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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
24/02/2022 |
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Actualizado : |
24/02/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
GÁMBARO, A.; ROASCIO, A.; HODOS, N.; MIGUES, I.; LADO, J.; HEINZEN, H.; RIVAS, F. |
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Afiliación : |
ADRIANA GÁMBARO, Sensory Evaluation Laboratory, Department of Food Science and Technology. School of Chemistry, Universidad de la República (UdelaR), General Flores, Montevideo, 2124, Uruguay; ANTONELLA ROASCIO, Sensory Evaluation Laboratory, Department of Food Science and Technology. School of Chemistry, Universidad de la República (UdelaR), General Flores, Montevideo, 2124, Uruguay; NATALIA HODOS, Sensory Evaluation Laboratory, Department of Food Science and Technology. School of Chemistry, Universidad de la República (UdelaR), General Flores, Montevideo, 2124, Uruguay; IGNACIO MIGUES, Pharmacognosy and Natural Products Laboratory. School of Chemistry, Universidad de la República (UdelaR), Uruguay; JOANNA LADO LINDNER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; HORACIO HEINZEN, Pharmacognosy and Natural Products Laboratory. School of Chemistry, Universidad de la República (UdelaR), Uruguay; CARLOS FERNANDO RIVAS GRELA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
The impact of sensory attributes of mandarins on consumer perception and preferences. |
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Fecha de publicación : |
2021 |
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Fuente / Imprenta : |
Journal of Agriculture and Food Research, December 2021, volume 6, article 100196. OPEN ACCESS. doi: https://doi.org/10.1016/j.jafr.2021.100196 |
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ISSN : |
2666-1543 |
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DOI : |
10.1016/j.jafr.2021.100196 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 20 November 2020, Revised 28 June 2021, Accepted 14 August 2021, Available online 19 August 2021, Version of Record 2 September 2021.
Corresponding author: Gámbaro, A.; General Flores, Uruguay; email:agambaro@fq.edu.uy --
Incluye Supplementary material: https://ars.els-cdn.com/content/image/1-s2.0-S2666154321000983-mmc1.docx |
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Contenido : |
ABSTRACT.- Although the sensory characterization of mandarins has usually been performed by trained assessors, in recent years, the methodologies that depict sensory descriptions from the perception of consumers, such as the check-all-that-apply (CATA) questionnaires have become very popular. In this work, an exploratory study was first carried out using a focus group (FG) technique to determine attributes and aspects that influence the decision to purchase mandarins. Secondly, the consumer panel recruited 100 regular mandarin consumers that were randomly divided into two groups. Group "A" received segments of 15 mandarins. Group "B", instead of receiving the same mandarins in segments, they received them as a whole fruit having to peel them by themselves. Both groups evaluated the total acceptability with a 9-point hedonic scale and answered a CATA questionnaire composed of 38 terms for Group "A" and 52 terms for Group "B". Although the consumers in the FG described an "ideal? mandarin as easy-to-peel, no significant difference (p > 0.05) was found in the acceptability between groups "A" and "B". Characteristics such as sweet, very sweet, fresh smell, sweet smell, bright, fruity taste, fresh flavor, typical flavor, balanced taste and nice flavor were strongly and positively correlated with overall consumers? acceptance. These descriptors could be considered the sensory drivers of the liking of mandarins. © 2021 |
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Palabras claves : |
CATA questionnaire; Consumer; Mandarins; PLATAFORMA AGROALIMENTOS; Sensory Evaluation;; Sensory profile. |
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Thesagro : |
MANDARINAS. |
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Asunto categoría : |
F01 Cultivo |
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URL : |
https://www.sciencedirect.com/science/article/pii/S2666154321000983/pdfft?md5=31db96c18712373f07f1744a3be031eb&pid=1-s2.0-S2666154321000983-main.pdf
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Marc : |
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001 1062769
005 2022-02-24
008 2021 bl uuuu u00u1 u #d
022 $a2666-1543
024 7 $a10.1016/j.jafr.2021.100196$2DOI
100 1 $aGÁMBARO, A.
245 $aThe impact of sensory attributes of mandarins on consumer perception and preferences.$h[electronic resource]
260 $c2021
500 $aArticle history: Received 20 November 2020, Revised 28 June 2021, Accepted 14 August 2021, Available online 19 August 2021, Version of Record 2 September 2021. Corresponding author: Gámbaro, A.; General Flores, Uruguay; email:agambaro@fq.edu.uy -- Incluye Supplementary material: https://ars.els-cdn.com/content/image/1-s2.0-S2666154321000983-mmc1.docx
520 $aABSTRACT.- Although the sensory characterization of mandarins has usually been performed by trained assessors, in recent years, the methodologies that depict sensory descriptions from the perception of consumers, such as the check-all-that-apply (CATA) questionnaires have become very popular. In this work, an exploratory study was first carried out using a focus group (FG) technique to determine attributes and aspects that influence the decision to purchase mandarins. Secondly, the consumer panel recruited 100 regular mandarin consumers that were randomly divided into two groups. Group "A" received segments of 15 mandarins. Group "B", instead of receiving the same mandarins in segments, they received them as a whole fruit having to peel them by themselves. Both groups evaluated the total acceptability with a 9-point hedonic scale and answered a CATA questionnaire composed of 38 terms for Group "A" and 52 terms for Group "B". Although the consumers in the FG described an "ideal? mandarin as easy-to-peel, no significant difference (p > 0.05) was found in the acceptability between groups "A" and "B". Characteristics such as sweet, very sweet, fresh smell, sweet smell, bright, fruity taste, fresh flavor, typical flavor, balanced taste and nice flavor were strongly and positively correlated with overall consumers? acceptance. These descriptors could be considered the sensory drivers of the liking of mandarins. © 2021
650 $aMANDARINAS
653 $aCATA questionnaire
653 $aConsumer
653 $aMandarins
653 $aPLATAFORMA AGROALIMENTOS
653 $aSensory Evaluation;
653 $aSensory profile
700 1 $aROASCIO, A.
