Análisis sensorial de aroma para yogur de soya

Three fruit flavorings for soy yogurt were evaluated as good for a trained judges's commission. The recommended dose was from 0.7 g/l for coconut flavor 2009, 3.5 g/l for orange flavor 2012 and 1.2 g/l for pineapple flavor 2013. The sensory profile for each flavor was determined by 10 trained judges. For coconut, orange and pineapple flavors were 4, 3 and 6 descriptors respectively. In order to know the importance of each variable in the formulation, principal component analysis was applied. The coconut flavor is certain for the note to coconut, creamy and fat. In the profile of orange flavor, the key descriptors are those of orange and note to peel. The significant descriptors for pineapple flavor are those of pineapple, sweet and pungent.