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| Registros recuperados : 17 | |
| 2. |  | LIMA, M. S.; PIRES, E. M. F.; MACIEL, M. I. S.; OLIVEIRA, V. A. Qualidade de goiaba processada minimamente com diferentes tipos de corte, sanificação e embalagem. Ciência e Tecnologia de Alimentos, Campinas, v. 30, n. 1, p. 79-87, jan./mar. 2010.| Biblioteca(s): Embrapa Semiárido. |
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| 7. | | SILVA, D. S. da; GUIM, A.; SANTOS, G. R. de A.; MACIEL, M. I. S.; SOARES, L. F. P. Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga. Revista Ciência Agronômica, Fortaleza, v. 46, n. 4, p. 855-864, out./dez. 2015.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 10. | | TORRES, T. R.; LUDKE, M. do C. M. M.; MACIEL, M. I. S.; LUDKE, J. V.; NASSU, R. T.; SOUZA, E. J. O. de. Atributos sensoriais da carne de frangos alimentados com farelo de algodão extrusado pela análise descritiva quantitativa simplificada e pelo teste triangular. Revista Brasileira de Ciências Agrárias, Recife, v. 6, n. 1, p. 174-180, 2011. Projeto: 11.11.11.111.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 11. | | MELO, E. de A.; MACIEL, M. I. S.; LIMA, V. L. A. G.; LEAL, F. L. L.; CAETANO, A. C. da S.; NASCIMENTO, R. J. Capacidade antioxidante de hortaliças usualmente consumidas. Ciência e Tecnologia de Alimentos, Campinas, v. 26, n. 3, p. 639-644, jul./set. 2006.| Biblioteca(s): Embrapa Hortaliças. |
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| 12. | | MACIEL, M. I. S.; SILVA, W. S. da; SOUZA, K. A. de; MELO, E. de A.; LIMA, V. L. A. G. de; PEDROSA, E. M. R. Modificações pós-colheita em frutos de 16 genótipos de aceroleira armazenados sob refrigeração. Revista Brasileira de Ciências Agrárias, v.3, n.2, p.157-163, jun. 2008.| Biblioteca(s): Embrapa Algodão. |
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| 13. | | MACIEL, M. I. S.; MELO, E. de A.; LIMA, V. L. A. G. de; MUSSER, R. dos S.; LIMA, D. E. da; SILVA, M. V. da. Fitoquímicos bioativos em diferentes variedades de pimentão. Horticultura Brasileira, Brasília, v. 21, n. 2, jul. 2003. Suplemento 2. Trabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 328, jul. 2003. Suplemento 1.| Biblioteca(s): Embrapa Hortaliças. |
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| 14. | | LINS, A. C. A.; AZOUBEL, P. M.; LIDERMAN, I. E.; MELO, E. de A.; LIMA, V. L. A. G. de; MACIEL, M. I. S. Efeito de hidrocolóides na firmeza e atividade de água de estruturado de cajá (Spondias mombin L.). In: SIMPÓSIO EM CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 2.; CONGRESSO DO INSTITUTO NACIONAL DE FRUTOS TROPICAIS, 1., 2010, Aracaju. Avanços em tecnologia de alimentos. Aracaju: Universidade Federal de Sergipe, 2010. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido. |
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| 15. | | SILVA, R. P. de M.; MACIEL, M. I. S.; LINS, A. C. de A.; AZOUBEL, P. M.; MELO, E. de A. Influência de hidrocolóides nas características físico-químicas de estruturado de polpa de cajá (Spondias mombin L.). In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 22., 2010, Salvador. Ciência e tecnologia de alimentos: potencialidades, desafios e inovações. Campinas: SBCTA, 2010. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido. |
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| 16. | | ANDRADE, M. L. da R.; LUDKE, M. do C. M. M.; MACIEL, M. I. S.; LUDKE, J. V.; DUTRA JUNIOR, W. M.; SILVA, E. G. da; TORRES, T. R.; SANTOS, E. da S.; FARIA, M. A.; COSTA, A. A. G. Análise sensorial da carne do corte do pernil dos suínos alimentados com soro de leite. In: JORNADA DE ENSINO, PESQUISA E EXTENSÃO DA UFRPE, 8., 2008, Recife. Anais. Recife: Universidade Federal de Pernambuco, 2008. Projeto/Plano de Ação: 16.00.30004-00. Publicado em CD-ROM. JEPEX 2008.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 17. | | LINS, A. C. A.; AZOUBEL, P. M.; SALGADO, P. L.; LEDERMAN, I. E.; LIRA JUNIOR, J. S.; LIMA, V. L. A. G.; MELO, E. A.; MACIEL, M. I. S. Influência de hidrocolóides na cor de estruturado de cajá (Spondias mombim L.). In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 8., 2009, Campinas. Ciência de alimentos no mundo globalizado: novos desafios, novas perspectivas. Campinas: UNICAMP, 2009. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 17 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
08/12/2020 |
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Data da última atualização: |
08/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
VERÍSSIMO, C. M.; MORAIS, S. de M.; LIMA, L. L. de A.; PEREIRA, G. E.; MACIEL, M. I. S. |
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Afiliação: |
CAIO MONTEIRO VERÍSSIMO, Food Science and Technology Graduate Program, Universidade Federal da Paraíba, Cidade Universitária, Jo~ao Pessoa, Paraíba, Brazil; SAMARA DE MACÊDO MORAIS, 1 Food Science and Technology Graduate Program, Universidade Federal da Paraíba, Cidade Universitária, Jo~ao Pessoa, Paraíba, Brazil; LUCIANA LEITE DE ANDRADE LIMA, Department of Rural Technology, Universidade Federal Rural de Pernambuco, Recife, Prince Edward Island, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; MARIA INÊS SUCUPIRA MACIEL, Consumer Science Department, Universidade Federal Rural de Pernambuco, Recife, Prince Edward Island, Brazil. |
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Título: |
A short training as an enhancer of sensory ability: the case of red wine consumers. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Sensory Studies, e12629, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
