ArticlePDF Available

Abstract and Figures

This work aimed to make the sensorial analysis of Barbados cherry (Malpighia glabra L.) wines. A standardized questionnaire was used to evaluate the effect of soluble solids (°Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wines; which were measured on hedonic scale, to obtain the best condition for manufacturing wine from Barbados cherry. Saccharomyces cerevisiae yeast was used for fermentation. Results showed that Barbados cherry wines were suave, sweet and with 11°GL of alcohol concentration. Flavor and color of wines were characteristic of acerola fresh fruit. The t Student test showed that did not present any significant difference among the wines in both these sensorial attributes. Increasing the initial °Brix of must, the wine obtained had better acceptance and there was no effect of pulp mass on sensorial attributes studied. Sensorial analysis revealed that the best Barbados cherry wine was obtained for a must with composition of 22 g/L of sugar and 1 kg of Barbados cherry pulp for each 6 liter of wine. This work supports the usage of acerola for obtaining high quality wines which possess pleasing aroma and shiny red color.
Content may be subject to copyright.
A preview of the PDF is not available
... The Barbados cherry (Malpighia glabra L.) fruit or acerola as is called in Brazil, as any other minor non-conventional fruit plants, leaves doubt on its origin. It was introduced in Brazil about 50 years back, in the state of São Paulo, brought from Puerto Rico [1,2]. The fruit is known for its very high ascorbic acid (vitamin C) content. ...
... However, the product undergoes stabilization treatments and packaging that transforms it into a quality product although at many times, turns it to be quite original and personalized. Thus being, the wines should go through constant improvements in its characteristics and these must be perfectly stabilized and submitted to severe rules which assure product protection against frauds, whereby guarantee the consumer [1,6]. ...
... After fermentation, the wines were clarified by adding benthonic clay at 1% solution. Later filtration for complete separation of the two phases (liquid and solid) was achieved, resulting in a clear wine [1,2,[6][7][8]. ...
Article
Full-text available
Sensorial qualities of fruit wines were compared by clustering due artificial neural networks. A Kohonen network has been used as a software tool in order to increase the human skills in this kind of application. Seven wine samples were used in this work, which the five samples were of Barbados cherry wine, one sample of peach wine and one sample of grape wine. 50 consumers chosen to perhaps had been used to obtain the sensorial data using a hedonic scale of 1-9 times. Sensorial values of flavor, aroma and appearance obtained of the hedonic dating were compared. Results showed that Kohonen network classified the Barbados cherry wines in distinct group, for frequency among yours sensorial responses. Kohonen network results were similar or better than statistical classification, this shows that the use of Kohonen algorithm in the sensorial analysis of wines is valid. Kohonen algorithm is very good in clustering of Barbados cherry wine samples and it uses in sensorial analyses of wines is promises.
... However, the product undergoes stabilization treatments and packaging that transform it into a quality product, although many times, it turns to be quite original and personalized. Thus being, the wines should go through constant improvements in its characteristics, and these must be perfectly stabilized and submitted to severe rules which assure product protection, whereby guarantee the consumer against frauds (Almeida et al. 2008). ...
... glabra L.) fruit or acerola, as is called in Brazil, as any other minor nonconventional fruit plants, leaves doubt on its origin. It was introduced in Brazil about 50 years back, in the state of São Paulo, brought from Puerto Rico (Evangelista et al. 2005;Almeida et al. 2008). The fruit is known for its very high ascorbic acid (vitamin C) content. ...
... Daily consumption of two to four fruits is sufficient to meet the daily nutrient requirements. The Barbados cherry is also important in the social and economic aspects as it offers to the poor population an easy access to sources of vitamins and mineral salts at low cost (Almeida et al. 2008). ...
Article
ABSTRACT This paper presents an approach of artificial neural networks to predict the sensorial qualities of wines. A Kohonen network has been used as a software tool in order to increase the human skills in this kind of application. An initial prototype was implemented using the artificial neural networks technology, together with the Visual Basic software from Microsoft, for evaluation of sensorial qualities of seven samples of Barbados cherry (Malpighia glabra L.) wine. Fifty consumers chosen, perhaps, had been used to obtain the sensorial data using a hedonic scale of 1–9 times. Sensorial values of flavor, aroma and appearance obtained of the hedonic dating were compared. The characteristics of wine, such as flavor and color, were similar to the Barbados cherry fresh fruit. The consumers evaluated the wines as very good; all sensorial qualities were more than 5 in hedonic scale. Results showed that Kohonen network classified the Barbados cherry wines in a distinct group, for frequency among their sensorial responses. Kohonen network results were similar or better than statistical classification; this shows that the use of Kohonen algorithm in the sensorial analysis of wines is valid. Kohonenalgorithm is very good in clustering of Barbados cherry wine samples, and its uses in sensorial analyses of wines is promising. PRACTICAL APPLICATIONS The results of this work have practical uses in fruit wine production of Barbados cherry and in sample selections by sensorial analysis. Thus, it shows the optimal conditions to produce the Barbados cherry wine, and the effects of fruit pulp mass and sugar content on the sensorial qualities of wines had been evaluated. A visual basic program had been elaborated, in this work, by Kohonen neural network algorithm, which will be a powerful tool for taking of decision in sensorial analyses of beverages, foods and too much products that use the sensorial methods to make the comparison between them.
