Produção e análise sensorial de perfume artesanal a partir de matérias-primas vegetais como a damiana, cravo da Índia e laranja

Abstract

The cosmetics industry has its origins around 4000 BC and stands firm to this day in the face of economic crises. Among the cosmetic products is the perfume, widely used and appreciated by Brazilians, being used up to twice a day in some regions of the country. The objective of this work is to evaluate the production of a perfume from vegetable raw materials such as Indian clove, orange and Damiana leaf and to perform physicochemical and sensory analysis to assess its acceptance by the public. The physicochemical analyzes performed were density, refractive index, hydrogen potential and solubility in 90% ethanol. Sensory analysis was performed using 7-point hedonic acceptance tests, 5-point hedonic purchase intention tests and opinion tests, adapted for the cosmetic product. The sensory analysis indicated a great acceptance of the perfume and allowed to project a market potential of the product. The physicochemical analyzes showed that the essential oils had properties suitable for perfume manipulation.