Application of the Free‐Comment Method in the Sensory Evaluation of Yogurts With Native Brazilian Fruit Jams

ABSTRACT

Although Brazilian native fruits have well‐known functional and nutritional value, they are still underexplored in dairy matrices, particularly when evaluated through consumer‐centered qualitative methods. This study aimed to investigate the sensory profile of yogurts prepared with fruit jams of açaí, cupuaçu, cambuci, and butiá, using the free comments method combined with multivariate analyses. Four formulations were developed and evaluated by 86 yogurt consumers. Sensory data were collected using Compusense software and analyzed through Correspondence Analysis (CA) and Factorial Correspondence Analysis (FCA). Yogurts with cupuaçu and açaí jams predominantly received positive comments related to attributes such as sweetness, fruity flavor, and creamy texture, which resulted in the highest scores on the hedonic scale. In contrast, formulations with cambuci and butiá generated more frequent comments about acidity, fibrous texture, and less familiar flavors, reflecting greater variability in perceptions and lower sensory acceptance. The free comments method proved effective in capturing participants' spontaneous perceptions. The combination of qualitative methodology with multivariate analysis enabled an in‐depth interpretation of consumer language, contributing to the understanding of factors that determine yogurt acceptance and rejection. The results reinforce the potential of using native fruits in dairy matrices and highlight their potential for the development of innovative products. However, some limitations could be addressed in future studies to further expand the findings, such as including a larger number of consumers in sensory analysis and conducting physicochemical analyses to relate them to sensory results.