01895naa a2200241 a 450000100080000000500110000800800410001902400440006010000180010424501550012226000090027752011280028665000210141465300220143565300200145770000200147770000200149770000220151770000180153970000150155770000220157277300590159421616142024-02-05       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/joss.128962DOI1 aFRANCO, J. L.  aExploring the potential of the Vanilla species from the Brazilian Atlantic ForestbSensory description and consumer acceptance.h[electronic resource]  c2024  aThe present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose-free milk making vanilla flavored milk samples. Threshold estimation differences of “vanilla flavor,” and hedonic and sensory consumer perception of samples were evaluated. A 9-point hedonic scale and the Rate-All That-Apply methodology were used for comparison to the commercial species (V. planifolia) and an artificial essence. All native species showed lower average threshold concentrations than the commercial species extract. There was no significant difference in the perception of “vanilla aroma” between V. cribbiana and the commercial species, and neither V. cribbiana nor V. chamissonis showed significant difference to the artificial essence or V. planifolia extract for “sweet taste.” Among the evaluated species, V. cribbiana seemed to show the greatest potential for market success.  aConsumer surveys  aSurvival analysis  aTHAT-APPLY RATA1 aAYRES, E. M. M.1 aOLIVEIRA, D. DE1 aMARTINS, I. B. A.1 aMACEDO, A. F.1 aDELIZA, R.1 aKOBLITZ, M. G. B.  tJournal of Sensory Studiesgv. 39, n. 1, e12896, 2024.