Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/19110
Tipo: Artigo
Título: Methodology for determination of two new sensory thresholds: Compromised acceptance threshold and rejection threshold
Autor(es): Lima Filho, Tarcísio
Minim, Valéria Paula Rodrigues
Silva, Rita de Cássia dos Santos Navarro da
Lucia, Suzana Maria Della
Minim, Luis Antônio
Abstract: The existing methodologies for determining thresholds generate unreliable estimates of the point at which the intensity of a stimulus begins to compromise acceptance or result in sensory rejection of a product. Thus, a new methodology was proposed for determination of two new sensory thresholds: the compromised acceptance threshold (CAT) and the rejection threshold (RT). In this new methodology, increasing or decreasing series of stimulus intensity are measured together with a standard stimulus (control sample) by means of acceptance tests. In the present study, the CAT and RT were determined for sucrose concentrations in grape nectar, demonstrating that when reducing the sucrose concentration of grape nectar form 9.00% (w/v) to 6.87% there begins to occur impairment of product acceptance (CAT), and when reducing the sucrose concentration from 9.00% to 3.83% there begins to occur sensory rejection (RT) of the product. When compared to existing threshold determination methodologies, the proposed methodology permitted for calculating, with greater reliability, the points at which compromise of acceptance (CAT) and sensory rejection (RT) of the product begin to occur. In addition to the case study presented, the proposed methodology has a wide range of applications in science and in the food, cosmetic and pharmaceutical industries.
Palavras-chave: Sensibility test
Consumer rejection threshold
Sensory acceptance
Grape nectar
Sucrose reduction
Editor: Food Research International
Tipo de Acesso: Elsevier B.V.
URI: https://doi.org/10.1016/j.foodres.2015.07.037
http://www.locus.ufv.br/handle/123456789/19110
Data do documento: 28-Jul-2015
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