scholarly journals AVALIAÇÃO DO PERFIL SENSORIAL DE AMÊNDOAS DE CUPUAÇU E CACAU TORRADAS UTILIZANDO ANÁLISE DESCRITIVA QUANTITATIVA

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
MARISE BONIFÁCIO QUEIROZ ◽  
NELSON HORÁCIO PEZOA GARCIA
Keyword(s):  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Principal Component ◽  
The Other ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Discriminative Ability ◽  
Tukey Test ◽  
Similarities And Differences ◽  
Sensory Descriptive Analysis

Utilizou-se a análise descritiva quantitativa (ADQ) para desenvolver terminologia descritiva e perfil sensorial de amêndoas de cupuaçu e cacau torradas. Quatro amostras de cupuaçu torradas em forno elétrico rotativo a 150 ºC por 38, 40, 42 e 44 minutos e uma amostra de cacau torrada por 38 minutos foram avaliadas sensorialmente e comparadas entre si. Foram gerados 12 termos que melhor descreveram as similaridades e diferenças entre as amostras, sendo apontados 8 com maior predominância segundo a análise de componente principal (ACP). Equipe de 9 julgadores foi selecionada com base no poder de discriminação (F amostra significativo para p≤0,50), repetibilidade (F repetição não significativo para p>0,05) e concordância de cada um com a equipe. A intensidade de cada descritor ou atributo foi fixada em escala não estruturada de 10 cm, ancorada por extremos que variavam de fraco para forte, baixa para alta, etc. Os dados obtidos foram avaliados estatisticamente (ANOVA, Teste de Tukey e ACP). Observou-se que o cacau torrado apresentou características sensoriais diferentes do cupuaçu, sendo bem mais ácido e amargo, com coloração mais escura e acentuado sabor de chocolate. Já o cupuaçu apresentou sabor de chocolate mais suave e mais doce que o cacau. Abstract Descriptive terminology and sensory profile of cupuasu and cocoa roasted bean were developed by sensory descriptive analysis (QDA). Four cupuasu samples roasted in an electrical rotating oven at 150 ºC and time of 38, 40, 42 and 44 minutes and one cocoa sample roasted for 38 minutes were sensory evaluated and compared. Twelve terms which best described similarities and differences among the samples were generated, being noted eight terms with greater predominance, according to the Principal Component Analysis (PCA). Nine panelists were selected on the basis of their discriminative ability (F sample significant for p≤0.50), reproducibility of judgments (F reproducibility significant for >0.05) and panel agreement. The intensity of each descriptor or attribute were fixed in an 10 cm unstructured scale, anchored in the ends on the terms “weak” and “strong”, “low” and “high”, etc. Data were analyzed by ANOVA, Tukey test and PCA, presenting results in tables and charts. It was observed that roasted cocoa presented different sensory characteristics, being sourer, bitter, darker and with accentuated chocolate taste than cupuasu. In the other hand the cupuasu presented smoother chocolate taste and sweeter than cocoa.

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

scholarly journals Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 753
Author(s):  
Sandra Cortés-Diéguez ◽  
Carmen Otero-Cerviño ◽  
Hixinio Rodeiro-Mougán ◽  
José Antonio Feijóo-Mateo
Keyword(s):  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Discriminatory Ability ◽  
Grape Marc ◽  
Nw Of Spain ◽  
Repeatability And Reproducibility ◽  
Quantitative Descriptive

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

scholarly journals Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Sarai Villalobos-Chaparro ◽  
Erika Salas-Muñóz ◽  
Néstor Gutiérrez-Méndez ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Principal Component Analysis ◽  
Geographical Location ◽  
Principal Component ◽  
Raw Milk ◽  
Component Analysis ◽  
Sensory Profile ◽  
Different Seasons ◽  
Quantitative Descriptive ◽  
Traditional Manufacturing ◽  
Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

scholarly journals Comparative analysis of populations of the Balkan endemic species Daphne malyana Blecic (Thymeleaceae)

2010 ◽  
Vol 62 (4) ◽  
pp. 1151-1162 ◽  
Author(s):  
Marina Juskovic ◽  
P. Vasiljevic ◽  
V. Randjelovic ◽  
V. Stevanovic ◽  
Branka Stevanovic
Keyword(s):  
Principal Component Analysis ◽  
Comparative Analysis ◽  
Endemic Species ◽  
Morphological Variability ◽  
Principal Component ◽  
Balkan Peninsula ◽  
Canonical Discriminant Analysis ◽  
The Other ◽  
Isolated Populations ◽  
Microclimate Conditions

