Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?
Descripción del Articulo
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil), for funding the project No.2016/15012-2.Erick Saldaña would like to thank the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica"(CONCYTEC, Peru) for the Ph.D Scholarship (Contract 104-2016-FONDECYT)...
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2019 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/1193 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/1193 https://doi.org/10.17268/sci.agropecu.2019.01.03 |
| Nivel de acceso: | acceso abierto |
| Materia: | Sensory profile PrefMFA Overall liking Ideal bacon https://purl.org/pe-repo/ocde/ford#4.01.01 |
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CONC_e86b5f7da1f0422029efe1f1dca503bb |
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oai:repositorio.concytec.gob.pe:20.500.12390/1193 |
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CONC |
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4689 |
| dc.title.none.fl_str_mv |
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? |
| title |
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? |
| spellingShingle |
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? Saldana, E Sensory profile PrefMFA Overall liking Ideal bacon https://purl.org/pe-repo/ocde/ford#4.01.01 |
| title_short |
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? |
| title_full |
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? |
| title_fullStr |
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? |
| title_full_unstemmed |
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? |
| title_sort |
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? |
| author |
Saldana, E |
| author_facet |
Saldana, E Martins, MM Menegali, BS Selani, MM Contreras-Castillo, CJ |
| author_role |
author |
| author2 |
Martins, MM Menegali, BS Selani, MM Contreras-Castillo, CJ |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Saldana, E Martins, MM Menegali, BS Selani, MM Contreras-Castillo, CJ |
| dc.subject.none.fl_str_mv |
Sensory profile |
| topic |
Sensory profile PrefMFA Overall liking Ideal bacon https://purl.org/pe-repo/ocde/ford#4.01.01 |
| dc.subject.es_PE.fl_str_mv |
PrefMFA Overall liking Ideal bacon |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.01.01 |
| description |
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil), for funding the project No.2016/15012-2.Erick Saldaña would like to thank the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica"(CONCYTEC, Peru) for the Ph.D Scholarship (Contract 104-2016-FONDECYT).Mariana Marinho Martins and Beatriz Schmidt Menegali acknowledges Coordination for the Impro-vement of Higher Education Personnel (CAPES) for the MS cscholarship |
| publishDate |
2019 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2019 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/1193 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.17268/sci.agropecu.2019.01.03 |
| dc.identifier.isi.none.fl_str_mv |
467630400003 |
| url |
https://hdl.handle.net/20.500.12390/1193 https://doi.org/10.17268/sci.agropecu.2019.01.03 |
| identifier_str_mv |
467630400003 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Scientia Agropecuaria |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.uri.none.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
| eu_rights_str_mv |
openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
| dc.publisher.none.fl_str_mv |
SciELO |
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SciELO |
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reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
| institution |
CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883057984667648 |
| spelling |
Publicationrp00628500rp01566500rp01568500rp00978500rp00627500Saldana, EMartins, MMMenegali, BSSelani, MMContreras-Castillo, CJ2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/1193https://doi.org/10.17268/sci.agropecu.2019.01.03467630400003The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil), for funding the project No.2016/15012-2.Erick Saldaña would like to thank the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica"(CONCYTEC, Peru) for the Ph.D Scholarship (Contract 104-2016-FONDECYT).Mariana Marinho Martins and Beatriz Schmidt Menegali acknowledges Coordination for the Impro-vement of Higher Education Personnel (CAPES) for the MS cscholarshipIdentifying the ideal product is the most important step in new product development and improvement of existing ones. The aim of this study was to identify the ideal smoked bacon using PrefMFA and PrefMap considering three different sensory spaces obtained via descriptive analysis (DA), projectivemapping (PM) and CATA questions. Six smoked bacons were characterized by ten trained assessors using DA, and by two consumers panel using PM (n=93) and CATA questions (n=100). Also, one hundred consumers indicated their overall liking using a nine-point hedonic scale. The results showed that both techniques identified an ideal product. However, the sensory method has a greater effect than the multivariate procedure to obtain the sensory spaces prior to the preference mapping. Subsequent studies with other food matrices are still necessary in order to generalize our results.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengSciELOScientia Agropecuariainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/Sensory profilePrefMFA-1Overall liking-1Ideal bacon-1https://purl.org/pe-repo/ocde/ford#4.01.01-1Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?info:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/1193oai:repositorio.concytec.gob.pe:20.500.12390/11932024-05-30 15:23:51.894https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="17a04c49-a1af-49a0-a02c-768a3b163ed4"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?</Title> <PublishedIn> <Publication> <Title>Scientia Agropecuaria</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.17268/sci.agropecu.2019.01.03</DOI> <ISI-Number>467630400003</ISI-Number> <Authors> <Author> <DisplayName>Saldana, E</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Martins, MM</DisplayName> <Person id="rp01566" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Menegali, BS</DisplayName> <Person id="rp01568" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani, MM</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo, CJ</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>SciELO</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by/4.0/</License> <Keyword>Sensory profile</Keyword> <Keyword>PrefMFA</Keyword> <Keyword>Overall liking</Keyword> <Keyword>Ideal bacon</Keyword> <Abstract>Identifying the ideal product is the most important step in new product development and improvement of existing ones. The aim of this study was to identify the ideal smoked bacon using PrefMFA and PrefMap considering three different sensory spaces obtained via descriptive analysis (DA), projectivemapping (PM) and CATA questions. Six smoked bacons were characterized by ten trained assessors using DA, and by two consumers panel using PM (n=93) and CATA questions (n=100). Also, one hundred consumers indicated their overall liking using a nine-point hedonic scale. The results showed that both techniques identified an ideal product. However, the sensory method has a greater effect than the multivariate procedure to obtain the sensory spaces prior to the preference mapping. Subsequent studies with other food matrices are still necessary in order to generalize our results.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.277489 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
