com a obtenção de conhecimentos para a indústria de alimentos sobre mudanças de ingredientes e melhoria da qualidade sensorial. O objetivo do presente estudo foi estudar diferentes formulações de sorvetes de chocolate simbiótico, sendo uma adoçada com sacarose e outras sete adoçadas com diferentes edulcorantes (aspartame, sucralose, neotame e estévia com 60%, 80%, 95% e 97% de rebaudiosídeo A), por meio da aplicação de análise tempo-intensidade múltipla, análise de aceitação e verificação da influência da presença da inulina, do L. acidophilus e dos edulcorantes em características físico-químicas do produto. As amostras que apresentaram maior aceitação foram adoçadas com sacarose e sucralose, seguidas por estévia com 95% e 97% de rebaudiosídeo A. Por meio da análise do mapa interno de preferência, foi observada a importância pronunciada do sabor na aceitação das amostras. O edulcorante que possibilitou a obtenção do sorvete de chocolate de baixa caloria simbiótico, sem diferença significativa com o produto adoçado com sacarose em perfil de doçura, amargor e sabor de leite, bem como em aceitação, foi a sucralose. Os sorvetes de aceitação inferior foram adoçados com aspartame, neotame e estévia, provavelmente em razão do gosto amargo mais intenso e com maior tempo de duração (p < 0,05). A Os sorvetes com inulina em sua formulação apresentaram derretimento mais lento quando comparados à amostra sem inulina e formulada com sacarose.

Abstract Ice cream is a widely consumed and accepted by the world population. It is very important searching for less caloric formulations, especially with reduction or absence of sucrose. The determination of the multiple time-intensity sensory profile (also denominated dynamic sensory profile) associated to the acceptance study can be relevant to guide studies and obtain information to contribute for knowledge related to the food industry, especially concerning the ingredients changes and improvement of sensorial quality. The objective of the present work was to analyse different formulations of symbiotic chocolate ice cream, one sweetened with sucrose and seven sweetened with different sweeteners (aspartame, sucralose, neotame and stevia 60%, 80%, 95% and 97% rebaudioside A, respectively) with application of multiple time-intensity analysis, study of acceptance and verification of influence about presence of inulin, L. acidophilus and sweeteners, on the physical-chemical characteristics of the product. The samples sweetened with sucrose and sucralose showed the highest acceptance, followed by stevia with 95% and 97% rebaudioside A ..The internal preference map showed the flavour importance in the samples acceptance. The sucralose was the sweetener that produced a chocolate ice-cream symbiotic and low-calorie that presented no significant difference in relation to the traditional one (sweetened with sucrose) in relation to sweetness, bitterness and milk flavour time-intensity profile as well in relation to the acceptance (p > 0.05) The samples with lower acceptance was sweetened with aspartame, neotame and stevia probably for the presence of higher intensity and duration time of bitter taste (p < 0.05). The ice cream with inulin presented slower melting rate when compared to the sample with sucrose and inulin free.

Foi avaliado o desenvolvimento de warmed-over flavor (WOF) em carne assada bovina através da análise sensorial descritiva utilizando-se os músculos longo dorsal, semitendinoso e supra-espinhoso de novilhos da raça Nelore. Houve uma pré-seleção para recrutamento dos provadores, de 45 indivíduos inscritos, 35 foram pré-selecionados, destes, 24 foram avaliados com testes de diferença (quatro testes triangulares) para determinar a habilidade em discriminar diferenças de WOF em amostras de carne assada. Após os testes, 13 indivíduos foram selecionados para determinar o Perfil Sensorial de cada amostra. Inicialmente, 70 termos foram propostos pela equipe sensorial para a análise descritiva quantitativa, mas foram eliminados os termos que não apresentaram relevância para o produto, que não contribuíram para a discriminação de WOF na carne assada e os que apresentaram dificuldade de ser detectados pelos provadores. Restaram ao final 18 termos, sendo todos utilizados nos três tipos de músculos analisados. A análise descritiva quantitativa pode ser realizada para a obtenção de resultados satisfatórios para a pesquisa de warmed-over flavor em carne assada em experimentos científicos e para o desenvolvimento de produtos.

