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| 4. |  | DE JESUS, E. T.; SÁ, M. C.; BECARO, A. A.; SANTOS, E. R.; PARIS, E. C. Obtenção de fibras inorgânicas de Nb2O5 via electrospinning & solution blow spinning. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais ... São Carlos: Embrapa Instrumentação, 2017. p.621-624. Editores: Caue Ribeiro de Oliveira, Elaine Cristina Paris, Luiz Henrique Capparelli Mattoso, Marcelo Porto Bemquerer, Maria Alice Martins, Odílio Benedito Garrido de Assis.| Biblioteca(s): Embrapa Instrumentação. |
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| 5. | | SÁ, M. C.; JESUS, E. T.; BECARO, A. A.; SANTOS, E. R.; PARIS, E. C. Obtenção de nanofibras de amido por eletrofiação. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais ... São Carlos: Embrapa Instrumentação, 2017. p.637-640. Editores: Caue Ribeiro de Oliveira, Elaine Cristina Paris, Luiz Henrique Capparelli Mattoso, Marcelo Porto Bemquerer, Maria Alice Martins, Odílio Benedito Garrido de Assis.| Biblioteca(s): Embrapa Instrumentação. |
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| 10. | | SEVERIS, R. M.; JESUS, E. T. de; ZANCHETTA, P.; PASINATO, A.; CUNHA, G. R. da; FERNANDES, J. M. C.; CASTRO, R. L. de; GOUVEA, J. A. de; SANTI, A.; DALMAGO, G. A.; PIRES, J. L. F. Impactos da simulação de ocorrência de chuva ácida artificial no sistema trigo e soja: quem é mais sensível, as plantas ou o solo? In: MOSTRA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA TRIGO, 8.; MOSTRA DE PÓS-GRADUAÇÃO DA EMBRAPA TRIGO, 5., 2013, Passo Fundo. Resumos... Brasília, DF: Embrapa, 2013. p. 34. Editores técnicos: Joseani Mesquita Antunes, Ana Lídia Variani Bonato, Márcia Barrocas Moreira Pimentel.| Biblioteca(s): Embrapa Trigo. |
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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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Circulação/Nível: |
A - 1 |
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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: |
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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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