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Registros recuperados : 32 | |
3. | | Denicola, A.; Radi, R.; Heinzen, H.; Fierro, W. Actividad antioxidante de propóleos uruguayos : ensayos celulares e in vitro ln: Congreso Internacional de Apicultura (42., 2011, Buenos Aires, AR) Bedascarrasbure, E.L., [ed.]. "Libro de resúmenes = (abstracts book) ; listado de posters = (poster list)". Buenos Aires: Apimondia, 2011. p. 26 Donación Y. Mendoza, 2011. - Disponible en línea para socios de ApimondiaBiblioteca(s): INIA La Estanzuela. |
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5. | | FERRARI, V.; GIL, G.; HEINZEN, H.; ZOPPOLO, R.; IBÁÑEZ, F. Influence of Cultivar on Nutritional Composition and Nutraceutical Potential of Pecan Growing in Uruguay. Frontiers in Nutrition, 2022, volume 9, e868054. OPEN ACESS. doi: https://doi.org/10.3389/fnut.2022.868054 Article history: Received 02 February 2022; Accepted 30 May 2022; Published: 22 June 2022. -- Correspondence: Facundo Ibáñez, fibanez@inia.org.uy -- Edited by: Elena Ibañez, Institute of Food Science Research (CSIC), Spain. Reviewed by:...Biblioteca(s): INIA Las Brujas. |
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8. | | BESIL, N.; PÉREZ-PARADA, A.; CESIO, V.; VARELA, P.; RIVAS, F.; HEINZEN, H. Degradation of imazalil, orthophenylphenol and pyrimethanil in Clementine mandarins under conventional postharvest industrial conditions at 4 °C. Food Chemistry, 2016, v.194, p. 1132-1137. Article history: Received 16 April 2015 / Received in revised form 25 August 2015 / Accepted 25 August 2015 / Available online 29 August 2015.
Chemical compounds studied in this article: Imazalil (PubChem CID: 37175) / Orthophenylphenol...Biblioteca(s): INIA Las Brujas. |
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9. | | BESIL, N.; CESIO, V.; BOLOGNA, F.; LUQUE, E.; PINTOS, P.; RIVAS, C.; HEINZEN, H. Disipación de fungicidas e insecticidas utilizados en campo en el cultivo de mandarinas, naranjas y limones. In: INIA (Instituto Nacional de Investigación Agropecuaria); Programa Nacional Producción Citrícola. Resultados de investigación en Citricultura: Genética, Sanidad, Productividad. Salto (Uruguay): INIA, 2015. p. 45-49 (Serie Actividades de Difusión; 752).Biblioteca(s): INIA Las Brujas. |
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11. | | BESIL, N.; PÉREZ-PARADA, A.; BOLOGNA, F.; CESIO, M.V.; RIVAS, F.; HEINZEN, H. Dissipation of selected insecticides and fungicides applied during pre-harvest on mandarin and orange trees in Uruguay. Scientia Horticulturae, 5 April 2019, Volume 248, Pages 34-40. Article history: Received 4 October 2018 / Revised 28 December 2018 / Accepted 29 December 2018 / Available online 9 January 2019.
Funding sources: Financial support from Instituto Nacional de Investigación Agropecuaria Uruguay,...Biblioteca(s): INIA Las Brujas. |
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13. | | PREVE, F.; ABELLA, I.; PEREIRA, D.; HEINZEN, H.; GONZÁLEZ, G.; PÉREZ, A. Lanas naturales y con bajo contenido de pesticidas. Agrociencia, 2009, v. 13, no. 3, p. 86Biblioteca(s): INIA Tacuarembó. |
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14. | | GÁMBARO, A.; ROASCIO, A.; HODOS, N.; MIGUES, I.; LADO, J.; HEINZEN, H.; RIVAS, F. The impact of sensory attributes of mandarins on consumer perception and preferences. Journal of Agriculture and Food Research, December 2021, volume 6, article 100196. OPEN ACCESS. doi: https://doi.org/10.1016/j.jafr.2021.100196 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;...Biblioteca(s): INIA Las Brujas. |
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15. | | MIGUES, I.; CESIO, V.; GÁMBARO, A.; MOYNA, G.; RODRÍGUEZ, C.; LADO, J.; RIVAS, F.; HEINZEN, H. NMR metabolomics as a prediction tool for consumers acceptance of mandarins. (SI-O-7) [oral presentation]. Session I: Breeding, Genomics and Genetics. In: RIivas, F. (Ed.). IV International Symposium on Citrus Biotechnology. Book of Abstracts. Montevideo (UY): INIA. p. 17. (INIA Serie Técnica; 244).Biblioteca(s): INIA Las Brujas. |
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17. | | MIGUES, I.; RIVAS, F.; MOYNA, G.; KELLY, S. D.; HEINZEN, H. Predicting mandarin fruit acceptability: from high-field to benchtop NMR spectroscopy. Foods, 2022, volume 11, issue 16, article 2384. OPEN ACCESS. doi: https://doi.org/10.3390/foods11162384 Article history: Received 24 June 2022; Revised 29 July 2022; Accepted 1 August 2022; Published 9 August 2022.
Corresponding author: Heinzen, H.; Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica,...Biblioteca(s): INIA Las Brujas. |
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18. | | NIELL, S.; JESÚS, F.; PÉREZ, C.; MENDOZA, Y.; DIAZ, R.; FRANCO, J.; CESIO, V.; HEINZEN, H. QuEChERS adaptability for the analysis of pesticide residues in beehive products seeking the development of an agroecosystem sustainability monitor. Journal of Agricultural and Food Chemistry, 13 May 2015, Volume 63, Issue 18, Pages 4484-4492. Article history: Publication Date (Web): 16 Apr 2015Biblioteca(s): INIA La Estanzuela. |
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19. | | REZENDE, S.; BANCHERO, S.; MIGUES, I.; CESIO, M.V.; RIVAS, F.; HEINZEN, H.; BESIL, M.N. Variability levels of selected amino acids among mandarins produced in Uruguay. Ecletica Quimica, 2021, Volume 46, Issue 4, Pages 47-59. Gold Open Access. doi: https://doi.org/10.26850/1678-4618eqj.v46.4.2021.p47-59 Article history: Received: July 27, 2020; Accepted: July 16, 2021; Published: October 01, 2021.
Section Editor: Assis Vicente Benedetti.
Corresponding author: María Natalia Besil. Email address: nbesil@fq.edu.uyBiblioteca(s): INIA Las Brujas. |
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Registros recuperados : 32 | |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
24/02/2022 |
Actualizado : |
24/02/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
Internacional - -- |
Autor : |
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. |
Fecha 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 claves : |
CATA questionnaire; Consumer; Mandarins; PLATAFORMA AGROALIMENTOS; Sensory Evaluation;; Sensory profile. |
Thesagro : |
MANDARINAS. |
Asunto categoría : |
F01 Cultivo |
URL : |
https://www.sciencedirect.com/science/article/pii/S2666154321000983/pdfft?md5=31db96c18712373f07f1744a3be031eb&pid=1-s2.0-S2666154321000983-main.pdf
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Marc : |
LEADER 02738naa a2200313 a 4500 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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