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Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X


FERNANDES, Aline Gurgel et al. Sensory evaluation of guava drinks sweetened with different sweetening agents. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.2, pp.358-364. ISSN 0101-2061.

Due to a constant search for tropical fruit drinks and calorie reduced products, this work aimed to evaluate the degree of sweetness, flavor, overall global impression, and purchase intention of guava drinks sweetened with different sweetening agents through the response rank frequency and average test, and internal preference mapping (IPM). Guava pulp, drinking water, and sweetening agents (sucrose, mixture cyclamate/saccharine, aspartame, acesulfame K, stevia and mixture saccharine/sodium cyclamate/acesulfame K) were used. The sensory evaluation was carried out with 100 untrained tasters in laboratorial tests through the balanced complete block designs. Aiming at the evaluation of the taster's individual responses, the sensorial answers were evaluated through the IPM methodology employing the technique of main component analysis. The guava drinks sweetened with sucrose and aspartame got similar sensorial evaluation by the consumers presenting the highest average values in the acceptance test. Nevertheless, those sweetened with stevia, a mixture of three sweetening agents, and a mixture of cyclamate/saccharine presented the lowest values in the sensory evaluation. The utilization of the IPM confirmed the results obtained using the response rank frequency and average test.

Palabras clave : guava drinks; edulcorants; internal preference map.

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