700 1 $aHODOS, N.
700 1 $aMIGUES, I.
700 1 $aLADO, J.
700 1 $aHEINZEN, H.
700 1 $aRIVAS, F.
773 $tJournal of Agriculture and Food Research, December 2021, volume 6, article 100196. OPEN ACCESS. doi: https://doi.org/10.1016/j.jafr.2021.100196
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INIA Las Brujas (LB) |
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| Registros recuperados : 87 | |
| 64. |  | ROMAN, L.; BANCHERO, G.; MORALES-PIÑEYRUA, J.; ACOSTA, Y.; MENDOZA, A.; PLA, M.; LA MANNA, A. Acceso a sombra artificial durante el periodo seco en vacas lecheras: 2. Desempeño productivo. [Effect of access to artificial shade during the dry period in dairy cow. 2. Productive performance]. SP 77, In: Congreso Argentino de Producción Animal, 37., 2014. Resúmenes. Joint; Meeting American Society of Animal Science, 2nd.; Congreso Sociedad Chilena de Producción , 39. Buenos Aires 20-22 de octubre. AR: ASAS/AAPA, 2014. p. 289. (Revista Argentina de Producción Animal; 2014; 34; supl.1).| Tipo: Abstracts/Resúmenes |
| Biblioteca(s): INIA La Estanzuela. |
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| 65. | | ROMAN, L.; BANCHERO, G.; MORALES-PIÑEYRUA, J.; ACOSTA, Y.; MENDOZA, A.; PLA, M.; LA MANNA, A. Acceso a sombra durante el periodo seco de vacas lecheras: 1. Peso, condición corporal y eficiencia placentaria.[Effect of access to shade during the dry period in dairy cow: 1. Body weight, condition score and placental efficiency]. SP 76. In: Congreso Argentino de Producción Animal, 37., 2014. Resúmenes. Joint; Meeting American Society of Animal Science, 2nd.; Congreso Sociedad Chilena de Producción , 39. Buenos Aires 20-22 de octubre. AR: ASAS/AAPA, 2014. p.288. (Revista Argentina de Producción Animal; 2014; 34; supl.1).| Tipo: Abstracts/Resúmenes |
| Biblioteca(s): INIA La Estanzuela. |
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| 68. | | ROMAN, L.; BANCHERO, G.; MORALES-PIÑEYRUA, J.; ACOSTA, Y.; MENDOZA, A.; PLA, M.; LA MANNA, A. Efecto del acceso a sombra artificial durante el periodo seco de vacas lecheras.[Effect of access to artificial shade during the dry period in dairy cows]. SP 52. In: Congreso Argentino de Producción Animal, 38., 2015. Resúmenes. Santa Rosa, La Pampa, AR: ASAS/AAPA, 2015. p. 134. (Revista Argentina de Producción Animal; 2015; 35; supl.1).| Tipo: Abstracts/Resúmenes |
| Biblioteca(s): INIA La Estanzuela. |
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| 78. | | ROMAN, L.; LA MANNA, A.; BANCHERO, G.; MORALES-PIÑEYRUA, J.; ACOSTA, Y.; MENDOZA, A. Vacas secas: una categoría a no descuidar en veano. La Lechera, v. 4, n. 12, p. 62-64, 2015.| Tipo: Artículos en Revistas Agropecuarias |
| Biblioteca(s): INIA La Estanzuela. |
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| 79. | | ROMAN, L.; SARAVIA, C.; ASTIGARRAGA, L.; BENTANCUR, O.; ACOSTA, Y.; PLA, M.; MENDOZA, A.; MORALES-PIÑEYRUA, J.; LA MANNA, A. El acceso a sombra asociado o no con aspersión y ventilación mejora las variables fisiológicas y el desempeño productivo de vacas holando en el suroeste de Uruguay. In: Día de Campo Manejo de Estrés Térmico en Ganado Lechero. La Estanzuela: INIA, 2014. p. 13-16. (Serie Actividades de Difusión; 728).| Biblioteca(s): INIA La Estanzuela. |
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| 80. | | Carro, S.; Fraga, M.; Perelmuter, K.; Vera, S.; Zunino, P.; Acosta, Y.; Barneche, M.; Villagrán, M.; Calliari, A.; Delucchi, I. Bacterias ácido lácticas en quesos artesanales: importancia de la producción de bacteriocinas Carnes y alimentos, 2009, v. 10, no. 30, p. 31-35| Biblioteca(s): INIA Tacuarembó. |
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| Registros recuperados : 87 | |
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