A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee

Ameca-Veneroso, Carolina; Sánchez‐Arellano, Lucía; Ramón‐Canul, Lorena Guadalupe; Herrera‐Corredor, José Andrés; Cuervo-Osorio, Victor Daniel; Quetz-Aguirre, Elvira María; Rodríguez‐Miranda, Jesús; Cabal‐Prieto, Adán; Ramírez‐Rivera, Emmanuel de Jesús

doi:10.1111/joss.12705

Cited by 4 publications

(3 citation statements)

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“…The sensory analysis involved the application of four procedures that were carried out in one session per procedure as follows: (i) the Pivot © technique was conducted according to Ameca‐Veneroso et al . (2021). Each participant received a total of four pairs of samples: AS1 vs. PVT, AS2 vs. PVT, AS3 vs. PVT and AS4 vs. PVT for sensory vocabulary generation.…”

Section: Methodsmentioning

confidence: 99%

“…(2019) and Ameca‐Veneroso et al . (2021) who analysed adulterated samples of cheeses and coffees using trained judges and consumers. Consumer perception can complement traditional sensory techniques, as their discrimination ability has been shown to be similar to that of trained judges (Worch et al ., 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Ameca‐Veneroso et al . (2021) proposed the Pivot © technique for the analysis of adulterated coffees using the perception of consumers. However, using this sensory technique alone for analysing adulterated foods could present some limitations: (i) results from the Pivot © technique are based on frequencies and do not have an associated probability value that helps to identify attributes responsible for sample differences; (ii) the effect of the panel size impacts the number of sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

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Pivot© and check‐all‐that‐apply techniques for the analysis of honey adulteration: impact on consumer liking, emotions and memories

Ramón‐Canul,

Cabal‐Prieto,

Rodríguez‐Ramírez

et al. 2023

Int J of Food Sci Tech

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Summary The study aimed to combine Pivot© Profile and Check‐all‐that‐apply (CATA) sensory techniques to determine the sensory attributes of adulterated honey and the impact of honey adulteration on consumer liking, emotions, and memories. Consumers (130) performed the Pivot technique to generate the sensory vocabulary. The CATA technique was then used to filter the relevant attributes from samples. This process allowed to reduce the preliminary list from Pivot© Profile (50 attributes) to 12 relevant attributes. Consumers determined liking, emotions and memories on each sample. Regarding preference, the pivot samples and honey with 20% and 40% adulteration were located in the 40% and 80% preference regions in the PREFMAP. The adulterated honey with 60% and 80% had the lowest preference, causing their total rejection. This may be associated with emotions (Aggressive, Disgusted and Bored) and negative memories (Pain, Interpersonal conflict, and Poverty). The combined use of Pivot© and CATA sensory techniques allows for the identification of sensory attributes associated with adulteration. An increase in honey adulteration was associated with negative emotions and memories evoked in consumers that may lead to the rejection of honey.

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Section: Methodsmentioning

confidence: 99%