02738naa a2200313 a 450000100080000000500110000800800410001902200140006002400360007410000170011024501130012726000090024050003600024952014410060965000150205065300230206565300130208865300140210165300290211565300240214465300200216870000160218870000140220470000150221870000130223370000160224670000140226277301480227610627692022-02-24       2021    bl uuuu     u00u1 u    #d  a2666-15437 a10.1016/j.jafr.2021.1001962DOI1 aGÁMBARO, A.  aThe impact of sensory attributes of mandarins on consumer perception and preferences.h[electronic resource]  c2021  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  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  aMANDARINAS  aCATA questionnaire  aConsumer  aMandarins  aPLATAFORMA AGROALIMENTOS  aSensory Evaluation;  aSensory profile1 aROASCIO, A.1 aHODOS, N.1 aMIGUES, I.1 aLADO, J.1 aHEINZEN, H.1 aRIVAS, F.  tJournal of Agriculture and Food Research, December 2021, volume 6, article 100196. OPEN ACCESS. doi: https://doi.org/10.1016/j.jafr.2021.100196