Article
Full-text available
Chicken feet can be used as an alternative source of collagen for the development of new products. In this sense, the aim of this study was the production of a product similar to gelatin from collagen extracted from chicken feet and the evaluation of sensory quality. The products were produced in two distinct flavors, with grape flavor called GU and pineapple flavor called GA. Subsequently, we compared these formulations with gelatin of a trademark established in the market. We used in the verification of sensory acceptability of products a hedonic scale of 9 points and the availability of consuming the product by 30 untrained tasters. According to the results, all formulations showed good levels of acceptability, indicating the collagen from chicken feet as an alternative source of high quality in the production of gelatin.
Article
Unlabelled: Volatiles of cherry wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography mass spectrometry (GC-MS), multivariate statistical techniques (such as principal component analysis (PCA) and cluster analysis (CA) and correlation analysis) to differentiate sensory attributes of 3 groups of the wines through characterization of volatiles of cherry wine. Seventy-five volatiles were identified in 9 samples, including 29 esters, 22 alcohols, 8 acids, 3 ketones, 5 aldehydes, and 8 miscellaneous compounds. The PCA results showed that the cherry wines were mainly differentiated by 8 sensory attributes. The samples W2, W4, and W7 were grouped around sweet aromatic and the samples W1, W5, and W9 were highly associated with the sweet, esters, green, bitter, and fermented. Nevertheless, the samples W3, W6, and W8 were located close to the sour, alcoholic, and fruity. The final result of correlation analysis was in conformity with the conclusion of PCA. The CA results showed that the group of W2, W4, and W7, and the group of W1, W5, and W9 had less difference than the group of W3, W6, and W8. The reason should be that esterification reactions and fermentation process during the ageing period was more extended. The results of analyzing revealed that HS-SPME-GC-MS coupled with chemometrics could give an appropriate way of characterizing and classifying the cherry wines. Practical applications: Attributes that represent and discriminate among cherry wines might be made use of a better comprehending of the wines and for being utilized in future work. In addition, several chemometrics were used to classify the type of wines and try to install the relationship between volatiles and sensory property. Especially, PCA clearly revealed that the most contributing compounds for sensory attributes of cherry wines, CA was a more applicable way to distinguish types of cherry wines. Therefore, a feasible method that would be helpful to promote the quality of the wines by improving the winemaking process and analyzing aromatic characteristics of wines.
Article
Full-text available
RESUMO A partir da polpa de acerola congelada comercial produziu-se polpa em pó mediante secagem da polpa, adicionada de maltodextrina, em secador do tipo leito de jorro. As amostras foram caracterizadas quanto ao teor de ácido ascórbico, umidade, pH (polpas líquida e em pó) e quanto a densidade, tempo de escoamento, ângulo de repouso e molhabilidade (polpa em pó). Foram determinadas as isotermas de adsorção de umidade da polpa em pó nas temperaturas de 20ºC, 25ºC e 30ºC, por meio do método gravimétrico estático, utilizando-se soluções saturadas de sais. Os dados experimentais das isotermas foram ajustados com as equações de BET, GAB, Oswin e Smith. Entre a polpa líquida e em pó o teor de ácido ascórbico passou de 18,5 para 81,9 g/100g; a umidade decresceu de 90% para 4,1%; e o pH aumentou de 3,0 para 3,8. Os valores de densidade, tempo de escoamento, ângulo de repouso e molhabilidade, para a polpa em pó, foram, respectivamente, de 1,313 g/cm 3 , 76 segundos, 47,22 o e 0,1806 g/min. Entre os modelos testados, o de GAB resultou nos melhores ajustes aos dados experimentais, podendo representar satisfatoriamente as isotermas de adsorção de umidade da polpa de acerola em pó, as quais se enquadraram no Tipo III de Brunauer. ABSTRACT Commercial frozen West Indian cherry pulp, with malt dextrin, was dried in a spouted bed dryer, and it got pulp powder. The samples were characterized by its ascorbic acid content, moisture, pH (liquid and powder pulps) and density flowing off time, rest angle and capacity to be wet (powder). It was used saturated salt solutions to determine the powder moisture adsorption isotherms at temperatures of 20ºC, 25ºC and 30ºC, by static gravimetric method. The experimental isotherms data were fitted with the BET, GAB, Oswin and Smith's equations. Among the liquid and powder pulp, the ascorbic acid content decreased from 18,5 to 81,9 g/100g; the moisture content decreased from 90% to 4,1%; and the pH increased from 3,0 to 3,8. The density values, flow time, rest angle and capacity to be wet, for the powder, were of 1,313 g/cm 3 , 76 seconds, 47,22 o and 0,1806 g/min, respectively. The Gab's model had the best fittings to the experimental data, among the tested models. It can represent the powder West Indian cherry moisture adsorption isotherms, which were classified as type III, according to Brunauer.
