Sensory analysis of pansies subjected to different post-harvest technologies: high hydrostatic pressure, alginate coating and crystallisation

• Autor(a) principal: Fernandes, Luana
• Data de Publicação: 2021
• Outros Autores: Casal, Susana, Pereira, J.A., Saraiva, Jorge A., Ramalhosa, Elsa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/27893
• topic: Edible flowers; Post-harvest technologies; Online survey; Sensory analysis; Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

The present study aimed to investigate consumers’ knowledge about edible flowers and post-harvest technologies through an online survey. Simultaneously, the effects of some post-harvest technologies (high hydrostatic pressure (HHP), alginate coating and crystallisation) on sensory characteristics of pansies were evaluated in loco by chefs and consumers. Most of the participants recognised edible flowers as a food component and had a favourable opinion about them. 79% were willing to pay more to acquire a product with a longer shelf-life. The sensory profiles of chefs and consumers were different; however, the scores for HHP were similar, except for the overall acceptance (p=0.025). The chefs rated the HHP pansies with the highest scores for visual appearance (p=0.015), texture (p=0.032) and overall acceptance (p=0.001). The consumers did not find significant differences in overall acceptance between treatments. So, this work gives important information about the consumers’ opinion of edible flowers that can help the producers.