AVALIA??O DA QUALIDADE SENSORIAL DE SUCO DE MARACUJá-AMARELO ( Passiflora edulis var. flavicarpa) SUBMETIDO à PASTEURIZA??O E ARMAZENAMENTO

摘要

Usou-se a Análise Descritiva Quantitativa (ADQ) para avaliar ascaracterísticas sensoriais de suco de maracujá-amarelo( Passiflora edulis var. flavicarpa), submetido a três bin?mios depasteuriza??o (85oC/27s, 80oC/41s, 75oC/60s) e armazenamentopor 120 dias sob duas temperaturas (25 ± 5oC e 5 ± 1oC). Ascaracterísticas sensoriais (homogeneidade da cor, cor laranja,aroma característico, aroma floral, aroma doce, saborcaracterístico, sabor estranho, sabor oxidado, sabor cozido,gosto doce e gosto amargo) foram apresentadas por meio deperfis sensoriais, junto com a descri??o dos atributos sensoriaise a defini??o de referências para treinamento dos julgadores.N?o foram detectadas diferen?as significativas para a maioriadas características sensoriais entre as amostras, considerandoapenas os bin?mios de tempo-temperatura de pasteuriza??o.Durante o armazenamento, as amostras pasteurizadas a 85oC/27s apresentaram as menores altera??es nas característicassensoriais estudadas. A pasteuriza??o a 75oC/60s mostrou-seprejudicial, principalmente para as características de cor, aromadoce, aroma característico, aroma floral e sabor característico.O armazenamento sob refrigera??o apresentou melhor tendênciapara a manuten??o das características de qualidade sensorialdo suco de maracujá. SENSORY QUALITY OF YELLOW PASSION FRUIT JUICE (Passiflora edulis var.flavicarpa) UNDER PASTEURIZATION AND STORAGEAbstract Quantitative descriptive analysis (QDA) was used to evaluate the sensory characteristicsof yellow passion fruit juice ( Passiflora edulis flavicarpa) submitted to three pasteurizationbinomial (85oC/27s, 80oC/41s, 75oC/60s) and stored for 120 days under two differenttemperatures (25±5oC e 5±1oC). The sensory characteristics (color homogeneity, orangecolor, typical aroma, floral aroma, sweet aroma, typical flavor, off flavor, oxidized flavor,cooked flavor and sweet and bitter tastes) are presented by sensory profiles with thedescription of sensory attributes and reference definitions to train the judges. Theresults show that the pasteurization had different effects on the juice sensory attributes.However, it was not found significant differences for most of the sensory characteristics when the different time-temperature binomial of the juice pasteurization were compared.During the storage, the passion fruit juice pasteurized at 85oC/27s presented the lowestchanges on the sensory attributes. The pasteurization at 75oC/60s was harmful mainlyto the color characteristics, sweet aroma, characteristic aroma, floral aroma and typicalflavor. Storage under refrigeration tended to keep the best juice quality characteristics.