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| Registros recuperados : 8 | |
| 1. |  | MIGUES, I.; HODOS, N.; MOLTINI, A.; GÁMBARO, A.; RIVAS, F.; MOYNA, G. 1H NMR metabolic profiles as selection tools of new mandarin cultivars based on fruit acceptability. Scientia Horticulturae, 2021, Volume 287, Article number 110262. Doi: https://doi.org/10.1016/j.scienta.2021.110262 Article history: Received 26 June 2020; Received in revised form 11 March 2021; Accepted 3 May 2021; Available online 21 May 2021.
The authors wish to thank Andrés López for his help with the NMR measurements and useful discussions,...| Biblioteca(s): INIA Las Brujas. |
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| 2. | | RODRÍGUEZ CERAOLO, C.; VÁZQUEZ, V.; MIGUES, I.; CESIO, M. V.; RIVAS, F. Flavonoids and limonoids profiles variation in leaves from mandarin cultivars and its relationship with alternate bearing. Agronomy, January 2022, volume 12, Issue 1, Article Number 121, pages 1-14. OPEN ACCESS. doi: https://doi.org/10.3390/agronomy12010121 Article history: Received: 31 October 2021 / Revised: 22 November 2021 / Accepted: 2 December 2021 / Published: 4 January 2022| Biblioteca(s): INIA Treinta y Tres. |
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| 3. | | 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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| 4. | | 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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| 6. | | 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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| 7. | | 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.uy| Biblioteca(s): INIA Las Brujas. |
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| 8. | | HEINZEN, H.; LAPROVITERA, M.; ARIAS, X.; MIGUES, I.; PÉREZ, A.; MASNER, M.; DENICOLA, A.; PACHECO, P.; MEDEIROS, A. Metabolitos secundarios con relevancia nutricional en frutas y hortalizas frescas. Montevideo (UY): INIA, 2015. 17 p. (FPTA-INIA; 58) Proyecto FPTA-277: Evaluación de la presencia de metabolitos secundarios con relevancia nutricional en frutas y hortalizas frescas consumidas por la población uruguaya. Responsable del Proyecto: Horacio Heinzen* (Facultad de Química,...| Biblioteca(s): INIA Las Brujas. |
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| Registros recuperados : 8 | |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
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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Circulación / Nivel : |
Internacional - -- |
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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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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
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653 $aMandarins
653 $aPLATAFORMA AGROALIMENTOS
653 $aSensory Evaluation;
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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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