title: Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage.
abstract: This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara 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.
authors.affiliation: Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP) Piracicaba, São Paulo, Brazil.
authors.forename: Paula Porrelli Moreira
authors.initials: PP
authors.lastname: da Silva
authors.affiliation: Agri-food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture (ESALQ/USP), University of São Paulo (USP) Piracicaba, São Paulo, Brazil.
authors.forename: Renata Cristina
authors.initials: RC
authors.lastname: Casemiro
authors.affiliation: Agri-food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture (ESALQ/USP), University of São Paulo (USP) Piracicaba, São Paulo, Brazil.
authors.forename: Rafaela Rebessi
authors.initials: RR
authors.lastname: Zillo
authors.affiliation: Agri-food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture (ESALQ/USP), University of São Paulo (USP) Piracicaba, São Paulo, Brazil.
authors.forename: Adriano Costa
authors.initials: AC
authors.lastname: de Camargo
authors.affiliation: Agri-food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture (ESALQ/USP), University of São Paulo (USP) Piracicaba, São Paulo, Brazil.
authors.forename: Evanilda Teresinha Perissinotto
authors.initials: ET
authors.lastname: Prospero
authors.affiliation: Agri-food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture (ESALQ/USP), University of São Paulo (USP) Piracicaba, São Paulo, Brazil.
authors.forename: Marta Helena Fillet
authors.initials: MH
authors.lastname: Spoto
keywords: Correlation; Euterpe edulis; QDA; principal component analysis; sensory profile