Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP).

Autor: Esmerino EA; State University of Campinas, Food and Nutrition Department, Cidade Universitária 'Zeferino Vaz', s/n, Campinas, São Paulo 13083-862, Brazil; Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil. Electronic address: eaesmerino@id.uff.br., Castura JC; Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario, Canada., Ferraz JP; State University of Campinas, Food and Nutrition Department, Cidade Universitária 'Zeferino Vaz', s/n, Campinas, São Paulo 13083-862, Brazil., Tavares Filho ER; State University of Campinas, Food and Nutrition Department, Cidade Universitária 'Zeferino Vaz', s/n, Campinas, São Paulo 13083-862, Brazil., Silva R; Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil; Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil., Cruz AG; Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil., Freitas MQ; Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil., Bolini HMA; State University of Campinas, Food and Nutrition Department, Cidade Universitária 'Zeferino Vaz', s/n, Campinas, São Paulo 13083-862, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Nov; Vol. 101, pp. 249-258. Date of Electronic Publication: 2017 Sep 09.
DOI: 10.1016/j.foodres.2017.09.012
Abstrakt: Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained. The findings showed that the different sensory characteristics among the products are basically related to their commercial identity. Regarding the methods, all of them collected the variations between samples with great correlation between data. In addition, to detect differences in intensities, TCATA showed to be the most sensitive method in detecting textural changes. When using PP, a balanced experimental design considering the number of attributes, time intervals, and food matrix must be weighed. The findings are of interest to guide sensory and consumer practitioners involved in the dairy production to formulate/reformulate their products and help them choosing the most suitable dynamic method to temporally evaluate them.
(Copyright © 2017 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: