Master of Science / Food Science Institute, Human Nutrition / Delores H. Chambers / Fresh mangoes are highly perishable, and therefore, they are often processed to extend shelf-life and facilitate exportation. Studying the transformation that mango cultivars undergo throughout processing can aid in selecting appropriate varieties for products. In the 1st part of this study, the flavor and texture properties of 4 mango cultivars available in the United States (U.S.) were analyzed. Highly trained descriptive panelists in the U.S. evaluated fresh, purée, and sorbet samples prepared from each cultivar. Purées were made by pulverizing mango flesh, passing it through a china cap, and heating it to 85 °C for 15 s. For the sorbets, purées were diluted with water (1:1), sucrose was added, and the bases were frozen in a batch ice cream freezer. Much of the texture variation among cultivars was lost after fresh samples were transformed into purées, whereas much of the flavor and texture variation among cultivars was lost once fresh mangoes and mango purées were transformed into sorbets. Compared to the other cultivars, Haden and Tommy Atkins underwent greater transformations in flavor throughout sorbet preparation, and processing reduced the intensities of some unpleasant flavors in these cultivars. Tommy Atkins was the only cultivar that had flavor differences from other cultivars when it was in sorbet. Results suggest that cultivar variation is generally not detectable in mango sorbet unless the cultivar has a distinct initial flavor. In the 2nd part of this study, descriptive panelists in Thailand evaluated the flavor and texture properties of fresh samples and purées prepared from 6 cultivars grown in Thailand. Thermal processing had unique effects on the flavor of each cultivar, especially Nam Dok Mai and Chok Anun; Nam Dok Mai significantly decreased in mango identity and peach flavors after processing, whereas Chok Anun significantly increased in sweet, mango identity, and pineapple flavors. Although a slight amount of flavor variation among cultivars was lost because of thermal processing, most of the texture variation was eliminated. Because of significant changes in flavor and texture after heat treatment of mango cultivars, manufacturers should select cultivars for mango purées based on their properties after thermal processing.

Master of Science / Food Science Institute / Kadri Koppel / Pomegranate fruits have grown in popularity due to their known beneficial health properties. The objectives of this study were to: 1) determine if flavor differences existed among and within fruits, 2) understand appropriate numbers of replications needed for products that are naturally variable, and 3) compare individual and consensus scores for descriptive sensory analysis over 10 replications of the same product to determine whether differences are found between the methods. Three different sections of the pomegranate fruit were individually evaluated (top, middle and bottom) to determine if flavor differences existed among the fruit sections. Furthermore, the number of repetitions needed in order to obtain small differences in a descriptive panel was calculated. Results showed that pomegranate fruits have natural variation of flavor in the different sections, as well as differences among fruits of the same cultivar. The number of repetitions increased as the differences that wanted to be detected became smaller, and they decreased, as these differences increased. After each sections of fruit were individually evaluated, the panel discussed results and set consensus scores for each attribute. Analysis on mean individual scores and consensus data, along with Principal Component Analysis (PCA) showed that both, individual and consensus methods, provided the same reliable and reproducible information. However, this was evaluated using highly trained panelists. Besides pomegranate juice (PJ), green tea (GT) is one of the most consumed beverages in the world, and has the highest polyphenol content of all teas. Six PJ and GT blends were prepared at different ratios: 90-10, 80-20, 70-30, 60-40, 50-50, 40-60 vol/vol. Lipton GT and Wonderful pomegranates were used to prepare the samples. The objectives of this study were to: 1) determine sensory differences in the samples, 2) consumer acceptance before and after antioxidant information of the samples was provided, and 3) determine their total phenolic content (TPC). Results showed that samples with lower PJ were higher in attributes intensities for Green, and Tea like flavor, while attributes like Berry, Cranberry, Cherry and Sweetness were lower. Consumers liked samples higher in PJ, and sample 40-60 was the least liked. However, overall liking of all samples increased when antioxidant information was given. TPC results showed that pure PJ had the highest content, and as it was mixed with GT, TPC was the sum of the individual percentages of each component. Addition of claims in beverage labels might be a good strategy for consumers to purchase these type of products high in antioxidant content.