We evaluated the warmed-over flavor development (WOF) in bovine roast-beef through adescriptive sensory analysis using the Longissimus dorsi, Semitendinosus and Supraspinatus muscles of Nellore steers. There was a preselection for recruitment of assessors. Forty-five individuals were registered, being 35 preselected, from these, 24 were evaluated by difference tests (triangular tests) to determine the ability to discriminate WOF's differences in roast-beef samples. After the tests, 13 individuals were selected to determine the sensory profile of each sample. Initially, the sensory team proposed 70 terms for the quantitative descriptive analysis, but terms that were not relevant for the product, or did not contribute for WOF's discrimination in roast-beef as well as the ones that were not easily differentiated by the selected assessors were eliminated. The remained 18 terms were used in the three kinds of analyzed muscles. We concluded that quantitative descriptive analysis can be accomplished to obtain satisfactory results for warmed-over flavor research in roast-beef in both scientific experiments and product development.

Decreased gustatory and olfactory capacity is one of the problems caused by tobacco use. The objectives of this study were to determine the sensory profile of six grape nectar samples sweetened with different sweeteners and to verify the drivers of liking in two distinct consumer groups: smokers and nonsmokers. The sensory profile was constructed by twelve trained panelists using quantitative descriptive analysis (QDA). Consumer tests were performed with 112 smokers and 112 nonsmokers. Partial least squares regression analyses was used to identify the drivers of acceptance and rejection of the grape nectars among the two consumer groups. According to the QDA, the samples differed regarding six of the nineteen attributes generated. The absolute averages of the affective test were lower in the group of smokers; possibly because smoking influences acceptance and eating preferences, especially with regard to sweet foods. The results showed that the grape flavor was the major driver of preference for acceptance of the nectar, while astringency, wine aroma, bitterness and sweetness, and bitter aftertaste were drivers of rejection in the two groups of consumers, with some differences between the groups.

The objective of this study was to develop pitanga nectar formulations in which sucrose was replaced with different sweeteners. Consumer tests were conducted with 50 fruit juice consumers, and a just-about-right scale was used to determine the ideal pulp dilution and ideal sweetness with sucrose. Furthermore, the adequate concentrations of six sweeteners were determined to obtain the equivalent sweetness of sucrose using relative to these concentrations the magnitude estimation model with 19 selected assessors. The ideal dilution test resulted in 25% pulp, and the ideal sweetness test, 10% sucrose. Sweetener concentrations to replace sucrose were 0.0160%, 0.0541%, 0.1000%, 0.0999%, 0.0017%, and 0.0360%, respectively, for sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend. These results can be used to prepare pitanga nectar with different sweeteners and obtain the same sweetness intensity in less caloric products than that of nectar prepared with sucrose.

This paper aims to evaluate the physicochemical characteristics, sensory acceptance, and purchase intent of acerola nectar sweetened with sucrose and other sweeteners (neotame, sucralose and stevia extracts with 40%, 60%, 80%, and 95% rebaudioside A). The analyses were carried out for pH, soluble solids, total titratable acidity, ascorbic acid, and colorimetry (L*a*b). The acceptance test was performed by 120 consumers who evaluated the appearance, aroma, flavor, texture, and overall impression of the samples using a 9-cm unstructured hedonic scale. Furthermore, the consumers were asked to rate overall purchase intent along the scale anchored with (1) "would definitely not purchase" to (5) "would definitely purchase." The results were evaluated using analysis of variance/Tukey test and the internal preference mapping technique. The acerola nectar samples did not differ significantly (p>0.05) between themselves in terms of vitamin C content and total titratable acidity. As for appearance and aroma, there was no significant difference (p>0.05) between the samples, and as for flavor and overall impression, the most accepted samples were those with sucrose and sucralose. The internal preference mapping indicated that the most accepted samples were those with sucrose, sucralose, and neotame were. The highest frequency of positive purchase intent scores was observed for sucrose and sucralose.

The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests), and principal component analysis (PCA). There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals. However, as the refrigeration period increased, there was a decrease in the intensity of the umami and sweet taste attributes and the flavour and aroma of the roast meat as well as an increase in the intensity of the oxidised vegetable oil flavour and the aromas of fish, hard-boiled egg, flaxseed oil, and oxidised vegetable oil. The samples that had been stored for one day were characterised by PCA as having sweet and umami tastes and the flavour and aroma of roast meat, whereas after three days, the samples were classified as having sour and bitter tastes, the flavour of chicken and nuts, and the aroma of fish. The typical sensory attributes desirable for roasted meat decreased in intensity during the three days of storage after cooking, whereas the intensity of unpleasant (oxidative) attributes for the consumer increased.

