Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib‐Eye Steaks from Grass‐Fed Steers, and Effects of Health Benefit Information on Consumer Perception

“…Although several beef characteristics were evaluated in this study, consumers only rated their hedonic perception. Differences between samples regarding attributes important for liking, that is, juiciness, beef flavor, should be further investigated and characterized either with the traditional descriptive analysis techniques with highly trained panels (Gaze et al., ), rapid methods such as projective mapping (Henchion et al., ; Horita et al, ), CATA rapid characterization with naïve consumers (Dos Santos et al., ) or temporal characterization with either temporal CATA, temporal dominance sensations (TDS), or progressive profile (Esmerino et al., ). Furthermore, temporal descriptive analysis and temporal CATA can also help describe if specific differences exist between samples over time.…”

Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?

“…Our findings are interesting from a technological point of view and may be useful for the dairy industry so it can use raw milk with high somatic cells count for cream manufacture. Therefore, hedonic tests with consumers to evaluate the sensory acceptability of the products (Morais et al ., ; Paixão et al ., ) as well as the establishment of sensory profiling using a trained panel (Gaze et al ., ; Janiaski et al ., ) or even consumers (Fonseca et al ., ; Horita et al ., ) should be carried out to better elucidate the sensory descriptors and to determine the drivers of liking of these products. In addition, survival analysis (Esmerino et al ., ) should be performed to evaluate the consumer′s acceptance and rejection regarding the level of somatic cell count.…”

Partial projective mapping and ultra‐flash profile with and without red light: A case study with white wine

“…The aim of the sensory technique is to allow the consumers or panelists to assess the samples in a simple manner (Valentin, Chollet, Lelièvre, & Abdi, ; Varela & Ares, ). PM has been used to evaluate a number of different food products including powdered drinks (Ares, Varela, Rado, & Giménez, ), yogurts (Cruz et al, ; Esmerino et al, ; Perina et al, ), sausages (Horita et al, ), chocolate (Kennedy & Heymann, ), granola bars (Kennedy, ), apples (Pickup, Bremer, & Peng, ), mortadellas (Santos et al, ), sweet potatoes (Vicente et al, ), teas (Moelich, Muller, Joubert, Naes, & Kidd, ), cookies (Park, Le, Hong, & Kim, ), and strawberries (Vicente, Varela, de Saldamando, & Ares, ). Additionally, it has been used in many studies to evaluate wine (Fariña et al, ; Heymann et al, ; Ross, Weller, & Alldredge, ; Wilson, Brand, du Toit, & Buica, ).…”