Daphne malyana Blecic (Thymeleaceae) is an endemic species of the western part of the Balkan Peninsula, distributed in the mountains, canyons and gorges of N. Montenegro, E. Bosnia and W. Serbia. The comparative morphoanatomic investigations have included four distantly separated populations of the species D. malyana, i.e. two from Serbia, from the ravines of Sokoline and Vranjak on Mt. Tara, and two from Montenegro, in the canyons of the Tara and Piva rivers. Comparative morphoanatomical studies have shown the presence of general adaptive characteristics of a specific, conservative xeromorphic type, slightly differing in each population. Principal component analysis (PCA) and canonical discriminant analysis (CDA) of 20 morphoanatomical characteristics of the leaves and stems have shown a clear distinction between the populations from the river Piva canyon (Montenegro) and those from the Sokoline ravine (Serbia), on one side, and those of Vranjak gorge (Serbia) and of the river Tara canyon (Montenegro) on the other side. It may be assumed that the mild morphological variability of the isolated populations of the Balkan endemic species D. malyana in the canyons and gorges seem to have been affected by the microclimate conditions in their habitats.

scholarly journals AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
RENATA TORREZAN ◽  
CAROLINA MARTINEZ CECCATO ◽  
ANDRÉA CARLA DA SILVA BARRETTO ◽  
VALQUÍRIA SEIXAS DA SILVA ◽  
CARLA CARATIN ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Food Product ◽  
Sensory Profile ◽  
Artificial Sweetener ◽  
Quantitative Descriptive Analysis ◽  
Tukey Test ◽  
Components Analysis ◽  
Long Life ◽  
Quantitative Descriptive ◽  
Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

Effect of the chain length on near-infrared spectra of 1-alcohols from methanol to 1-decanol

NIR news ◽  
2019 ◽  
Vol 30 (3) ◽  
pp. 6-8
Author(s):  
Mirosław Antoni Czarnecki ◽  
Michał Kwaśniewicz
Keyword(s):  
Principal Component Analysis ◽  
Chain Length ◽  
Infrared Spectra ◽  
Near Infrared ◽  
Principal Component ◽  
Pure Liquid ◽  
Chemometric Methods ◽  
Near Infrared Spectra ◽  
Similarities And Differences ◽  
Self Association

This work shows the effect of the chain length on near-infrared spectra of 1-alcohols and is based on a recent paper by Kwaśniewicz and Czarnecki ( Appl Spectrosc 2018, 72: 288). Near-infrared spectra of 1-alcohols from methanol to 1-decanol in the pure liquid phase were recorded from 5200 to 9000 cm−1. The similarities and differences between the spectra were analyzed by the classical and chemometric methods (principal component analysis). The obtained results reveal that the near-infrared spectra of methanol, ethanol, and 1-propanol are appreciably different from the spectra of higher 1-alcohols. As shown, the degree of self-association of 1-alcohols decreases with the increase in the chain length.

Morphological variation in the genus Juliomys (Rodentia: Cricetidae: Sigmodontinae) and taxonomic status of Juliomys anoblepas (Winge 1887) from the Quaternary of Southeast Brazil

Zootaxa ◽  
2020 ◽  
Vol 4861 (3) ◽  
pp. 429-443
Author(s):  
CAROLINA PIRES ◽  
MARCELO WEKSLER ◽  
CIBELE R. BONVICINO
Keyword(s):  
Principal Component Analysis ◽  
Morphological Variation ◽  
Morphological Analysis ◽  
Principal Component ◽  
Taxonomic Status ◽  
Morphological Characters ◽  
The Other ◽  
Anterior Portion ◽  
Living Species ◽  
Qualitative Characters

The region of Lagoa Santa, Minas Gerais, Brazil, is one of the most important karstic areas of the Brazilian Quaternary due to the faunistic diversity of living and extinct forms. Among them, some taxa remain poorly studied, as is the case of Calomys anoblepas Winge 1887. Despite the recent allocation of the taxon within Juliomys, its description and morphological analysis are condensed, based on comparative few specimens and on few informative characters. In this study, we investigate characters proposed to distinguish species of Juliomys, and reevaluate the taxonomic status of the fossil Juliomys anoblepas. We analyzed 80 cranio-dental morphological characters in 233 specimens represented by the four species currently recognized: J. pictipes (Osgood 1933), J. rimofrons Oliveira & Bonvicino 2002, J. ossitenuis Costa, Pavan, Leite & Fagundes 2007, and J. ximenezi Christoff, Vieira, Oliveira, Gonçalves, Valiati & Tomasi 2016. We also performed principal component analysis on eight craniodental measurements available for the J. anoblepas hypodigm. The review of morphological systems and the evaluation of the characters used in the literature revealed that there are no diagnostic characters in the anterior portion of the skull and in the molar series of Juliomys, being difficult to differentiate the fossil from the other living species. Only six qualitative characters were variable and applicable to the hypodigm of J. anoblepas. Characters are polymorphic, invariable, or the fossil is not sufficiently complete to determinate its states. The taxon could not be morphometrically differentiated from J. pictipes and J. ossitenuis. Based on the results presented herein, we consider J. anoblepas as a nomen dubium and restrict its name to the taxon’s hypodigm. 

scholarly journals Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Mackenzie E. Batali ◽  
William D. Ristenpart ◽  
Jean-Xavier Guinard
Keyword(s):  
Descriptive Analysis ◽  
Consumer Preference ◽  
Total Dissolved Solids ◽  
Sensory Profile ◽  
Preference Testing ◽  
Time Period ◽  
Sensory Descriptive Analysis ◽  
Percent Extraction ◽  
Key Parameter

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

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