Sensory and colorimetric evaluation of grape nectar/ Avaliacao sensorial e colorimetrica de nectar de uva

In the face of consumer preference by grape nectar and economic importance that this type of juice has been represented in the Brazilian market of the non-alcoholic beverages, this study aimed to trace the sensory profile of grape nectar and obtain measurements of parameters of color through the colorimeter. The study was conducted with six significant brands the local market. The Quantitative Descriptive Analysis (QDA), acceptance test and purchase intention were the methodologies used in the sensory study. The color space used was CIELAB colorimeter using portable Konica Minolta. The samples A, B and E were characterized mainly by attributes such as wine color, bright, characteristic aroma of grape, among others; While samples C, D and F were characterized by attributes such as turbid, brown color, cooked fruit aroma , sour taste, among others. The sample E obtained the highest average for burgundy (6.16) and sample D had the highest average for brown color (6.61) and cooked fruit aroma (4.07). The sample "E" reached average acceptance for color equal to 6.2, while sample D had the lowest acceptance of color (3.8) and flavor (4.1). The results indicate that attributes evaluated as wine color, Brown color and cooked fruit aroma can be determinants in consumer choice for purchasing. Physical analysis of color proved to be an indicative measure of quality standard color of grape nectar. KEYWORDS: Quantitative descriptive analysis; acceptability; purchasing intention; multivariate analyses; colorimetry. Diante da preferencia de consumidor pelo nectar de uva e da importancia economica que este tipo de suco tem representado no mercado brasileiro de bebidas nao alcoolicas, este trabalho teve como objetivo tracar o perfil sensorial de nectar de uva e obter medidas de parametros de cor atraves de colorimetro. O estudo foi realizado com seis marcas representativas do mercado local. A Analise Descritiva Quantitativa (ADQ), teste de aceitacao e Intencao de compra foram as metodologias sensoriais utilizadas no estudo. O espaco de cor utilizado foi o CIELAB utilizando colorimetro portatil Konica Minolta. As amostras A, B e E foram caracterizadas principalmente por atributos como cor vinho, brilho, aroma caracteristico de uva, entre outros; enquanto que as amostras C, D e F foram caracterizadas por atributos como: turvo, cor marrom, aroma de fruta cozida, gosto acido, entre outros. A amostra E obteve a maior media para cor vinho (6,16) e a amostra D teve as maiores med