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

Cabal‐Prieto, Adán; TEODORO-BERNABÉ, Gabriela; CORIA-RINCÓN, Cecilia; Sánchez‐Arellano, Lucía; Ramón‐Canul, Lorena Guadalupe; Rodríguez‐Miranda, Jesús; Prinyawiwatkul, Witoon; Juárez-Barrientos, José Manuel; Herrera‐Corredor, José Andrés; Ramírez‐Rivera, Emmanuel de Jesús

doi:10.1590/fst.44221

Cited by 4 publications

(9 citation statements)

References 51 publications

(74 reference statements)

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“…The emotion vocabulary of the EsSense25 profile (Nestrud, Meiselman, King, Lesher, & Cardello, 2016 ) and the MemVOC memory vocabulary developed by Cabal‐Prieto et al ( 2022 ) were applied to identify the type of emotions and memories used by each panel for evaluating coffee stimuli (Table 1 ). These vocabularies applied through the CATA technique facilitate the identification of emotions and memories (Vidal et al, 2018 ).…”

Section: Methodsmentioning

confidence: 99%

“…Cochran's Q test was used to determine differences in the sensory attributes identified ( p < .05) by panel (Vidal et al, 2018 ). In addition, The Kruskal–Wallis (K–W) test was then used to determine possible differences in the number of identified sensory attributes ( p < .05) between panels (Cabal‐Prieto et al, 2022 ).…”

Section: Methodsmentioning

confidence: 99%

“…The analysis was carried out as follows: (a) Cochran's Q test was conducted to determine significant emotions and memories ( p < .05) by panel (Vidal et al, 2018 ) and (b) The K–W test was then applied to determine possible differences in the frequency of positive and negative emotions and memories ( p < .05) between panels (Cabal‐Prieto et al, 2022 ). The analysis of variance, K–W, Cochran's Q , heat maps, Tucker‐1, Manhattan technique tests were performed with the XLSTAT software, version 2020 (Addinsoft, 2020 New York, NY).…”

Section: Methodsmentioning

confidence: 99%

“…The Kruskal-Wallis (K-W) test was then used to determine possible differences in the number of identified sensory attributes (p < .05) between panels (Cabal-Prieto et al, 2022).…”

Section: Identification Of Sensory Attributesmentioning

confidence: 99%

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Effects of COVID‐19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers

Cabal‐Prieto

Sánchez‐Arellano

Herrera‐Corredor

et al. 2022

Journal of Sensory Studies

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The objective of this research was to analyze the effects of the SARS‐CoV‐2 virus on the sensory and cognitive perception of mild and severe COVID‐19 diagnosed and recovered consumers versus healthy consumers. Three groups of 50 consumers each (healthy vs. mild and severe COVID‐19 diagnosed with 30 days after recovery) were used for the evaluation of instant coffee stimuli in concentrations: 4.40, 2.93, 2.20, 1.76, and 1.47% weight (w)/volume (v) and determine their discriminating power, emotions, and memories. Sensory tests were performed remotely. Results indicated that healthy consumers perceived higher intensities in most of the sensory attributes (with the exception of Burnt‐A, Bitter‐T, Acid‐T, and Astringent‐T attributes) compared to consumers who presented mild and severe COVID‐19. Therefore, consumers diagnosed with mild and severe COVID‐19 had a higher discrimination power in the attributes smell, basic tastes, and flavor. Healthy consumers could only discriminate two attributes that correspond to basic flavors. Consumers with mild and severe COVID‐19 diagnosis elicited the highest number of negatives emotions (such as bored, disgusted, worried, guilty, wild, and aggressive) and negative memories (disease, pain, death, hurt, obesity, conflict personal, addiction, stench poverty, and accident) than healthy consumers. It is concluded that there were no significant differences between the consumer panels for the identification of sensory attributes. However, P‐Healthy consumers perceived the highest intensities in most sensory attributes compared to those in the PCOVID19‐Mild and PCOVID19‐Severe panels. Finally, consumers diagnosed with mild or severe COVID‐19 used a higher number of emotions and memories than those of the healthy panel. Practical applications Investigating the effects of COVID‐19 on sensory and cognitive perception can be useful for industry and researchers in the sensory field who wish to understand the effects of the disease in order to generate new protocols for the selection and training of people, as well as the possible development and innovation of new products focused on perception of consumers recovered from COVID‐19.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The Kruskal-Wallis (K-W) test was then used to determine possible differences in the number of identified sensory attributes (p < .05) between panels (Cabal-Prieto et al, 2022).…”

Section: Identification Of Sensory Attributesmentioning

confidence: 99%

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Effects of COVID‐19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers

Cabal‐Prieto

Sánchez‐Arellano

Herrera‐Corredor

et al. 2022

Journal of Sensory Studies

Self Cite

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“…(2014) and Cabal‐Prieto et al . (2022) emotions and memories are closely related to purchase intention. The objectives of this study were to identify the sensory attributes of honey associated with adulteration using a combination of Pivot © and CATA sensory techniques as well as to determine the impact of the degree of honey adulteration on consumer liking, emotions, and memories.…”

Section: Introductionmentioning

confidence: 99%

Pivot© and check‐all‐that‐apply techniques for the analysis of honey adulteration: impact on consumer liking, emotions and memories

Ramón‐Canul,

Cabal‐Prieto,

Rodríguez‐Ramírez

et al. 2023

Int J of Food Sci Tech

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Summary The study aimed to combine Pivot© Profile and Check‐all‐that‐apply (CATA) sensory techniques to determine the sensory attributes of adulterated honey and the impact of honey adulteration on consumer liking, emotions, and memories. Consumers (130) performed the Pivot technique to generate the sensory vocabulary. The CATA technique was then used to filter the relevant attributes from samples. This process allowed to reduce the preliminary list from Pivot© Profile (50 attributes) to 12 relevant attributes. Consumers determined liking, emotions and memories on each sample. Regarding preference, the pivot samples and honey with 20% and 40% adulteration were located in the 40% and 80% preference regions in the PREFMAP. The adulterated honey with 60% and 80% had the lowest preference, causing their total rejection. This may be associated with emotions (Aggressive, Disgusted and Bored) and negative memories (Pain, Interpersonal conflict, and Poverty). The combined use of Pivot© and CATA sensory techniques allows for the identification of sensory attributes associated with adulteration. An increase in honey adulteration was associated with negative emotions and memories evoked in consumers that may lead to the rejection of honey.

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Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers

Ramírez‐Rivera,

Ramón‐Canul,

Castillo‐Martínez

et al. 2024

Int J of Dairy Tech

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The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check‐all‐that‐apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r > 0.95) with sensory attributes, particularly (milk‐aroma, butter‐flavour, milk‐flavour and milk skin‐flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products.

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

Cited by 4 publications

References 51 publications

Effects of COVID‐19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers

Effects of COVID‐19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers

Pivot© and check‐all‐that‐apply techniques for the analysis of honey adulteration: impact on consumer liking, emotions and memories

Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers

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