Introduction and Background Aventure AB has created a "between-meal beverage" with high protein and energy content aimed at older and/or physically active individuals. Aventure AB wished to transform this high energy drink to a plant-based product, because of the growing trend of plant-based diets. Aim The aim of this project was to replace the protein source in the beverage ”Skaka & smaka - strawberry taste”, while maintaining good flavour and texture. The original beverage contains whey protein, which was to be replaced with a vegetable source. Materials and methods A new plant-based beverage was developed from the original recipe. Four different alternative protein sources were added and evaluated with regard to taste, visual look, pH, dry matter, viscosity, brix, protein and energy content. To beverages based on different protein sources, four different juice concentrates were added in varying combinations and concentrations. Aromas were also added and a change of the fruit-purée recipe was made. The salt concentration was modified. The final product was evaluated through a consumer sensory analysis at a sports centre in Lund. The participants were asked to judge it by first impression, colour, odour, flavour, texture and overall impression on a 9-point hedonic scale. 76 individuals participated and compared the original beverage with the new plant-based one. Results and Discussion A beverage containing pea protein with a combination of a new fruit purée with a reduced amount of strawberries but an increased amount of bananas was selected as the most promising candidate. Further improvement of this beverage included addition of a juice concentrate mixture (6 mL/100 g), containing 50 % apple concentrate + 50 % lime concentrate. The salt content in the beverage was 0.03 g salt/100 g beverage. The sensory analysis revealed a significant difference regarding the first impression and flavour in favour of the original beverage, while a significant difference in colour appeared in favour of the new one containing pea protein. 19.6 % of the participating women, and 22.5 % of the men claimed that they would buy the new plant-based beverage. Conclusion A plant-based version of Skaka & smaka has been developed, and the sensory analysis indicates that the new product has potential on today's market. However, the beverage requires further development to satisfy all the needs within the target group.

Daily food selection is made without much effort and is determined by experienced, affective, and intuitive processes, commonly expressed through social media. However, the majority of the current studies in sensory and consumer science use classical methods without considering social media, which are currently used to express the \"consumer-voice\". This fact could jeopardize the ecological validity and reliability of the current sensory methods. In this sense, studies based on classical and new sensory methods, along with social media, could provide more realistic results, since social desirable and rationalized responses to a \"stimulus\" would be prevented. In this context, the objective of the current work was to study the transition from classical sensory analysis to social media as an alternative in the development of smoked bacon considering the consumer\'s response. This thesis is divided into eight studies, with the first four studies based on the intrinsic properties of the product. In the following two studies the dynamic sensory perception, using the Temporal Dominance of Sensations, was studied. The two final studies addressed the non-sensory properties associated with smoked bacon. The results of the present study indicated that the static sensory properties and the volatile profile of bacon were dependent on the smoking process. The dynamic sensory properties were dependent on the smoking, fat content and mastication. Non-sensory factors affected the representation of smoked bacon, with healthiness being the most important factor, followed by context of consumption and convenience. The lexicometric analysis of the tweets revealed that the main associations of the word bacon in twitter were: culinary preparations, occasions of consumption and positive feelings. Finally, it can be concluded that the transition process from classical methods to social networks is a growing phenomenon, which seeks to complement the static and dynamic intrinsic sensory measurements in the search for a better understanding of consumer\'s behavior. / A seleção diária dos alimentos é feita sem muito esforço e é determinada por processos vivenciados, afetivos e intuitivos, comumente demonstrados através das redes sociais. No entanto, a maioria dos estudos atuais em ciência sensorial e do consumidor usa métodos clássicos, sem considerar as redes sociais, que atualmente são usadas para expressar a \"voz do consumidor\". Este fato poderia prejudicar a validade ecológica e a confiabilidade dos métodos atuais de análise sensorial. Nesse sentido, estudos baseados em métodos sensoriais clássicos e novos em conjunto com as redes sociais, poderiam fornecer resultados mais realistas, uma vez que respostas socialmente desejáveis e racionalizadas em relação a um \"estímulo\" seriam evitadas. Nesse contexto, o objetivo deste trabalho foi estudar a transição da análise sensorial clássica para as redes sociais como uma alternativa no desenvolvimento de bacon defumado, considerando a resposta do consumidor. Esta tese está dividida em oito estudos, com os quatro primeiros estudos baseados nas propriedades intrínsecas do produto. Nos dois estudos seguintes a percepção sensorial dinâmica, usando a Dominância Temporal de Sensações, foi estudada. Os dois estudos finais abordaram as propriedades não sensoriais associadas ao bacon defumado. Os resultados do presente estudo indicaram que as propriedades sensoriais estáticas e o perfil de compostos voláteis do bacon foram dependentes do processo de defumação. Já as propriedades sensoriais dinâmicas mostraram-se dependentes da defumação, conteúdo de gordura e a mastigação. Os fatores não sensoriais afetaram a representação do bacon defumado, sendo a saudabilidade o fator mais importante, seguido do contexto de consumo e da conveniência. A análise lexicometrica dos tweets revelou que as principais associações da palavra bacon no Twitter foram: preparações culinárias, ocasiões de consumo e sentimentos positivos. Finalmente, pode-se concluir que o processo de transição dos métodos clássicos para as redes sociais é um fenômeno crescente, que busca complementar as medidas sensoriais intrínsecas estáticas e dinâmicas na busca por uma melhor compreensão do comportamento do consumidor.

