Marcelo H.S. Pacheco, Erick Almeida Esmerino, Carla S.C. Capobiango, Adriano G. Cruz, Ludmila Salerno Leddomado, Tatiana Colombo Pimentel, Irineu Machado Benevides Filho and Monica Queiroz de Freitas
The purpose of this paper is to determine the classic (static) and dynamic sensory profile of different bottled mineral water samples, and to evaluate the consumer’s liking of the…
Abstract
Purpose
The purpose of this paper is to determine the classic (static) and dynamic sensory profile of different bottled mineral water samples, and to evaluate the consumer’s liking of the products.
Design/methodology/approach
Classic quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) were applied to four brands of bottled mineral water and the liking of the products was evaluated by consumers.
Findings
The dissolved mineral concentration is highly correlated to the liking and influences the sensory profile of the samples in a substantial way. The higher the mineral content, the lowest is the liking. Refreshing, residual plastic taste, musty, metallic taste, medicine taste and viscosity were relevant attributes to the samples differentiation through the static evaluation, while refreshing and viscosity were dominant in the dynamic monitoring. Some information might have been lost by the nature of the TDS method, based on dominance concept. Sweet taste contributed positively and musty taste negatively to the acceptance.
Originality/value
This paper demonstrated that TDS can be used as a complementary tool to the QDA, contributing to a deeper comprehension of the differences among samples, even in products with low differences, such as bottled mineral water.
Details
Keywords
Luana S. Pimentel, Jeremias Moraes, Aderval S. Luna, Diego B. Barros, Tatiana C. Pimentel, Jonas T. Guimarães, Hugo L.A. Silva, Celso F. Balthazar, Erick A. Esmerino, Mônica Q. Freitas, C.S. Ranadheera, Marcia C. Silva, Simone L. Quitério, Renata S.L. Raices and Adriano G. Cruz
The purpose of this paper is to investigate the mineral content of seven Brazilian infant dairy product categories (petit Suisse cheeses, fermented milks, yogurts, fermented dairy…
Abstract
Purpose
The purpose of this paper is to investigate the mineral content of seven Brazilian infant dairy product categories (petit Suisse cheeses, fermented milks, yogurts, fermented dairy beverage, dairy dessert, Requeijão cremoso spreadable cheese and UHT dairy beverages) and estimate their contribution to daily intake.
Design/methodology/approach
The composition of major (Ca, K, Mg, and Na) and trace (Pb, Cd, Cu and Mn) minerals was determined using Inductively Coupled Plasma Optical Emission Spectrometry. Furthermore, a comparative analysis of the mineral levels with the Reference Daily Intake (RDI) at different child development stages was carried out.
Findings
High Ca levels were observed in petit Suisse (3.44±1.66 mg g−1), dairy dessert (3.88±0.02 mg g−1) and Requeijão cremoso (4.14±0.07 mg g−1). Dairy dessert presented the highest K level (2.57±0.07 mg g−1), while the Requeijão cremoso presented the highest Na content (4.78±0.10 mg g−1), and both products had the highest Mg contents (238.55±16.27 and 197.39±5.18 µg g−1, respectively). Trace elements (Cd, Cu, Mn and Pb) were below the limit of detection for all commercial dairy foods. Among food products analyzed, petit Suisse cheese and dairy dessert can be considered good sources of calcium, while Requeijão cremoso is high in both calcium and sodium.
Originality/value
This study is the first to analyze the mineral levels of several Brazilian infant dairy foods and the daily intake contribution during important child development stages. These findings provide valuable guidance for researchers and practitioners trying to develop healthy and nutritious dairy products for infants and children.