Valoración de atributos establecidos para controlar la calidad sensorial en alimentos

Valuation of attributes established to control sensory quality of foods

Abstract

Se estudiaron seis alimentos mediante los métodos grupos focales y criterio de expertos valorando de manera cualitativa y cuantitativa los atributos establecidos para controlar su calidad sensorial. Estos fueron clasificados por su importancia según su media geométrica y evaluada su adecuación por catadores, expertos y consumidores habituales correlacionándose los resultados por tau-b de Kendall. Se comprobó que es necesario revisarlos, precisarlos y es posible emplear a expertos y consumidores habituales para ayudar a definir los atributos relacionados con la calidad sensorial de los alimentos.

Palabras clave: calidad sensorial, atributos, catadores, expertos, consumidores habituales.

ABSTRACT

Valuation of attributes established to control sensory quality of foods

Six foods were studied using the focus groups methods and expert criteria, valuing in a qualitative and quantitative way the established attributes to control their sensorial quality. These attributes were classified by their importance according to their geometric mean and evaluated their suitability by tasters, experts and usual consumers correlating the results by tau-b of Kendall. It was verified that it is necessary to review and to specify them and it is possible to use experts and usual consumers to help define the attributes related to the sensorial quality of food.

Keywords: sensory quality, attributes, tasters, experts, usual consumer.