As avaliações sensoriais tomam cada vez mais sua posição de importância dentro dos centros produtores e vendedores de alimentos e de outros produtos. Nestes, o objetivo final dos trabalhos realizados nas áreas de desenvolvimento, produção e `marketing\' e o consumidor, cuja avaliação se baseia, principalmente, na aceitabilidade e custos dos produtos. Nesses experimentos, uma serie de tratamentos e dada para cada provador, e um problema relevante e que a variável resposta dependa não só do tratamento aplicado atualmente, mas também do anterior seguido a ele, chamados de efeitos residuais. Visando uma melhor qualidade do produto, analises cada vez mais rigorosas são exigidas. Assim, um método frequentemente utilizado e o da analise descritiva, que tem por objetivo descrever e avaliar a intensidade dos atributos sensoriais dos produtos avaliados, orientando eventuais modificações das características das mesmas a m de atender as exigências do consumidor. Realizada por pessoas treinadas, com habilidade de discriminar, recebendo o nome de analise descritiva quantitativa (ADQ). Consequentemente, dadas as limitações quanto ao numero de provas sucessivas de degustação e presença frequente de efeitos residuais, o planejamento e analise dos experimentos para ADQ adquirem importância fundamental. Assim, de modo a resolver o problema apresentado, Williams (1949) apresentou os delineamentos quadrados latinos balanceados para vizinhança que, de forma geral, garantem que os efeitos residuais dos tratamentos não exerçam influência sobre a comparação dos efeitos dos tratamentos. Métodos adequados de construção, aleatorizacão e analise, utilizando o método ADQ de tais delineamentos são descritos e adaptados para o problema. São apresentados, analisados e discutidos, ainda, os resultados de um experimento de analise sensorial de diferentes cachaças, planejado e conduzido pela autora. Assim, com os resultados obtidos, concluiu-se que, para o planejamento de ensaios para a análise descritiva quantitativa (ADQ), os quadrados latinos balanceados para vizinhança, com a última coluna repetida, são uma alternativa importante / The sensory evaluations are increasingly taking its position of importance within the centers producers and sellers of food and other products. In these, the ultimate goal of the work in the areas of development, production and \'marketing\' is the consumer, whose evaluation is based mainly on the acceptability and cost of products. In these experiments, a series of treatments is given to each panelist, and a major problem is that the response depends not only on the treatment currently applied, but on the former followed by him. For a better quality product, analyzes increasingly stringent are required. Therefore, a method often used is descriptive analysis, which aims to describe and evaluate the intensity of sensory attributes of the products evaluated, guiding future modications of the same characteristics in order to meet consumer demands.Performed by trained people, with ability to discriminate, receiving the name of quantitative descriptive analysis (QDA). Therefore, given the limitations on the number of successive tasting trials and frequent presence of residual eects, planning and analysing the experiments for QDA are fundamentaly important. Thus, in order to solve the problem presented, Williams (1949) presented the Latin square design balanced for neighborhood that, in general, ensuring that the residual eects of the treatments do not in uence the comparison of treatment eects. Appropriate methods of construction, randomization and analysis, using the method of QDA such designs are described and adapted to the problem. Are presented, analyzed and discussed, yet, the results of an experiment of sensory analysis of dierent brandy, planned and conducted by the author. So with these results, we concluded that, for the planning of tests to quantitative descriptive analysis (QDA), the Latin squares balanced for neighborhoods, and repeated the last column, are an important alternative.

Níveis crescentes de zeolita (clinoptilolita) - 0%; 1,5%; 3,0%; 4,5% - foram utilizados com o intuito de se avaliar a qualidade e a palatabilidade de biscoitos para cães. No âmbito da qualidade de produto foi avaliada a atividade de água, através da mensuração da umidade relativa de equilíbrio, a coloração, utilizando-se colorímetro em sistema CIEL*a*b, a textura através de texturômetro com sonda específica e a ordenação de preferência por parte dos proprietários de cães. O ensaio de palatabilidade foi realizado com 14 cães adultos, sem raça definida, machos e fêmeas, com idade média de seis anos e peso médio de 14kg. Foi utilizado delineamento inteiramente casualizado. Nos níveis de inclusão de 3% e 4,5% a zeolita diminuiu (p<0,01) os valores de atividade de água e para todos os níveis testados não houve efeito (p<0,01) na coloração de biscoitos para cães. A pressão de cisalhamento foi crescente (p<0,01) nos tratamentos 0%; 1,5% e 3,0%, respectivamente. Porém, sofreu uma queda (p<0,01) no nível de inclusão de 4,5%. Na análise sensorial os proprietários de cães preferiram (p<0,05) para o parâmetro cor o nível de 0% de inclusão de zeolita, para o odor os níveis 0% e 1,5% e para a dureza os níveis 0% e 4,5%. No ensaio de palatabilidade, tanto para primeira escolha, como para a razão de ingestão, houve diferença (p<0,01) significativa, sendo o nível de 3% de Zeolita o preferido, seguido dos níveis 4,5%, 0% e 1,5%, respectivamente. Mesmo não havendo efeito na coloração, a adição de Zeolita (clinoptilolita) altera a qualidade de biscoitos para cães, causando uma diminuição na atividade de água, nos níveis de 3,0% e 4,5% de inclusão e modificando a textura nos níveis 1,5% e 3,0%. Diferentes níveis de zeolita na composição de petiscos podem ser identificados pelos cães / Increasing levels of zeolite (clinoptilolite) - 0%, 1.5%, 3.0%, 4.5% - were used in order to evaluate the quality and palatability of dog biscuits. Concerning product quality water activity was evaluated by measuring the equilibrium relative humidity, coloring by colorimeter on the CIEL *a*b system, texture through texturometer using three point bending rig probe and ordering of preference for the dog\'s owners. The palatability test was conducted with 14 adult dogs, mixed breed, male and female, with an average age of six years, and an average weight of 14kg. The statistical design was applied in a completely randomized study. In inclusion levels of 3.0% and 4.5% of zeolite decreased (p <0.01) the values of water activity and at all levels tested did not affect (p <0.01) in staining. The shear stress is increased (p <0.01) between treatments 0%, 1.5% and 3.0%, respectively. However, has declined (p <0.01) on level of inclusion of 4.5%. In the sensory analysis dog owners preferred (p <0.05) for the color parameter 0% of inclusion, for the odor 0% and 1.5% and hardness 0% and 4.5%. In palatability test, both first choice and ratio of ingestion had significant differences (p <0.01) between the levels tested and the level of 3% zeolite was preferred, followed by 4.5%, 0 % and 1.5% levels, respectively. Even without effecting coloring, adding zeolite (clinoptilolite) alters the quality of dog biscuits, causing a decrease in water activity on levels of 3.0%, and 4.5% inclusion and changing the texture on levels 1.5% and 3.0%. Different levels of zeolite in the composition of snacks can be identified by dogs

No Brasil há espécies frutíferas pouco exploradas, que representam oportunidade aos produtores para acessarem mercados especiais, onde consumidores valorizam o caráter exótico e a presença de nutrientes capazes de prevenir doenças degenerativas. Nesse contexto, a palmeira juçara, originária da Mata Atlântica, por muito tempo explorada apenas para a retirada do palmito, atualmente, vem ganhando espaço pela polpa dos seus frutos. Sua cor roxa intensa se deve à presença das antocianinas, poderosos antioxidantes que atuam inibindo ou diminuindo os efeitos desencadeados pelos radicais livres. A polpa é altamente perecível sendo problemática sua conservação em temperatura ambiente, dificultando sua valorização no mercado. Diante disso, são necessárias tecnologias que minimizem perdas nutricionais e sensoriais a fim de produzir alimentos saudáveis, saborosos e duradouros. Este estudo consta de cinco experimentos com polpa de juçara, que objetivaram: avaliar a composição físicoquímica, mineral e lipídica; realizar a caracterização sensorial através da Análise Descritiva Quantitativa (ADQ); avaliar a conservação físico-química e sensorial quando submetida à radiação gama, acidificação e pasteurização em tacho aberto e desidratação por atomização e liofilização. Os frutos foram obtidos no Parque das Neblinas (Mogi das Cruzes/SP) e despolpados no Departamento Agroindústria, Alimentos e Nutrição (ESALQ/USP). Verificou-se que a polpa de juçara é ótima fonte energética e dos minerais K, Fe, Co, Mg, Cu, Zn, Mn e Mo; é rica em antocianinas e em ácidos graxos de boa qualidade (palmítico, oleico e linoleico). A irradiação da polpa foi realizada no Instituto de Pesquisas Energéticas e Nucleares (IPEN - São Paulo, SP) com as doses 0,0; 2,5; 5,0; 7,5 e 10,0 kGy e armazenada a 6°C durante 30 dias (avaliações quinzenais). O referido processo não se mostrou promissor para a conservação do produto a 6°C, pois a degradação das antocianinas e compostos fenólicos foi acelerada e a cor alterada de roxo para marrom, além de não ter sido bem aceita sensorialmente. Ainda, foram estudadas oito combinações entre acidificação (pH<4,0), pasteurização (85°C/5 min.) e armazenamento a 6°C e -18°C, durante 60 dias, com análises quinzenais. A polpa pasteurizada e acidificada foi a que melhor manteve as características físico-químicas e sensoriais, sendo a temperatura de congelamento a variável de melhor resultado. A avaliação da qualidade da polpa desidratada por atomização e liofilização, embalada em bolsas de polietileno (PE) e polietileno revestido com camada de alumínio (PA) durante 120 dias em temperatura ambiente e ao abrigo da luz, revelou que ambos os processos conferiram qualidade físico-química satisfatória e conservação durante o armazenamento, sendo a embalagem PA a mais adequada devido à menor absorção de umidade e prevenção da oxidação. Sensorialmente, como suco reconstituído e adicionado de banana nanica e açúcar, a polpa de juçara liofilizada foi a mais bem aceita. Para a ADQ, foi treinada equipe para a avaliação de amostras congeladas e pasteurizadas pós-embalagem (85°C/5 min.) armazenadas sob refrigeração e congelamento, visando-se obter o perfil sensorial de cada uma. A polpa pasteurizada congelada foi a que apresentou melhores características sensoriais, sendo descrita como aerada, pouco heterogênea, sabor pouco amargo e pouco adstringente / In Brazil there are unexplored fruit species, which represent an opportunity for producers to access special markets, where consumers appreciate the exotic character and presence of nutrients capable of preventing degenerative diseases. In this context, juçara palm (Euterpe edulis), native of the Atlantic Forest, has long been explored only for the removal of the stem, but currently the pulp of its fruit is becoming more popular. The intense purple color is due to the presence of anthocyanins, powerful antioxidants that act by inhibiting or decreasing the effects unleashed by free radicals. The pulp is highly perishable and its preservation is impossible at room temperature, lowering its market value in sales. In face of this, we need technologies that minimize nutritional and sensorial losses in order to produce healthy, tasty and long lasting foods. This study consists of five experiments with juçara pulp, which aimed to: evaluate the physico-chemical, mineral and lipid composition; realize the sensory characterization by Quantitative Descriptive Analysis (QDA); evaluate the physico-chemical and sensory conservation when submitted to radiation gamma, acidification and pasteurization, and dehydration by spray and freeze drying. The fruits have been obtained at Parque das Neblinas (Mogi das Cruzes/SP) and depulped at Agribusiness, Food and Nutrition Department (ESALQ/USP). Was verified that juçara pulp is excellent source of energy and minerals K, Fe, Co, Mg, Cu, Zn, Mn and Mo; rich in anthocyanins and fatty oils of good quality (palmitic, oleic and linoleic). The irradiation of pulp was performed at the Institute of Energy and Nuclear Research (IPEN - São Paulo, SP) at doses 0,0, 2,5, 5,0, 7,5 and 10,0 kGy and stored at 6°C for 30 days (fortnightly assessments). That process was not promising for the conservation of the product at 6°C, because the degradation of anthocyanins and phenolic compounds was accelerated and the color changed from purple to brown, in addition to lacking been accepted sensorially. Further, eight combinations have been studied among acidification (pH<4.0), pasteurization (85°C/5 min.) and storage at 6°C and -18°C for 60 days with biweekly tests. The pasteurized and acidified pulp was that best maintained the physicochemical and sensory characteristics, and the freezing storage was the variable of the better result. The evaluation of quality pulp dehydrated by freeze and spray drying, packaged in bags of polyethylene (PE) and polyethylene-coated aluminum layer (PA) for 120 days at room temperature and protected from light, revealed that both processes conferred physicochemical quality satisfactory and conservation during storage, the packaging PA is the most suitable due to lower absorption of moisture and prevention of oxidation. Sensorially, as reconstituted juice and added to sugar and banana nanica, juçara pulp freeze dried was the more accepted. For the QDA have been trained team for the evaluation of frozen and postpackaging pasteurized samples (85°C/5 min.) stored under refrigeration and freezing, in order to obtain the sensory profile of each. The frozen pasteurized pulp presented the best sensory characteristics, being described as aerated, slightly heterogeneous, taste slightly bitter and slightly astringent

As indústrias têm deixado de produzir o suco de laranja integral pasteurizado em substituição ao suco de laranja reconstituído devido, principalmente, à dificuldade em se produzir esse tipo de suco durante todo o ano com as mesmas características. Esse trabalho objetivou avaliar sensorialmente esses dois tipos de sucos. Sete provadores selecionados e treinados avaliaram a aparência, aroma, sabor e textura de amostras de suco de laranja utilizando a Análise Descritiva Quantitativa (ADQ). O teste de aceitação pelo consumidor foi realizado com cento e um provadores não treinados, utilizando a escala hedônica e um mapa de preferência foi traçado. A ADQ mostrou que houve diferenças significativas (p<0,05) em relação a: cor amarela, concentrado, aroma laranja, aroma de sumo, sabor de laranja, sabor passado, sabor cozido. Entretanto, não houve diferenças significativas (p>0,05) entre as amostras do suco em relação a: aroma cítrico, aroma cozido, aroma doce, sabor sumo, gosto doce, gosto ácido e encorpado. O suco reconstituído apresentou os atributos com maior intensidade para cor amarela, concentrado, aroma de sumo, sabor passado e sabor cozido em relação ao pasteurizado enquanto esse, o aroma e sabor de laranja foram os atributos mais acentuados. O teste de consumidor indicou que os dois sucos tiveram aceitação parecidas situando-se entre os termos hedônicos indiferente e gostei ligeiramente e o resultado do mapa de preferência mostrou baixa aceitação pela grande maioria dos consumidores de suco. Os dados de HPLC não mostraram diferença entre as amostras de suco analisadas. / The industries are allowing to produce the orange juice pasteurized in substitution to the orange juice reconstituted, mainly, the difficulty in producing this type of juice during the year with the same characteristics. This work objectified to evaluate these sensorially two types of juices. Seven selected and trained panelists evaluated the appearance, aroma, flavor and texture of orange juice pasteurized and orange juice reconstituted by Descriptive Quantitative Analysis (QDA). The consumer test and a preference map was done with one-hundred one non-trained panelists through the hedonic test. The QDA showed significant differences (p<0,05) concerning yellow color, concentrate, orange odor, the highest point odor, orange flavor, passed flavor and cooked flavor. However, there was no significant difference (p>0,05) concerning: citric aroma, candy aroma, cooked aroma, supreme flavor, candy taste, acid taste and viscosity. The reconstituted juice presented the attributes with bigger intensity for yellow color, concentrate, the highest point aroma, last flavor and flavor cooked in relation to the pasteurized and this juice, the aroma and flavor of orange had been the more accented attributes. The consumer test indicated that orange juice pasteurized and orange juice reconstituted were acceptance similar placing itself enters the hedonic terms indifferent and liked slightly and the result of the preference map showed low acceptance by majority of the juice consumers. The HPLC data hadn’t shown the difference enter the analyzed juice samples.

O principal objetivo desse trabalho foi contribuir para o desenvolvimento de uma tecnologia de produção de cerveja empregando café como aromatizante. Primeiro foi avaliado se o café poderia ser usado como adjunto, para isso foram feitas análises em Cromatografia Líquida de Alta Eficiência (HPLC), para avaliar os açúcares presentes em um mosto de cerveja usando como adjunto café. Devido a baixa contribuição de extratos fermentescíveis oriundos do café, resolveu-se que o café não poderia ser usado como adjunto e sim como aromatizante. Realizou-se uma análise sensorial usando a escala do ideal para avaliar a intensidade de café na cerveja considerado ideal pelo consumidor. A amostra utilizada durante o teste foi uma cerveja usando 45% de café como adjunto. 57% dos julgadores consideraram o sabor de café muito mais intenso que o ideal, portanto a cerveja com 45% de café foi reformulada com diferentes concentrações de café, 45%, 35%, 25%, 15% e 0% usando como aromatizante na etapa da fervura. O teor alcóolico das cervejas produzidas se apresentou entre 5,17 a 5,78% (v/v) o que as caracterizaram como cervejas de alto teor alcoólico. Foram realizadas análises microbiológicas, a cada 12 horas, contagens em câmara de Neubauer e expresso em número de células/mL. Após o final da fermentação foram calculados o rendimento, produtividade em álcool e a eficiência do processo, encontrando valores que variaram entre 0,49g/g e 0,50g/g; 0,57g/L.h e 0,63g/L.h e 93,8% e 97,8%, respectivamente. A primeira análise sensorial demonstrou que a cerveja aromatizada com 45% de café foi a mais bem avaliada em todos os quesitos. Analisando os hábitos dos consumidores de cervejas, observou-se um aumento pela procura por cervejas diferenciadas e com mais sabor e uma possível grande aceitação no mercado de cervejas aromatizadas com café. A segunda análise sensorial, comparando a cerveja produzida em escala piloto aromatizada com 45% de café com uma comercial, apresentou ótimas notas para todos os atributos e para a intenção de compra. / The main objective of this study was to contribute to the development of beer production technology using coffee as a flavoring. First it was evaluated whether the coffee could be used as an adjunct, these analysis were made in High Performance Liquid Chromatography (HPLC) to evaluate the sugars present in a beer wort using coffee as deputy. Due to the low contribution of fermentable extracts derived from the coffee, it was resolved that coffee could not be used as an adjunct but as flavoring. We conducted a sensory evaluation using the scale to evaluate the ideal coffee considered ideal intensity in beer by the consumer. The sample used for the test was a beer using 45% of coffee as an adjunct. 57% of the judges considered the much more intense coffee flavor than ideal, so the beer with 45% of coffee was reformulated with different coffee concentrations (45%, 35%, 25%, 15% and 0%) and used coffee as a flavoring in the boiling step. The alcohol content of the beers performed between 5,17 to 5,78% (v/v) what was characterized as high-alcohol beers. Microbiological analyzes were performed every 12 hours, counts in Neubauer chamber and expressed in number of cells/ml. After the end of fermentation were calculated yield, alcohol productivity and efficiency of the process by finding values ranging from 0,49 g/g 0.50 g /g; 0.57g/Lh and 0,63g/Lh and 93,8% and 97,8%, respectively. The first sensory analysis showed that the flavored beer with 45% of coffee was the best evaluated in all aspects and purchase intent. Analyzing consumer habits of beers, there was an increase in the demand for differentiated and beers with more flavor and a possible wide acceptance in the flavored with coffee beer market. The second sensory analysis comparing beer produced in pilot scale flavored with 45% of coffee with a trade made perfect scores for all attributes and purchase intent.

Introdução: pesquisas sobre consumo de café têm sido feitas para determinar os componentes da bebida e suas respectivas funções, além de características sensoriais e efeitos associados à saúde humana. A cafeína é uma das substâncias psicoativas mais consumidas no mundo. Durante as últimas cinco décadas, seu consumo mundial per capita dobrou através do consumo de água cafeinada, de bebidas energéticas e, principalmente, do café. Por este motivo, muitos trabalhos têm sido realizados sobre os efeitos fisiológicos desta substância, resultando na impossibilidade de se chegar a um consenso sobre seus efeitos positivos e negativos. Tal dicotomia acarreta um aumento do consumo de café descafeinado, muitas vezes por aconselhamento médico. A descafeinação é realizada nos grãos crus inteiros, antes do processo de torrefação. A maioria dos métodos de descafeinação existentes utiliza solventes para extração da cafeína, como diclorometano, clorofórmio, álcool, acetona, água e outros, sendo o diclorometano mais utilizado no Brasil. Embora existam vários estudos sobre a composição química do café integral, pouco se sabe sobre a composição do café descafeinado. Tais modificações químicas podem acarretar não somente alterações nas características sensoriais da bebida, como também em termos fisiológicos. Objetivo: identificar o grau de aceitação e de preferência da bebida de café preparada com grãos submetidos a diferentes condições de extração da cafeína em consumidores habituais da bebida. Métodos: três amostras de café foram submetidas aos métodos: tradicional (não descafeinado), descafeinado pelo método químico (diclorometano) e descafeinado pelo método natural (água), depois torrados e moídos. Cento e dez consumidores receberam as amostras do café, de forma monádica e aleatória, e o açúcar ou adoçante porcionados. Os testes foram executados pelo teste afetivo de aceitação com escala hedônica (1: desgostei muito a 7: gostei muito) para 4 atributos (cor, aroma, corpo e sabor). O café foi preparado e filtrado na concentração 7%. Os resultados foram coletados e analisados prelo programa Fizz (Byosysteme) - ANOVA e Tukey, p = 0,05). As amostras foram submetidas à análise física para determinar umidade, cinzas, proteínas, lipídios totais, carboidratos e cafeína. Resultados: o café descafeinado tratado pelo método químico apresentou média abaixo dos outros dois cafés nos quatro atributos, mas com diferenças estatisticamente significativa para o sabor e corpo. Entretanto, em relação ao sabor, houve diferença estatística entre os cafés tradicionais e descafeinado com água e o descafeinado com o diclorometano. Foram encontradas diferenças significativas nas análises físico-químicas para proteína e lipídios nos cafés descafeinados em comparação ao tradicional Discussão: a extração de compostos do café pelos métodos físico e químico resultou em diferentes bebidas no que se refere ao sabor. O método químico pôde mudar as características sensoriais da bebida. / Introduction: researches have been made to determine the coffee components and its functions, sensory characteristics and effects related to human health. Caffeine is one of the most consumed psychoactive substances in the world. During the last five decades, the worldwide caffeine consumption almost doubled, mainly trough coffee. For this reason, many studies have been conducted on the effects of this substance, resulting in the inability to reach a consensus on its positive and negative effects. This dichotomy ultimately causes increased consumption of decaffeinated coffee, often for medical advice. The decaffeination and raw whole grains in place before the process of roasting. Several methods of decaffeination use solvents for extraction of caffeine, dichloromethane is the most used in Brazil. During the extraction of caffeine, the loss of other components is expected. Objective: identify the degree of acceptance and preference of coffee prepared with different conditions of extraction of caffeine for habitual consumers of the drink. Methods: three samples of coffee were obtained: traditional (not decaf), decaffeinated by chemical method (dichloromethane) and decaffeinated by the natural method (water) and after roasted and grounded. 110 consumers received the coffee samples, monadic and random, with portionated sugar or sweetener. Tests were performed with affective form of quantitative assessment of (1: I hate very much to 7: I like very much) for 4 attributes (color, aroma, body and flavor). The coffee was filtrated (concentration 7%). The results were collected and analyzed through the Fizz (ANOVA and Tukey, p = 0,05) The samples were submited by a physicochemical analysis to determine moisture, ash, protein, total lipids, carbohydrates and caffeine. Results: the decaffeinated coffee treated by chemical methods presented lower acceptance when compared with the other two coffees on 4 attributes, but with differences to the flavor and body. However, related to flavor, there was statistical difference between the traditional and decaffeinated coffees with water with decaffeinated with the dichloromethane. Significant differences were found in physical-chemical analysis for protein and lipids in decaffeinated coffee compared to the traditional one. Discussion: the extraction of different compounds of coffee by the method of decaffeination showed particular physical and chemical differences of coffee flavor on the extraction with chemical method. This chemical method might change the sensory characteristics of the drink. No differences were perceived through the physicochemical analysis.