Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance

Autores
Garitta, Lorena Garitta; Hough, Guillermo; Chaves, Alicia Raquel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objectives of the present work were: (a) define the critical attribute of broccoli from a consumers’ perspective and (b) for broccoli compare the trained panel sensory evaluation of real products versus the sensory evaluation of the corresponding digital photographs. A panel of broccoli consumers evaluated appearance, aroma and flavor acceptability of broccoli with different storage times. Appearance acceptability was the only attribute where there were significant differences between storage times. Thus appearance was the critical attribute as evaluated by consumers. A panel of assessors measured the appearance of broccoli samples with different storage times using the quality scoring method (QSM). A month after having measured the real product the same assessors measured the appearance of digital photographs of the same samples using the QSM. Analysis of variance showed that there were no significant differences between evaluations of the real broccoli and the corresponding photograph.
Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Broccoli
Critical Attribute
Quality Scoring Method
Digital Photographs
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22593
Acceder
id CONICETDig_5ebdd9c82981d8eaaf614e1ea6a50570
oai_identifier_str oai:ri.conicet.gov.ar:11336/22593
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearanceGaritta, Lorena GarittaHough, GuillermoChaves, Alicia RaquelBroccoliCritical AttributeQuality Scoring MethodDigital Photographshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objectives of the present work were: (a) define the critical attribute of broccoli from a consumers’ perspective and (b) for broccoli compare the trained panel sensory evaluation of real products versus the sensory evaluation of the corresponding digital photographs. A panel of broccoli consumers evaluated appearance, aroma and flavor acceptability of broccoli with different storage times. Appearance acceptability was the only attribute where there were significant differences between storage times. Thus appearance was the critical attribute as evaluated by consumers. A panel of assessors measured the appearance of broccoli samples with different storage times using the quality scoring method (QSM). A month after having measured the real product the same assessors measured the appearance of digital photographs of the same samples using the QSM. Analysis of variance showed that there were no significant differences between evaluations of the real broccoli and the corresponding photograph.Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; ArgentinaFil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22593Garitta, Lorena Garitta; Hough, Guillermo; Chaves, Alicia Raquel; Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance; Elsevier; Food Quality and Preference; 29; 1; 2-2013; 48-520950-3293CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0950329313000153info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2013.02.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:09:15Zoai:ri.conicet.gov.ar:11336/22593instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:09:15.387CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance
title Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance
spellingShingle Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance
Garitta, Lorena Garitta
Broccoli
Critical Attribute
Quality Scoring Method
Digital Photographs
title_short Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance
title_full Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance
title_fullStr Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance
title_full_unstemmed Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance
title_sort Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance
dc.creator.none.fl_str_mv Garitta, Lorena Garitta
Hough, Guillermo
Chaves, Alicia Raquel
author Garitta, Lorena Garitta
author_facet Garitta, Lorena Garitta
Hough, Guillermo
Chaves, Alicia Raquel
author_role author
author2 Hough, Guillermo
Chaves, Alicia Raquel
author2_role author
author
dc.subject.none.fl_str_mv Broccoli
Critical Attribute
Quality Scoring Method
Digital Photographs
topic Broccoli
Critical Attribute
Quality Scoring Method
Digital Photographs
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objectives of the present work were: (a) define the critical attribute of broccoli from a consumers’ perspective and (b) for broccoli compare the trained panel sensory evaluation of real products versus the sensory evaluation of the corresponding digital photographs. A panel of broccoli consumers evaluated appearance, aroma and flavor acceptability of broccoli with different storage times. Appearance acceptability was the only attribute where there were significant differences between storage times. Thus appearance was the critical attribute as evaluated by consumers. A panel of assessors measured the appearance of broccoli samples with different storage times using the quality scoring method (QSM). A month after having measured the real product the same assessors measured the appearance of digital photographs of the same samples using the QSM. Analysis of variance showed that there were no significant differences between evaluations of the real broccoli and the corresponding photograph.
Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The objectives of the present work were: (a) define the critical attribute of broccoli from a consumers’ perspective and (b) for broccoli compare the trained panel sensory evaluation of real products versus the sensory evaluation of the corresponding digital photographs. A panel of broccoli consumers evaluated appearance, aroma and flavor acceptability of broccoli with different storage times. Appearance acceptability was the only attribute where there were significant differences between storage times. Thus appearance was the critical attribute as evaluated by consumers. A panel of assessors measured the appearance of broccoli samples with different storage times using the quality scoring method (QSM). A month after having measured the real product the same assessors measured the appearance of digital photographs of the same samples using the QSM. Analysis of variance showed that there were no significant differences between evaluations of the real broccoli and the corresponding photograph.
publishDate 2013
dc.date.none.fl_str_mv 2013-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22593
Garitta, Lorena Garitta; Hough, Guillermo; Chaves, Alicia Raquel; Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance; Elsevier; Food Quality and Preference; 29; 1; 2-2013; 48-52
0950-3293
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22593
identifier_str_mv Garitta, Lorena Garitta; Hough, Guillermo; Chaves, Alicia Raquel; Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance; Elsevier; Food Quality and Preference; 29; 1; 2-2013; 48-52
0950-3293
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0950329313000153
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2013.02.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781434512015360
score 12.982451

Publicaciones similares