Sensorial description of APIASMIN as a nutritional complement
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Abstract
Sensory analysis is an essential tool when evaluating any food product. The proper application of the normative documents related to the discipline guarantees the quality of the sensorial results and of the product of general form. That is why it is essential to develop a vocabulary of sensory evaluation capable of describing the APIASMIN as nutrition complement of apiculture origin, which is the result obtained from the mixture of bees honey, propolis tincture and bee bread. The research was carried out in the Laboratory of Sensory Evaluation of the ApiculturalResearchCenter where a commission of judges identified 33 descriptive terms, being necessary to simplify this list. For this purpose, the method referred to in ISO-11035: 2008 was used, which is based on the reduction of inadequate terms, followed by the evaluation of the intensity of the attributes, calculation of the geometric mean and analysis of variance. Of the generated words, 21 were selected to sensorally describe APIASMIN.
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References
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