Banca de DEFESA: JANAÍNA DE CARVALHO ALVES

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : JANAÍNA DE CARVALHO ALVES
DATA : 24/01/2020
HORA: 09:00
LOCAL: Faculdade de Farmácia
TÍTULO:

SENSORY QUALITY OF COCOA NIBS FROM BAHIA AND ESPÍRITO SANTO

PALAVRAS-CHAVES:

CATA; Chocolate flavoring; Bitter taste; Fine cocoa; Correspondence Analysis.

PÁGINAS: 81
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

In the world market there are two categories of cocoa: fine and common cocoa beans, also called Bulk. Fine cocoa almonds have a delicate aroma and taste, bringing rare sensory notes such as fruity, floral, herbs, woody, walnuts and caramelized, as well as rich and balanced chocolate bases. Thus, considering the high consumption and immense appreciation of cocoa products and their consumers, this study evaluated the sensory quality of 37 cocoa varieties from 16 municipalities of the state of Bahia and Espirito Santo through check-all-tests (CATA) and acceptance, as well as select samples with potential for fine cocoa. The 37 samples were submitted to the CATA questionnaire containing 19 descriptive terms and to the affective test through a 9-point hedonic scale, with the participation of 106 consumers. Samples (at 40ºC) were offered in disposable containers with a lid, using an incomplete block design and at random. CATA results were evaluated by non-parametric Cochran's Q test at 5% significance level and correspondence analysis (CA). Acceptance test data were submitted to analysis of variance (ANOVA) and Tukey's means test also at 5% significance level. A multiple factor analysis was used to investigate the relationship between terms that presented frequency of mentions above 20% in the CATA questionnaire, global acceptance, municipality of origin, harvest time, pH and fermentation and subfermentation index of the samples. In addition, a Hierarchical Group Analysis (HCA) was performed using Euclidean distances (dissimilarity), Ward's method (clustering) and automatic truncation. These procedures were supported by the XLSTAT® 2019 statistical program. The Cochran Q test revealed that consumers identified a significant difference (p <0.005) between the samples in 16 descriptive terms listed in the CATA questionnaire. The descriptors floral aroma, roasted aroma and buttery flavor showed no significant difference, while the terms bitter taste, chocolate / cocoa aroma and roasted flavor presented the highest percentage of mentions. The terms fruity and acidic aromas presented a negative correlation with the terms woody, nuts / oilseeds, buttery, cocoa and sweet. Through the Principal Component Analysis it was observed that the terms descriptors sweet taste, cocoa taste, nuts / oilseed taste, fruity taste, chocolate flavor, sweet flavor presented negative correlation with the attributes acid flavor, roasted flavor, woody flavor, bitter taste, acidic and astringent taste. Thus, it can be inferred that the tasters were able to distinguish a variation between the samples studied. The attributes sweet taste and cocoa / chocolate flavor represented the descriptors with the greatest positive effect on the preference averages, while the
astringency, acid taste and bitter properties implied lower acceptance scores by this group of consumers under study. The results of the global acceptance test revealed that there was a significant difference between the samples. The averages ranged from 6.05 (corresponding to the hedonic term “slightly liked”) to 4.46 (“slightly disliked”). In the multiple factor analysis there was a negative correlation between the acid taste and astringency variables with the pH variable. It was concluded that the CATA test, as well as the descriptors used were adequate to describe the sensory quality of the evaluated cocoa nibs. Participants were able to differentiate the samples according to their sensory characteristics, thus suggesting that the cocoa samples Jaguaquara / 28, Itacaré / 26, Porto Seguro / 32, Ilhéus / 11, Ilhéus / 4, Uruçuca / 35, Belmonte / 17 , Ibicaraí / 21, Aracruz / 1, Apuarema / 12, Arataca / 15, Ilhéus / 10, Uruçuca / 36, Camacan / 18, Marau / 30 for having been associated with characteristic notes of fine cocoa (sweet taste, cocoa / chocolate flavor , nut / oil flavor, fruity flavor, chocolate flavor, sweet flavor) have the highest potential for this classification. This opens a perspective for the implementation of the designation of origin for this region. However, for this, it is necessary to carry out further in-depth studies and according to the appropriate protocols for this specific purpose.

MEMBROS DA BANCA:
Presidente - 2697953 - SERGIO EDUARDO SOARES
Interno - 1475020 - MARIA EUGENIA DE OLIVEIRA MAMEDE
Interno - 281877 - ELIETE DA SILVA BISPO
Externo à Instituição - LEONARDO FONSECA MACIEL - UFBA
Externo à Instituição - ADRIANA CRISTINA REIS FERREIRA - UESC