Guava Nectar Sweetness Sensory Analysis
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ScribdTranslationsGuava Nectar Sweetness Sensory Analysis
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ScribdTranslationsIntroduction
Sensory analysis is defined by the Brazilian Association of Technical Standards (ABNT,
1993) as the scientific discipline used to evoke, measure, analyze, and interpret reactions from
characteristics of food and materials as perceived by the senses of sight, smell,
taste, touch and hearing (TEIXEIRA, 2009).
Discriminative or difference sensory tests are considered objective methods.
used in sensory analysis of food, beverages, and water, with the effects of opinions of
minimized individuals. They measure specific attributes through simple discrimination, indicating
comparisons, whether there are or are not statistical differences between the samples (LEITE, 2013).
The sorting test evaluates three or more samples simultaneously, ordering them in
relation to the intensity of a specific attribute or preference. Does not quantify the degree of
difference or preference between the samples. This test can be applied for pre-selection between
large number of samples (LUTZ,2008).
In the evaluation of attributes of food products, scales are used that determine
the magnitude (intensity of sensation) and the direction of the differences between the samples, and through the
scales make it possible to know how much the samples differ from each other and which sample is the one that presents
greater intensity of the sensory attribute being measured.
The assessment of the sensory properties of new products is extremely important,
once it allows identifying how the product variables affect the characteristics
sensory of the same.
The sensory tests of guava juice are extremely important, as they can be
included among the product quality assurance measures, being a multidimensional measure
integrated capable of quickly detecting sensory peculiarities that cannot be
detected by other analytical procedures (KAWAGUTI, 1999).
The guava is a fruit native to tropical America, currently being produced in the
tropical and subtropical regions of the whole world (KAWAGUTI, 1999). It is a delicious fruit and
fragrant and is one of the most complete and balanced fruits in terms of value
nutritious, standing out for being an excellent source of vitamin C. The discovery of its high
lycopene content and its anti-cancer functional characteristics have induced a
largest consumption of the fruit (BRITO and BOLINE, 2008). Brazil is one of the largest producers of
fruit, along with other countries like India.
Objective
Evaluate three samples of guava nectar for sweetness intensity using the Test.
Ranking–Friedman Method.
Materials and Methods
Aplicou-se o teste de ordenação no Bloco Pedagógico III–Fazenda do
IFSULDEMINAS, Inconfidentes campus. The judges analyzed the samples in booths.
individuals.
Three different samples of commercial guava nectar were presented to the judges.
encoded in three distinct and random digits, accompanied by a glass of water and
for a form (Figure 1). To avoid errors, all samples were balanced.
Nine tasters participated in the analysis. The tasters were asked to taste
the samples from left to right and in between them they took water to remove the residues from the
previous sample, and then arrange the samples in ascending order of intensity of
I like sweet.
Figure 1 - Sorting Test Sheet Model
After the test was applied, the data was tabulated in Microsoft Excel and analysis was made of the
results
Results and Discussion
Each taster ordered the samples according to the intensity of sweet taste that
are described in Table 1.
Tabela 1: Resultados de cada provador da análise de intensidade do gosto doce.
Fitting rooms
1 921 817 630
2 223 531 119
3 120 837 813
4 129 136 318
5 727 439 414
6 526 137 217
7 728 930 914
8 526 239 716
9 224 132 415
Lesser taste
twelve Greater sweet taste
The values described above indicate the order of the sample from the sweetest to the least sweet.
After analyzing Table 1, the sum of the scores assigned to the samples by each
fitter (Table 3) based on the criteria set forth in Table 2.
Table 2: Criteria used for the sorting sum
Sweetest sample: 3
Intermediate taste sample: 2
Sample of least sweet taste: 1
Table 3: Sorting sums.
Fitting room Sample A Sample B Sample C
1 2 1 3
2 3 1 2
3 3 1 2
4 3 1 2
5 3 1 2
6 3 1 2
7 3 1 2
8 3 1 2
9 3 1 2
Totals of
Ordering 26 9 19
Based on the number of fitting rooms and samples, it was based on Table 7.
(DUTCOVSKY, 2013) that provides the critical difference between the totals of the orders, and found
the value of Δ= 10, at 5% significance.
The differences between the totals obtained from each sample and the tabulated value (Δ) were compared.
For the differences of the total orders greater than or equal to Δ (10), the samples differ.
regarding the sweet taste, for the differences smaller than Δ, the samples do not differ in terms of
sweet taste.
Table 4: Comparison of results between the samples.
Samples A B C
Total 26 9 19
26- 9=
A 26 _ 17* 26-19=7 n.s
B 9 _ _ 19 - 9 = 10*
C 19 _ _ _
significant at 5%
n.s: not significant at 5%
Table 5: Obtained results.
Totals of
Samples ordering
A 26a
C 19a,b
B 9b
BRITO and BOLINI (2008) evaluated the acceptance of guava nectar through tests.
affective and internal preference map and concluded that the samples sweetened with sucrose,
Ciclamate/saccharin, sucralose, and aspartame had greater acceptance among consumers.
Conclusion
The samples followed by at least one letter do not differ from each other at the 5% level.
significance by the ranking test – Friedman method.
Sample A of guava nectar has a sweeter taste, and sample B of nectar of
guava has a less sweet taste.
From the sorting test (Discriminative Method), the importance of
even the need to complement the research by also applying acceptance tests
of the product to assess the correlation between the results.
Bibliographic References
DUTCOVSKI, S. [Link]álise sensorial de alimentos. 4ª Edição. Editora Champagnat, 2013.
531p.
KAWAGUTI, H.Y. Sensory profile and acceptance of industrialized guava nectars.
Brazilian Journal of Agroindustrial Technology, Paraná, v.01, nº 02: p. 70-80, 1999.
BRITO, C.A.K, BOLINE, H.M.A. Analysis of the acceptance of guava nectars through tests
affective and internal preference map. Brazilian Journal of Agroindustrial Technology,
Paraná, vol.02, no. 01: p. 67-80, 2008.
TEIXEIRA, L.V. Sensory analysis in the food industry. Rev. Inst. Latic. 'Candido
"Tostes", no. 366, 64: p. 12-21, 2009.
Adolfo Lutz Institute. Physicochemical methods for food analysis / coordinators
Odair Zenebon, Neus Sadocco Pascuet and Paulo Tiglea - São Paulo: Adolfo Lutz Institute, 2008.
LEITE, I. C. Evaluation of passion fruit juice samples regarding the acidity attribute. UEFS:
Feira de Santana, 2008.
BRITO, C.A.K., BOLINE, H.M.A. Analyses of the acceptance of guava nectar by affective tests