Research Article
Volume 15 Issue 7 - 2020
Multiple Time-Intensity Analysis and Parameters Affecting the Acceptance of Low-Calorie Acerola (Malpighia emarginata dc.) Nectar
Mariana Borges de Lima Dutra1*, Mírian Luisa Faria Freitas2 and Helena Maria André Bolini2
1Federal Institute of South of Minas Gerais, Inconfidentes, MG, Brazil
2Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
*Corresponding Author: Mariana Borges de Lima Dutra, Federal Institute of South of Minas Gerais, Inconfidentes, MG, Brazil.
Received: June 17, 2020; Published: June 30, 2020


The aim of this study was to evaluate the gustatory stimuli sweet, bitter, sour and acerola flavor of acerola nectar using the time-intensity method and identify the parameters of the time-intensity curve affecting product acceptance. Sucrose, sucralose, neotame, and stevia extracts with 40%, 60%, 80% and 95% Rebaudioside A were used to sweeten the samples. Twelve assessors participated in the time-intensity analysis and a hundred and twenty consumers evaluated the overall impression. Sample sweetened with neotame showed greater intensity and duration for the sweet stimulus. With respect to the bitter stimulus, the samples containing different stevia extracts presented the highest intensity and stimulus duration, evidencing the bitter aftertaste. The time-intensity curves for the sour stimulus were very similar. The time-intensity curves for acerola flavor stimulus were similar too, but the sample sweetened with stevia extract 95% Rebaudioside A showed low-intensity stimulus, whereas samples containing sucrose and sucralose exhibited the greatest stimulus duration. The parameters total duration and area under the curve of the bitter stimulus negatively affected the acceptance of acerola nectar.

Keywords: Tropical Fruit; Malpighia emarginata DC; Partial Least Squares Regression; Sensory Analysis


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Citation: Mariana Borges de Lima Dutra., et al. “Multiple Time-Intensity Analysis and Parameters Affecting the Acceptance of Low-Calorie Acerola (Malpighia emarginata dc.) Nectar”. EC Nutrition 15.7 (2020): 76-87.

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