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Análise Sensorial (Sensory Analysis) 29-02-2012 by Goreti Botelho 1

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Análise Sensorial (Sensory Analysis) 29-02-2012 by Goreti Botelho 1 Análise Sensorial (Sensory analysis) 29-02-2012 INSTITUTO POLITÉCNICO DE COIMBRA INSTITUTO POLITÉCNICO DE COIMBRA ESCOLA SUPERIOR AGRÁRIA ESCOLA SUPERIOR AGRÁRIA LEAL LEAL Análise Sensorial Sensory analysis AULA T/P Nº 3 Lesson T/P Nº 3 SUMÁRIO: Summary Parte expositiva: Sistemas de medição de cor: diagrama de cromaticidade CIE, sistema de Theoretical part: Hunter e sistema de Munsell. Color Measurement Systems: CIE chromaticity diagram, Hunter system Parte prática: and Munsell system. Determinação de cores problema utilizando o diagrama de cromaticidade Practical part: CIE. Determination of a color problem by using the CIE chromaticity diagram. Utilização do colorímetro de refletância para determinação da cor de frutos. Use of the reflectance colorimeter to determine the color of fruits. Prova sensorial de dois sumos para compreensão da cor de um produto na Sensory taste of two juices to understand the color effect of a product in percepção sensorial. sensory perception. Goreti Botelho 1 Goreti Botelho 2 Why do we need devices to replace the human vision in the food industry? Limitações do olho humano • a) não é reprodutível – o mesmo alimento apresentado a vários provadores ou ao mesmo provador em momentos diferentes pode merecer qualificações diferentes. Este último fenómeno deve-se ao facto de que, em oposição à grande capacidade humana de apreciar diferenças, o homem não tem uma boa “memória da cor”, ou seja, é difícil recordar uma cor quando não a está a ver. • b) a nomenclatura é pouco concreta e até confusa. As expressões “verde muito claro” ou “amarelo intenso” não são suficientes para definir uma cor e muito menos para a reproduzir ou compará-la com outras quando não se dispõe do objecto que tem essa cor. • c) a forma, o tamanho e as características superficiais do alimento, assim como a cor do fundo sobre o qual se coloca o alimento e outros fatores ambientais, modificam a sensação que sobre o observador produz uma determinada cor. Goreti Botelho 3 Goreti Botelho 4 by Goreti Botelho 1 Análise Sensorial (Sensory analysis) 29-02-2012 Human eye limitations What is colorimetry? a) is not reproducible - the same food presented to several panelists at the same dressing room or at different times can be given different • Colorimetry is the science and technology used qualifications. This latter phenomenon is due to the fact that, as to quantify and describe physically the human opposed to the great human capacity to appreciate differences, the color perception. man has a good "memory color", ie, it is difficult to remember when a color is not to do. • It is similar to spectrophotometry, but is b) The nomenclature is somewhat confusing and not concrete. distinguished by its interest in reducing spectra The terms "very light green" or "bright yellow" are not sufficient to to the physical correlates of color perception, define a color and much less to play it or compare it with others when most often the CIE 1931 XYZ color space you do not have the object that has that color. tristimulus values and related quantities. c) the shape, size and surface characteristics of the food as well as the background color on which the food is placed, and other environmental factors that modify the impression on the viewer produces a particular color. Goreti Botelho 5 Goreti Botelho 6 Representação da cor Color representation • Principais atributos psicológicos da cor: • Major psychological attributes of color: - Tom (Hue)– refere-se à qualidade (nome) da cor (olho distingue 125 tons) ex: amarelo, vermelho, verde, etc... Hue - refers to the quality (name) of the color (eye distinguish 125 hues) ex: yellow, red, green, etc ... – Luminosidade (Value) – é a quantidade de luz que atinge o olho humano dentro do mesmo tom e da mesma pureza (mais clara, mais Brightness (Value) - is the amount of light reaching the eye in escura); the same hue and same purity (lighter, darker); limites : preto e o branco. limits: black and white. Purity (Chroma) - or saturation - is the predominant proportion – Pureza (Chroma)– ou saturação – é a proporção do tom puro of pure hue, refers to our perception of the difference of a given predominante, refere-se à nossa percepção da diferença duma dada cor relativamente à cor branca ou cinzenta color on the white or gray. – Cor esbatida tem pouco saturação Spectral color has a lot of saturation A color is the more the lower the saturated amount of white or – Cor espetral tem muita saturação black has. A color is fully saturated, if it has no contribution of – Uma cor é tanto mais saturada quanto menor a quantidade de white or black. branco ou preto tiver. Uma cor está completamente saturada, quando não possui nem branco nem preto. Goreti Botelho 7 Goreti Botelho 8 by Goreti Botelho 2 Análise Sensorial (Sensory analysis) 29-02-2012 Representação da Cor Explicação pictórica dos atributos TOM ou COR