3.2. Sensory profile
3.2.1. Appearance & aroma
The mango nectar samples (Table 3) only showed significant
(p b 0.05) differences in relation to the presence of particles at zero
time, and after 60days such a difference was not reported by the judges.
The attribute that most suffered alteration with time was the color
yellow. After 120 days, all the samples showed a darker yellow color,
differing (p b 0.05) from the original tone. As explained above, this
darkening of the samples occurred due to non-enzymatic action with
the formation of caramel-colored pigments (Fennema, 2008).
As with appearance, there was little variation between the mango
nectar samples with respect to the attribute of aroma (Table 3),
although a greater variation occurred during the shelf life on an
individual basis. As from Day 60, the mango nectar samples presented
significant (pb0.05) increases in acid aroma, accentuating this attribute
at the end of the analysis. On Day 120 the samples with sucrose and
sucralose showed a smaller intensity of acid aroma (p b 0.05) than the
samples with stevia and thaumatin/sucralose. The tasters probably
identified a greater intensity (p b 0.05) of sweet aroma in the samples
with sucrose and sucralose as a result of the reduced intensity of acid
aroma.