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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
05/02/2024 |
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Data da última atualização: |
05/06/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FRANCO, J. L.; AYRES, E. M. M.; OLIVEIRA, D. DE; MARTINS, I. B. A.; MACEDO, A. F.; DELIZA, R.; KOBLITZ, M. G. B. |
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Afiliação: |
JULIANA LACÔRTE FRANCO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ELLEN MAYRA MENEZES AYRES, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; DENIZE DE OLIVEIRA, UNIVERSITY OF ANGERS; INAYARA BEATRIZ ARAUJO MARTINS, FUNDAÇÃO CARLOS CHAGAS FILHO DE AMPARO À PESQUISA DO ESTADO DO RIO DE JANEIRO; ANDREA FURTADO MACEDO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ROSIRES DELIZA, CTAA; MARIA GABRIELA BELLO KOBLITZ, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO. |
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Título: |
Exploring the potential of the vanilla species from the brazilian atlantic forest: Sensory description and consumer acceptance. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Sensory Studies, v. 39, n. 1, e12896, 2024. |
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DOI: |
https://doi.org/10.1111/joss.12896 |
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Idioma: |
Inglês |
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Conteúdo: |
The present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose-free milk making vanilla flavored milk samples. Threshold estimation differences of “vanilla flavor,” and hedonic and sensory consumer perception of samples were evaluated. A 9-point hedonic scale and the Rate-All That-Apply methodology were used for comparison to the commercial species (V. planifolia) and an artificial essence. All native species showed lower average threshold concentrations than the commercial species extract. There was no significant difference in the perception of “vanilla aroma” between V. cribbiana and the commercial species, and neither V. cribbiana nor V. chamissonis showed significant difference to the artificial essence or V. planifolia extract for “sweet taste.” Among the evaluated species, V. cribbiana seemed to show the greatest potential for market success. |
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Palavras-Chave: |
Potencial sensorial; Survival analysis; THAT-APPLY RATA; Vanilla bahiana; Vanilla chamissonis; Vanilla cribbiana. |
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Thesagro: |
Aroma; Baunilha; Consumidor; Espécie Nativa; Extração; Extrato; Produto de Origem Vegetal; Sabor; Tecnologia de Alimento; Vanilla Planifolia. |
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Thesaurus Nal: |
Consumer surveys; Extraction; Food technology; Vanilla (Orchidaceae). |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02425naa a2200445 a 4500
001 2161614
005 2024-06-05
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/joss.12896$2DOI
100 1 $aFRANCO, J. L.
245 $aExploring the potential of the vanilla species from the brazilian atlantic forest$bSensory description and consumer acceptance.$h[electronic resource]
260 $c2024
520 $aThe present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose-free milk making vanilla flavored milk samples. Threshold estimation differences of “vanilla flavor,” and hedonic and sensory consumer perception of samples were evaluated. A 9-point hedonic scale and the Rate-All That-Apply methodology were used for comparison to the commercial species (V. planifolia) and an artificial essence. All native species showed lower average threshold concentrations than the commercial species extract. There was no significant difference in the perception of “vanilla aroma” between V. cribbiana and the commercial species, and neither V. cribbiana nor V. chamissonis showed significant difference to the artificial essence or V. planifolia extract for “sweet taste.” Among the evaluated species, V. cribbiana seemed to show the greatest potential for market success.
650 $aConsumer surveys
650 $aExtraction
650 $aFood technology
650 $aVanilla (Orchidaceae)
650 $aAroma
650 $aBaunilha
650 $aConsumidor
650 $aEspécie Nativa
650 $aExtração
650 $aExtrato
650 $aProduto de Origem Vegetal
650 $aSabor
650 $aTecnologia de Alimento
650 $aVanilla Planifolia
653 $aPotencial sensorial
653 $aSurvival analysis
653 $aTHAT-APPLY RATA
653 $aVanilla bahiana
653 $aVanilla chamissonis
653 $aVanilla cribbiana
700 1 $aAYRES, E. M. M.
700 1 $aOLIVEIRA, D. DE
700 1 $aMARTINS, I. B. A.
700 1 $aMACEDO, A. F.
700 1 $aDELIZA, R.
700 1 $aKOBLITZ, M. G. B.
773 $tJournal of Sensory Studies$gv. 39, n. 1, e12896, 2024.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | CORREIA, M. V. C.; FACHINELLI, R.; MELO, T. S.; ABREU, H. K. A. de; SILVA, J. A. dos S.; CECCON, G. Produtividade da soja em dois tipos de solo com aplicação de Bradyrhizobium e Azospirillum nas sementes. In: JORNADA DE INICIAÇÃO À PESQUISA DA EMBRAPA, 2018, Dourados. Resumos... Brasília, DF: Embrapa, 2018. JIPE 2018.| Tipo: Resumo em Anais de Congresso |
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