Perfil Descritivo Otimizado associado ao treinamento: uma nova aplicação para a indústria de alimentos

• Autor(a) principal: Simiqueli, Andréa Alves
• Data de Publicação: 2014
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2948
• topic: Alimentos - Indústria; Alimentos - Avaliação sensorial; Julgador - Treinamento; Perfil Descritivo Otimizado; Food - Industry; Food - Sensory evaluation; Judge - Training; Optimized Profile Description; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Existing descriptive methodologies in literature present some disadvantages that hinder their application in the practical context of industry, such as the demand of a long execution time of the technique or acquisition of only qualitative results, or obtaining little reliable and reproducible results. In order to meet the demand for more accurate and reliable quantitative methods with shorter execution times, it was proposed to associate the Optimized Descriptive Profile methodology (ODP) with the training of panelists. In the present study, we evaluated the sensory profile of chocolate using four technical/descriptive panels: ODP (semi-trained panelists), ODP associated with two distinct training times (ODPTless and ODPTmore) and by means of the conventional CP methodology, Conventional Profile - CP (trained panelists). It was therefore possible to evaluate the effect of training, the training time and the evaluation protocol on the sensory profile of chocolates, the discriminative capacity and on the overall and individual performance of panelists from each sensory team. Additionally, a study was conducted to determine the number of judges for the OPDT technique, which was realized by means of computer simulation. In reviewing the results, it was found that the four descriptive sensory profiling techniques were similar, with RV coefficients greater than or equal to 0.93. However, the panels differed with regards to the mean scores attributed to the chocolate formulations in relation to the sensory attributes. Thus, it was found that the panel referring to the ODPTmore technique showed better discriminative capacity, with more accurate results both for the overall panel and for the individual judges. The form of using the unstructured scale by the panelists showed different behavior in the four techniques evaluated, where in the ODPTmore the scores were used more homogeneously in comparison with the other techniques. Thus, sensory characterization by the ODPTmore permitted more sensitive and accurate results in a shorter execution time compared to the CP. Furthermore, it was found that eight panelists are sufficient for the ODPT, where training provided a 50% reduction in the number of panelists compared to the original method (ODP).