PINTO, Lilian Geovânia Costa. Efeito do processamento sobre o perfil sensorial e os constituintes voláteis do suco de acerola (Malpighia glabra L.). 2007. 91 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2007 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-14T15:12:49Z No. of bitstreams: 1 2006_dis_lgcpinto.pdf: 1411955 bytes, checksum: 13c9978cde170d7bb0e93fe8b375e6fe (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-14T15:13:02Z (GMT) No. of bitstreams: 1 2006_dis_lgcpinto.pdf: 1411955 bytes, checksum: 13c9978cde170d7bb0e93fe8b375e6fe (MD5) / Made available in DSpace on 2016-06-14T15:13:02Z (GMT). No. of bitstreams: 1 2006_dis_lgcpinto.pdf: 1411955 bytes, checksum: 13c9978cde170d7bb0e93fe8b375e6fe (MD5) Previous issue date: 2007 / In the present work the changes in the sensorial profile and the volatile profile of acerola plain juice due to industrial processing were monitored. Initially it was determined the volatile composition of the in natura acerola juice and the main odor-active compounds were assessed by the Osme CG-olfactometry technique. Later, five steps of juice processing were sampled: extraction, finishing, centrifugation, thermal treatment, final product with chemical preservatives. These samples were submitted to chromatographic and sensory analyses. Volatile compounds were isolated by using a dynamic headspace technique by suction, in Porapak Q, analyzed by high resolution gas chromatography (FID) and identified by GC-MS. Ninety-three compounds were detected in the headspace of acerola juice, from which 55 were identified and 5 were tentatively identified. The olfactometric analysis was able to detect 79 odoriferous compounds, from which 26 were considered the most important contributors to the characteristic acerola aroma. These compounds were classified in three groups: “compounds with acerola aroma” (Group 1) as hexanal, ethyl butanoate e E-3-hexen-1-ol; “compounds described as pleasant notes” (Group 2), like Z-3-hexenal, Z-3-hexen-1-ol, 4- pentenyl acetate, methyl hexanoate and ethyl hexanoate; “compounds described as unpleasant notes” (Group 3), like 1-octen-3-ol, 3-octanol and Z-3-hexenyl acetate. The mentioned compounds were the ones that showed the highest aroma intensities and were chosen to be monitored. In the first group, the compounds hexanal and ethyl butanoate showed good stability, while E-3-hexen-1-ol was drastically reduced with the thermal treatment. In Group 2, Z-3-hexenal and Z-3-hexen-1-ol also suffered great damages during the heating step. Compounds 1-octen-3-l and 3-octanol from Group 3 were totally lost when the food preservatives were added. By means of Quantitative Descriptive Analysis, it was observed that the samples from the beginning steps (extraction, finishing and centrifugation) showed similar sensory profiles, and were characterized by high intensities of acerola aroma, acerola flavor, green acerola aroma, green acerola flavor, which had been diminishing throughout the processing. The final steps (thermal treatment and preservatives addition) were the ones which provoked the greater changes in the acerola juice sensory profile, increasing the artificial aroma and flavor perception. A positive correlation was determined between E-3- hexen-1-ol and acerola flavor. The descriptor acerola aroma correlated negatively to 4- pentenyl-acetate and methyl hexanoate. Compounds ethyl hexanoate and methyl hexanoate showed positive correlation to artificial aroma and artificial flavor, respectively, while Z-3- hexenyl acetate was directly proportional to the intensity of both descriptors. The cooked aroma descriptor was positively correlated to methyl hexanoate and 4-pentenyl acetate and negatively correlated to 1-octen-3-ol. Compounds ethyl butanoate and 3-octanol showed no significant correlation to any sensory descriptor. / Neste trabalho foram monitoradas as alterações no perfil sensorial e no perfil de compostos voláteis do suco de acerola integral durante o seu processamento. Inicialmente foi determinado o perfil de voláteis do suco de acerola in natura, identificando os compostos de maior importância odorífera, através da técnica OSME de CG-olfatometria. Em seguida, foram coletadas amostras de cinco etapas do processamento: despolpadeira, refinamento, centrifugação, tratamento térmico e produto final com adição de conservantes, as quais foram