Perceção sensorial: A importancia dos cinco sentidos na marca. Uma análise no setor vitivinícola

Atualmente, os mercados vivem uma época de constante mudança e de rápido crescimento, devido não só à crise mundial em que se vive, como também ao desenvolvimento tecnológico e à elevada concorrência entre as marcas. Desta forma, estas devem apostar em técnicas que contribuam para o seu sucesso nos mercados, e para a relação com o consumidor. É exemplo, a técnica do uso de experiências sensoriais nas marcas, que comunicam com o consumidor através dos cinco sentidos humanos. O presente estudo incidiu na potencialidade do uso da marca multissensorial no sector vitivinícola, contribuindo para uma melhor consolidação da imagem das marcas de vinhos, e para o sucesso destas no mercado atual. É com base na importância dos cinco sentidos, que se desenvolveu um estudo metodológico misto, constituído por uma análise quantitativa da perceção dos consumidores e/ou potenciais consumidores de vinho, e de uma análise qualitativa baseada na perceção de trabalhadores no mercado dos vinhos. O modelo de investigação permitiu constatar que a imagem da marca se relaciona com os sentidos visual, auditivo, gustativo, olfativo e tátil, corroborando-se o investimento e a qualidade da imagem da marca multissensorial no setor vitivinícola.

The botanic garden; : consisting of highly finished figures of hardy ornamental flowering plants, cultivated in Great Britain; with their names, orders, history, qualities, culture, and physiological observations. /

"With this were issued in portions: 'The auctarium of the Botanic garden', the 'Floral register', 'A dictionary of English-Latin terms' ... and 'The fruitist',"--British mus. (Nat. hist.) Catalogue.

Avaliação de técnicas de defumação para mexilhão Perna perna: análise sensorial e rendimento

The objective of the present work was evaluate two techniques of smoking, the hot traditional and with use of smoke natural aroma or "liquid smoke", having as control Perna perna mussels vapor cooked. Sensorial characteristics were appraised (appearance, color, aroma, texture, flavor and salt tenor) and yield processing. The experimental design was completely randomized with three treatments (T1 = smoked with liquid smoke; T2 = traditional smoked and T3 = just cooked, control), with nine repetitions. For sensorial analysis 30 people were used, where each one was considered a block. There was significant difference for processing performance among treatments (P<0.05), however there was not significant difference independent of smoked technique applied. Nevertheless, smoking technique using smoke natural aroma was more attractive, presenting better results with relationship to sensorial characteristics and final product packaged for commercialization.

Aceitabilidade sensorial de genótipos de mamoeiro do grupo "Solo".

2016

Effect of drying on the physical, chemical and sensorial properties of kiwi

Kiwi fruit is a highly nutritional fruit due to the high level of vitamin C and its strong antioxidant capacity due to a wide number of phytonutrients including carotenoids, lutein, phenolics, flavonoids and chlorophyll [1]. Drying consists of a complex process in which simultaneous heat and mass transfer occur. Several alterations occur during the drying of foods at many levels (physical, chemical, nutritional or sensorial) which are influenced by a number of factors, including processing conditions [2]. Temperature is particularly important because of the effects it produces at the chemical and also at the physical level, particularly colour and texture [3]. In the present work were evaluated the changes in sliced kiwi when exposed to air drying at different temperatures (50, 60, 70, 80 ºC), namely in terms of some chemical properties like ascorbic acid or phenolic compounds, physical characteristics like colour and texture and also at the sensorial level. All experiments followed standard established procedures and several replicates were done to assess each property. The results obtained indicated that moisture was reduced with drying by 74 to 87%, depending on the temperature. Also ascorbic acid decreased with drying, being 7% for 50 ºC and increasing up to 28% for the highest temperature (80 ºC). The phenolic compounds and antioxidant activity were also very much affected by the drying temperature. The water activity of the dried samples varied from 0.658 to 0.753, being compatible with a good preservation. Regarding colour, the total colour difference between the dried samples and the fresh sample was found to vary in the range 9.45 – 17.17. The textural parameters were also much affected by drying, namely hardness which decreased by 45 to 72 %, and all other parameters increased: cohesiveness (approximately doubled), springiness (increased 2 to 3 times) and chewiness which increased up to 2.5 times that off the fresh sample. Adhesiveness, which was observed for the fresh samples (-4.02 N.s) disappeared in all the dried samples. The sensorial analysis made to the dried samples allowed establishing the sensorial profiles as shown in Figure 1.

Perfil sensorial de misturas de café com leite em pó e sua aceitabilidade e preferência na Região Nordeste.

2015

Análise sensorial de cookie integral elaborado com farinha de milho de grãos pretos ricos em antocianinas.

2016

Avaliação sensorial de churros sem glúten com farinha de sorgo com e sem tanino.

2016

Perfil sensorial do consumidor de uva-passa na região de João Pessoa ? PB.

