El análisis de imágenes como herramienta de monitoreo en la deshidratación de rodajas de banana

Baima, José Sebastián; Ribotta, Pablo Daniel

doi:10.1590/1981-6723.23118

Cited by 2 publications

(1 citation statement)

References 27 publications

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“…These foods were also considered in the research of Laguna et al (2020) who evaluated the impact of COVID-19 on food priorities through an online survey and by Paixão et al (2020), who evaluated alcoholic and non-alcoholic beverages. From each food group, five digital images were captured using a Panasonic Lumix camera, model DMC-TZ3 with fixed lighting for each shot (Baima & Ribotta, 2019). The use of images for sensory studies using online questionnaires is a valuable tool to find differences among products (Spinelli et al, 2015;Santiago-Cruz et al, 2021).…”

Section: Phase 1: Generation Of Food-related Memories Vocabularymentioning

confidence: 99%

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

et al. 2022

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Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.

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Section: Phase 1: Generation Of Food-related Memories Vocabularymentioning

confidence: 99%

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

et al. 2022

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Modeling consumer satisfaction to identify drivers for liking: An online survey based on images of Habanero pepper (Capsicum chinense Jacq.)

Peralta-Cruz

Rodríguez‐Buenfil

Cabal‐Prieto

et al. 2021

Journal of Sensory Studies

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The objective of this study was to analyze the impact of factors that influence consumer satisfaction (CSAT) and how emotions and sensory attributes are related to the consumer's preference for Habanero pepper. In Phase 1: A total of 202 Habanero pepper consumers responded to a structured survey to determine the influence of factors on satisfaction using the Partial Least Squares (PLS)-Path modeling technique.In Phase 2: A total of 498 pepper consumers evaluated images of immature, intermediate-ripened, and ripened Habanero peppers assigning emotions, sensory attributes, and liking level for each chili image. Results showed that the relationship between intrinsic, extrinsic quality, and consumer safety influenced CSAT. Immature and ripened chili peppers were most preferred. Immature chilies elicited calm, bored, tame, and mild emotions that were related to attributes green vegetable, fresh leaf, and crunchiness. Ripened Habanero peppers elicited emotions such as loving, pleasant, active, worried, satisfied, happy, guilty, wild, aggressive, and joyful that were related to attributes mouth heat, mouth hardness, mouth numbness, and pungency. Satisfaction of Habanero pepper consumers is influenced by safety, extrinsic and intrinsic quality which includes emotions and sensory aspects such as color and texture. Practical ApplicationsThe use of online questionnaires is an effective tool to collect data for the explanation of the relationships between intrinsic and extrinsic factors from the consumer's point of view and for the evaluation of sensory attributes and emotions evoked

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El análisis de imágenes como herramienta de monitoreo en la deshidratación de rodajas de banana

Cited by 2 publications

References 27 publications

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

Modeling consumer satisfaction to identify drivers for liking: An online survey based on images of Habanero pepper (Capsicum chinense Jacq.)

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