DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

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line until the sniffing port. The air was previously humidified and kept at 28 °C. A detection
frequency method was used for the evaluation of odours and their relative influence on the
aroma of the sample.
Eight judges responded to the sensory stimulus by using a time recorder, which was
manipulated by the mouse of a personal computer. Time values were registered and stored in a
data collection software system named SCDTI (Sistema de Coleta de Dados Tempo-
Intensidade) developed at Unicamp, Campinas, Brazil. At the same time that stimulus was
perceived a verbal qualitative description of each odorant was collected. The sniffing time for
each run was 57 min; was used two judges each run, 28 min each one. Judges were selected
among students from the Food Science Technology Departments at UFSM, on the basis of
availability, interest and ability in discriminating the intensity of jelly palm wine aroma.
Figure 1. Scheme of the gas chromatograph equipped with the olfactometric detector.
Statistical analysis
The experimental data were analyzed using analysis of variance (ANOVA) followed by
the Tukey test (p ≤ 0.05) using the JMP (SAS) software.
3. Results and Discussion
Characterization of Jelly palm wine
The values found for jelly palm wine characterization (Table 1) were considered normal
in accordance to the values founds by others authors for fruit wines. Total acidity, however,