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Made available in DSpace on 2018-05-22T00:54:37Z (GMT). No. of bitstreams: 1 ART18012.pdf: 780767 bytes, checksum: 941e53a2e238441a0a583edcda3e5b55 (MD5) Previous issue date: 2018-05-09

This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P

For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m),attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely,wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Made available in DSpace on 2019-05-24T00:32:35Z (GMT). No. of bitstreams: 1 FoodChemistry2432018103117Nicolli.pdf: 923280 bytes, checksum: 34c9131947e998523882e81f49ea888f (MD5) Previous issue date: 2018

In VHR(very high resolution) aerial images, shadows indicating height information are valuable for validating or detecting changes on an existing 3D city model. In the paper, we propose a novel and full automatic approach for shadow detection from VHR images. Instead of automatic thresholding, the supervised machine learning approach is expected with better performance on shadow detection, but it requires to obtain training samples manually. The shadow image reconstructed from an existing 3D city model can provide free training samples with large variety. However, as the 3D model is often not accuracy, incomplete and outdated, a small portion of training samples are mislabeled. The erosion morphology is provided to remove boundary pixels which have high mislabeling possibility from the reconstructed image. Moreover, the quadratic discriminant analysis (QDA) which is resistant to the mislabeling is chosen. Further, two feature domains, RGB and ratio of the hue over the intensity, are analyzed to have complementary effects on better detecting different objects. Finally, a decision fusion approach is proposed to combine the results wisely from preliminary classifications from two feature domains. The fuzzy membership is a confidence measurement and determines the way of making decision, in the meanwhile the memberships are weighted by an entropy measurements to indicate their certainties. The experimental results on two cities in the Netherlands demonstrate that the proposed approach outperforms the two separate classifiers and two stacked-vector fusion approaches.

International audience; This paper carries out a large dimensional analysis of the standard regularized quadratic discriminant analysis (QDA) classifier designed on the assumption that data arise from a Gaussian mixture model. The analysis relies on fundamental results from random matrix theory (RMT) when both the number of features and the cardinality of the training data within each class grow large at the same pace. Under some mild assumptions, we show that the asymptotic classification error converges to a deterministic quantity that depends only on the covariances and means associated with each class as well as the problem dimensions. Such a result permits a better understanding of the performance of regularized QDA and can be used to determine the optimal regularization parameter that minimizes the misclassification error probability. Despite being valid only for Gaussian data, our theoretical findings are shown to yield a high accuracy in predicting the performances achieved with real data sets drawn from popular real data bases, thereby making an interesting connection between theory and practice.

Mass spectrometry (MS) is a powerful technique that can provide the biochemical signature of a wide range of biological materials such as cells and biofluids. However, MS data usually has a large range of variables which may lead to difficulties in discriminatory analysis and may require high computational cost. In this paper, principal component analysis with linear discriminant analysis (PCA-LDA) and quadratic discriminant analysis (PCA-QDA) were applied for discrimination between healthy control and cancer samples (ovarian and prostate cancer) based on MS data sets. In addition, an identification of prostate cancer subtypes was performed. The results obtained herein were very satisfactory, especially for PCA-QDA. Selectivity and specificity were found in a range of 90-100%, being equal or superior to support vector machines (SVM)-based algorithms. These techniques provided reliable identification of cancer samples which may lead to fast and less-invasive clinical procedures.

Quality traits of three broccoli cultivars, which were grown for autumn crop was determined: ‘Chevalier’ F1, ‘Milady’ F1 (cultivars of Dutch origin) and ‘Cezar’ F1 (of Polish origin). Immediately after harvest sensory quality of broccoli was evaluated, using the quantitative descriptive analysis method (QDA). In ‘brainstorming’ session there were chosen 14 attributes (profiles) concerning smell, texture, taste / flavour. Overall quality impression was also scored and hedonic test of broccoli liking was performed. Other quality traits determined were: antioxidant activity, total carotenoids content, vitamin C content, colour parameters in CIE L*a*b* system. These traits were determined separately for florets and stems of broccoli plants, both of which are usable parts of this vegetable. Results showed that investigated cultivars differed in respect of quality traits concerning sensory attributes, antioxidant activi­ty, carotenoids content, vitamin C content and colour parameters. Results showed also that florets of broccoli performed higher antioxidant activity than stems. Carotenoids content in broccoli cultivars was much higher in florets than in stems, but vitamin C content was on similar level in florets and stems of the plants. Florets and stems of all broccoli cultivars differed much in respect of colour parameters – lightness, greenness and yellowness.

The lack of understanding and definitional inconsistencies regarding agritourism and the importance of cooperation in sustaining this kind of tourism are underlined in the literature. This study analyzes the perceptions of agritourism and cooperation from actors in the sector using a plurality of methods, including unsupervised (a) text mining and (b) sentiment analysis with the use of a lexical database, as well as (c) supervised qualitative data analysis. Based on the assumption that destinations with different geographic characteristics have different features and products, two different destinations as for its accessibility and tourism recognition were selected for comparison: (a) an island&mdash, Lesvos in the North Aegean Sea, and (b) a continental mountain region&mdash, Plastiras Lake, in Greece. The data were collected from personal in-depth interviews and with the use of semi-structured questionnaires. From a methodological perspective, all three methods provided unique insights on the study&rsquo, s themes, and the overall image of agritourism and cooperation was positive. A common understanding seems important for cooperation and networking, however, training is needed not only for effective promotion of agritourism, but also for cooperation techniques, benefits, trust-building mechanisms and best practices.

本稿の目的は,研究法における信頼性や妥当性の意味を問い直し,ソーシャルワーク研究における質的研究のあり方について考察することである。質的研究は信頼性や妥当性が担保されにくいと指摘されることが多いが,この課題を解決するために大きな役割を果たすのがテキストデータ分析ソフトである。膨大なデータを扱う場合,これまで手作業で行っていた部分を自動化することによって,効率的に分析することができる。しかし,テキストマイニングだけではテキストデータの文脈を捉えることができないことから,ソーシャルワーク研究においてテキストデータを分析する際には,量的にも質的にも分析することが必要である。, 論文(Article)

The sensory evaluation of products by a panel of experts or consumers involves qualitative data (in sorting task description), quantitative variables structured by groups (in napping or in free choice profiling), quantitative and qualitative data (in sorted napping). Whatever the nature of data, a mean configuration of products is built and it is crucial to assess its stability, especially when the judges are untrained. Unfortunately, most of the confidence ellipses constructed around the position of the products do not give a confidence area in the sense that two products are significantly different when their ellipses do not overlap. Indeed, most ellipses proposed in the literature are too small and lead the user to misinterpretations since they are too optimistic. Here we propose to use truncated total bootstrap to build confidence ellipses that can be actually interpreted as confidence areas. The ellipses are evaluated from simulations and real examples and the evaluation shows that the methodology is adequate for all methods.

