Fecha/hora: 11/06/2024 12:01:52

Biblioteca(s): 	INIA Las Brujas.	
Fecha corriente: 	24/02/2022	
Fecha de la última actualización: 	24/02/2022	
Autoria: 	GÁMBARO, A.; ROASCIO, A.; HODOS, N.; MIGUES, I.; LADO, J.; HEINZEN, H.; RIVAS, F.	
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.	
Título: 	The impact of sensory attributes of mandarins on consumer perception and preferences.	
Año de publicación: 	2021	
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	
ISSN: 	2666-1543	
DOI: 	10.1016/j.jafr.2021.100196	
Idioma: 	Inglés	
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	
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	
Palabras-Clave: 	CATA questionnaire; Consumer; Mandarins; PLATAFORMA AGROALIMENTOS; Sensory Evaluation;; Sensory profile.	
Thesagro: 	MANDARINAS.	
Categoría del tema: 	F01 Cultivo	
URL: 	https://www.sciencedirect.com/science/article/pii/S2666154321000983/pdfft?md5=31db96c18712373f07f1744a3be031eb&pid=1-s2.0-S2666154321000983-main.pdf	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (103007-1) - PXI - AP - DD - PP/JR.SC.FOOD&AGR./2021 -  -  - DIS