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HEDONIC AND DESCRIPTIVE SKINFEEL ANALYSIS OF TWO OLEOGELS: COMPARISON WITH OTHER TOPICAL FORMULATIONS
Author(s) -
ALMEIDA I.F.,
GAIO A.R.,
BAHIA M.F.
Publication year - 2008
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2007.00144.x
Subject(s) - sensory system , quantitative descriptive analysis , sensory analysis , food science , cosmetics , ice cream , spreadability , chemistry , psychology , cognitive psychology , organic chemistry
Oleogels are gel systems obtained with an organogelator and a hydrophobic liquid. The sensory features and acceptance of one oleogel of cholesterol (3.5 wt %) and liquid paraffin and another of sorbitan monostearate (19 wt %) and sweet almond oil were evaluated along with other products representing four categories of topical semisolid formulations. In this study, differences between the two oleogels were observed on single attributes from the pickup and appearance categories, but principal component analysis demonstrated that they have similar overall sensory profiles. Both oleogels presented sensory properties that were closer to the W/O cream than to the other tested semisolid products. Related to the hedonic analysis, the oleogels were well appreciated by the consumers, which could lead to a positive impact on patient compliance. On the basis of their sensory features, we concluded that these oleogels could be promising vehicles for topical emollient formulations.PRACTICAL APPLICATIONS The results of this work allowed the sensory characterization of novel semisolid formulations and the evaluation of their potential for application as dermatological bases or cosmetic products, considering the importance of sensory features on patient compliance. The methodology used was based on standard guidelines. Besides obtaining the sensory fingerprint of the two oleogels, which is important for guiding the optimization of the studied formulations, comparison between the sensory features of other topical formulations was achieved.