International audience; We present a series of studies showing the role of sensory evaluation in the optimization of new vegetal fermented products.The first series of studies showed that French consumers did not accept fermented products with vegetal protein ratio over 10%.Moreover, positive information on vegetal protein benefits did not lead to an increase in liking scores. So, a second series ofstudies was carried out in order to optimize the raw material and processes used to prepare the products and improve theirorganoleptic properties. In a first step, the vegetal proteins were purified permitting to obtain firmer products with less offflavors. In a second step, the effect of four factors (T °C, pea concentration, heat process, heat fermentation) with two variationlevels each was evaluated following a design of experiment methodology. The volatile and peptide profiles, acidity and firmnessof the products were evaluated in order to select the optimal process and starter culture. A combination of Check-All-ThatApplied (CATA) and consumer tests was then used to evaluate consumer appreciation.

This is the first study to use chemometric methods to differentiate among 21 cultivars of Camellia sinensis from China and between leaves harvested at different times of the year using 30 compounds implicated in the taste and quality of tea. Unique patterns of catechin derivatives were observed among cultivars and across harvest seasons. C. sinensis var. pubilimba (You 510) differed from the cultivars of C. sinensis var. sinensis, with higher levels of theobromine, (+)-catechin, gallocatechin, gallocatechin gallate and theasinensin B, and lower levels of (−)-epicatechin, (−)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG), respectively. Three cultivars of C. sinensis var. sinensis, Fuyun 7, Qiancha 7 and Zijuan contained significantly more caffeoylquinic acids than others cultivars. A Linear Discriminant Analysis model based on the abundance of 12 compounds was able to discriminate amongst all 21 tea cultivars. Harvest time impacted the abundance of EGC, theanine and afzelechin gallate.

Instituto de Investigaciones Agropecuarias y Forestales. Facultad de Biología. Facultad de Medicina Veterinaria y Zootecnia. Facultad de Agrobiología. Facultad de Químico Farmacobiología. Programa Institucional de Maestría en Ciencias Biológicas The aroma is one of the most important sensory attributes in foodstuffs. Corn is the most important crop of Mexican agriculture, not only because of its relevance in food poses to the population, but also for its many uses as a raw material in industry, either as a direct input or by-products thereof by nixtamalized process is the alkaline cooking of corn kernels, followed by milling the cooked grain (masa) and obtaining the mass, flour and tortilla. In nixtamalization, flavor is the results of a complex mix of volatile compounds originally found in corn or are produced during the process. The volatile compounds that make up the flavor profile are directly related to the sensory attributes from white corn and blue corn. The aim of this investigation was to determine the flavor profile of the dough, flour and tortilla white and blue corn nixtamalized AS900 and blue Tziraza. The nixtamalization process consisted of the cooking of corn grains (1 kg) in water (3 liters) with Ca (OH) 2 (1%) for 30 to 45 min at 95°C, the grain is allowed to stand 12 h in the cooking solution (nejayote), then washed and ground to form products nixtamalized. characterization tests maize and its nixtamalized products are made and the determination of anthocyanins and carotenoids and also the use of techniques such as FAMES quantified by gas chromatography to determine the general profile of AG (fatty acids), was also used the HS-SPME technique for determining the volatile compounds present in corn grain and nixtamalized products and make a connection with the QDA (Quantitative Descriptive Sensory Analysis) descriptors generated and found by the HS-SPME technique. El aroma constituye uno de los atributos sensoriales de mayor relevancia en los productos alimenticios. El maíz es el cultivo más importante de la agricultura mexicana, no sólo por la relevancia que en materia de alimentación representa para la población, sino también por sus múltiples usos como materia prima en la industria, ya sea como insumo directo o los subproductos de éste mediante el proceso de nixtamalización que es el cocimiento alcalino de los granos de maíz, seguido de la molienda del grano cocido (nixtamal) y la obtención de la masa, harina y tortilla. En la nixtamalización, el aroma es el resultado de una compleja combinación de compuestos volátiles que originalmente se encuentran en el maíz o son producidos durante el proceso. Los compuestos volátiles mayoritarios que forman parte del perfil aromático están directamente relacionados con los atributos sensoriales procedentes de maíz blanco y maíz azul. El objetivo de la presente investigación fue determinar el perfil aromático de la masa, harina y tortilla de maíz blanco AS900 y azul Tziranza nixtamalizados. El proceso de nixtamalización consistió en el cocimiento de los granos de maíz (1 Kg) en agua (3 litros) con Ca(OH)2 (1%) durante 30 a 45 min a 95°C, el grano se dejó reposar 12 h en la solución de cocción (nejayote), posteriormente se lavó y molió para la formación de los productos nixtamalizados. Se realizaron pruebas de caracterización al maíz y a sus productos nixtamalizados, así como la determinación del contenido de antocianinas y carotenos y además del uso de técnicas como FAMES cuantificado en Cromatografía de gases para determinar el perfil general de AG (ácidos grasos), también se usó la técnica HS-SPME para determinar los compuestos volátiles presentes en el grano de maíz y sus productos nixtamalizados, así como hacer una relación con el QDA (Análisis Sensorial Descriptivo Cuantitativo) de los descriptores generados y los encontrados por la técnica HS-SPME.