Objetivou-se avaliar o efeito do 1-metilciclopropeno (1-MCP) sobre a qualidade e extensão da vida pós-colheita de bananas-maçã. Frutas no grau 2 de coloração da casca foram tratadas com 50 nL.L-1 de 1-MCP durante 0 (controle), 6, 9, 12 e 24 horas. Posteriormente, foram armazenadas sob condição ambiente: 22± 2 ºC 85± 5% UR. Avaliaram-se as características sensoriais: aparência dos frutos no grau 4 (frutos mais verdes que amarelos) e grau 7 (frutos amarelos com pontuações marrons) de coloração da casca; descasque, aroma, sabor, firmeza da polpa e aspecto global nos frutos no grau 7, utilizando-se um teste de aceitabilidade através de escala hedônica de 9 pontos; e ainda a intenção de compra nos frutos nos graus 4 e 7, através de escala de 5 pontos. Avaliou-se também, visualmente, a extensão da vida pós-colheita, e, instrumentalmente, a coloração da casca e firmeza da polpa. Conclui-se que a aplicação de 50 nL.L-1 por um período de 12 horas é a mais adequada, pois promove extensão na vida pós-colheita de bananas-maçã, armazenadas em temperatura ambiente, em aproximadamente 11 dias, sem alterar a qualidade sensorial, a intenção de compra, coloração da casca e firmeza dos frutos quando maduros, comparados ao controle.

The objective of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on the quality and extension of postharvest life of 'Apple1 banana. The fruit, at degree 2 of peel color was treated with 50 nL.L-1 of 1-MCP for 0 (control), 6, 9, 12 and 24 hours. Next, It was stored at room temperature: 22± 2 ºC 85± 5 per cent RH. The following sensory characteristics were evaluated: appearance of the fruit at degree 4 (greener than yellow) and degree 7 (yellow with brown spots) of peel color; peeling, aroma, flavor, firmness of pulp and global aspect of the fruit at degree 7, using a test of acceptability using the 9-point hedonic scale and also the intention of buying the fruit at degrees 4 and 7, using a 5-point scale. Also evaluated visually was the extension of postharvest life and instrumentally the peel color and pulp firmness. It was concluded that the application of 50 nL.L-1 for a period of 12 hours is the most suitable, because it promotes the extension of the postharvest life of `Apple` bananas, stored at room temperature for approximately 11 days, without affecting the sensory quality, buying intention, peel color and firmness of fruit when ripe, in comparison to control.

O óleo do café torrado Brasileiro obtido através de extração com CO2 supercrítico mostrou consideráveis propriedades aromáticas, constituído principalmente por cinco compostos aromáticos: 2-metilpirazina; 2-furfuril álcool, 2,5-dimetilpirazina; γ -butirolactona e 2-furfuril acetato. Análises sensoriais foram usadas para verificar a influência da mistura destas importantes classes de compostos aromáticos de café (pirazinas, furanos e lactonas) e do óleo aromático de café torrado no aroma e sabor de bebidas preparadas com café solúvel instantâneo liofilizado e seco por spray dryer. Na análise da aceitação do aroma, a amostra preparada com café liofilizado sem a mistura de compostos voláteis (amostra 4) não diferiu da amostra de café liofilizados com adição de óleo (amostra 5) nem tão pouco da amostra de café liofilizado com adição da mistura dos cinco voláteis (amostra 3), coincidentemente oriundas do mesmo processo de secagem. Entretanto a amostra 3 não diferiu das amostras preparadas com café seco por spray dryer sem (amostra 1) e com (amostra 2) a mistura de voláteis. Indicando que a adição desta mistura, com relação a este atributo não interfere na aceitação desta bebida. Na avaliação do sabor, as amostras preparadas com café solúvel liofilizado enriquecida com óleo aromático (5) e as amostras com (3) e sem (4) a mistura dos cinco voláteis não diferiram significativamente, entretanto a amostra (4) não diferiu das amostras (1) e (2). Para este atributo, a adição do óleo aromático de café torrado ou da mistura de voláteis nas amostras de café liofilizado fez com que tivessem uma melhor aceitação que aquelas secas por spray dryer (1) e (2). Desta forma, o enriquecimento das bebidas com o óleo aromático de café torrado, ou mesmo com a mistura dos cinco componentes não influenciou a aceitação do consumidor com relação ao aroma, mas exerce influência com relação ao sabor.

