Sensory Characterization of Commercial Dulce De Leche with Consumers and Trained Assessors

• DOI: 10.19026/ajfst.14.5420
• Publication Date: 2018-03-05T21:14:21Z
• Authors: Bruno Ricardo de ...; Miguel Meirelles ...; Meg da Silva Fern...; Georgia Ane Raque...; Gabriela Guimarae...; Bruna Barone; Adriane Cherpinsk...; Helena Maria Andr...
• Keywords: Quantitative Descriptive Analysis

The objective of this study was to characterize commercial dulce de leche samples by Quantitative Descriptive Analysis (QDA) and affective tests instrumental color texture measurements. Thirteen sensory descriptors were assessed as follows: color, brightness, hardness, spreadability, cooked milk aroma, caramel sweet taste, flavor, flavor; adhesiveness firmness. Sample A differed from the other for attributes aroma (p≤0.05), which contributed depreciation product`s quality. In contrast, E F most accepted (p≤0.05) overall impression showed greater purchase intention consumers. Both characterized is considered important acceptance product. addition, sample presented ideal creaminess sweetness, respectively. These less pronounced in A, among all samples. results B followed same trend those obtained QDA, while exhibited opposite behavior. Thus, it worth emphasizing importance evaluation, cannot be replaced analyses.