Luokitteluanalyysin tyypillinen ongelma on mallin valinta ja/tai muuttujien eli piirteiden valinta. Tavoitteena on estimoida luotettavasti luokitteluvirheen todennäköisyys opetusaineiston avulla - ideaalissa tilanteessa käyttäen riippumatonta testiaineistoa. Tällöin saadaan estimaatti yleistämisvirheelle, joka kuvaa opetusaineistosta estimoidun mallin kykyä ennustaa riippumatonta testiaineistoa. Usein kuitenkin aineiston niukkuudesta johtuen ei voida käyttää erillistä riippumatonta testiaineistoa, jolloin ei myöskään voida estimoida suoraan yleistämisvirhettä. Tällöin voidaan kuitenkin käyttää otoksen uudelleenkäyttömenetelmiä, joista käytetyimmät lienevät ristiinvalidointi ja bootstrap. Menetelmien etuna on, että ne estimoivat hyvin odotettua yleistämisvirhettä, joka ei rajoitu vain tiettyyn opetusaineistoon, vaan on odotusarvo yli kaikkien mahdollisten opetusaineistojen. Odotettu yleistämisvirhe on osoittautunutkin useiden tutkimusten mukaan hyödylliseksi työkaluksi tilastollisessa analyysissa. Luokitteluvirheen todennäköisyyden arviointiin liittyy olennaisesti myös käsite Bayes-virhe, jolla tarkoitetaan pienintä saavutettavissa olevaa luokitteluvirheen todennäköisyyttä. Tässä työssä piirteitä mallinnetaan p-ulotteisella normaalijakaumalla ja rajaudutaan kvadraattiseen luokittelijaan (QDA). Tyypillisesti Bayes-virhettä ei tiedetä, ja sen laskeminen analyyttisesti on usein haastavaa tai mahdotonta. Tässä työssä esitetään menetelmä Bayes-virheen arvioimiseksi Monte Carlo -integroinnilla. Aiemmissa tutkimuksissa otoksen uudelleenkäyttömenetelmiä on verrattu odotettuun yleistämisvirheeseen, kuten myös tehdään tässä työssä. Lisäksi otoksen uudelleenkäyttömenetelmiä verrataan Bayes-virheeseen. Parhaat tulokset saavutettiin .632-bootstrap-estimaattorilla ja .632+-bootstrap-estimaattorilla sekä toistetulla ristiinvalidoinnilla K:n arvolla 10. Toistettu ristiinvalidointi K:n arvoilla 5 ja 10 ja aineiston jako toistuvasti opetus- ja testiaineistoksi jakosuhteilla 80/20 ja 90/10 tuottivat likimain yhtä hyviä tuloksia. Menetelmien vertailu toteutettiin simulointikokeella, joka perustuu 50 luokkaa ja 64 piirrettä sisältävään pohjaeläinaineistoon. Simulointikokeessa käytettävät luokkien (2-8) ja piirteiden (2-50) lukumäärät ovat suurempia kuin aiemmissa tutkimuksissa on yleensä käytetty.

The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA). The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm) was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm). The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA), in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA), indicating a 30 % fermentation time reduction when compared to the conventional process.Este trabalho teve como objetivo a redução do tempo de fermentação de massa de pizza avaliando-se o desenvolvimento da massa durante a fermentação com emprego de reofermentômetro Chopin® e a influência das variáveis tempo e temperatura em um planejamento fatorial 2². A intenção foi produzir massa característica de pizza, com formação de bolhas, crocância nas bordas e maciez no centro da massa verificando-se estes atributos pela metodologia de Análise Descritiva Quantitativa (ADQ). A massa foi preparada com os ingredientes usuais, fermentada a temperaturas variando de 27 a 33 ºC por períodos de 30 a 42 minutes, alargada, adicionada de molho de tomate, assada e congelada. Por intermédio do reofermentômetro confirmou-se a influência das variáveis tempo e temperatura para liberação de gás carbônico (H'm) com efeito positivo e significativo, o que não ocorreu para desenvolvimento ou altura máxima da massa (Hm). As mesmas condições de fermentação do planejamento foram utilizadas para a produção de massa de pizza em processo industrial sendo submetida à Análise Descritiva Quantitativa (ADQ), onde as amostras foram descritas por nove atributos. Os resultados permitiram concluir que algumas amostras apresentaram características desejadas de massa de pizza demonstradas pela análise de componentes principais (ACP), indicando um tempo de fermentação reduzido em pelo menos 30% quando comparado ao processo convencional.

The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA). The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm) was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm). The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA), in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA), indicating a 30 % fermentation time reduction when compared to the conventional process. Este trabalho teve como objetivo a redução do tempo de fermentação de massa de pizza avaliando-se o desenvolvimento da massa durante a fermentação com emprego de reofermentômetro Chopin® e a influência das variáveis tempo e temperatura em um planejamento fatorial 2². A intenção foi produzir massa característica de pizza, com formação de bolhas, crocância nas bordas e maciez no centro da massa verificando-se estes atributos pela metodologia de Análise Descritiva Quantitativa (ADQ). A massa foi preparada com os ingredientes usuais, fermentada a temperaturas variando de 27 a 33 ºC por períodos de 30 a 42 minutes, alargada, adicionada de molho de tomate, assada e congelada. Por intermédio do reofermentômetro confirmou-se a influência das variáveis tempo e temperatura para liberação de gás carbônico (H'm) com efeito positivo e significativo, o que não ocorreu para desenvolvimento ou altura máxima da massa (Hm). As mesmas condições de fermentação do planejamento foram utilizadas para a produção de massa de pizza em processo industrial sendo submetida à Análise Descritiva Quantitativa (ADQ), onde as amostras foram descritas por nove atributos. Os resultados permitiram concluir que algumas amostras apresentaram características desejadas de massa de pizza demonstradas pela análise de componentes principais (ACP), indicando um tempo de fermentação reduzido em pelo menos 30% quando comparado ao processo convencional.

International audience; From the wine producers' viewpoint, the conceptual image of a wine has consequences in technical terms. We postulate that to understand the link between wine style and terroir system, the concept of typicality must be highlighted and related to sensory perception. Producer surveys made it possible to characterise conceptual typicality and its relations to terroir dimensions. Perceptual typicality was characterised through conventional sensory profiling (expert panel), Just About Right profile, and typicality assessment (professional panel). Finally, sensory attributes and technical practises were classified according to typicality acceptability through penalty analysis and PLS regression. This study reveals the gap between conceptual typicality and perceptual typicality on the basis of terroir dimensions and sensory attributes. For the wine producers, the conceptual image of a wine, resulting from the terroir, was related to environmental factors, and practises were perceived as less important. Conceptual typicality was related to sensory attributes such as colour intensity, red fruits, and soft tannins. Sensory profiles highlighted visual descriptors but not red fruits and soft tannins. While the influence of soil was not highlighted, technical factors (oenological factors) were prevalent.