submetidas à análise cromatográfica e análise sensorial. Os compostos voláteis do suco foram isolados pela técnica de headspace dinâmico por sucção, utilizando polímero Porapak-Q, sob condições previamente padronizadas. Os voláteis contidos no isolado foram separados por cromatografia gasosa de alta resolução e identificados por CG-EM. Foram detectados 86 compostos no headspace do suco de acerola integral, dos quais 55 foram identificados e 5 tentativamente identificados. A análise olfatométrica permitiu a detecção de 79 compostos odoríferos, dos quais 26 compostos foram considerados de maior importância odorífera para a formação do aroma característico da acerola. Esses compostos foram classificados em três grupos: “compostos com aroma característico de acerola”(Grupo 1) como hexanal, butanoato de etila e E-3-hexen-1-ol, “compostos com qualidade odorífera agradável” (Grupo 2) como Z-3-hexenal, Z-3-hexen-1-ol, acetato de 4-pentenila, hexanoato de metila, hexanoato de etila e “compostos com qualidade odorífera desagradável” (grupo 3) como 1-octen-3-ol, 3-octanol e acetato de Z-3-hexenila. Os compostos mencionados foram os que apresentaram maior intensidade odorífera e foram escolhidos para fazer o monitoramento. Observou-se que no Grupo 1, os compostos hexanal e o butanoato de etila mantiveram-se estáveis durante o processamento, mas o E-3-hexen-1-ol foi drasticamente reduzido no tratamento térmico. No Grupo 2, o Z-3-hexenal e Z-3-hexen-1-ol também sofreram grandes perdas na etapa de aquecimento. Por sua vez, os compostos 1-octen-3-ol e 3-octanol foram totalmente pedidos após a adição dos conservantes. Através da Análise Descritiva Quantitativa pode-se observar que as amostras do início do processamento do suco de acerola integral (despolpadeira, refinamento e centrifugação) apresentaram perfis sensoriais semelhantes entre si, caracterizados por aroma e sabor de acerola, aroma e sabor de acerola verde os quais foram diminuindo ao longo do processamento. As etapas do final do processamento (tratamento térmico e produto final com adição de conservantes) foram as que mais modificaram o perfil sensorial do suco de acerola, aumentando de forma considerável a percepção do aroma e sabor artificiais. Foi observada uma correlação positiva significativa entre o E-3-hexen-1-ol o sabor de acerola. O aroma de acerola correlacionou-se negativamente com acetato de 4- pentenila e hexanoato de metila. Os compostos hexanoato de etila e hexanoato de metila apresentaram-se positivamente correlacionados com o aroma artificial e sabor artificial respectivamente, enquanto que o acetato de Z-3-hexenila apresentou-se diretamente proporcional à intensidade de ambos descritores artificiais (aroma e sabor). O sabor cozido apresentou-se positivamente correlacionado com hexanoato de metila e acetato de 4-pentenila, e negativamente com o 1-octen-3-ol. Os compostos butanoato de etila e 3-octanol não apresentaram nenhuma correlação significativa com os descritores sensoriais.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Neste trabalho foram monitoradas as alteraÃÃes no perfil sensorial e no perfil de compostos volÃteis do suco de acerola integral durante o seu processamento. Inicialmente foi determinado o perfil de volÃteis do suco de acerola in natura, identificando os compostos de maior importÃncia odorÃfera, atravÃs da tÃcnica OSME de CG-olfatometria. Em seguida, foram coletadas amostras de cinco etapas do processamento: despolpadeira, refinamento, centrifugaÃÃo, tratamento tÃrmico e produto final com adiÃÃo de conservantes, as quais foram submetidas à anÃlise cromatogrÃfica e anÃlise sensorial. Os compostos volÃteis do suco foram isolados pela tÃcnica de headspace dinÃmico por sucÃÃo, utilizando polÃmero Porapak-Q, sob condiÃÃes previamente padronizadas. Os volÃteis contidos no isolado foram separados por cromatografia gasosa de alta resoluÃÃo e identificados por CG-EM. Foram detectados 86 compostos no headspace do suco de acerola integral, dos quais 55 foram identificados e 5 tentativamente identificados. A anÃlise olfatomÃtrica permitiu a detecÃÃo de 79 compostos odorÃferos, dos quais 26 compostos foram considerados de maior importÃncia odorÃfera para a formaÃÃo do aroma caracterÃstico da acerola. Esses compostos foram classificados em trÃs grupos: âcompostos com aroma caracterÃstico de acerolaâ(Grupo 1) como hexanal, butanoato de etila