Multivariate Approaches for Optimization of the Acceptance: Optimization of a Brazilian Cerrado Fruit Jam Using Mixture Design and Parallel Factor Analysis
Article first published online: 15 OCT 2012
© 2012 Wiley Periodicals, Inc.
Journal of Sensory Studies
Volume 27, Issue 6, pages 417–424, December 2012
How to Cite
de Souza, V. R., Pereira, P. A. P., Pinheiro, A. C. M., Nunes, C. A., Silva, T. L. T., Borges, S. V. and Queiroz, F. (2012), Multivariate Approaches for Optimization of the Acceptance: Optimization of a Brazilian Cerrado Fruit Jam Using Mixture Design and Parallel Factor Analysis. Journal of Sensory Studies, 27: 417–424. doi: 10.1111/joss.12005
- Issue published online: 7 DEC 2012
- Article first published online: 15 OCT 2012
- Manuscript Accepted: 23 AUG 2012
Optimization is an important step in the development of a product. Optimization methods are used within the sensory science as a way to obtain results in a specific set of conditions useful to understand cause-and-effect questions for ingredients or to provide potential formulations and direction for product development. In this work, response surface methodology and parallel factor analysis-based method were used for optimization of acceptance parameters in mixed fruit jam using a mixture design. Fruit (murici, marolo, jenipapo, sweet passion fruit and soursop) proportions in a formulation of Cerrado Brazilian fruit jam were optimized for consumer acceptance parameters. An optimized jam was suggested with 40% of marolo, 35% of soursop, 25% of sweet passion fruit, and 0% of murici and jenipapo.
Parallel factor analysis (PARAFAC) was used in order to select relevant variables for a response surface methodology optimization of acceptance parameters in a product development. PARAFAC was useful to determine the importance (negative or positive influence) of variables in a mixture design. The method can be an interesting alternative to select relevant variables in optimization studies with various factors to be evaluated.