Novel And Successful Free Comments Method For Sensory Characterization Of Chocolate Ice Cream: A Comparative Study Between Pivot Profile And Comment Analysis

dc.creatorFonseca
dc.creatorFGA; Esmerino
dc.creatorEA; Tavares
dc.creatorER; Ferraz
dc.creatorJP; da Cruz
dc.creatorAG; Bolini
dc.creatorHMA
dc.date2016
dc.date2016-12-06T18:32:15Z
dc.date2016-12-06T18:32:15Z
dc.date.accessioned2018-03-29T02:04:49Z
dc.date.available2018-03-29T02:04:49Z
dc.identifier1525-3198
dc.identifierJournal Of Dairy Science. ELSEVIER SCIENCE INC, n. 99, n. 5, p. 3408 - 3420.
dc.identifier1525-3198
dc.identifierWOS:000374712100019
dc.identifier10.3168/jds.2015-9982
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0022030216001685
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/320489
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1311255
dc.descriptionRapid sensory profiling methods have gained space in the sensory-evaluation field. Techniques using direct analysis of the terms generated by consumers are considered easy to perform, without specific training requirements, thus improving knowledge about consumer perceptions on various products. This study aimed to determine the sensory profile of different commercial samples of chocolate ice cream, labeled as conventional and light or diet, using the "comment analysis and "pivot profile" methods, based on consumers' perceptions. In the comment analysis task, consumers responded to 2 separate open questions describing the sensory attributes they liked or disliked in each sample. In the pivot profile method, samples were served in pairs (consisting of a coded sample and pivot), and consumers indicated the higher and lower intensity attributes in the target sample compared with the pivot. We observed that both methods were able to characterize the different chocolate ice cream samples using consumer perception, with high correlation results and configurational similarity (regression vector coefficient = 0.917) between them. However, it is worth emphasizing that comment analysis is performed intuitively by consumers, whereas the pivot profile method showed high analytical and discriminative power even using consumers, proving to be a promising technique for routine application when classical descriptive methods cannot be used.
dc.description99
dc.description
dc.description3408
dc.description3420
dc.description
dc.description
dc.description
dc.languageEnglish
dc.publisherELSEVIER SCIENCE INC
dc.publisherNEW YORK
dc.relationJournal Of Dairy Science
dc.rightsfechado
dc.sourceWOS
dc.subjectIce Cream
dc.subjectPivot Profile
dc.subjectComment Analysis
dc.subjectSensory Characterization
dc.subjectConsumer Perception
dc.titleNovel And Successful Free Comments Method For Sensory Characterization Of Chocolate Ice Cream: A Comparative Study Between Pivot Profile And Comment Analysis
dc.typeArtículos de revistas


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