Perfil sensorial y Check-All-That-Apply (CATA) como herramientas para evaluar las características sensoriales de la miel

Maria Cristina Ciappini; Lucia Magali Arias

doi:10.52559/eunk.v2i1.37

Autores/as

Maria Cristina Ciappini National Technological University
Lucia Magali Arias National Technological University

DOI:

https://doi.org/10.52559/eunk.v2i1.37

Palabras clave:

análisis sensorial descriptivo, CATA, consumidores, evaluadores, miel

Resumen

Argentina es uno de los mayores productores mundiales de miel. Cuenta con una gran diversidad geográfica que permite producir mieles de variadas características sensoriales. Para destacarse en el mercado, es útil que los apicultores conozcan la descripción sensorial de sus mieles. El método descriptivo cuantitativo es el indicado para este fin. Sin embargo, es costoso e insume mucho tiempo. Se han propuesto métodos alternativos, con la participación de consumidores, como el método Check all that apply (CATA). En este trabajo se estudió la utilización del método CATA para la descripción sensorial de mieles, en comparación con el análisis descriptivo cuantitativo. Se analizaron 5 mieles de diferente origen floral y geográfico. El análisis descriptivo cuantitativo fue realizado por un panel de ocho integrantes seleccionados y entrenados; en el método CATA, participaron 75 consumidores. Se obtuvieron resultados similares, cuando se representaron las mieles en relación a los atributos sensoriales descriptivos. Sin embargo, los evaluadores entrenados fueron más precisos y otorgaron una descripción más certera y completa del olor y del aroma de las muestras analizadas. Se considera que el método CATA constituye una aproximación adecuada, pero insuficiente para reemplazar al panel de evaluadores cuando se requiere una descripción sensorial más exacta.

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Biografía del autor/a

Lucia Magali Arias, National Technological University

orcid ID 0000-0001-5174-485X

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