e E-3-hexen-1-ol, âcompostos com qualidade odorÃfera agradÃvelâ (Grupo 2) como Z-3-hexenal, Z-3-hexen-1-ol, acetato de 4-pentenila, hexanoato de metila, hexanoato de etila e âcompostos com qualidade odorÃfera desagradÃvelâ (grupo 3) como 1-octen-3-ol, 3-octanol e acetato de Z-3-hexenila. Os compostos mencionados foram os que apresentaram maior intensidade odorÃfera e foram escolhidos para fazer o monitoramento. Observou-se que no Grupo 1, os compostos hexanal e o butanoato de etila mantiveram-se estÃveis durante o processamento, mas o E-3-hexen-1-ol foi drasticamente reduzido no tratamento tÃrmico. No Grupo 2, o Z-3-hexenal e Z-3-hexen-1-ol tambÃm sofreram grandes perdas na etapa de aquecimento. Por sua vez, os compostos 1-octen-3-ol e 3-octanol foram totalmente pedidos apÃs a adiÃÃo dos conservantes. AtravÃs da AnÃlise Descritiva Quantitativa pode-se observar que as amostras do inÃcio do processamento do suco de acerola integral (despolpadeira, refinamento e centrifugaÃÃo) apresentaram perfis sensoriais semelhantes entre si, caracterizados por aroma e sabor de acerola, aroma e sabor de acerola verde os quais foram diminuindo ao longo do processamento. As etapas do final do processamento (tratamento tÃrmico e produto final com adiÃÃo de conservantes) foram as que mais modificaram o perfil sensorial do suco de acerola, aumentando de forma considerÃvel a percepÃÃo do aroma e sabor artificiais. Foi observada uma correlaÃÃo positiva significativa entre o E-3-hexen-1-ol o sabor de acerola. O aroma de acerola correlacionou-se negativamente com acetato de 4- pentenila e hexanoato de metila. Os compostos hexanoato de etila e hexanoato de metila apresentaram-se positivamente correlacionados com o aroma artificial e sabor artificial respectivamente, enquanto que o acetato de Z-3-hexenila apresentou-se diretamente proporcional à intensidade de ambos descritores artificiais (aroma e sabor). O sabor cozido apresentou-se positivamente correlacionado com hexanoato de metila e acetato de 4-pentenila, e negativamente com o 1-octen-3-ol. Os compostos butanoato de etila e 3-octanol nÃo apresentaram nenhuma correlaÃÃo significativa com os descritores sensoriais. / In the present work the changes in the sensorial profile and the volatile profile of acerola plain juice due to industrial processing were monitored. Initially it was determined the volatile composition of the in natura acerola juice and the main odor-active compounds were assessed by the Osme CG-olfactometry technique. Later, five steps of juice processing were sampled: extraction, finishing, centrifugation, thermal treatment, final product with chemical preservatives. These samples were submitted to chromatographic and sensory analyses. Volatile compounds were isolated by using a dynamic headspace technique by suction, in Porapak Q, analyzed by high resolution gas chromatography (FID) and identified by GC-MS. Ninety-three compounds were detected in the headspace of acerola juice, from which 55 were identified and 5 were tentatively identified. The olfactometric analysis was able to detect 79 odoriferous compounds, from which 26 were considered the most important contributors to the characteristic acerola aroma. These compounds were classified in three groups: âcompounds with acerola aromaâ (Group 1) as hexanal, ethyl butanoate e E-3-hexen-1-ol; âcompounds described as pleasant notesâ (Group 2), like Z-3-hexenal, Z-3-hexen-1-ol, 4- pentenyl acetate, methyl hexanoate and ethyl hexanoate; âcompounds described as unpleasant notesâ (Group 3), like 1-octen-3-ol, 3-octanol and Z-3-hexenyl acetate. The mentioned compounds were the ones that showed the highest aroma intensities and were chosen to be monitored. In the first group, the compounds hexanal and ethyl butanoate showed good stability, while E-3-hexen-1-ol was drastically reduced with the thermal treatment. In Group 2, Z-3-hexenal and Z-3-hexen-1-ol also suffered great damages during the heating step. Compounds 1-octen-3-l and 3-octanol from Group 3 were totally lost when the food preservatives were added. By means of Quantitative Descriptive Analysis, it was observed that the samples from the beginning steps (extraction, finishing and centrifugation) showed similar sensory profiles, and were characterized by high intensities of acerola aroma, acerola flavor, green acerola aroma, green acerola flavor, which had been