Journal of Food, Agriculture and Environment

Vol 17, Issue 3&4,2019
Online ISSN:
Print ISSN: 1459-0263

Drivers of liking by time-intensity and temporal dominance of sensations of low-calorie orange jellies during storage


Hellen Vidal Santos1, Cassandra Justina Souza Maia2, Elismara de Jesus Ferreira Lima2, Luciana Rodrigues da Cunha2 , Patrícia Aparecida Pimenta Pereira2*

Recieved Date: 2019-08-20, Accepted Date: 2019-09-22


Jelly is a popular product that can be used to preserve fruits, which are highly perishable. However, during storage, degradation of the compounds in jelly may lead to changes in sensory characteristics, such as color, texture and taste. Such changes may be perceived by the consumer and may affect their acceptance of the product. The product packaging can also affect sensory acceptance. Just as packaging can affect the purchase decision of the consumer, due its attractiveness, it can also promote greater or less physical and physicochemical changes that influence consumer perception. The objective of this study was to evaluate the influence of packaging on the sensory profile of low-calorie orange jellies during storage. The analyses conducted included time-intensity (TI) testing for sweet taste and temporal dominance of sensations (TDS) testing at 0, 90 and 180 days, using previously trained tasters. The test results showed changes in TI and TDS test results after 90 days of storage; at this time point, the sweet taste of the jellies in both packages became more intense and dominant. For both packages, the sensory profile of the low-calorie orange jellies showed an increase in sweet taste during storage, and the packaging did not significantly affect the analyzed parameters.


Fruit processing, stability, glass packaging, polypropylene packaging

Journal: Journal of Food, Agriculture and Environment
Year: 2019
Volume: 17
Issue: 3&4
Category: Food and Health
Pages: 23-26

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