DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

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The sensory analysis of jelly palm wine assessed the acceptability of the beverage by the
consumers with respect to the aroma, flavor, general acceptability and also the purchasing
intention. The results showed significant differences (p ≤ 0.05) in the acceptance of the five samples
of jelly palm wine for the evaluated attributes (flavor and general acceptability) as showed in table
3. The treatment D2T10 showed the high mean value for the aroma assessment followed by the
treatment M2T10. Besides the different values, the treatments were not statistically different which
shows that jelly palm wine aroma was not the main parameter for differentiation among the applied
treatments. For the flavor assessment the treatment D2T10 was statistically different to the
treatment M7T20 that possessed the lower mean value being considered the worst wine for the
consumers with respect to this parameter. General acceptability was also high for the treatment
D2T10 differing statistically from the treatment M7T20. Consumers answered the subjective
question of "most liked" and "least liked" for each sample of wine. In general consumers answered
the natural aroma of jelly palm fruit as the most liked attribute for the for all treatments and the
high acidity as the least liked for the treatments fermented at 20 ºC. The attributes aroma, flavor
and general acceptability were analyzed by graphs of frequency distribution of the hedonic values
assigned to each sample (Figures. 2, 3, and 4). The same was done for purchase intention (Figure
5). The higher acceptability for the treatment D2T10 with respect to flavor can be evidenced in
Fig. 2. This sample accumulated 40% of the opinion of consumers between 7 (like moderately)
and 9 (like extremely) on the hedonic scale for flavor. The treatment (M2T10) had a value close
(35%), while the treatment M7T20 possessed 10%. To the aroma, the treatment D2T10 had 35%
of the preference by consumers between 7 and 9 on the hedonic scale. The treatment M7T20 that
did not differ statistically had 27% (Fig 3). The general acceptability had a similar behavior that
for flavor assessment. Treatment D2T10 had 39%. For the purchase intention the results show a
higher percentage to the item 3 of the questionnaire (maybe/maybe not) for the treatment D2T10
with 31% of the purchasing intention (figure 4).
The results found for the sensory evaluation will in agreement with those obtained for the
volatile composition of the jelly palm wine. As reported by Bernardi et al., (2013), hexanoic acid
assigns to the beverage a strong taste of rancid which may not be pleasant for the major of
consumers. As showed in Table 2, the treatments fermented at 20 ºC possessed the high values for
hexanoic acid while the wine fermented with must dilution at 10 ºC showed the lower value. Also,