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Aceitação e avaliação sensorial de queijos caprinos pelo método CATA (Check-All-That-Apply). Repositório Alice
BENEVIDES, S. D.; GARRUTI, D. dos S.; ARAUJO, I. M. da S.; SOUSA, C. R. V.; LAGUNA, L. E.; VASCONCELOS, A. S. do E..
Tipo: Parte de livro Palavras-chave: Innovation; Dairy goat products; Hedonics; Sensory characterization; Caracterização sensorial; Hedônica; Lácteos de cabra.; Inovação; Leite.; Milk..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059212
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Effect of CATA questions presentation order on sensory characterization of fruit smoothie by children and adolescents. Repositório Alice
ROCHA, W. S. da; ALCANTARA, M. de; BARROS, V. V. F.; OLIVEIRA, D. C. R. de; DELIZA, R..
Sensory product characterization by consumer using check-all-that-apply (CATA) questions is increasing. However, there are still some methodological issues to sort out, and the order of presentation of the terms seems to be one of them, when the study is carried out by children and adolescents. This study aimed at investigating the influence of CATA questions presentation order on the sensory characterization of fruit smoothie by this public. The 20 terms, which were identified in previous studies with children and adolescents, were presented to participants in the fixed alphabetical and balanced orders.
Tipo: Separatas Palavras-chave: Ciências sensoriais e perfil do consumidor; Check all that apply; Sensory characterization; Balancing terms.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081444
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Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink Ciênc. Tecnol. Aliment.
MAMEDE,Maria Eugênia de Oliveira; BENASSI,Marta de Toledo.
Abstract The objective of this study was to assess the efficiency of Flash Profiling (FP) and Ranking Descriptive Analysis (RDA) methods regarding sensory characterization using star fruit-flavored drink as matrix. Sample A was used as a standard. Other three samples were prepared based on sample A, by adding sugar, citric acid, carboxymethylcellulose or dye. The same panel (twelve assessors) was used to carry out FP and, subsequently, RDA analysis. The qualitative training stage used in RDA method showed no difference regarding the assessors’ performance and panel consensus compared to FP. Both methods were efficient and discriminated samples in a similar way and in agreement with the physicochemical characterization. However, astringent and bitter...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory characterization; Tropical fruit; Discrimination; Ranking procedure; Descriptive analysis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200195
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