This paper presents a methodology for the classification of subcellular patterns by the extraction of cytomorphometric features in 3D isosurfaces. In order to validate the proposal, we used a database of 3D images of HeLa cells with nine classes. For each cell, several morphological attributes were extracted based on its isosurface. Using the Quadratic Discriminant Analysis (QDA) classifier with the hybrid attribute selector, we achieved 97.59 of accuracy and F1-score of 0.9757 when classifying the subcellular patterns.

In this study, fi ve prototypes of catchup were developed by replacing partially or totally the sucrose in the formulation by the sweetener Neotame (NTM). These prototypes were evaluated for their physicochemical characteristics and sensory profi le (Quantitative Descriptive Analysis). The main sensory differences observed among the prototypes were regarding to color, consistency, mouthfeel, sweet taste and tomato taste, for which lower means were obtained as the sugar level was decreased, and also in terms of salty taste, that had higher means with the decrease of sugar. In terms of bitter and sweetener aftertastes, the prototype 100% sweetened with NTM presented the higher mean score, but with no signifi cant difference when compared to other prototypes containing sucrose, for bitter taste, however, it had the highest mean score, statistically different from all the other prototypes. In terms of physicochemical characteristics, the differences were mainly in terms of consistency, solids and color. Despite the differences observed among the prototypes as the sugar level was reduced, it was concluded that NTM is a suitable sweetener for catchup, both for use in reduced calories and no sugar versions.

Samples of ketchup available on the Brazilian market, one traditional (sweetened with sucrose) and three light versions (sweetened with aspartame, acesulfame-K and a blend of cyclamate, saccharin and stevia) were evaluated for their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis). Four main groups of attributes were generated: appearance, oral texture, aroma and flavor. The samples presented significant differences in all attributes, except for syneresis and overripe tomato flavor. The highest means for sweetener and bitter tastes and aftertastes were observed for the samples sweetened with acesulfame-K and the blend of sweeteners. Although different characteristics were observed among the products evaluated and, despite the differences in the formulations, the light ketchup sweetened with aspartame was the one that presented properties most similar to those of the traditional ketchup.

Samples of ketchup available on the Brazilian market, one traditional (sweetened with sucrose) and three light versions (sweetened with aspartame, acesulfame-K and a blend of cyclamate, saccharin and stevia) were evaluated for their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis). Four main groups of attributes were generated: appearance, oral texture, aroma and flavor. The samples presented significant differences in all attributes, except for syneresis and overripe tomato flavor. The highest means for sweetener and bitter tastes and aftertastes were observed for the samples sweetened with acesulfame-K and the blend of sweeteners. Although different characteristics were observed among the products evaluated and, despite the differences in the formulations, the light ketchup sweetened with aspartame was the one that presented properties most similar to those of the traditional ketchup.Amostras de catchup disponíveis no mercado brasileiro, uma tradicional (adoçada com sacarose) e três light (adoçadas com aspartame, acessulfame-K e uma combinação de ciclamato, sacarina e estévia) foram avaliadas quanto às características físico-químicas e ao perfil sensorial (Análise Descritiva Quantitativa). Quatro grandes grupos de atributos foram gerados: aparência, textura bucal, aroma e sabor. As amostras apresentaram diferença significativa em todos os atributos, exceto sinerese e tomate passado. As maiores médias para os atributos relacionados a sabor e sabor residual amargo e de adoçante foram obtidas para as amostras adoçadas com acessulfame-K e com a combinação de edulcorantes. Apesar das diferentes características observadas entre os produtos avaliados e das diferenças entre as formulações, o catchup light adoçado com aspartame foi o que apresentou propriedades mais próximas ao produto tradicional.

Die Verbindung von hoch entwickelten Nanomaterialien mit fluoreszenzbasierten Technologien hat sich zu einem aufstrebenden Forschungsbereich entwickelt. Nichtsdestotrotz ist bis heute der Schritt von einem organischen Indikatormolekül zum anwendbaren Sensorsystem ein komplexer Prozess. Diese Arbeit zielte darauf ab, sensorische Materialien verschiedener chemischer Natur für diverse Analyten zu entwickeln, zu charakterisieren und zu etablieren. Hierbei wurden zunächst pH sensitive Fluoreszenzfarbstoffe entwickelt und in dünnen Membranen immobilisiert. Der Teststreifen ermöglicht die Beurteilung von pH-Änderungen mit dem Auge. Darüber hinaus wurde gezeigt, wie diese Farbstoffe auch in eine wasserlösliche Form überführt werden können. Damit konnten lokale pH-Änderungen an der Wachstumsfront von Silikat-Biomorphs detektiert werden. Auch partikuläre Systeme stellten sich als geeignete Materialien heraus. Es konnte gezeigt werden, wie die Silikat-Matrix von Partikeln zu verbesserten Eigenschaften für Farbstoffe führt. Mittels farbstoffbeladener Partikel konnte in einem Lateral-Flow-Assay ein schneller Nachweis von TATP etabliert werden. Ein anderer Ansatz verfolgte das Ziel des sensitiven Nachweises von Quecksilberionen in Wasser. In einem anderen System konnten Silikat-Nanopartikeln so funktionalisiert werden, dass ein sensitiver und selektiver Nachweis von Schwermetallionen und Anionen über ein Quencher-Displacement-Assay gelang. Zusätzlich wurde die einzigartige Oberfläche von Zellulosepartikeln mithilfe eines neu entwickelten Fluoreszenzfarbstoffs untersucht. Die untersuchten Materialien und Strategien zeigen, wie leicht innovative Moleküle für potentielle sensorische Systeme im wässrigen Medium auf Basis von fluoreszierenden Partikeln und dünnen Schichten geschaffen werden können. Das Verhalten der hergestellten Materialien wurde über spektroskopische Methoden evaluiert und dabei, wenn möglich, die Parameter Sensitivität, Selektivität und Ansprechzeit beurteilt. The combination of fluorescence and nanomaterials has developed into an emerging research area. Nonetheless until now the step from an organic sensory molecule to a final sensor format is a complex endeavor. This thesis aimed at the preparation of particulate and thin-film based platforms for various analytes through combining the features of an appropriate host material with outstanding properties of dyes concomitant with sensitive fluorescence detection techniques. In particular, pH sensitive fluorescent probes were sterically immobilized into a thin membrane. The dip-stick allows the assessment upon change in pH with the eye. Especially a probe working at high basic pH range was converted into a water-soluble analogue and was directly applied at the growth front of silica biomorphs to detect local pH changes. But also particulate structures are suitable host materials. It is shown how the silica matrix of nanoparticles lead to improved optical properties for embedded dyes. The interactions of silica and fluorescent dyes within the pores of mesoporous particles were exploited to develop an actual sensor format based detection of TATP. In another approach it was possible to detect mercury ions in water. Heavy metal ions were also successfully detected in a quencher displacement assay involving receptor-dye functionalized silica nanoparticles. The impact of the unique surface properties of cellulose microparticles was shown by a fluorescent dye which allows an assessment of the surface functional groups and microenvironment through the reactivity and its changes in the optical properties. The performance of the prepared materials were evaluated mostly by spectroscopic methods and if possible assessed in terms of sensitivity, selectivity and response time. The newly developed and investigated materials based on fluorescent particulate and thin-films show the facile application of innovative sensor probes for potentially sensing devices.

