Descriptive sensory analysis and acceptance of leaves of smooth and curly kale
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Horticultura Brasileira |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362021000400362 |
Resumo: | ABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention. |
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Descriptive sensory analysis and acceptance of leaves of smooth and curly kaleBrassica oleracea var. acephalasensory acceptancepurchase intentionABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention.Associação Brasileira de Horticultura2021-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362021000400362Horticultura Brasileira v.39 n.4 2021reponame:Horticultura Brasileirainstname:Associação Brasileira de Horticultura (ABH)instacron:ABH10.1590/s0102-0536-20210403info:eu-repo/semantics/openAccessSouza,Rayane deForti,Victor AugustoSpoto,Marta Helena FMedeiros,Simone Daniela S deSala,Fernando CesarPimenta,Daniella MVerruma-Bernardi,Marta Reginaeng2021-12-17T00:00:00Zoai:scielo:S0102-05362021000400362Revistahttp://cms.horticulturabrasileira.com.br/ONGhttps://old.scielo.br/oai/scielo-oai.php||hortbras@gmail.com1806-99910102-0536opendoar:2021-12-17T00:00Horticultura Brasileira - Associação Brasileira de Horticultura (ABH)false |
dc.title.none.fl_str_mv |
Descriptive sensory analysis and acceptance of leaves of smooth and curly kale |
title |
Descriptive sensory analysis and acceptance of leaves of smooth and curly kale |
spellingShingle |
Descriptive sensory analysis and acceptance of leaves of smooth and curly kale Souza,Rayane de Brassica oleracea var. acephala sensory acceptance purchase intention |
title_short |
Descriptive sensory analysis and acceptance of leaves of smooth and curly kale |
title_full |
Descriptive sensory analysis and acceptance of leaves of smooth and curly kale |
title_fullStr |
Descriptive sensory analysis and acceptance of leaves of smooth and curly kale |
title_full_unstemmed |
Descriptive sensory analysis and acceptance of leaves of smooth and curly kale |
title_sort |
Descriptive sensory analysis and acceptance of leaves of smooth and curly kale |
author |
Souza,Rayane de |
author_facet |
Souza,Rayane de Forti,Victor Augusto Spoto,Marta Helena F Medeiros,Simone Daniela S de Sala,Fernando Cesar Pimenta,Daniella M Verruma-Bernardi,Marta Regina |
author_role |
author |
author2 |
Forti,Victor Augusto Spoto,Marta Helena F Medeiros,Simone Daniela S de Sala,Fernando Cesar Pimenta,Daniella M Verruma-Bernardi,Marta Regina |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Souza,Rayane de Forti,Victor Augusto Spoto,Marta Helena F Medeiros,Simone Daniela S de Sala,Fernando Cesar Pimenta,Daniella M Verruma-Bernardi,Marta Regina |
dc.subject.por.fl_str_mv |
Brassica oleracea var. acephala sensory acceptance purchase intention |
topic |
Brassica oleracea var. acephala sensory acceptance purchase intention |
description |
ABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362021000400362 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362021000400362 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/s0102-0536-20210403 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Associação Brasileira de Horticultura |
publisher.none.fl_str_mv |
Associação Brasileira de Horticultura |
dc.source.none.fl_str_mv |
Horticultura Brasileira v.39 n.4 2021 reponame:Horticultura Brasileira instname:Associação Brasileira de Horticultura (ABH) instacron:ABH |
instname_str |
Associação Brasileira de Horticultura (ABH) |
instacron_str |
ABH |
institution |
ABH |
reponame_str |
Horticultura Brasileira |
collection |
Horticultura Brasileira |
repository.name.fl_str_mv |
Horticultura Brasileira - Associação Brasileira de Horticultura (ABH) |
repository.mail.fl_str_mv |
||hortbras@gmail.com |
_version_ |
1754213084767977472 |