The study investigated consumers' overall liking and sensory profiling of 13 boiled Amaranthus genotypes by using the Check-all-that-apply question. Fifty consumers ranked their preference on a nine-point hedonic scale to determine overall liking of boiled samples. Additionally, 100 consumers completed a CATA question, which contained 19 descriptive terms related to Amaranthus leaves. Significant differences were found in the frequency in which consumers used 11 out of the 19 terms. Correspondence analysis, explaining 68.1% variance, illustrated differences in sensory characteristics between genotypes. Hierarchical cluster analysis identified three consumer segments, indicating the heterogeneous acceptance of samples. External mapping of the samples' configuration identified regions of maximum liking. Sensory characteristics of Amaranthus leaves varied between genotypes and species, with no relationship between specific species and their sensory properties. The information obtained can be recommended to farmers to be incorporated into breeding programmes. Acercamiento a la satisfacción general y el perfil sensorial de las hojas hervidas de Amaranthus utilizando un cuestionario del tipo 'marque todas las opciones aplicables' RESUMEN Mediante el uso de un cuestionario del tipo "marque todas las opciones aplicables ['check all that apply' o CATA en inglés], el presente estudio investigó la satisfacción general y el perfil sensorial de varios consumidores para 13 genotipos hervidos de Amaranthus. Cincuenta consumidores clasificaron sus preferencias usando una escala hedónica de 9 puntos para señalar su satisfacción general con las muestras hervidas. Por otra parte, 100 consumidores llenaron un cuestionario CATA en el que figuraban 19 términos descriptivos de las hojas de Amaranthus. Al respecto se encontraron diferencias significativas en términos de la frecuencia de uso de 11 de los 19 términos presentados por parte de los consumidores. El análisis de correspondencia da cuenta de 68.1% de la varianza y de las diferencias que se presentaron de acuerdo con los genotipos analizados en características sensoriales. Por medio del análisis de clúster jerárquico se identificaron tres segmentos de consumidores, que dan cuenta de la aceptación heterogénea de las muestras. El mapeo externo de la configuración de las muestras mostró regiones de máxima aceptación. Las características sensoriales de las hojas de Amaranthus varían según los genotipos y las especies, no existiendo una relación entre especies específicas y sus propiedades sensoriales. En este sentido, la información obtenida puede ponerse a disposición de los agricultores en aras de incorporarla a sus programas de producción.
Hedonic assessment and sensory characteristics of 13 Amaranthus genotypes, stewed with onions, tomatoes and potatoes, were evaluated. 50 consumers ranked their preference on a nine-point hedonic scale to determine overall acceptability of the stewed samples. In addition, 100 consumers were asked to select sensory characteristics that described the genotypes best, using the Check-all-that-apply question. Hedonic responses indicated significant differences (p \ 0.001) between stewed samples. Significant differences were also found in the frequency with which consumers used 15 of the 23 terms generated to characterise the sensory profile of stewed Amaranthus leaves. Correspondence analysis illustrated differences in sensory characteristics between genotypes, describing 72.4% variance. Agglomerative hierarchical clustering indicated three consumer preference clusters, while external preference mapping showed the regions of maximum liking. There was no correlation between hedonic evaluation and sensory characteristics. In addition, no strong association between specific species, genotypes and sensory attributes was observed.
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