diminishing throughout the processing. The final steps (thermal treatment and preservatives addition) were the ones which provoked the greater changes in the acerola juice sensory profile, increasing the artificial aroma and flavor perception. A positive correlation was determined between E-3- hexen-1-ol and acerola flavor. The descriptor acerola aroma correlated negatively to 4- pentenyl-acetate and methyl hexanoate. Compounds ethyl hexanoate and methyl hexanoate showed positive correlation to artificial aroma and artificial flavor, respectively, while Z-3- hexenyl acetate was directly proportional to the intensity of both descriptors. The cooked aroma descriptor was positively correlated to methyl hexanoate and 4-pentenyl acetate and negatively correlated to 1-octen-3-ol. Compounds ethyl butanoate and 3-octanol showed no significant correlation to any sensory descriptor.

Dans un contexte d’éco-conception, les efforts d’innovation amènent de nouveaux matériaux dits bio-sourcés qui participent à réduire l’impact des produits sur l’environnement. S’agissant de nouveaux matériaux, l’innovation porte également sur l’amélioration de la qualité perçue par le consommateur. Le challenge est donc de concevoir des produits respectueux de l’environnement à l’aide de nouveaux matériaux écologiques tout en garantissant une qualité perçue au moins identique à celle des matériaux synthétiques classiques. Le design sensoriel, par l’utilisation de l’évaluation sensorielle, est l’une des disciplines qui permet de prendre en compte le ressenti sensoriel des consommateurs. Cependant, dans la littérature, peu de travaux portent sur l’application des méthodes d’évaluation sensorielle à des matériaux bio-sourcés. Face à ce constat, nos travaux se proposent d’étudier la possibilité d’évaluer, avec des méthodes d’analyse sensorielle, un matériau bio-sourcé à base de fibres de lin de la même manière qu’un synthétique à base de fibres de verre. Plus précisément, nos travaux proposent une approche basée sur une évaluation sensorielle tactile et une évaluation instrumentale objective de la surface de ces deux matériaux. Nos résultats ont permis de valider l’application des méthodes d’évaluation sensorielle tactile sur un matériau bio-sourcé. Nos travaux ont permis la définition de profils sensoriels pour le toucher concernant le matériau à base de fibres de lin. Les résultats obtenus ont aussi permis de valider la possibilité de corréler certains indicateurs tactiles subjectifs avec des mesures instrumentales objectives. L’ensemble des connaissances développées dans le cadre de ces travaux offre aux concepteurs une aide précieuse dans le choix des matériaux bio-sourcés en éco-conception et plus généralement en conception de produits. / In the eco-design context, innovation efforts come with new bio-sourced materials that are meant to reduce products’ environmental impact. Insofar as these products are made with new materials, the innovation is also concerned about their perceived quality by consumers. More precisely, the challenge is to reach a compromise between environmental and marketing issues. Indeed, to be satisfying, the perceived quality of the environmental-friendly products has to be similar to the one of products made with classical synthetic materials. Sensorial design, through sensorial evaluation, is the academic discipline that takes into account the sensorial consumers’ perception. However, very few previous studies were led concerning the application of sensorial evaluation methods to bio-sourced materials. The present work proposes to make up for this lack of knowledge. More precisely, we evaluate both a flax fiber bio-sourced material and a glass fiber synthetic material using the same sensorial analysis methods. This evaluation combines a subjective sensorial tactile evaluation to an objective instrumental evaluation of both these materials’ surfaces. The results validated the application of tactile sensorial evaluation methods to a bio-sourced material. Moreover, tactile sensorial profiles were defined for flax fiber bio-sourced materials. Results also enabled to correlate subjective tactile measures with tactile objective instrumental measures. The present gathered knowledge offer, to designers concerned with eco-design and more generally by product design process, a new valuable bio-sourced material decision making aid.