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Importância da Análise Sensorial no Controlo de Qualidade de Alimentos
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A Autoridade de Segurança Alimentar e Económica constitui a entidade responsável a
nível nacional pela verificação técnica das aguardentes de origem vínica, na qual está incluída
uma análise sensorial. Esta ciência avalia as caraterísticas organoléticas dos alimentos através
dos sentidos humanos, sendo que o instrumento de medição utilizado acaba por ser subjetivo
pois trata-se de um painel que pode ser influenciado por fatores fisiológicos e psicológicos. De
modo a contornar esta condicionante é essencial realizar um controlo rigoroso dos seus pro-
vadores para obtermos resultados objetivos e precisos. Por outro lado, os procedimentos in-
ternos de um laboratório devem, sempre que possível, ser definidos por normas e estarem
documentados e validados para puderem ser acreditados. Dado que a sua câmara de prova-
dores não se encontra acreditada para a avaliação sensorial das bebidas, nasceu o interesse em
realizar o presente trabalho.
Neste estudo foram realizados ensaios intralaboratoriais em que um painel constituído
por cinco provadores, avaliou 33 aguardentes vínicas e 7 aguardentes de bagaço. A validação
consistiu na caraterização dos resultados por sessão de prova através da repetibilidade de cada
um dos provadores e do painel, e ao longo do tempo, recorrendo à precisão intermédia do
painel para cada parâmetro. Os resultados obtidos foram tratados estatisticamente com vista
à obtenção dos desvios-padrões da repetibilidade (S r ) assim como da precisão intermédia (S PI )
e foram calculados os limites de repetibilidade (r) e de precisão intermédia (Pi). De modo geral,
podemos afirmar que os dados obtidos são congruentes e precisos pois os SPI foram sempre
superiores ao Sr . Apesar dos limites de r e de Pi se apresentarem na mesma ordem de grandeza
e serem todos ≤ 1 dada a construção da escala dos descritores podemos concluir que não têm
impacto significativo nos valores finais já que no descritor “conformidade”, estes apresentam-
se sem variação.
The Food and Economic Security Authority, is the entity responsible at national level for the technical verification of spirits of wine origin, which includes a sensory analysis. This sci- ence evaluates the organoleptic characteristics of food through a panel of assessors that use their human senses, which can be influenced by physiological and psychological factors. In order to minimize the subjectivity of assessor evaluation, it is essential to carry out a rigorous control of the assessors to obtain objective and accurate results. On the other hand, the internal procedures adopted by a laboratory should, whenever possible, be defined by standards, doc- umented and validated so that they can be certified. Since its tasters’ chamber is not certified for the sensorial evaluation of beverages, the interest in carrying out the present work was born. In this study, intra-laboratory tests in which a panel of five tasters evaluated 33 wine spirits and 7 marc spirits were done. The validation consisted in the characterization of results per tasting session through the repeatability of each assessor and the panel, and over the time using the intermediate precision of the panel for each sensory attribute. The results obtained were statistically treated to obtain the repeatability standard deviations (S r ), as well as the in- termediate precision (SPI ), the limits of repeatability (r) and intermediate precision (Pi) were also calculated. In general, the data obtained were congruent and accurate because the SPI was always higher than the Sr . Although the limits of r and Pi were in the same order of magnitude and were all equal or inferior to one because of the construction of the scale of the descriptors, we can conclude that they did not have a significant impact on the final values since in the descriptor “Conformity”, they did not show any variation.
The Food and Economic Security Authority, is the entity responsible at national level for the technical verification of spirits of wine origin, which includes a sensory analysis. This sci- ence evaluates the organoleptic characteristics of food through a panel of assessors that use their human senses, which can be influenced by physiological and psychological factors. In order to minimize the subjectivity of assessor evaluation, it is essential to carry out a rigorous control of the assessors to obtain objective and accurate results. On the other hand, the internal procedures adopted by a laboratory should, whenever possible, be defined by standards, doc- umented and validated so that they can be certified. Since its tasters’ chamber is not certified for the sensorial evaluation of beverages, the interest in carrying out the present work was born. In this study, intra-laboratory tests in which a panel of five tasters evaluated 33 wine spirits and 7 marc spirits were done. The validation consisted in the characterization of results per tasting session through the repeatability of each assessor and the panel, and over the time using the intermediate precision of the panel for each sensory attribute. The results obtained were statistically treated to obtain the repeatability standard deviations (S r ), as well as the in- termediate precision (SPI ), the limits of repeatability (r) and intermediate precision (Pi) were also calculated. In general, the data obtained were congruent and accurate because the SPI was always higher than the Sr . Although the limits of r and Pi were in the same order of magnitude and were all equal or inferior to one because of the construction of the scale of the descriptors, we can conclude that they did not have a significant impact on the final values since in the descriptor “Conformity”, they did not show any variation.
Descrição
Palavras-chave
Análise sensorial aguardentes de origem vínica validação ensaios in- tralaboratoriais repetibilidade precisão intermédia