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Análise sensorial numa empresa de retalho alimentar
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Abstract(s)
Na atualidade, há cada vez mais competição entre os hipermercados devido à ampla disponibilidade de produtos alimentares no mercado. Por essa razão, os consumidores estão a tornar-se cada vez mais exigentes em relação aos alimentos que compram e consomem, focando-se em particular no valor nutricional e na qualidade sensorial dos mesmos. Assim, é crucial obter dados relativamente às preferências individuais dos consumidores bem como os atributos que influenciam na aceitação e avaliação global por parte dos mesmos. Neste estudo, utilizou-se a técnica CATA (Check-All-That-Apply) para realizar a caracterização sensorial de amostras de Alheira de Mirandela, identificando os atributos mais e menos relevantes. Para além disso, identificou-se quais as propriedades sensoriais que influenciam não só na aceitação do produto como na penalização do mesmo. Para tal, efetuaram-se provas sensoriais de quatro amostras do produto em três laboratórios diferentes. Foi possível concluir que os atributos “textura pastosa”, “sabor fumado”, “cor dourada”, “presença de carne desfiada” e “recheio equilibrado (pão/gordura/carne)” foram os mais utilizados na caracterização sensorial da Alheira de Mirandela. Para além disso, constatou-se que os atributos que os consumidores mais valorizam neste produto são “recheio equilibrado (pão/gordura/carne)”, atributos “odor fumado”, “sabor fumado”, “cor dourada”, “pele estaladiça/crocante” e “presença de carne desfiada”, sendo que o primeiro foi o que teve um impacto mais positivo na aceitação global das amostras. Por outro lado, concluiu-se que os consumidores não desejam a presença dos atributos “textura pastosa” e “muita quantidade de pão” neste produto. É importante destacar que, embora ambos tenham influenciado negativamente a apreciação global da Alheira de Mirandela, o último teve um impacto mais significativo, sendo o atributo mais penalizador. Neste relatório de estágio, foram realizadas 113 provas internas diárias de diversos produtos da marca própria e das concorrentes, visando compreender sua posição no mercado e identificar as preferências dos consumidores. Adicionalmente, foram efetuadas diversas análises físico-químicas em produtos como frutas, complementando os relatórios sensoriais e verificando a conformidade com os critérios estabelecidos pela empresa, além de analisar a relação desses resultados com as preferências dos provadores.
Nowadays, there is more and more competition between hypermarkets due to the wide availability of food products on the market. For this reason, consumers are becoming increasingly demanding of the food they buy and consume, focusing not only on nutritional value but also on its sensory quality. It is therefore crucial to obtain data on consumers' individual preferences as well as the attributes that influence their acceptance and overall assessment. In this study, the CATA (Check-All-That-Apply) technique was used to carry out the sensory characterization of samples of Alheira de Mirandela, identifying the most and least relevant attributes. In addition, we identified which sensory properties influence not only the acceptance of the product but also its penalization. To this end, sensory tests were carried out on four samples of the product in three different laboratories. It was concluded that the attributes "pasty texture", "smoky flavour", "golden color", "presence of shredded meat" and "balanced filling (bread/fat/meat)" were the most used in the sensory characterization of Alheira de Mirandela. In addition, it was found that the attributes that consumers value most in this product are "balanced filling (bread/fat/meat)", "smoky smell", "smoky taste", "golden color", "crispy/crunchy skin" and "presence of shredded meat", the first of which had the most positive impact on the overall acceptance of the samples. On the other hand, it was concluded that consumers do not want the attributes "pasty texture" and "too much bread" in this product. It is important to note that, although both had a negative impact on the overall appreciation of Alheira de Mirandela, the latter had a more significant impact, being the most penalizing attribute. In this internship report, daily internal sensory tests were carried out on various own-brand and competitor products, with the aim of understanding their position in the market and identifying consumer preferences. In addition, various physicochemical analyses were carried out on products such as fruit, complementing the sensory reports and verifying compliance with the criteria established by the company, as well as analyzing the relationship between these results and the preferences of the tasters.
Nowadays, there is more and more competition between hypermarkets due to the wide availability of food products on the market. For this reason, consumers are becoming increasingly demanding of the food they buy and consume, focusing not only on nutritional value but also on its sensory quality. It is therefore crucial to obtain data on consumers' individual preferences as well as the attributes that influence their acceptance and overall assessment. In this study, the CATA (Check-All-That-Apply) technique was used to carry out the sensory characterization of samples of Alheira de Mirandela, identifying the most and least relevant attributes. In addition, we identified which sensory properties influence not only the acceptance of the product but also its penalization. To this end, sensory tests were carried out on four samples of the product in three different laboratories. It was concluded that the attributes "pasty texture", "smoky flavour", "golden color", "presence of shredded meat" and "balanced filling (bread/fat/meat)" were the most used in the sensory characterization of Alheira de Mirandela. In addition, it was found that the attributes that consumers value most in this product are "balanced filling (bread/fat/meat)", "smoky smell", "smoky taste", "golden color", "crispy/crunchy skin" and "presence of shredded meat", the first of which had the most positive impact on the overall acceptance of the samples. On the other hand, it was concluded that consumers do not want the attributes "pasty texture" and "too much bread" in this product. It is important to note that, although both had a negative impact on the overall appreciation of Alheira de Mirandela, the latter had a more significant impact, being the most penalizing attribute. In this internship report, daily internal sensory tests were carried out on various own-brand and competitor products, with the aim of understanding their position in the market and identifying consumer preferences. In addition, various physicochemical analyses were carried out on products such as fruit, complementing the sensory reports and verifying compliance with the criteria established by the company, as well as analyzing the relationship between these results and the preferences of the tasters.
Description
Keywords
Caracterização sensorial CATA Aceitação global Alheira de Mirandela Sensory characterization Global acceptance
Pedagogical Context
Citation
Publisher
CC License
Without CC licence