Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ

Detalhes bibliográficos
Autor(a) principal: Gonçalves, Leticia Tinoco
Data de Publicação: 2014
Outros Autores: Souza, Vagner Rocha Simonin de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Vértices (Campos dos Goitacazes. Online)
Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007
Resumo: Jabuticaba (Myrciariasp) is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food. In Varre-Sai, RJ, jabuticaba is strongly used in the industrialization of alcoholic beverages. The production of fermented alcoholic alternative is used to avoid waste, and make the most of the considerable nutritional value of the fruit. The content of anthocyanins in jabuticaba ranges from 310 and 315mg/100g, relatively high value compared to other fruits considered rich in antioxidants. Therefore, sensory analyses of jabuticaba alcoholic beverages produced in Varre-Sai can improve the quality of the product and potential sales. Given that the part of jabuticaba rich in phenolic compounds is the bark, the whole use of the fruit is the best alternative to take advantage of its benefits. Sensory analysis evaluated the acceptance of fermented alcoholic of Jabuticaba, in relation to its overall rating attributes, color, flavor and aroma, based on a 9-point hedonic scale, with ends named strongly disliked (1) and strongly liked (9); as well as purchase intention of tasters by a 5-point hedonic scale, with anchor points would certainly buy (5) and would not certainly buy (1). The results showed that the products had good acceptance and the fermented Sweet Tinto was rated best in all attributes, obtaining 90.18% frequency in the acceptance of hedonic scale, with respect to global acceptance. Even in the hypothetical situation of purchase, it received 74.5% of the votes in the good range of the scale. This shows that the alcoholic fermented beverages may be an alternative for the consumption of antioxidants, and that their production can improve the income of farmers as well as help avoid fruit wasting.
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spelling Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJAvaliação sensorial de fermentados alcoólicos de jabuticaba produzidos na cidade de Varre-Sai, RJMyrciariaspJabuticabaFermented alcoholic beveragesVarre-SaiSensory analysisMyrciariaspJabuticabaFermentados AlcoólicosVarre-SaiAnálise SensorialJabuticaba (Myrciariasp) is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food. In Varre-Sai, RJ, jabuticaba is strongly used in the industrialization of alcoholic beverages. The production of fermented alcoholic alternative is used to avoid waste, and make the most of the considerable nutritional value of the fruit. The content of anthocyanins in jabuticaba ranges from 310 and 315mg/100g, relatively high value compared to other fruits considered rich in antioxidants. Therefore, sensory analyses of jabuticaba alcoholic beverages produced in Varre-Sai can improve the quality of the product and potential sales. Given that the part of jabuticaba rich in phenolic compounds is the bark, the whole use of the fruit is the best alternative to take advantage of its benefits. Sensory analysis evaluated the acceptance of fermented alcoholic of Jabuticaba, in relation to its overall rating attributes, color, flavor and aroma, based on a 9-point hedonic scale, with ends named strongly disliked (1) and strongly liked (9); as well as purchase intention of tasters by a 5-point hedonic scale, with anchor points would certainly buy (5) and would not certainly buy (1). The results showed that the products had good acceptance and the fermented Sweet Tinto was rated best in all attributes, obtaining 90.18% frequency in the acceptance of hedonic scale, with respect to global acceptance. Even in the hypothetical situation of purchase, it received 74.5% of the votes in the good range of the scale. This shows that the alcoholic fermented beverages may be an alternative for the consumption of antioxidants, and that their production can improve the income of farmers as well as help avoid fruit wasting.A jabuticaba (Myrciariasp) é uma fruta nativa da Mata Atlântica, pertencente à família Myrtaceae, e é muito vista no Brasil. Por ser consumida in natura ou industrializada, e pela multiplicidade de uso, apresenta apreciável potencial econômico. Em Varre-Sai, é expressiva a utilização da jabuticaba para a produção de fermentados alcoólicos, sendo uma alternativa utilizada para evitar desperdícios e aproveitar ao máximo a fruta, que apresenta considerável valor nutricional. A jabuticaba apresenta entre 310 e 315mg de antocianinas por 100g da fruta, valor relativamente alto se comparado com outras frutas consideradas ricas em antioxidantes. Logo, realizar a análise sensorial de fermentados alcoólicos de jabuticaba produzidos em Varre-Sai, Rio de Janeiro, pode melhorar a qualidade do produto e quantificar o potencial de vendas. Tendo em vista que a parte da jabuticaba rica em compostos fenólicos é a casca, o uso integral da fruta é a melhor opção para aproveitar todos os seus benefícios. A análise sensorial avaliou a aceitação do fermentado alcoólico de jabuticaba, em relação aos seus atributos: avaliação global, cor, sabor e aroma, com base numa escala hedônica de 9 pontos, com extremidades denominadas: desgostei extremamente (1) e gostei extremamente (9), e a intenção de compra dos provadores por uma escala hedônica de 5 pontos, com pontos âncoras: certamente compraria (5) e certamente não compraria (1). Os resultados obtidos mostraram que os provadores tiveram boa aceitação dos produtos, o fermentado Tinto