1. TEDE
  2. CAMPUS SEROPÉDICA
  3. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
  4. Doutorado em Ciência e Tecnologia de Alimentos
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dc.creatorAlcantara, Marcela de-
dc.creator.Latteshttp://lattes.cnpq.br/0531957905261652por
dc.contributor.advisor1Freitas, Daniela De Grandi Castro-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/7660606630237141por
dc.contributor.referee1Deliza, Rosires-
dc.contributor.referee2Marcellini, Paulo Sérgio-
dc.contributor.referee3Cadena, Rafael Silva-
dc.contributor.referee4Tiburski, Júlia Hauck-
dc.date.accessioned2021-04-15T01:27:07Z-
dc.date.issued2017-12-06-
dc.identifier.citationALCANTARA, Marcela de. Caracterização sensorial de bebidas de café utilizando técnicas sensoriais baseadas na percepção do consumidor: uma comparação com a análise descritiva clássica. 2017. [119 f.]. Tese( Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, [Seropédica - RJ] .por
dc.identifier.urihttps://tede.ufrrj.br/jspui/handle/jspui/4538-
dc.description.resumoOs métodos sensoriais descritivos permitem a detecção, descrição e a quantificação dos atributos sensoriais presentes em um alimento. Estes métodos são utilizados pela indústria de alimentos no desenvolvimento de novos produtos, no controle de qualidade, alterações de ingredientes e/ou formulações e avaliação de produtos durante a estocagem. Porém, a maioria das técnicas descritivas existentes necessita da utilização de avaliadores treinados e utilizam uma escala não estruturada para avaliar os produtos. Isto torna as análises demoradas e com custo elevado devido às exaustivas sessões de treinamento para que os problemas com o uso das escalas sejam minimizados. Com o intuito de reduzir o tempo de análise e os custos inerentes aos testes descritivos, pesquisas recentes têm buscado desenvolver metodologias que permitam a descrição rápida dos alimentos e que possam também ser aplicadas com consumidores. Este trabalho teve como objetivo comparar três metodologias sensoriais baseadas na percepção de consumidores com a análise descritiva utilizando avaliadores treinados, identificar qual das técnicas é mais adequada, além de discutir as vantagens e desvantagens de cada técnica utilizada para a caracterização de bebidas de café. Foram avaliadas sete bebidas de café preparadas com amostras de café torrado e moído que apresentavam diferentes classificações segundo o Programa de Qualidade do Café (PQC) da Associação Brasileira da Indústria do Café (ABIC). Todas as amostras de café torrado e moído foram adquiridas no comércio local do município do Rio de Janeiro. Uma equipe de nove avaliadores treinados avaliou o conjunto de amostras, enquanto 300 consumidores, divididos em grupos de 100, avaliaram as amostras usando cada uma das seguintes metodologias: sorting, check-all-that-apply (CATA) e posicionamento sensorial polarizado (PSP). Juntamente com o CATA, também foi avaliada a aceitação global das amostras. As bebidas de café avaliadas neste estudo apresentaram baixa aceitação, o que pode ser atribuído ao fato de que, por recomendação da ABIC, as amostras destinadas à avaliação sensorial são preparadas numa concentração maior do que a de costume dos consumidores. Outro fator que pode ter interferido é a maneira de preparo em cafeteira elétrica e o tipo de moagem sofrida pelos grãos gourmet. Com relação à descrição sensorial das bebidas, as metodologias utilizadas foram comparadas em relação à capacidade discriminativa e à configuração espacial das amostras. Essa comparação foi feita utilizando o coeficiente RV e a Análise Múltipla de Fatores (MFA). As três metodologias baseadas na percepção do consumidor forneceram informações semelhantes sobre as principais características sensoriais das amostras, que não diferiram grandemente das obtidas pela análise descritiva e demonstraram um grande potencial na diferenciação e caracterização sensorial de bebidas de café. Apesar das semelhanças entre os resultados obtidos, cada uma delas apresentaram vantagens e desvantagens que as tornaram mais ou menos apropriadas para uma situação específica. O PSP apresentou maior capacidade discriminativa e mostrou-se mais eficiente na avaliação de amostras de café sensorialmente semelhantes. O CATA foi menos similar à avaliação da equipe treinada, porém possibilitou a coleta de informações sensoriais e hedônicas de forma simultânea, direcionando a aceitação das bebidas de café. O sorting não apresentou boa capacidade discriminativa com consumidores, talvez devido à obrigatoriedade da apresentação simultânea de todo o set de amostras que, aliado à possível falta de recurso dos avaliadores inexperientes para a realização da tarefa de categorização, pode ter aumentado o tempo de análise, não permitindo o controle de temperatura adequada. Esta metodologia poderia ser mais útil para caracterização sensorial de bebidas de café com avaliadores treinados ou experientes devido à sua facilidade de aplicação e rapidez.por