A Análise Sensorial é hoje considerada com um elo de ligação entre a pesquisa e o desenvolvimento, pois a ela estão associadas um conjunto de técnicas capazes de obter resultados precisos tendo em conta o objetivo em causa. Assim, foram empregues no presente trabalho, algumas técnicas sensoriais descritivas capazes de determinar o perfil sensorial de uma refeição pré-preparada, nomeadamente Bacalhau com Natas. O presente trabalho foi desenvolvido ao longo de seis meses na empresa Sense Test – Sociedade de Estudos de Análise Sensorial a Produtos Alimentares, Lda. Desta forma, e seguindo a metodologia inerente à análise sensorial, o trabalho encontra-se estruturado em duas partes distintas. Numa primeira fase, é feita uma abordagem e descrição do local de estágio, sendo também realizada uma descrição superficial de todas as etapas necessárias para a avaliação sensorial, desde a estruturação de uma sala de provas até à seleção e treino de provadores. E finalmente, numa segunda fase é realizado um trabalho de investigação, evocando-se de forma aprofundada o uso de algumas técnicas descritivas convencionais e rápidas. São, assim, apresentados resultados específicos relativamente à Aceitação Global, ao QDA (Quantitative Descriptive Analysis), ao Flash Profile e por fim ao Preference Mapping. Deste trabalho conclui-se que os consumidores preferem amostras caracterizadas pelo desfiado e quantidade de bacalhau (visual), pela intensidade de odor e sabor global e pela presença de molho (visual). As técnicas abordadas revelaram ser ferramentas adequadas à descrição do produto em estudo, demonstrando resultados capazes de assegurar o seu valor. Palavras-chave: Análise Sensorial, técnicas descritivas convencionais e rápidas, Aceitação, QDA, Flash Profile, Preference Mapping Sensory analysis is, nowadays, considered with a connecting link between research and development, because, to it, are associated a set of techniques capable of obtaining accurate results, taking into account the problem in question. Therefore, in this study, some descriptive sensory techniques were employed to determinate the sensory profile of a pre-prepared meal, in this case, cod with cream. This work was developed during six months in a company called 'Sense Test - Sociedade de Estudos de Análise Sensorial a Produtos Alimentares, Lda. Thereby, following the procedures inherent to sensory analysis, the work is divided in two distinct parts. On one hand, in the initial phase, a superficial description of all required steps for the sensory evaluation is made, from structuring a tasting room to selecting and training the assessors. On the other hand, in the final phase, there's the research work, encompassing the use of some conventional and rapid descriptive techniques in detail. In this way, specific results are shown relatively to the global acceptance to the QDA (Quantitative Descriptive Analysis), to the Flash profile, and finally to the Preference mapping. With this investigation, was conclude that consumers prefer samples that are characterized by shredded and quantity of cod (visual),odor ant overall flavor intensity, and by the presence of sauce (visual). The techniques used have proved to be appropriate tools to the description of the product in question, showing results that will ensure its value. Key-words: Sensory Analysis, conventional and fast descriptive techniques, Acceptation, QDA, Flash Profile, Preference Mapping

The fast descriptive techniques - CATA, Napping and UFP and Flash Profile, as well as the conventional QDA proved to be adequate tools for the descripion of products, revealing similar configuartions of the sensory space. The rapid descritive techniques prove to be effective alternatives to conventional profies, however some care must be taken.

O pão integral oferece uma quantidade substancial de sais minerais e fibras, desejáveis por razões econômicas e nutricionais, com crescente aumento no consumo. A Análise Descritiva Quantitativa (ADQ) proporciona completa descrição de propriedades sensoriais de produtos, e o Teste de Aceitação possibilita avaliar o quanto consumidores gostam ou não desses produtos, tanto em termos específicos quanto globais. No presente estudo, foram analisadas três amostras comerciais de pão integral, denominadas "A", "B" e "C". Para a ADQ, foram selecionados 11 provadores os quais definiram 18 atributos sensoriais e os materiais de referência para o treinamento. Os resultados da ADQ foram analisados por análise de variância, testes de médias de Tukey e análise de componentes principais. A amostra "C" obteve média maior em atributos sensoriais indesejáveis, como aroma queimado da casca, fato que contribuiu para menor preferência obtida por este produto. As amostras "A" e "B" não diferiram significativamente a pd"0,05 na maioria dos atributos analisados. Na ACP, a soma de componentes principais 1 e 2 foi de 81,57%, ou seja, a variabilidade entre as amostras é quase totalmente explicada por estes dois componentes. As amostras não diferiram entre si (p

