Sensory analysis of guava paste was realized by using quantitative descriptive analysis of 9 samples of Brazilian market (6 from the internal market and 3 from the external market) representative of six commercial brands. Guava paste is the product obtained from the processing of the sound desintegrated guavas, with or without water, with jelly like agents, pH adjusters and other ingredients and permitted additives until the appropriate consistency is obtained. The product is thermally processed and packed to ensure the perfect preservation. Judges were selected and trained, and the characteristics and definitions were established developing a glossary, directed by a sensory analyst. The sensory characterístics that described the guava paste were synerisis, presence of air bubbles, small holes and dark points on the surface and the bottom of the sample when removed from the can, brightness, colour, general appearance, firmness, cut type, cut resistance, adhesivity, sandiness, cohesivity, guava aroma, sweetness, acidity, guava flavour, caramelized, off flavour, residual flavour and overall quality. The sensory evaluation results of the guava paste samples analysed allowed the classification of the samples through step-wise discriminant analysis in the 5 groups with distinct sensory characteristic. The samples CE, SF and VE constituted three distinct groups and differed significantly (alpha = 5%) between them and the rest of the groups. The samples AI and AE constituted the 4th group and the 5th group was constitued of EI, EE, PE and CI samples.
guava paste; characteristics; glossary; sensory and statistical analysis
