01792naa a2200253 a 450000100080000000500110000800800410001902400460006010000180010624501050012426000090022952010570023865000120129565300230130765300170133065300190134765300230136670000190138970000170140870000190142570000190144470000230146377300520148621274482020-12-02       2020    bl uuuu     u00u1 u    #d7 adoi.org/10.1080/15428052.2020.1843582DOI1 aÁVILA, B. P.  aTargeted chemical and sensory profiling to guide consumption of blood orange.h[electronic resource]  c2020  aThe objective of this study was to identify the perception of consumers regarding the consumption of blood oranges as well as to generate information that helps in their greater consump-tion. The physical-chemical characterization of the blood orange, cultivar Cara Cara, and the yellow-pulp orange, cultivar Bahia, was carried out, drawing a parallel between them that indicated their potential nutritional benefits. Both samples showed desirable characteristics, Cara Cara has higher levels of carotenoids, flavonoids and total phenols. The sensorial analysis revealed important descriptors of differences between oranges and was possible to identify factors that characterized the mar-keting and consumption of blood oranges, which were related to the consumption, quality, health and, perception of this type of fruit. It was concluded that these evaluations were able to indicate important characteristics to be used in marketing stra-tegies in order to promote the greater consumption of oranges with red pulp, exploring their bioactive benefits.  aLaranja  aAnálise sensorial  aBlood orange  aCultivar Bahia  aCultivar Cara Cara1 aCARDOZO, L. O.1 aALVES, G. D.1 aPEREIRA, A. M.1 aGULARTE, M. A.1 aOLIVEIRA, R. P. de  tJournal of Culinary Science & Technology, 2020.