O pão integral oferece uma quantidade substancial de sais minerais e fibras, desejáveis por razões econômicas e nutricionais, com crescente aumento no consumo. A Análise Descritiva Quantitativa (ADQ) proporciona completa descrição de propriedades sensoriais de produtos, e o Teste de Aceitação possibilita avaliar o quanto consumidores gostam ou não desses produtos, tanto em termos específicos quanto globais. No presente estudo, foram analisadas três amostras comerciais de pão integral, denominadas "A", "B" e "C". Para a ADQ, foram selecionados 11 provadores os quais definiram 18 atributos sensoriais e os materiais de referência para o treinamento. Os resultados da ADQ foram analisados por análise de variância, testes de médias de Tukey e análise de componentes principais. A amostra "C" obteve média maior em atributos sensoriais indesejáveis, como aroma queimado da casca, fato que contribuiu para menor preferência obtida por este produto. As amostras "A" e "B" não diferiram significativamente a pd"0,05 na maioria dos atributos analisados. Na ACP, a soma de componentes principais 1 e 2 foi de 81,57%, ou seja, a variabilidade entre as amostras é quase totalmente explicada por estes dois componentes. As amostras não diferiram entre si (pThe wholewheat bread offers a substantial amount of mineral salts and fibres, because of economical and nutritional reasons, with a constant increase of consumption. The Quantity Descriptive Analysis (QDA) and Test of Acceptance give a complete description of the sensorial properties and acceptance of the products, both specific and global terms. As shown, three wholewheat breads samples were analysed: "A", "B" and "C". For the QDA, eleven tasters were selected which defined eighteen sensorial attributes and the reference material for the training. The QDA results were analysed by Variability Analysis, Radar Chart and Principal Componentes Analysis (PCA). The "C" sample had a higher average in undesired sensorial attributes, as the burnt smell of bread borders, fact which contributed to the minor preference for this product. The "A" and "B" samples did not differ significantly to p

This report on the First ATLAS.ti User Conference shares our impressions and experiences as longstanding ATLAS.ti users and trainers about the First ATLAS.ti User Conference in Berlin 2013. The origins, conceptual principles and development of the program are outlined, the conference themes discussed and experiences shared. Finally, the future of the program is discussed.URN: http://nbn-resolving.de/urn:nbn:de:0114-fqs1401197, In diesem Beitrag behandeln wir die Eindrücke und Erfahrungen, die wir als langjährige ATLAS.ti-Nutzerinnen und -Trainerinnen im Verlauf der 1. ATLAS.ti-Nutzer/innen-Konferenz gewonnen haben, die 2013 in Berlin stattfand. Zunächst werden Herkunft, konzeptuelle Prinzipien und die Entwicklung von ATLAS.ti kurz skizziert, dann werden die im Verlauf der Tagung behandelten Themen erörtert und abschließend wird der Blick auf die Zukunft der Software(-entwicklung) gerichtet.URN: http://nbn-resolving.de/urn:nbn:de:0114-fqs1401197, Este informe sobre la Primera Conferencia de Usuarios de ATLAS.ti comparte nuestras impresiones y experiencias como usuarios y formadores de ATLAS.ti sobre la Primera Conferencia de Usuarios de ATLAS.ti realizada en Berlín en 2013. Se delinean los orígenes, principios conceptuales y desarrollo del programa, los temas discutidos en la conferencia y las experiencias compartidas. Finalmente, se discute el futuro del programa.URN: http://nbn-resolving.de/urn:nbn:de:0114-fqs1401197

This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen jucara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

An application of spectral analysis to the transient response signals of ALD-fabricated conductometric sensors (chemiresistors) upon exposure to short vapor pulses is discussed. It is based on the representation of a response curve in the frequency domain, followed by the multi-dimensional Quadratic Discriminant Analysis (QDA) for analyte identification. Compared to the standard steady-state amplitude analysis, this technique does not depend on a short-term sensor drift, does not have limitations for the number of extracted features and has a strict physical validation. Effective recognition of some relatively simple combustible analytes (acetone, toluene, ethanol) was demonstrated using a single nonspecific chemiresistor.

Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys. Fil: Ciappini, Maria Cristina. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Di Vito, M. V.. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Gatti, M. B.. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina

O objetivo deste trabalho foi avaliar uvas Vitis vinifera L. das variedades comerciais: Brasil, Benitaka, Itália e Red Globe, quanto às características físico-químicas e sensoriais. Os teores de sólidos solúveis, diâmetro e comprimento das bagas, cujos resultados apresentaram conformidade com os padrões comerciais, foram determinados. A avaliação sensorial foi realizada por meio da Análise Descritiva Quantitativa - ADQ. Foram selecionados e treinados os julgadores que, sob orientação de um líder, estabeleceram os atributos sensoriais capazes de descrever com fidedignidade as características das uvas, conforme se segue: tonalidade de cor, uniformidade de cor, aroma característico, firmeza, gosto doce, gosto amargo, gosto ácido, adstringência, sabor e qualidade global. Constatou-se que as médias obtidas nos atributos tonalidade de cor, uniformidade de cor, firmeza, sabor e qualidade global diferiram estatisticamente dentre as uvas avaliadas e, ainda, que os atributos do sabor, seguido do gosto doce e da tonalidade da cor, apresentaram as correlações mais fortes com a qualidade global, determinantes, portanto, das características sensoriais das uvas. The goal of this study was to evaluate the following commercial varieties of fine table grapes Vitis vinifera L.: Brazil, Benitaka, Italy and Red Globe in respect to physicochemical and sensory characteristics. Total soluble solid content and diameter and length of berries were assessed, and results showed conformity with commercial standards. The sensory evaluation was accomplished through the Quantitative Descriptive Analysis - QDA. Evaluators were selected and trained by a leader, who established and defined the sensory attributes capable of describing accurately the following grape characteristics: color tone, color uniformity, aroma, firmness, sweetness, bitterness, acidity, astringency, flavor and overall quality. Regarding sensory analyses, it was verified that the mean values of the attributes color tone, color uniformity, firmness, flavor and overall quality statistically differed among grapes and that flavor, followed by sweetness and color tone were attributes that showed the strongest correlations with overall quality, being determinant for the sensory characteristics of grapes.

