Métodos sensoriais descritivos - comparativo entre técnicas convencionais e novas

Abstract

Descriptive sensory methods are techniques that involve the detection and description of the qualitative and quantitative components present in food. Descriptive sensory tests have numerous applications in the food industry, such as the development of new products, quality control, evaluation of storage time, monitoring of competing brands, and analysis of possible product changes in relation to shelf-life and packaging usage. These tools have been playing an important role in the food industry because along with the consumer testing, it provides significant information on the product positioning strategy on the market. However, the classic descriptive methods require a long period to be held due to the use of experienced and trained panels. As a result, the cost of analysis increases exponentially. Due to limitations of the classical descriptive analysis, several alternative methodologies have been introduced in order to make the descriptive tests more applied to the practical industrial context. The aim of this work was to present the sensory science advances in the development of new rapid descriptive techniques and make a comparison between its efficiency with the conventional descriptive methods.