Research Article | OPEN ACCESS
Sensory Characterization of Commercial Dulce De Leche with Consumers and Trained Assessors
1Bruno Ricardo de Castro Leite Junior, 2Miguel Meirelles de Oliveira, 1Meg da Silva Fernandes, 3Georgia Ane Raquel Sehn, 4Gabriela Guimaraes Carvalho, 5Bruna Barone, 5Adriane CherpinskiCorrea and 5Helena Maria Andre Bolini
1Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, S.P. Brazil
2Federal Center of Technological Education Celso Suckow da Fonseca (CEFET-RJ), Voluntários da Pátria, 30, 27.600-000, Valença, RJ
3Department of Food Engineering and Chemical Engineering, State University of Santa Catarina (UDESC), SC 160, km 68, Pinhalzinho, 89870-00, SC
4Department of Food Science, University of Campinas (UNICAMP)
5Department of Food and Nutrition, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80
Advance Journal of Food Science and Technology 2018 1:6-14
Received: April 20, 2017 | Accepted: June 3, 2017 | Published: January 25, 2018
Abstract
The objective of this study was to characterize commercial dulce de leche samples by Quantitative Descriptive Analysis (QDA) and affective tests and instrumental color and texture measurements. Thirteen sensory descriptors were assessed as follows: color, brightness, hardness, spreadability, cooked milk aroma, dulce de leche aroma, caramel aroma, sweet taste, milk flavor, dulce de leche flavor, caramel flavor; adhesiveness and firmness. Sample A differed from the other samples for the attributes milk flavor, dulce de leche flavor, caramel flavor, cooked milk aroma, dulce de leche aroma and caramel aroma (p≤0.05), which contributed to the depreciation of the product`s quality. In contrast, the samples E and F were the most accepted (p≤0.05) for overall impression and showed greater purchase intention by consumers. Both samples were characterized by the attributes dulce de leche aroma and dulce de leche flavor, which is considered the most important acceptance attributes for this product. In addition, sample E and F presented ideal creaminess and sweetness, respectively. These attributes were less pronounced in sample A, which presented less acceptance and purchase intention among all samples. The results for color and texture of the samples A and B followed the same trend as those obtained in the QDA, while the other samples exhibited opposite behavior. Thus, it is worth emphasizing the importance of the sensory evaluation, which cannot be replaced by instrumental analyses.
Keywords:
Affective test, descriptive sensory profile, dulce de leche, Instrumental texture,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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