RT article
T1 Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking
A1 Tarancón, Paula
A1 Tárrega, Amparo
A1 Aleza, Pablo
A1 Besada, Cristina
K1 Sensory attributes
K1 Q01  Food science and technology
K1 Aroma (organoleptic property)
K1 Taste (sensation)
K1 Physicochemical properties
AB In the last few years, the interest in developing new mandarin cultivars of superiorquality has grown as a response to the increasing consumer demand of this appreciated fruit.This study evaluated the sensory profiles of five new late-season mandarin cultivars (‘Alborea‘,’Coral‘, ’Omet‘, ’Matiz‘ and ’Tri-703‘) and six commercial cultivars found contemporarily in stores(‘Clemenules‘, ’Nova‘, ’Tango‘, ’Nadorcott‘, ‘Orri’ and ‘Ortanique’). The sensory profiles of thecultivars were described by consumers through CATA questions. Consumers’ acceptability and themain physico-chemical properties were also evaluated. Twenty-two out of 23 CATA terms di eredsignificantly for the sensory profiles of the studied cultivars. The new cultivars shared a similar profile,described mainly as “very intense taste”, “refreshing taste”, “very aromatic” and “juicy”, and thesecharacteristics were quite di erent from those of the commercial cultivars. By combining acceptabilityand CATA questions, drivers of liking for segments of consumers with di erent preference patternswere identified. This is the first time that the sensory profiles of mandarin cultivars have beendescribed by consumers. A significant number of consumers preferred the new mandarin cultivars tothe commercial ones, which allows them a promising introduction on the market.
PB MDPI
SN 2304-8158
YR 2020
FD 2020
LK http://hdl.handle.net/20.500.11939/6379
UL http://hdl.handle.net/20.500.11939/6379
LA en
NO Tarancón, P., Tárrega, A., Aleza, P., & Besada, C. (2020). Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking. Foods, 9(4), 468.
DS MINDS@UW
RD Aug 18, 2022