Series:Neuroscience Research Progress

Nectars are beverages formulated with the juice or pulp of one or more fruits, with addition of water and sugar in various proportions depending on local taste, government standards, pH, and fruit composition of the variety used. Recently, the market for such products has greatly expanded. Consumers are looking even more for food with pleasant characteristics in terms of flavor, appearance and aroma. In this study, plum nectar samples, prepared by various recipes, were sensory evaluated to describe and compare its sensory characteristics. Plum (Prunus domestica L.) fruit was used to produce cloudy juice with small scale laboratory equipment. Before pressing on hydraulic press, fruits were depitted and chopped and treated with maceration enzymes at 48 ºC during 2 hours. After pressing, cloudy juice was pasteurized and used to produce plum nectars formulated to 12 % Brix with various contents of fruit (30 % or 60 %), with sucrose or fructose and addition of citric or malic acid. All prepared nectars were sensory evaluated by quantitative descriptive analysis (QDA). A research using different nectars showed significantly better overall acceptance for a products formulated with 60 % as compared to those produced with 30 % of fruit content (p

Standardizacija svježeg voća i proizvoda od voća, u skladu sa zakonskom regulativom, kao ni visokosofisticirane instrumentalne metode, unatoč iznimnim mogućnostima, potrošaču ne daju odgovor kakav okus, miris ili ukupnu aromu voće i proizvodi imaju. Jedino ljudskim osjetilima moguće je spoznati kakvog je neko voće ili proizvod od voća izgleda, mirisa, okusa i teksture. To je prepoznato, već prije više desetljeća i senzorska ocjenjivanja su postala nezaobilazan način dodatnog utvrđivanja ukupne kvalitete voća i njihovih prozvoda. Da bi se ostvarila maksimalna objektivnost senzorskih ocjenjivanja razvijaju se nove metode i radi se na obrazovanju stručnjaka, senzorskih analitičara (panelista). Najnovija metoda senzorskog ocjenjivanja je kvantitativna deskriptivna (opisna) metoda (eng. Quantitative Descriptive Analysis, QDA). Svako osnovno svojstvo raščlanjuje se u cijeli niz konkretnijih doživljaja koji se osjećaju tijekom konzumacije za što se koriste konkretni pojmovi koji najbolje opisuju to svojstvo. Na Prehrambeno-biotehnološkom fakultetu provode se istraživanja u sklopu kojih se provode i senzorska ocjenjivanja kojima se prati utjecaj sirovine i proizvodnog procesa na senzorska svojstva gotovog proizvoda. Jedno takvo istraživanje odnosilo se na ocjenjivanja svježih jagoda, kaša i džemova koji su proizvedeni na Fakultetu i to kuhanjem pri atmosferskom tlaku i u vakuumu. Pri tome su se koristili pojmovi za boju (intenzitet), okus (kiselo, slatko, harmonično), miris (intenzitet, strani miris), teksturu (homogenost, tekstura, vodenasta tekstura, brašnasta tekstura), aromu (voćna, cvjetna, aroma na zeleno, aroma na zemlju, strana aroma). Također, provedena su i istraživanja koja su se odnosila na proizvodnju soka madarine i soka višnje maraske u kojima su se varirali procesni parametri, a uz fizikalno-kemijska praćena su i senzorska svojstva. Prema navedenim primjerima, općim saznanjima, a i prema znanstvenim radovima dostupnim iz literature, jasno je da su senzorska ocjenjivanja postala nužnost struke i znanosti, posebice kvantitativna deskriptivna analiza koja je u znanosti općepriznata i prihvaćena. Također, praćenje i poboljšanje ukupne kvalitete voća i njihovih proizvoda moguće je jedino prihvaćanjem, korištenjem i razvojem senzorske anlize.

Qualitative research is a heterogeneous field comprised of different and sometimes competing analytical strategies. A growing number of researchers use computer programs to assist in the analysis of qualitative data. Some analytical tasks are common ground and will be performed by most researchers regardless of their methodological approach. Software vendors try to accommodate an increasing demand for common and specific analytical needs and include an ever growing number of features in their products. Depending on the methodological point of departure, some functions provided in the current generation of CAQDAS packages may appear controversial because they invite the user to exceed the limits for the conclusions which can be drawn from qualitative analysis. In this article the limits for drawing conclusions from qualitative data are discussed from a social constructivist, discourse analytical perspective. This is described with the concept of qualitative syllogism logic. Some tools provided by CAQDAS packages are used in most qualitative methodological frameworks. These are discussed before two CAQDAS packages, NVivo 8 and MAXQDA 10, are compared with regard to how intuitively they provide these basic tools along with those that appear controversial because they exceed the limits of qualitative syllogism logic. URN: http://nbn-resolving.de/urn:nbn:de:0114-fqs1101218, La investigación cualitativa es un campo heterogéneo compuesto de diferentes estrategias analíticas a veces en competencia. Un número creciente de investigadores utilizan programas computacionales para auxiliarse en el análisis de datos cualitativos. Algunas labores analíticas son de base común y serán desarrolladas por muchos investigadores a pesar de su enfoque metodológico. Los vendedores de software intentan nivelar una creciente demanda de necesidades analíticas comunes y especificas e incluir un número en aumento de características en sus productos. Dependiendo del punto de partida metodológico, algunas funciones provistas en la generación actual de paquetes CAQDAS pueden parecer controvertidas debido a que invitan al usuario a rebasar los límites para las conclusiones que pueden ser elaboradas a partir del análisis cualitativo. En este artículo, se discuten desde una perspectiva analítica socio constructivista del discurso, los límites para trazar conclusiones desde los datos cualitativos. Se describe con el concepto de silogismo lógico cualitativo. Algunas herramientas proporcionadas por los paquetes de MAXQDA se usan en la mayor parte de las estructuras metodológicas cualitativas. Se debate en torno a dos paquetes, Nvivo 8 y MAXQDA 10, que son comparados respecto a qué tan intuitivamente brindan estas herramientas básicas, junto con aquellas que parecen controvertidas, debido a que rebasan los límites del silogismo lógico cualitativo. URN: http://nbn-resolving.de/urn:nbn:de:0114-fqs1101218, Qualitative Forschung beschreibt bei Weitem kein einheitliches methodisches Vorgehen, sondern umfasst eine Vielzahl verschiedener und teilweise konkurrierender analytischer Strategien. Immer mehr Forscher und Forscherinnen benutzen Computerprogramme zur Analyse ihrer qualitativen Daten. Auch wenn qualitative Methodologien von zum Teil unterschiedlichen epistemologischen Prämissen ausgehen, werden hier in der praktischen analytischen Arbeit eine Reihe gleicher methodischer Schritte ausgeführt. Bei der Softwareentwicklung wird versucht, den unterschiedlichen analytischen Anforderungen gerecht zu werden, und es werden ständig mehr Funktionen in die Programme zur Analyse qualitativer Daten (CAQDAS) inkludiert. Abhängig von der jeweiligen methodischen Perspektive können einige dieser Funktionen als problematisch wahrgenommen werden, weil sie die Grenzen dessen überschreiten, was an Schlussfolgerungen aus qualitativen Analysen abgeleitet werden kann. In diesem Artikel werden diese Grenzen aus einer sozial-konstruktivistischen, diskursanalytischen Perspektive diskutiert und mit dem Begriff einer qualitativen Syllogismenlogik beschrieben. In einem zweiten Schritt werden einige basale Funktionen für die Analyse qualitativer Daten untersucht, wie sie in unterschiedlichen Methodologien zur Anwendung kommen. In einem dritten Schritt werden zwei populäre Computerprogramme für die Analyse qualitativer Daten (NVivo 8 und MAXQDA 10) dahin gehend diskutiert, wie intuitiv die basalen Funktionen für die Benutzer und Benutzerinnen sind, ebenso Funktionen, die auf dem Hintergrund des Begriffs einer qualitativen Syllogismenlogik als problematisch erscheinen. URN: http://nbn-resolving.de/urn:nbn:de:0114-fqs1101218