Article
The aim of our study was to verify the acceptability and volatile compound composition of grape musts fermented by yeasts commonly found in the natural grape microflora. A consumer panel determined the acceptability of the grape musts, comparing the aromas with that of a corresponding commercial sparkling wine. The volatile compounds were isolated by the purge and trap system. The highest means for acceptability were obtained by the Pinot Noir and Chardonnay musts fermented by Pichia membranaefaciens and by the Chardonnay must fermented by Kloeckera apiculata, with no significant difference amongst them (p
Article
The aim of this work was to study the cajá (Spondias mombin L.) wine clarification using a hollow fiber membrane system. Two cajá wines clarified with bentonite clay were used for comparison. Transmembrane pressures of 0.40 and 0.60 bar were used. Ninety-five percent of cajá wine colors were reduced at both transmembrane pressures and 66% with bentonite clay clarification. Cajá wine clarified with the membrane process was light yellow; but cajá wine clarified with bentonite clay had a turbid appearance. This works showed that it is possible to clarify the cajá wine with the membrane process and that this process did not change the quality of the wine and retained color, aroma and flavor from the cajá fruits. The membrane clarification enables a continuous process for cajá wine production.
Uso of Kohonen neural network in the sensorial analysis of Malpighia glabra L. wines
  • C G Dias
  • Curvelo
  • J C Santana
  • R R Souza
Dias, C.G. & Curvelo-Santana, J.C. & Souza, R.R. et al. (2008), Uso of Kohonen neural network in the sensorial analysis of Malpighia glabra L. wines. Proceeding of 10th Chemical and Biological Engineering International Conference - CHEMPOR, pp. 1-6, Braga, Portugal
Cashew apple wine: preparation and sensorial analysis
  • A G B F Costa
  • C O Severina
  • F L G Lopes
Costa, A.G.B.F. & Severina, C.O. & Lopes. F.L.G. et al. (2006), “Cashew apple wine: preparation and sensorial analysis”, Revista SODEBRAS (On Line), Vol. 10, No. 1, pp. 1-4
Elaboração e caracterização de vinho de cupuaçu (Theobroma grandiflorum - Will ex Spreng: Schum) XXI Congresso rBrazilian Journal of Operations & Production Management Volume 5
  • R F Freitas
  • R F Schwan
  • D R Dias
Freitas, R.F. & Schwan, R.F. & Dias, D.R. et al. (2001), Elaboração e caracterização de vinho de cupuaçu (Theobroma grandiflorum - Will ex. Spreng: Schum). XXI Congresso rBrazilian Journal of Operations & Production Management Volume 5, Number 1, 2008, pp. 63-74 72 Brasileiro de Microbiologia. Proceedings: XXI Congresso Brasileiro de Microbiologia. Microbiologia dos Alimentos: AL-120, Foz do Iguaçu. PR, Brazil, pp. 396
O vinho da analise à elaboração
  • D Delanoe
  • C Maillard
  • D Maisondieu
Delanoe, D. & Maillard, C. & Maisondieu, D. (1989), O vinho da analise à elaboração. Col. EUROAGRO. Porto – Pt: Europa-América Ltda
Use of Yeast from Tropical Fruits Wines in Human Feeding
  • J B O Almeida
  • Jr Severo
  • J B Correia
Almeida, J.B.O. & Severo Jr., J.B. & Correia, E.C.O. et al. (2005), “Use of Yeast from Tropical Fruits Wines in Human Feeding”, Brazilian Journal of Food Technology, 5° SIPAL, Campinas – SP, pp. 65-69
Characterizing of Obtaining Process of a Manioc Spirit
  • G B Ferreira
  • V V Melo
  • J B O Almeida
Ferreira, G.B. & Melo, V.V. & Almeida, J.B.O. et al. (2005), “Characterizing of Obtaining Process of a Manioc Spirit”, Brazilian Journal of Food Technology, 5° SIPAL, Campinas – SP, pp. 2-7