O principal objetivo deste trabalho foi compreender o perfil do consumidor de uva passa na região de João Pessoa - PB.

Avaliação da qualidade sensorial da carne de animais canchim.

2016

Bebida láctea caprina com suco de uva potencialmente probiótica: viabilidade de cepas de Lactobacillus rhamnosus e aceitabilidade sensorial.

Ojetivou-se desenvolver uma bebida láctea fermentada caprina adicionada de suco integral de uva, utilizando duas cepas de Lactobacillus rhamnosus, uma comercial e outra nativa, isolada a partir de queijos artesanais e selecionada em função de propriedades probióticas e tecnológicas .

Avaliação sensorial em biscoitos de coco com farinhas de tempeh de soja liofilizado e torrado.

2013

Aceitação sensorial da bebida açaí batido após tratamento térmico dos frutos.

O açaí (Euterpe oleracea Mart.) é uma fruta nativa da floresta amazônica tendo seu consumo mundial impulsionado devido à presença de antocianinas e sua capacidade antioxidante (1,2). O mercado consumidor interno regional amazônico, bastante tradicional e peculiar, tem preferência pelo produto processado sem qualquer tratamento térmico e para consumo imediato (3). No Brasil, este tipo de bebida tem sido relacionado a casos crescentes de doença de Chagas (4), devido à contaminação dos frutos pelo protozoário Trypanosoma cruzi (5), agente causal da doença, podendo ser inativado pelo tratamento térmico por branqueamento dos frutos a 80 °C por 10s. Entretanto, o fruto de açaí também apresenta elevada carga microbiana patogênica que quando não tratada adequadamente é repassada para o produto final (6). Outra importante fonte de contaminação microbiológica da bebida é a água utilizada durante todas as operações de processamento, pois mais de 50% dos municípios localizados na região amazônica brasileira não realizam a cloração simples da água (7). Um aspecto importante a ser considerado é que o tipo de processamento, mesmo melhorando a qualidade microbiológica, não pode interferir no perfil qualitativo sensorial do produto e influenciar na aceitabilidade pelo consumidor tradicional de açaí batido. Neste sentido, este trabalho propôs estudar o impacto sensorial de alternativas térmicas eficazes como tratamentos de sanitização de frutos de açaí, que fossem factíveis de implementação para o processador artesanal, e que seu produto fosse aceitável para o consumidor tradicional.

Triggering Of Protection Mechanism Against Phoneutria Nigriventer Spider Venom In The Brain.

Severe accidents caused by the armed spider Phoneutria nigriventer cause neurotoxic manifestations in victims. In experiments with rats, P. nigriventer venom (PNV) temporarily disrupts the properties of the BBB by affecting both the transcellular and the paracellular route. However, it is unclear how cells and/or proteins participate in the transient opening of the BBB. The present study demonstrates that PNV is a substrate for the multidrug resistance protein-1 (MRP1) in cultured astrocyte and endothelial cells (HUVEC) and increases mrp1 and cx43 and down-regulates glut1 mRNA transcripts in cultured astrocytes. The inhibition of nNOS by 7-nitroindazole suggests that NO derived from nNOS mediates some of these effects by either accentuating or opposing the effects of PNV. In vivo, MRP1, GLUT1 and Cx43 protein expression is increased differentially in the hippocampus and cerebellum, indicating region-related modulation of effects. PNV contains a plethora of Ca(2+), K(+) and Na(+) channel-acting neurotoxins that interfere with glutamate handling. It is suggested that the findings of the present study are the result of a complex interaction of signaling pathways, one of which is the NO, which regulates BBB-associated proteins in response to PNV interference on ions physiology. The present study provides additional insight into PNV-induced BBB dysfunction and shows that a protective mechanism is activated against the venom. The data shows that PNV has qualities for potential use in drug permeability studies across the BBB.

Fracture Of Distal Humerus: Mipo Technique With Visualization Of The Radial Nerve.

To evaluate the outcomes in patients treated for humerus distal third fractures with MIPO technique and visualization of the radial nerve by an accessory approach, in those without radial palsy before surgery. The patients were treated with MIPO technique. The visualization and isolation of the radial nerve was done by an approach between the brachialis and the brachiorradialis, with an oblique incision, in the lateral side of the arm. MEPS was used to evaluate the elbow function. Seven patients were evaluated with a mean age of 29.8 years old. The average follow up was 29.85 months. The radial neuropraxis after surgery occurred in three patients. The sensorial recovery occurred after 3.16 months on average and also of the motor function, after 5.33 months on average, in all patients. We achieved fracture consolidation in all patients (M=4.22 months). The averages for flexion-extension and prono-supination were 112.85° and 145°, respectively. The MEPS average score was 86.42. There was no case of infection. This approach allowed excluding a radial nerve interposition on site of the fracture and/or under the plate, showing a high level of consolidation of the fracture and a good evolution of the range of movement of the elbow. Level of Evidence IV, Case Series.