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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/08/2017 |
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Data da última atualização: |
25/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
JAEGER, S. R.; FISZMAN, S.; REIS, F.; CHHEANG, S. L.; KAMA, K.; PINEAU, B.; DELIZA, R.; ARES, G. |
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Afiliação: |
Sara R. Jaeger, The New Zealand Institute for Plant & Food Research Ltd; Susana Fiszman, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain; Felipe Reis, UFRRJ; Sok L. Chheang, The New Zealand Institute for Plant & Food Research Ltd. New Zealand; Karrie Kama, The New Zealand Institute for Plant & Food Research Ltd., New Zealand; Benedicte Pineau, The New Zealand Institute for Plant & Food Research Ltd., New Zealand; ROSIRES DELIZA, CTAA; Gastón Ares, Facultad de Química, Universidad de la República, Uruguay. |
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Título: |
Influence of evoked contexts on hedonic product discrimination and sensory characterizations using CATA questions. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Food Quality and Preference, n. 56, p. 138-148, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
This research contributes new understanding of the role of consumption context. 12 studies involving 1727 consumers were conducted as central location tests (CLT). Using between-subjects experimental designs, the influence of evoked contexts relative to control condition for hedonic responses and sensory product characterization using check-all-that-apply (CATA) questions was evaluated. Contexts were evoked by asking consumers to think of the last time they ate/drank the focal product category or by imagining a specific consumption situation where product consumption would take place (e.g., breakfast on a weekend morning). In half of the studies, consumers were asked to provide a description of the consumption context they imagined. There was no consistent trend in the results regarding the influence of evoked context of hedonic responses. Effects were seen in a minority of studies, but not consistently showing differences in mean scores or changes in sample discrimination. The type of context that was evoked (last time ate/drank vs. specific situation) did not systematically influence the results, although the use of a description phase during context evocation was detrimental to hedonic sample discrimination. In all the studies where participants were asked to describe the context they imagined, hedonic discrimination was inferior to that achieved under no evoked context. Sensory responses to CATA questions were highly similar under evoked and no evoked context and suggested that product characterisations generated by consumers in a typical CLT provide a good proxy for sensory product experience in contextualised consumption situations. MenosThis research contributes new understanding of the role of consumption context. 12 studies involving 1727 consumers were conducted as central location tests (CLT). Using between-subjects experimental designs, the influence of evoked contexts relative to control condition for hedonic responses and sensory product characterization using check-all-that-apply (CATA) questions was evaluated. Contexts were evoked by asking consumers to think of the last time they ate/drank the focal product category or by imagining a specific consumption situation where product consumption would take place (e.g., breakfast on a weekend morning). In half of the studies, consumers were asked to provide a description of the consumption context they imagined. There was no consistent trend in the results regarding the influence of evoked context of hedonic responses. Effects were seen in a minority of studies, but not consistently showing differences in mean scores or changes in sample discrimination. The type of context that was evoked (last time ate/drank vs. specific situation) did not systematically influence the results, although the use of a description phase during context evocation was detrimental to hedonic sample discrimination. In all the studies where participants were asked to describe the context they imagined, hedonic discrimination was inferior to that achieved under no evoked context. Sensory responses to CATA questions were highly similar under evoked and no evoked context and suggest... Mostrar Tudo |
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Palavras-Chave: |
CATA; Consumer profiling; Consumer research; Context; Sensory characterization. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02423naa a2200265 a 4500
001 2074766
005 2017-09-25
008 2017 bl uuuu u00u1 u #d
100 1 $aJAEGER, S. R.
245 $aInfluence of evoked contexts on hedonic product discrimination and sensory characterizations using CATA questions.$h[electronic resource]
260 $c2017
520 $aThis research contributes new understanding of the role of consumption context. 12 studies involving 1727 consumers were conducted as central location tests (CLT). Using between-subjects experimental designs, the influence of evoked contexts relative to control condition for hedonic responses and sensory product characterization using check-all-that-apply (CATA) questions was evaluated. Contexts were evoked by asking consumers to think of the last time they ate/drank the focal product category or by imagining a specific consumption situation where product consumption would take place (e.g., breakfast on a weekend morning). In half of the studies, consumers were asked to provide a description of the consumption context they imagined. There was no consistent trend in the results regarding the influence of evoked context of hedonic responses. Effects were seen in a minority of studies, but not consistently showing differences in mean scores or changes in sample discrimination. The type of context that was evoked (last time ate/drank vs. specific situation) did not systematically influence the results, although the use of a description phase during context evocation was detrimental to hedonic sample discrimination. In all the studies where participants were asked to describe the context they imagined, hedonic discrimination was inferior to that achieved under no evoked context. Sensory responses to CATA questions were highly similar under evoked and no evoked context and suggested that product characterisations generated by consumers in a typical CLT provide a good proxy for sensory product experience in contextualised consumption situations.
653 $aCATA
653 $aConsumer profiling
653 $aConsumer research
653 $aContext
653 $aSensory characterization
700 1 $aFISZMAN, S.
700 1 $aREIS, F.
700 1 $aCHHEANG, S. L.
700 1 $aKAMA, K.
700 1 $aPINEAU, B.
700 1 $aDELIZA, R.
700 1 $aARES, G.
773 $tFood Quality and Preference$gn. 56, p. 138-148, 2017.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
02/12/2015 |
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Data da última atualização: |
27/06/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BARRETO, D. K.; SALIMENTA, A. P. S.; DIAS, J. A.; LOPES, L. B.; ZAFALON, L. F.; DANTAS, T. V. M.; LANGE, C. C. |
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Afiliação: |
DEIVIDY KELLVY BARRETO, Universidade Presidente Antônio Carlos, Juiz de Fora - MG.; ALESSANDRA PEREIRA SANT'ANNA SALIMENA, Universidade Federal de Lavras - Lavras, SP.; JULIANA ALVES DIAS, CPAF-RO; LUCIANO BASTOS LOPES, CPAMT; LUIZ FRANCISCO ZAFALON, CPPSE; TANIA VALESKA MEDEIROS D SIMOES, CPATC; CARLA CHRISTINE LANGE, CNPGL. |
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Título: |
Pesquisa de genes relacionados à produção de cápsula e biofilme em staphylococcus aureus isolados de leite bovino |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE QUALIDADE DO LEITE, 6., 2015, Curitiba. Anais... Curitiba: CBQL, 2015 |
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Páginas: |
p. 69 |
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Idioma: |
Português |
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Palavras-Chave: |
Gado de leite. |
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Thesagro: |
Isolamento; Staphylococcus Aureus. |
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Thesaurus NAL: |
genes. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/134543/1/ZAFALON2.pdf
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Marc: |
LEADER 00749nam a2200229 a 4500
001 2030244
005 2023-06-27
008 2015 bl uuuu u00u1 u #d
100 1 $aBARRETO, D. K.
245 $aPesquisa de genes relacionados à produção de cápsula e biofilme em staphylococcus aureus isolados de leite bovino$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE QUALIDADE DO LEITE, 6., 2015, Curitiba. Anais... Curitiba: CBQL$c2015
300 $ap. 69
650 $agenes
650 $aIsolamento
650 $aStaphylococcus Aureus
653 $aGado de leite
700 1 $aSALIMENTA, A. P. S.
700 1 $aDIAS, J. A.
700 1 $aLOPES, L. B.
700 1 $aZAFALON, L. F.
700 1 $aDANTAS, T. V. M.
700 1 $aLANGE, C. C.
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Embrapa Pecuária Sudeste (CPPSE) |
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