Avaliação da aceitação sensorial de maionese acrescida de óleo essencial de orégano.

MONIKA FRANCISCA KRUGER; JANINE SILVA; KATIA GIANNI DE CARVALHO LIMA; JORGE BERHENS; BERNADETTE DORA GOMBOSSY DE MELO FRANCO

Recife, Brasil

Congreso; XIX Congresso Brasileiro de Ciencia e Tecnologia de Alimentos; 2004

EVALUATION OF ACCEPTANCE OF MAYONNAISE ADDED OF ORIGANUM ESSENCIAL OIL. This study reports results of the sensorial evaluation of mayonnaise added of 0,5% and 1% oregano essential oil (O.E.O.). For this evaluation, an acceptance test, using 30 sensory annalists, was used. The evaluated parameters were appearance, aroma and taste. Both products were approved in relation of appearance and aroma, but the acceptance based on taste was low (p