Doce foi o melhor classificado em todos os atributos, obtendo 90,18% de frequência na parte da aceitação da escala hedônica, com relação à aceitação global. Inclusive, na situação hipotética de compra, o mesmo recebeu 74,5% dos votos na parte boa da escala. Isso mostra que o fermentado alcoólico pode ser uma alternativa no consumo de antioxidantes, sua produção pode melhorar a renda dos produtores e também ajudar a evitar o desperdício da fruta.Instituto Federal de Educação, Ciência e Tecnologia Fluminense2014-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.2014000710.5935/1809-2667.20140007Revista Vértices; Vol. 16 No. 1 (2014); 101-115Revista Vértices; Vol. 16 Núm. 1 (2014); 101-115Revista Vértices; v. 16 n. 1 (2014); 101-1151809-26671415-2843reponame:Vértices (Campos dos Goitacazes. Online)instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazesinstacron:IFFluminenseporhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007/3046Gonçalves, Leticia TinocoSouza, Vagner Rocha Simonin deinfo:eu-repo/semantics/openAccess2022-02-24T14:17:51Zoai:ojs.editoraessentia.iff.edu.br:article/4884Revistahttps://essentiaeditora.iff.edu.br/index.php/vertices/PUBhttps://essentiaeditora.iff.edu.br/index.php/vertices/oaiessentia@iff.edu.br1809-26671415-2843opendoar:2022-02-24T14:17:51Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazesfalse
dc.title.none.fl_str_mv Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
Avaliação sensorial de fermentados alcoólicos de jabuticaba produzidos na cidade de Varre-Sai, RJ
title Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
spellingShingle Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
Gonçalves, Leticia Tinoco
Myrciariasp
Jabuticaba
Fermented alcoholic beverages
Varre-Sai
Sensory analysis
Myrciariasp
Jabuticaba
Fermentados Alcoólicos
Varre-Sai
Análise Sensorial
title_short Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
title_full Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
title_fullStr Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
title_full_unstemmed Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
title_sort Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
author Gonçalves, Leticia Tinoco
author_facet Gonçalves, Leticia Tinoco
Souza, Vagner Rocha Simonin de
author_role author
author2 Souza, Vagner Rocha Simonin de
author2_role author
dc.contributor.author.fl_str_mv Gonçalves, Leticia Tinoco
Souza, Vagner Rocha Simonin de
dc.subject.por.fl_str_mv Myrciariasp
Jabuticaba
Fermented alcoholic beverages
Varre-Sai
Sensory analysis
Myrciariasp
Jabuticaba
Fermentados Alcoólicos
Varre-Sai
Análise Sensorial
topic Myrciariasp
Jabuticaba
Fermented alcoholic beverages
Varre-Sai
Sensory analysis
Myrciariasp
Jabuticaba
Fermentados Alcoólicos
Varre-Sai
Análise Sensorial
description Jabuticaba (Myrciariasp) is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food. In Varre-Sai, RJ, jabuticaba is strongly used in the industrialization of alcoholic beverages. The production of fermented alcoholic alternative is used to avoid waste, and make the most of the considerable nutritional value of the fruit. The content of anthocyanins in jabuticaba ranges from 310 and 315mg/100g, relatively high value compared to other fruits considered rich in antioxidants. Therefore, sensory analyses of jabuticaba alcoholic beverages produced in Varre-Sai can improve the quality of the product and potential sales. Given that the part of jabuticaba rich in phenolic compounds is the bark, the whole use of the fruit is the best alternative to take advantage of its benefits. Sensory analysis evaluated the acceptance of fermented alcoholic of Jabuticaba, in relation to its overall rating attributes, color, flavor and aroma, based on a 9-point hedonic scale, with ends named strongly disliked (1) and strongly liked (9); as well as purchase intention of tasters by a 5-point hedonic scale, with anchor points would certainly buy (5) and would not certainly buy (1). The results showed that the products had good acceptance and the fermented Sweet Tinto was rated best in all attributes, obtaining 90.18% frequency in the acceptance of hedonic scale, with respect to global acceptance. Even in the hypothetical situation of purchase, it received 74.5% of the votes in the good range of the scale. This shows that the alcoholic fermented beverages may be an alternative for the consumption of antioxidants, and that their production can improve the income of farmers as well as help avoid fruit wasting.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-30
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dc.identifier.uri.fl_str_mv https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007
10.5935/1809-2667.20140007
url https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007
identifier_str_mv 10.5935/1809-2667.20140007
dc.language.iso.fl_str_mv por
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dc.relation.none.fl_str_mv https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007/3046
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
dc.source.none.fl_str_mv Revista Vértices; Vol. 16 No. 1 (2014); 101-115
Revista Vértices; Vol. 16 Núm. 1 (2014); 101-115
Revista Vértices; v. 16 n. 1 (2014); 101-115
1809-2667
1415-2843
reponame:Vértices (Campos dos Goitacazes. Online)
instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazes
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instname_str Centro Federal de Educação Tecnológica de Campos dos Goytacazes
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reponame_str Vértices (Campos dos Goitacazes. Online)
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