0000000000985520

AUTHOR

F.j. Pérez-elortondo

showing 2 related works from this author

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

2021

Abstract We aim at studying consumers’ Perceived Sensory Quality (PSQ) concept. We manipulated a priori both familiarity (contrast local vs. foreign cheeses) and quality level (contrast PDO or traditional cheeses vs. their non-PDO and/or industrial counterpart). The study was run in four European countries. Thus, eight cheeses (one PDO or traditional cheese and one non-PDO cheese from each of the four European countries) were assessed by a total of 438 consumers (from 100 to 120 consumers from each region) in terms of PSQ and liking. The cheeses were also described by a trained panel. PSQ depended on both consumers’ and cheeses’ origin. The main finding is that in the three countries with P…

liking030309 nutrition & dieteticsmedia_common.quotation_subjectSensory systemwine qualityperception[SHS]Humanities and Social Sciencescheese03 medical and health sciences0404 agricultural biotechnologyCross-culturalQuality (business)media_common0303 health sciencesNutrition and Dieteticsconsumer04 agricultural and veterinary sciences040401 food scienceperceived sensory qualitycross-cultural studypdoQuality levelPsychologySocial psychology[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

2015

BACKGROUND Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). RESULTS Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and…

Nutrition and DieteticsbiologyAstringentSensory system04 agricultural and veterinary sciencesCarbonic macerationbiology.organism_classification040401 food scienceSensory analysis0404 agricultural biotechnologyDominance (ecology)Food scienceAgronomy and Crop ScienceAromaFood ScienceBiotechnologyMathematicsWinemakingJournal of the Science of Food and Agriculture
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