Optimized Descriptive Profile: A rapid methodology for sensory description
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.foodqual.2011.10.014 http://www.locus.ufv.br/handle/123456789/21770 |
Resumo: | The objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p < 0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements. |
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Optimized Descriptive Profile: A rapid methodology for sensory descriptionDescriptive analysisSemi-trained panelReference materialsConventional ProfileCorrelation sensory-instrumentalThe objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p < 0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements.Food Quality and Preference2018-09-11T19:36:48Z2018-09-11T19:36:48Z2012-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf0950-3293https://doi.org/10.1016/j.foodqual.2011.10.014http://www.locus.ufv.br/handle/123456789/21770engVolume 24, Issue 1, Pages 190-200, April 2012Elsevier B.V.info:eu-repo/semantics/openAccessSilva, Rita de Cássia dos Santos Navarro daMinim, Valéria Paula RodriguesSimiqueli, Andréa AlvesMoraes, Liliane Elen da SilvaGomide, Aline IaminMinim, Luis Antônioreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T07:33:36Zoai:locus.ufv.br:123456789/21770Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T07:33:36LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Optimized Descriptive Profile: A rapid methodology for sensory description |
title |
Optimized Descriptive Profile: A rapid methodology for sensory description |
spellingShingle |
Optimized Descriptive Profile: A rapid methodology for sensory description Silva, Rita de Cássia dos Santos Navarro da Descriptive analysis Semi-trained panel Reference materials Conventional Profile Correlation sensory-instrumental |
title_short |
Optimized Descriptive Profile: A rapid methodology for sensory description |
title_full |
Optimized Descriptive Profile: A rapid methodology for sensory description |
title_fullStr |
Optimized Descriptive Profile: A rapid methodology for sensory description |
title_full_unstemmed |
Optimized Descriptive Profile: A rapid methodology for sensory description |
title_sort |
Optimized Descriptive Profile: A rapid methodology for sensory description |
author |
Silva, Rita de Cássia dos Santos Navarro da |
author_facet |
Silva, Rita de Cássia dos Santos Navarro da Minim, Valéria Paula Rodrigues Simiqueli, Andréa Alves Moraes, Liliane Elen da Silva Gomide, Aline Iamin Minim, Luis Antônio |
author_role |
author |
author2 |
Minim, Valéria Paula Rodrigues Simiqueli, Andréa Alves Moraes, Liliane Elen da Silva Gomide, Aline Iamin Minim, Luis Antônio |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Rita de Cássia dos Santos Navarro da Minim, Valéria Paula Rodrigues Simiqueli, Andréa Alves Moraes, Liliane Elen da Silva Gomide, Aline Iamin Minim, Luis Antônio |
dc.subject.por.fl_str_mv |
Descriptive analysis Semi-trained panel Reference materials Conventional Profile Correlation sensory-instrumental |
topic |
Descriptive analysis Semi-trained panel Reference materials Conventional Profile Correlation sensory-instrumental |
description |
The objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p < 0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-04 2018-09-11T19:36:48Z 2018-09-11T19:36:48Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
0950-3293 https://doi.org/10.1016/j.foodqual.2011.10.014 http://www.locus.ufv.br/handle/123456789/21770 |
identifier_str_mv |
0950-3293 |
url |
https://doi.org/10.1016/j.foodqual.2011.10.014 http://www.locus.ufv.br/handle/123456789/21770 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Volume 24, Issue 1, Pages 190-200, April 2012 |
dc.rights.driver.fl_str_mv |
Elsevier B.V. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Elsevier B.V. |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
pdf application/pdf |
dc.publisher.none.fl_str_mv |
Food Quality and Preference |
publisher.none.fl_str_mv |
Food Quality and Preference |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
LOCUS Repositório Institucional da UFV |
collection |
LOCUS Repositório Institucional da UFV |
repository.name.fl_str_mv |
LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
fabiojreis@ufv.br |
_version_ |
1817559940326227968 |