Aprimoramento de técnicas sensoriais descritivas: aplicação de métodos rápidos e temporais na avaliação de produtos alimentícios

Abstract

Sensory descriptive analysis is a highly useful tool in the food and beverage industry, widely used for quality control and product development. In recent years, faster methodologies that do not require a trained sensory panel have been increasingly implemented to save time and resources. As these methodologies gain popularity, it becomes increasingly important to understand how different assessors use these techniques. This study aimed to improve rapid and temporal sensory descriptive techniques, such as Preference Sorting (PS) and Temporal Dominance of Sensations (TDS), optimizing the conditions for conducting these tests with consumers. To this end, two studies were conducted: the first evaluated the applicability of PS and compared it with Check-all-that-apply (CATA) in identifying sensory attributes that drive consumer acceptance. The second study investigated how different definitions of "dominance" influence sensory perceptions over the course of ingestion, using TDS. In the first study, one hundred consumers evaluated ten samples of dulce de leche using PS and CATA. In the PS method, consumers grouped samples based on similar acceptance levels, assigned an acceptance score to each group, and described the attributes that most influenced their acceptance. In the CATA method, participants individually identified the sensory attributes associated with each product and indicated their acceptance. The results showed that PS and CATA similarly identified the sensory drivers of acceptance for dulce de leche. While CATA was considered easier to use, PS proved to be an effective alternative for rapid screening of large quantities of samples, offering results comparable to CATA. In the second study, two approaches to the concept of "dominance" were explored: TDS-I (sensation that most attracts attention) and TDS-II (most intense sensation). These approaches were applied in the analysis of artisanal Minas cheeses from the Serra da Canastra region and chocolates with different cocoa contents, evaluating how consumers interpret and respond to sensory stimuli over time. TDS curves were constructed, and analyses such as Principal Component Analysis (PCA), difference curves, Multiple Factor Analysis (MFA), and the regression vector coefficient (RV coefficient) were used to compare the two approaches. The results indicated that both approaches generated consistent data, and the choice of terminology ("dominant" vs. "intense") did not significantly influence the test results. Consequently, greater freedom and flexibility can be adopted in the terminology used to instruct participants during the TDS test. Finally, this study contributed to the advancement of descriptive sensory methodologies, demonstrating that PS and TDS are effective in various contexts, offering valuable insights into consumer acceptance and dynamic sensory perceptions. The results highlight the importance of expanding the use of these techniques for different products and consumer profiles, strengthening decision-making in product formulation and development.