Tomando-se como base o nível crescente de exigência do consumidor por frutas de mesa, as características de qualidade das uvas 'Itália', 'Festival' ('Superior Seedless'), 'Benitaka' e 'Isabel', expostas à venda em três redes de supermercados, na cidade de João Pessoa - Paraíba - Brasil, foram avaliadas em dezembro de 2007. Inicialmente, foram selecionados e treinados julgadores que estabeleceram e definiram os seguintes atributos sensoriais de importância: tonalidade e uniformidade de cor, aroma, firmeza, presença de sementes, suculência, doçura, acidez, sabor e qualidade global. Os diâmetros, comprimentos e pesos das bagas estavam condizentes com os parâmetros comerciais ou varietais. Os conteúdos de sólidos solúveis (SS), com exceção da uva 'Benitaka', apresentaram-se em conformidade com os padrões comerciais. Apenas a cultivar Festival, com a menor acidez titulável (AT), apresentou relação SS/AT aceitável. Foram realizadas três sessões de análises descritivas quantitativas (ADQ), nas quais a uva 'Itália' foi a de melhor sabor e, em conjunto com a apirênica 'Festival', apresentou maiores doçuras e qualidade global. A cultivar Isabel apresentou a cor mais forte , enquanto a Festival foi a melhor no atributo semente. Aplicou-se o Teste de Preferência por Ordenação, no qual as uvas 'Itália' e 'Festival' foram as preferidas. Taking into account the increasing demand by table fruits consumers, the quality characteristics of the grapes 'Italy', 'Festival' ('Superior Seedless'), 'Benitaka', and 'Isabel' exposed for sale in three supermarket chains from the city of João Pessoa - Paraíba - Brazil, were evaluated in December, 2007. Initially, it was selected and trained judges that established and defined the following sensorial attributes of importance: tonality and color, uniformity, aroma, firmness, presence of seeds, succulence, sweetness, acidity, flavor, and global quality. Diameters, lengths, and weight of berries were in accordance with the commercial or varietals parameters. The contents of soluble solids (SS), except for the 'Benitaka' grape, were in conformity with the commercial standards. Festival cultivar, the one presenting the lowest titratable acidity (TA), was the only one showing acceptable SS/TA ratio. Three sessions of quantitative descriptive analysis (QDA) were performed, in which 'Italy' grape was the one of better flavor and, together with the seedless 'Festival', presented higher sweetness and global quality. Isabel cultivar presented the best color, while Festival was the best for the attribute seed. The test of preference by ordering was applied, in which 'Italy' and 'Festival' grapes were preferred.

Nectars are beverages formulated with the juice or pulp of one or more fruits, with addition of water and sugar in various proportions depending on local taste, government standards, pH, and fruit composition of the variety used. Recently, the market for such products has greatly expanded. Consumers are looking even more for food with pleasant characteristics in terms of flavor, appearance and aroma. In this study, plum nectar samples, prepared by various recipes, were sensory evaluated to describe and compare its sensory characteristics. Plum (Prunus domestica L.) fruit was used to produce cloudy juice with small scale laboratory equipment. Before pressing on hydraulic press, fruits were depitted and chopped and treated with maceration enzymes at 48 ºC during 2 hours. After pressing, cloudy juice was pasteurized and used to produce plum nectars formulated to 12 % Brix with various contents of fruit (30 % or 60 %), with sucrose or fructose and addition of citric or malic acid. All prepared nectars were sensory evaluated by quantitative descriptive analysis (QDA). A research using different nectars showed signifi cantly better overall acceptance for a products formulated with 60 % as compared to those produced with 30 % of fruit content (p

Producción Científica, La reciente proliferación de investigaciones cualitativas ha traído aires renovados a unas ciencias sociales más partidarias, tradicionalmente, de los métodos cuantitativos que de las aproximaciones analíticas sobre el sentido de la acción social. En este proceso de equilibrado entre dos perspectivas que comparten mucho más de lo que les separa, la revolución tecnológica que han experimentado los programas informáticos para el análisis cualitativo de datos desde 1990 resulta primordial. El repertorio de recursos digitales al alcance de la investigación cualitativa ha aumentado, abriendo un mercado que comienza a dar sus primeros frutos, en forma de publicaciones científicas sólidas, tras la adopción de una serie de hábitos y procedimientos simples pero efectivos. Este texto presenta algunas de estas herramientas, revisando sus potencialidades y sus límites, y lanza una invitación a la comunidad científica para ajustar procesos que siempre se han elaborado de forma artesanal a una lógica que permite una mayor y mejor gestión de la información analizada en cada proyecto.