Pictorial explanation of the attributes -+ É o atributo mais estreitamente relacionado com o estímulo do Luminosidade Brightness comprimento de onda. Diferentes cores têm tonalidades diferentes. Tom ou cor Hue Pureza Purity + - Goreti Botelho 9 Goreti Botelho 10 Pureza ou Saturação Luminosidade Está relacionada com a quantidade de branco que está no estímulo Os tons monocromáticos são altamente saturados Relaciona-se com a quantidade de luz proveniente da fonte ou A cor menos saturada é o branco. refletida pelo objeto Por exemplo, o cor de rosa é menos saturado que o vermelho e mais saturado que o branco. O azul escuro à esquerda é altamente saturado enquanto que o azul esbatido è direita tem baixa saturação. Goreti Botelho 11 Goreti Botelho 12 by Goreti Botelho 3 Análise Sensorial (Sensory analysis) 29-02-2012 Representação da Cor Representação da Cor Brilho versus Saturação Tonalidade versus Saturação Brilho Disco da Cor dá informação sobre a cor e a saturação Saturação Goreti Botelho 13 Goreti Botelho 14 Espaço de Cores Modelo dos 3 Recetores Representação Perceptual • Sistema Visual Humano – Permite distinguir 125 tons diferentes • É difícil conceber um sistema que seja capaz de mostrar individualmente um tão grande número de cores • Propriedades especiais do SVH: – Permite conceber um sistema simples para mostrar essas cores – Qualquer cor pode ser reproduzida misturando de forma apropriada as três cores primárias Goreti Botelho 15 Goreti Botelho 16 by Goreti Botelho 4 Análise Sensorial (Sensory analysis) 29-02-2012 3 Receptors Model Percepção da cor • Human Visual System Resumindo… – Allow us to distinguish 125 differents hues. • A percepção da cor envolve fenómenos físicos, • It is difficult to design a system that is fisiológicos e psicológicos capable of displaying individually as a large • A luz proveniente do objecto, seja por reflexão, number of colors transmissão e/ou emissão estimula o sistema • Special properties of HVS: visual humano permitindo que o objecto seja • Allows you to design a simple system to visualmente percebido; show these colors • A cor percebida de um objecto depende não só • Any color can be reproduced appropriately das características da superfície do objecto, mas mixing the three primary colors também das características da iluminação, de objectos à sua volta e do sistema visual do observador. Goreti Botelho 17 Goreti Botelho 18 Espectro de absorção Color perception Absorption spectrum In short ... Blue Green • The perception of color involves physical, Red SG (λ) physiological and psychological phenomena; S B (λ) SR (λ) • Light that comes from the object by reflection, transmission and/or emission, stimulates the human visual system allowing the object to be Max. % Absorption visually perceived; (in nm) • The perceived color of an object depends not only λ on the characteristics of the object surface, but Espectro de absorção típico dos três tipos de cones da retina also the characteristics of lighting, around objects humana. and of the observer's visual system. Typical absorption spectrum of the three types of cones of the human retina. Goreti Botelho 19 Goreti Botelho 20 by Goreti Botelho 5 Análise Sensorial (Sensory analysis) 29-02-2012 Cor aparente e cor absorvida Porque é que a maçã é vermelha? Why this apple is red? Resposta: Goreti Botelho a maçã é vermelha porque esta absorve o verde (cor complementar) refletindo o vermelho. Qual é a diferença entre vermelho e encarnado? 21 Segundo o dicionário da Porto Editora, são sinónimos. Goreti Botelho 22 Formação de cores Mistura Aditiva de Cores Additive mixture of colors Goreti Botelho 23 R ed L ig ht Blue Green Light Light Goreti Botelho 24 by Goreti Botelho 6 Análise Sensorial (Sensory analysis) 29-02-2012 Curvas dos três estímulos Espaço de cores CIE Goreti Botelho 25 Goreti Botelho 26 Chromaticity Diagram (CIE) Modelo de cor CIE •CIE(Comission Internationale de I´Eclairage) • In the study of color perception, one of the first mathematically defined color spaces is the CIE 1931 XYZ color space, created by the International Commission on Illumination (CIE) in 1931. Goreti Botelho 27 Goreti Botelho 28 by Goreti Botelho 7 Análise Sensorial (Sensory analysis) 29-02-2012 Modelo de cor CIE Modelo de cor CIE •CIE(Comission Internationale de I´Eclairage) • Sistema Primário CIE XYZ • É o espaço de cor padrão da CIE. • Baseado na capacidade visual do Observador Padrão ao triestímulo • Os modelos de cor CIE permitem representar • (vermelho, verde e azul) utilizando como referência três cores numericamente as cores que as pessoas, com a imaginárias derivadas das primárias aditivas e no espaço de visão normal, podem perceber. cor universal. • As coordenadas X, Y e Z são proporcionais às três cores • The CIE color models allow to represent primárias. numerically the colors that people with normal • Os valores em RGB são convertidos para um sistema que utiliza vision can see. • somente valores positivos e inteiros. Os valores não correspondem • directamente ao vermelho, verde e azul, mas são bastante • aproximados.
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