Avaliação de diferentes painéis sensoriais na caracterização dinâmica de chocolates por meio de TDS

Recent studies have shown that consumer panels were able to discriminate and describe samples with better performance than other types of panels. To verify if there was a difference in the characterization of the samples by the panels, the TDS test was applied to the 4 panels: 1-consumer, 2-selected, 3-selected and familiarized and 4-selected and trained, using 6 different samples of chocolate: three samples of chocolate classified as milk (milk, blend and 38% cocoa), two classified as bitter chocolates (52% and 63% cocoa) and a sample classified as bittersweet chocolate. The parameters generated by the TDS curves were analyzed by multivariate analysis of variance (MANOVA) and the citation frequency tables of each attribute by correspondence analysis. The time spent to mark the first sensation during the evaluation, the total time of evaluation and the number of attributes selected by the tasters of each panel were compared through an analysis of variance (ANOVA), followed by Tukey test. Differences in the sensorial description of the chocolates were observed for the different sensorial panels evaluated. There was a difference in the way the panels that did not have contact with the reference samples performed the test when compared to the ones that had. The results show that the familiarized panel was more discriminating, followed by the trained panel, and them select panel and consumers. The TDS curves of the selected and trained panel presented higher maximum dominance rates when compared to other panels, although they described the products with the lowest number of dominant attributes. According to the obtained results, no relevant differences were observed in the descriptions of the dominance profile between the sensory panels tested, in this way, it was concluded that there is no significant improvement in the sensorial response by TDS with selection, familiarization and panel training sensory.