Consumer-led adaptation of the EsSense Profile® for herbal infusions
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.2/12775 |
Resumo: | This work aimed to adapt the EsSense Profile® emotions list to the discrimination of herbal infusions, aiming to evaluate the effect of harvesting conditions on the emotional profile. A panel of 100 consumers evaluated eight organic infusions: lemon verbena, peppermint, lemon thyme, lemongrass, chamomile, lemon balm, globe amaranth and tutsan, using a check-all-that-apply (CATA) ballot with the original EsSense Profile®. A set of criteria was applied to get a discriminant list. First, the terms with low discriminant power and with a frequency mention below 35% were removed. Two focus groups were also performed to evaluate the applicability of the questionnaire. The content analysis of focus groups suggests the removal of the terms good and pleasant, recognized as sensory attributes. Six additional terms were removed, considered to be too similar to other existing emotion terms. Changes in the questionnaire, resulting in a list of 24 emotion terms for the evaluation of selected herbal infusions, were able to discriminate beyond overall liking. When comparing finer differences between plants harvested under different conditions, differences were identified for lemon verbena infusions, yielding the mechanical cut of plant tips as the one leading to a more appealing evoked emotions profile. |
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Consumer-led adaptation of the EsSense Profile® for herbal infusionsEsSense Profile® adaptationLoose-leaf herbal infusionsHarvesting methodOcusgroupsLemon verbenaODS::12:Produção e Consumo SustentáveisThis work aimed to adapt the EsSense Profile® emotions list to the discrimination of herbal infusions, aiming to evaluate the effect of harvesting conditions on the emotional profile. A panel of 100 consumers evaluated eight organic infusions: lemon verbena, peppermint, lemon thyme, lemongrass, chamomile, lemon balm, globe amaranth and tutsan, using a check-all-that-apply (CATA) ballot with the original EsSense Profile®. A set of criteria was applied to get a discriminant list. First, the terms with low discriminant power and with a frequency mention below 35% were removed. Two focus groups were also performed to evaluate the applicability of the questionnaire. The content analysis of focus groups suggests the removal of the terms good and pleasant, recognized as sensory attributes. Six additional terms were removed, considered to be too similar to other existing emotion terms. Changes in the questionnaire, resulting in a list of 24 emotion terms for the evaluation of selected herbal infusions, were able to discriminate beyond overall liking. When comparing finer differences between plants harvested under different conditions, differences were identified for lemon verbena infusions, yielding the mechanical cut of plant tips as the one leading to a more appealing evoked emotions profile.Author C. Rocha acknowledges Industry Doctoral grant No. SFRH/BDE/100483/2014, funded by FCT, Portuguese Foundation for Science and Technology (FCT). Authors Rocha, Cunha and Moura acknowledge financial support from the national funds by FCT, under projects UIDB/05748/2020 and UIDP/05748/2020 with funding from FCT/MCTES through national funds. This research was funded through project “Infusão Premium— Criação de lotes de plantas aromáticas premium com propriedades sensoriais e funcionais validadas com elevada aceitação pelo consumidor”, financed by ANI, through Sistemas de Incentivos à Investigação e Desenvolvimento Tecnológico do QREN; and also through project “4C’s—Consumer Cross-Cultural Context”, funded by COMPETE2020, Portugal2020, Norte2020 and FEDER-European Regional Development Funds.MDPIRepositório AbertoRocha, CéliaMoura, Ana Pinto dePereira, DianaLima, Rui CostaCunha, Luís Miguel2022-12-20T15:51:58Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.2/12775engRocha, C., Pinto Moura, A., Pereira, D., Costa Lima, R., & Cunha, L. M. (2021). Consumer-led adaptation of the EsSense Profile® for herbal infusions. Foods, 10(3), 684 (doi: 10.3390/foods10030684)info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-16T15:43:35Zoai:repositorioaberto.uab.pt:10400.2/12775Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:51:58.032161Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Consumer-led adaptation of the EsSense Profile® for herbal infusions |
title |
Consumer-led adaptation of the EsSense Profile® for herbal infusions |
spellingShingle |
Consumer-led adaptation of the EsSense Profile® for herbal infusions Rocha, Célia EsSense Profile® adaptation Loose-leaf herbal infusions Harvesting method Ocusgroups Lemon verbena ODS::12:Produção e Consumo Sustentáveis |
title_short |
Consumer-led adaptation of the EsSense Profile® for herbal infusions |
title_full |
Consumer-led adaptation of the EsSense Profile® for herbal infusions |
title_fullStr |
Consumer-led adaptation of the EsSense Profile® for herbal infusions |
title_full_unstemmed |
Consumer-led adaptation of the EsSense Profile® for herbal infusions |
title_sort |
Consumer-led adaptation of the EsSense Profile® for herbal infusions |
author |
Rocha, Célia |
author_facet |
Rocha, Célia Moura, Ana Pinto de Pereira, Diana Lima, Rui Costa Cunha, Luís Miguel |
author_role |
author |
author2 |
Moura, Ana Pinto de Pereira, Diana Lima, Rui Costa Cunha, Luís Miguel |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório Aberto |
dc.contributor.author.fl_str_mv |
Rocha, Célia Moura, Ana Pinto de Pereira, Diana Lima, Rui Costa Cunha, Luís Miguel |
dc.subject.por.fl_str_mv |
EsSense Profile® adaptation Loose-leaf herbal infusions Harvesting method Ocusgroups Lemon verbena ODS::12:Produção e Consumo Sustentáveis |
topic |
EsSense Profile® adaptation Loose-leaf herbal infusions Harvesting method Ocusgroups Lemon verbena ODS::12:Produção e Consumo Sustentáveis |
description |
This work aimed to adapt the EsSense Profile® emotions list to the discrimination of herbal infusions, aiming to evaluate the effect of harvesting conditions on the emotional profile. A panel of 100 consumers evaluated eight organic infusions: lemon verbena, peppermint, lemon thyme, lemongrass, chamomile, lemon balm, globe amaranth and tutsan, using a check-all-that-apply (CATA) ballot with the original EsSense Profile®. A set of criteria was applied to get a discriminant list. First, the terms with low discriminant power and with a frequency mention below 35% were removed. Two focus groups were also performed to evaluate the applicability of the questionnaire. The content analysis of focus groups suggests the removal of the terms good and pleasant, recognized as sensory attributes. Six additional terms were removed, considered to be too similar to other existing emotion terms. Changes in the questionnaire, resulting in a list of 24 emotion terms for the evaluation of selected herbal infusions, were able to discriminate beyond overall liking. When comparing finer differences between plants harvested under different conditions, differences were identified for lemon verbena infusions, yielding the mechanical cut of plant tips as the one leading to a more appealing evoked emotions profile. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2022-12-20T15:51:58Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.2/12775 |
url |
http://hdl.handle.net/10400.2/12775 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rocha, C., Pinto Moura, A., Pereira, D., Costa Lima, R., & Cunha, L. M. (2021). Consumer-led adaptation of the EsSense Profile® for herbal infusions. Foods, 10(3), 684 (doi: 10.3390/foods10030684) |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135111810121728 |