Time-intensity profile and relationship with consumer acceptability of processed cheese spread.
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160079 http://dx.doi.org/10.33448/rsd-v12i7.42672 |
Resumo: | Abstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. In the present study, three different commercial brands, leaders in the market, in their traditional and light versions, were subjected to sensory and instrumental evaluations. Time-intensity analyses and acceptance tests were carried out. After the statistical evaluation, applying ANOVA, the Tukey test (p. 0.05), Partial Least Square (PLS), it was concluded that the consumers preferred products with a more intense cheese flavor and higher adhesiveness, besides expressing a greater acceptance and purchase intention for the product in its traditional version. |
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Time-intensity profile and relationship with consumer acceptability of processed cheese spread.PLSCheeseSensoryInstrumentalAcceptanceRequeijãoAnálise OrganolépticaCream cheeseFood analysisConsumer acceptanceAbstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. In the present study, three different commercial brands, leaders in the market, in their traditional and light versions, were subjected to sensory and instrumental evaluations. Time-intensity analyses and acceptance tests were carried out. After the statistical evaluation, applying ANOVA, the Tukey test (p. 0.05), Partial Least Square (PLS), it was concluded that the consumers preferred products with a more intense cheese flavor and higher adhesiveness, besides expressing a greater acceptance and purchase intention for the product in its traditional version.ALESSANDRA BUGATTE PALAZZO, UNIVERSIDADE ESTADUAL DE CAMPINAS; ALINE TELLES BIASOTO MARQUES, CNPMA; ANA PAULA DIONISIO, CNPAT; RAFAEL SILVA CADENA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; HELENA MARIA ANDRÉ BOLINI, UNIVERSIDADE ESTADUAL DE CAMPINAS.PALAZZO, A. B.BIASOTO, A. C. T.DIONISIO, A. P.CADENA, R. S.BOLINI, H. M. A.2023-12-20T14:27:58Z2023-12-20T14:27:58Z2023-12-202023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleResearch, Society and Development, v. 12, n. 7, e17612742672, 2023.2525-340http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160079http://dx.doi.org/10.33448/rsd-v12i7.42672enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2023-12-20T14:27:58Zoai:www.alice.cnptia.embrapa.br:doc/1160079Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542023-12-20T14:27:58falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542023-12-20T14:27:58Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. |
title |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. |
spellingShingle |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. PALAZZO, A. B. PLS Cheese Sensory Instrumental Acceptance Requeijão Análise Organoléptica Cream cheese Food analysis Consumer acceptance |
title_short |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. |
title_full |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. |
title_fullStr |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. |
title_full_unstemmed |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. |
title_sort |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. |
author |
PALAZZO, A. B. |
author_facet |
PALAZZO, A. B. BIASOTO, A. C. T. DIONISIO, A. P. CADENA, R. S. BOLINI, H. M. A. |
author_role |
author |
author2 |
BIASOTO, A. C. T. DIONISIO, A. P. CADENA, R. S. BOLINI, H. M. A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
ALESSANDRA BUGATTE PALAZZO, UNIVERSIDADE ESTADUAL DE CAMPINAS; ALINE TELLES BIASOTO MARQUES, CNPMA; ANA PAULA DIONISIO, CNPAT; RAFAEL SILVA CADENA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; HELENA MARIA ANDRÉ BOLINI, UNIVERSIDADE ESTADUAL DE CAMPINAS. |
dc.contributor.author.fl_str_mv |
PALAZZO, A. B. BIASOTO, A. C. T. DIONISIO, A. P. CADENA, R. S. BOLINI, H. M. A. |
dc.subject.por.fl_str_mv |
PLS Cheese Sensory Instrumental Acceptance Requeijão Análise Organoléptica Cream cheese Food analysis Consumer acceptance |
topic |
PLS Cheese Sensory Instrumental Acceptance Requeijão Análise Organoléptica Cream cheese Food analysis Consumer acceptance |
description |
Abstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. In the present study, three different commercial brands, leaders in the market, in their traditional and light versions, were subjected to sensory and instrumental evaluations. Time-intensity analyses and acceptance tests were carried out. After the statistical evaluation, applying ANOVA, the Tukey test (p. 0.05), Partial Least Square (PLS), it was concluded that the consumers preferred products with a more intense cheese flavor and higher adhesiveness, besides expressing a greater acceptance and purchase intention for the product in its traditional version. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-20T14:27:58Z 2023-12-20T14:27:58Z 2023-12-20 2023 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Research, Society and Development, v. 12, n. 7, e17612742672, 2023. 2525-340 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160079 http://dx.doi.org/10.33448/rsd-v12i7.42672 |
identifier_str_mv |
Research, Society and Development, v. 12, n. 7, e17612742672, 2023. 2525-340 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160079 http://dx.doi.org/10.33448/rsd-v12i7.42672 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503554040332288 |