dc.description.abstractDescriptive analysis techniques allow the detection, description and quantification of products' sensory attributes. Sensory characterization is extensively applied in the industry for the development of new products, the quality control, reformulation of existing products and for estimating sensory shelf life. However, most of descriptive analysis needs a trained assessor panels and unstructured line scale to evaluate products. Several alternative methods have been recently developed in order to reduce the cost and time needed for their application. Novel methodologies for sensory characterization have been rapidly and can provide a description based on consumers' perception. The aim of the present work was to compare three consumer-based methodologies for sensory characterization with descriptive analysis, to identify which techniques used is more adequate and to discuss the advantages and disadvantages of each it for the characterization coffee beverages. Seven samples of coffee beverages, with different ratings quality according to the Programa de Qualidade do Café (PQC) of the Associação Brasileira da Indústria de Café (ABIC), were evaluated. All samples of roasted and ground coffee corresponded to different brands available in Rio de Janeiro market. A panel of 9 trained assessors evaluated samples using descriptive analysis. Besides, the coffee beverages were evaluated by 3 groups of 100 consumers using three rapid methodologies: sorting, check-all-that-apply (CATA) and polarized sensory positioning (PSP). In additional to CATA question, samples were evaluated for overall liking. The coffee beverages showed low acceptance, which may be because coffee beverages samples were prepared following ABIC recommendation, which advise a higher concentration than usual for consumers. Another factor that may have interfered is the beverage preparation method in electric coffee maker and type of grinding of gourmet grains. Methodologies were compared regarding to discriminative ability and to the sample configurations by using RV coefficient and Multiple Factor Analysis (MFA). The three consumer-based methodologies provided similar information on the main differences among samples, which did not differ greatly from those obtained by the descriptive analysis and showed great differentiation potential and sensory characterization of coffee beverages. Despite the similarities between the results obtained, each method has advantages and disadvantages. PSP showed the greatest discriminative ability and showed to be more efficient in the sensory evaluation of similar coffee samples. CATA was the least similar to the evaluation of trained panel, however it was possible to collect sensory and hedonic information, simultaneously, driving overall liking acceptance of coffee beverages. Sorting did not show a good discriminative ability. The necessity that whole set of sample must be presented at the same time combined with the difficulty of consumers to sort the products may have increased the time of analysis, not allowing the temperature control during sample evaluation. This methodology, for being easy and quick, may be useful for sensory characterization of coffee beverage with trained assessors or experts.eng
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dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES, Brasil.por
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dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.countryBrasilpor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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dc.rightsAcesso Abertopor
dc.subjectestudo de consumidorpor
dc.subjectanálise descritivapor
dc.subjectposicionamento sensorial polarizadopor
dc.subjectcheck-all-hat-applyeng
dc.subjectconsumer researchpor
dc.subjectdescriptive analysispor
dc.subject.cnpqCiência e Tecnologia de Alimentospor
dc.titleCaracterização sensorial de bebidas de café utilizando técnicas sensoriais baseadas na percepção do consumidor: uma comparação com a análise descritiva clássicapor
dc.title.alternativeSensory characterization of coffee beverage using consumers profile: a comparison with the conventional descriptive analysiseng
dc.typeTesepor
Appears in Collections:Doutorado em Ciência e Tecnologia de Alimentos

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