DESENVOLVIMENTO DE TERMINOLOGIA DESCRITIVA E PERFIL SENSORIAL DE CREMES DE LEITE ACONDICIONADOS EM EMBALAGENS DE FOLHA DE FLANDRES E TETRA BRIK

Abstract

Descriptive terminology and sensory profile of Brazilian milk creams packed both in Tetra Brik and in tin foil cans were developed by sensory descriptive analysis. Quantitative Descriptive Analysis and Grid Repertory method were applied in order to develop the descriptive terminology. Eleven terms which best described the similarities and differences among the samples were generated. During group discussion, term definitions, reference materiais and a consensus ballot were developed. After training, 9 panelists were selected for the trained descriptive panel on the basis of their discriminative ability, reproducibility of judgments and panel agreement. The intensity of each descriptor was then evaluated for each sample using a 9 cm unstructured scale anchored in the ends on the terms --low"and --high". Samples were tested and data analyzed by the ANOVA, Tukey test (p50. 05) and Principal Component Analysis (PCA). Overall, the results indicated that canned milk cream showed a higher consistence intensity, cooked aroma and residual flavor than samples packed in Tetra Brik. On the other hand, milk cream samples packed in Tetra Brik were characterized by higher intensity of characteristic color, aroma and flavor, superior milk aroma and flavor and sweeter taste than canned samples. A linear correlation (P < 50.05; R2=0.84) between the instrumental and sensory data was found for color measurements. The sensory techniques used in the present study were suitable for sensory characterization of the products analysed.