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Publicação
Desenvolvimento de um painel de provadores de vinagre. Caraterização sensorial de vinagres de maçã
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Resumo(s)
The aim of this study was to implement a methodology for sensory analysis of apple vinegar in the Company Mendes Gonçalves. This work had as main objective the establishment of a panel of trained assessors, for the characterization of different apple vinegars. This methodology included three phases, namely the recruitment of candidates, the selection and training of panelists. In each phase, specific sensory tests were performed. After some selection tests, 13 panelists were chosen to start the training phase. At this stage the vinegar tasting method was established with disposable Pasteur pipette, since there is no method for sensory analysis of vinegar. Also, the quantitative descriptive profile flavour sheet, containing the attributes previously selected by the panelists was developed. Ten panelists were chosen to join the panel. These panelists showed consistency in their responses over three replications and showed to be a homogeneous group. Six samples obtained from different technologies were subjected to sensory analysis by the panel. Principal Component Analysis showed that apple vinegar produced by the Orleans method was the one having the most intense smell of wood, apple and sweet taste
Descrição
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
Palavras-chave
apple vinegar sensory analysis sensory panel tasting method vinegar
Contexto Educativo
Citação
Rosa, D.D.Z.A. - Desenvolvimento de um painel de provadores de vinagre. Caraterização sensorial de vinagres de maçã. Lisboa: ISA, 2015, 77 p.