The need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive analysis (DA). This research investigated how training, even short and simple, and reduction of panel size may affect the consumers evaluation of tropical red wines (Vitis vinifera L.). To achieve this goal, nine samples were characterized by DA with trained assessors (n = 8), CATA with consumers (n = 100) and CATA with semi-trained panelists (n = 30). The results were compared in terms of configuration and sample discrimination similarities between methodologies. DA and CATA with semi-trained panelists provided the highest capacity of discrimination and the highest index of similarity for aged samples (95%). The two-hour training period, as well as previous experience with the methodology and products, had a positive effect in reducing the panel size and on the discrimination and characterization of samples, presenting itself as a valuable tool when time- and costefficient sensory profiling is needed. Practical Applications: For decades, consumers were considered only capable of hedonic judgments, however with the development of sensory science and new consumer market dynamics, alternative methods could be studied, providing not only reliable data, but also an accessible language and an easy application. Thus, this study focused on the evaluation of the effect of a short training on the characterization of red wines by consumers, showing that with this step it was possible to reduce 70% of the consumer panel size and to improve 30% in the descriptive power of the samples, in addition to reduce inconsistencies in the responses, using a rapid, low-cost and easy to apply method. MenosThe need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive analysis (DA). This research investigated how training, even short and simple, and reduction of panel size may affect the consumers evaluation of tropical red wines (Vitis vinifera L.). To achieve this goal, nine samples were characterized by DA with trained assessors (n = 8), CATA with consumers (n = 100) and CATA with semi-trained panelists (n = 30). The results were compared in terms of configuration and sample discrimination similarities between methodologies. DA and CATA with semi-trained panelists provided the highest capacity of discrimination and the highest index of similarity for aged samples (95%). The two-hour training period, as well as previous experience with the methodology and products, had a positive effect in reducing the panel size and on the discrimination and characterization of samples, presenting itself as a valuable tool when time- and costefficient sensory profiling is needed. Practical Applications: For decades, consumers were considered only capable of hedonic judgments, however with the development of sensory science and new consumer market dynamics, alternative methods could be studied, providing not only reliable data, but also an accessible language and an easy application. Thus, this study focused on the evaluation of the effect of a short trainin... Mostrar Tudo |
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Palavras-Chave: |
Check-all-that-apply (CATA); Consumers; Descriptive analysis (DA); Red wine consumers. |
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Thesagro: |
Vitis Vinifera. |
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Thesaurus NAL: |
Red wines; Wines. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218973/1/Caio-Pereira-et-al-JSS-2020.pdf
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Marc: |
LEADER 02534naa a2200253 a 4500
001 2127861
005 2020-12-08
008 2020 bl uuuu u00u1 u #d
100 1 $aVERÍSSIMO, C. M.
245 $aA short training as an enhancer of sensory ability$bthe case of red wine consumers.$h[electronic resource]
260 $c2020
520 $aThe need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive analysis (DA). This research investigated how training, even short and simple, and reduction of panel size may affect the consumers evaluation of tropical red wines (Vitis vinifera L.). To achieve this goal, nine samples were characterized by DA with trained assessors (n = 8), CATA with consumers (n = 100) and CATA with semi-trained panelists (n = 30). The results were compared in terms of configuration and sample discrimination similarities between methodologies. DA and CATA with semi-trained panelists provided the highest capacity of discrimination and the highest index of similarity for aged samples (95%). The two-hour training period, as well as previous experience with the methodology and products, had a positive effect in reducing the panel size and on the discrimination and characterization of samples, presenting itself as a valuable tool when time- and costefficient sensory profiling is needed. Practical Applications: For decades, consumers were considered only capable of hedonic judgments, however with the development of sensory science and new consumer market dynamics, alternative methods could be studied, providing not only reliable data, but also an accessible language and an easy application. Thus, this study focused on the evaluation of the effect of a short training on the characterization of red wines by consumers, showing that with this step it was possible to reduce 70% of the consumer panel size and to improve 30% in the descriptive power of the samples, in addition to reduce inconsistencies in the responses, using a rapid, low-cost and easy to apply method.
650 $aRed wines
650 $aWines
650 $aVitis Vinifera
653 $aCheck-all-that-apply (CATA)
653 $aConsumers
653 $aDescriptive analysis (DA)
653 $aRed wine consumers
700 1 $aMORAIS, S. de M.
700 1 $aLIMA, L. L. de A.
700 1 $aPEREIRA, G. E.
700 1 $aMACIEL, M. I. S.
773 $tJournal of Sensory Studies, e12629, 2020.
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