FREE COMMENT ATTACK-EVOLUTION-FINISH (FC-AEF) AS AN APPROACH TO ESTABLISH A TEMPORAL SENSORY PROFILING OF BUTTER ADDED WITH ENCAPSULATED XYLOOLIGOSACCHARIDE

The temporal sensory description of butters produced with free and encapsulated xylooligosaccharides (XOS) was established using Free comment attack-evolution finish (FC-AEF). Four formulations of butter were processed: BCONT: 0 % w/w XOS (control); BXOS: 20% w/w free XOS; BXOS-ALG: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1 w/w); and BXOS-GEL: 20% w/w XOS microencapsulated with alginate-gelatin (XOS-alginate-gelatin ratio of 3:1:1.5 w/w) and evaluated by 70 consumers ( 40 male, 30 female, aged) 18-59 using standarded FC-AEF protocol. The data were submitted to a chi-square test with the Monte Carlo approach (1000 simulations, α = 5%) Correspondence analysis (CA) and Fisher's exact tests per cell (α = 5%). Although the word citation range was the same between the three periods (0 to 8), the mean and mode differed among the periods. FC-AEF presented three significant axes for the Attack and Evolution periods and two for the Finish period. CONTROL was characterized by the higher intensity of salty taste, while the products with XOS were characterized by consistency, butter taste, creaminess, and sweet taste. XOS addition contributed with the sensory properties of the products The products with microparticles of XOS were perceived with particles and higher intensity of milk taste; in addition, the presence of particles was also observed in the Evolution and Finish periods. Fisher's exact tests shows that the “Butter taste” and “Consistent” were significant for the BXOS+GEL and BXOS-ALG (Attack period). Finally, “Milk taste” and “Particles” were linked to the BXOS-ALG sample in the three periods, the BXOS-GEL in the Attack and Finish, and BXOS in the Evolution phase. Overall, FC-AEF presented as a interesting and logical method to establish a temporal sensory profiling of the samples.