03114naa a2200385 a 450000100080000000500110000800800410001902400440006010000180010424501670012226000090028952020190029865000200231765000260233765000200236365000090238365300100239265300110240265300180241365300120243165300090244370000210245270000170247370000140249070000220250470000180252670000200254470000200256470000170258470000170260170000210261870000190263970000160265877300540267421238452020-12-17       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/joss.125942DOI1 aVIEIRA, A. H.  aThe free listing task for describing the sensory profiling of dairy foodsbA case study with microfiltered goat whey orange juice beverage.h[electronic resource]  c2020  aThe sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50 degrees C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30 degrees C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties. Practical application Our study indicates that the free listing task was a suitable methodology to discriminate GWOJ beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. Furthermore, it can be used to identify the most important attributes for consumers, which were liquid texture, orange color, fermented aroma, and orange flavor for GWOJ and should be considered in the manufacture of this type of product. Finally, it demonstrated that membrane technologies, as microfiltration, could be used in the manufacture of dairy foods, in particular GWOJ, with adequate sensory performance. These findings can be an incentive to the dairy industry to consider microfiltration as an adequate technology to be used in whey beverages processing and free listing task as an easy and fast sensory methodology for sensory description of dairy products.  aFood technology  aFunctional properties  aMicrofiltration  aMilk  aCheck  aImpact  aPivot profile  aProtein  aSkim1 aBALTHAZAR, C. F.1 aROCHA, R. S.1 aSILVA, R.1 aGUIMARÃES, J. T.1 aPAGANI, M. M.1 aPIMENTEL, T. C.1 aESMERINO, E. A.1 aSILVA, M. C.1 aTONON, R. V.1 aCABRAL, L. M. C.1 aFREITAS, M. Q.1 aCRUZ, A. G.  tJournal of Sensory Studies, e12594, 2020. P. 1-8.