The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in which the aromatic coffee oil was added (sample 5) and from the sample prepared with freeze-dried coffee in which the mixture of the five volatile was added (sample 3), coincidentally from the same drying process. Therefore, sample (3) did not differ from samples prepared with spray dried instant coffee without (sample 1) and to which (sample 2) the mixture of volatile was added. Therefore, with respect to this attribute, the addition of this mixture did not interfere in this drink acceptance. Taking into consideration the flavor, samples prepared with freeze-dried instant coffee in which the aromatic coffee oil was added (5) and the samples with (3) and without (4) the mixture of the five volatile was added did not differ significantly, however sample (4) did not differ from samples (1) and (2). Regarding this attribute, the addition of the aromatic oil of roasted coffee or a mixture of volatile in samples of freeze-dried instant coffee had a better acceptance than those dried by spray dryer (1) and (2). Thus, the enrichment of drinks with the aromatic oil of roasted coffee, or even with the mixture of the five components did not influence the consumer acceptance with respect to the aroma, but exerts influence with respect to flavour.

No presente estudo foi determinado o perfil sensorial e a aceitação de três marcas comerciais de chá light sabor pêssego, denominadas A, B e C, acondicionadas em embalagem PET e adquiridas no comércio local. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ) utilizando-se uma equipe de 11 provadores rigorosamente selecionados e treinados. A aceitação dos produtos foi avaliada por 33 consumidores representativos do público alvo. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais. As amostras comerciais apresentaram perfis semelhantes em alguns termos descritores e diferenças significativas em outros. A amostra A caracterizou-se principalmente pelos atributos aroma e sabor de banana passa; a amostra B por aroma artificial de pêssego e refrescância; e a amostra C por aroma natural de pêssego e doçura. O Teste Afetivo, analisado por ANOVA e Teste de Média de Tukey, indicou maior aceitação para a amostra C. A cor das amostras foi avaliada pelo método Cielab L*a*b*, sendo que a amostra C se destacou das demais pela cor vermelha.

In this work, three different brands of light peach iced tea (A, B and C), purchased in a local market and packed in PET bottles were sensory analyzed. At first, Quantitative Descriptive Analysis (QDA) was conducted in order to obtain the sensorial profile, with eleven tasters, previously selected and trained. The product acceptance was evaluated by 33 consumers, representing the target public. The QDA results were submitted to ANOVA, Tukey's test and Principal Component Analysis (PCA). The sample A was mainly characterized by banana aroma and flavor; the sample B by artificial peach aroma and refreshment; while the sample C by sweetness and natural peach aroma. The acceptance test, analyzed by ANOVA and Tukey's test, showed a greater acceptance for the sample C. The colour of the samples was evaluated by the Cielab L*a*b* method and the sample C stood out by the red colour.

Amostras de catchup disponíveis no mercado brasileiro, uma tradicional (adoçada com sacarose) e três light (adoçadas com aspartame, acessulfame-K e uma combinação de ciclamato, sacarina e estévia) foram avaliadas quanto às características físico-químicas e ao perfil sensorial (Análise Descritiva Quantitativa). Quatro grandes grupos de atributos foram gerados: aparência, textura bucal, aroma e sabor. As amostras apresentaram diferença significativa em todos os atributos, exceto sinerese e tomate passado. As maiores médias para os atributos relacionados a sabor e sabor residual amargo e de adoçante foram obtidas para as amostras adoçadas com acessulfame-K e com a combinação de edulcorantes. Apesar das diferentes características observadas entre os produtos avaliados e das diferenças entre as formulações, o catchup light adoçado com aspartame foi o que apresentou propriedades mais próximas ao produto tradicional.

Samples of ketchup available on the Brazilian market, one traditional (sweetened with sucrose) and three light versions (sweetened with aspartame, acesulfame-K and a blend of cyclamate, saccharin and stevia) were evaluated for their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis). Four main groups of attributes were generated: appearance, oral texture, aroma and flavor. The samples presented significant differences in all attributes, except for syneresis and overripe tomato flavor. The highest means for sweetener and bitter tastes and aftertastes were observed for the samples sweetened with acesulfame-K and the blend of sweeteners. Although different characteristics were observed among the products evaluated and, despite the differences in the formulations, the light ketchup sweetened with aspartame was the one that presented properties most similar to those of the traditional ketchup.