Percorrer por autor "Lima, R. C."
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- Application of rapid and conventional descriptive sensory techniques for pizza sauce evaluationPublication . Rocha, C.; Lima, R. C.; Moura, Ana Pinto de; Cunha, Luís MiguelThe fast descriptive techniques - CATA, Napping and UFP and Flash Profile, as well as the conventional QDA proved to be adequate tools for the descripion of products, revealing similar configuartions of the sensory space. The rapid descritive techniques prove to be effective alternatives to conventional profies, however some care must be taken.
- Impact of design, prize, information and price on the consumers' preferences for lemon-thyme loose leaf herbal teasPublication . Rocha, C.; Ramos, J.; Lima, R. C.; Moura, Ana Pinto de; Cunha, Luís MiguelThe aim of this research was to investigate the impact of different packaging characteristics on consumers' preferences for lemon thyme loose leaf herbal teas
- Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: development of the Temporal Dominance of Facial Emotions (TDFE)Publication . Rocha, C.; Lima, R. C.; Moura, Ana Pinto de; Costa, T.; Cunha, Luís MiguelOne of the greatest challenges when designing research on emotions is the conception of an efficient tool for their measurement. The FaceReader™ emerged as an implicit tool capable of analysing facial expression patterns whether in recorded or real-time videos. This software produces large datasets on temporal variation of the intensity of basic emotions. The main goals of this research were: (i) to develop a new data analysis procedure, based on temporal dominance approaches to evaluate temporal data from Face Reader, called the Temporal Dominance of Facial Emotions (TDFE), (ii) to relate the results from TDFE with the EsSense Profile® evaluation, (iii) to evaluate different market samples and to establish its emotional profile. An untrained panel of 50 naïve panellists tasted five samples. For each infusion, the overall liking was evaluated using a 9-point scale (1-dislike extremely to 9-like extremely) followed by the evaluation of the emotional profile, using an adapted version of the EsSense Profile®. The entire test was video- recorded using web cameras placed in front of the panellists and adjusted, to obtain a correct measurement of their facial expressions. Significant differences (p ≤ 0.05) between samples were found for overall liking. The correlation between TDFE and EsSense Profile® was 0.704, above the reference value of 0.680. However, from both methods one can identify a clear emotional profile of the samples under evaluation. Both methodologies appear to be promising regarding the emotional profile characterization. However, the lower direct correlation can be explained by the difference in positive and negative emotions. FaceReader™ identifies more negative than positive emotions, while the EsSense Profile® identified the opposite. Therefore, both approaches should be regarded as complementary.
- Public perceptions of hazards associated with Brazil nuts (Bertholletia excelsa) : evaluation of risk within an European contextPublication . Carreira, S.; Cunha, Luís Miguel; Moura, Ana Pinto de; Lima, R. C.; Souza, M. P.; Souza Filho, Theophilo Alves de ; Silva, T. N.; Pedrozo, Eugenio A.One of the most important economic plants of the Amazon is the Brazil nut (Bertholletia excelsa). Brazil nuts for international trade are mainly obtained from wild collection rather than from plantations, often cited as one of the most important products of extractive reserves in Amazonia. The European Commission (2003/493/EC) has imposed strict regulations on the import from Brazil of Brazil nuts in their shells, as the shells have been found to contain high levels of aflatoxins, which can lead to liver cancer. This may have a negative impact on the Brazilian exports of shelled Brazil nuts, due to possible public awareness. The aim of the present research is to assess public perceptions regarding Brazil nuts and to contrast these with other nuts in general through the use of the Portuguese version of the Perceived Food Risk Index (PFRI). A sample of 418 consumers was drawn through a door-to-door interview using a random route walk procedure and following a quota sampling controlled for sex, age and location. Consumers were asked to choose the most relevant quality and preservation characteristics and to identify their consumption patterns for Brazil nuts and for nuts in general. Risk perception was evaluated over ten risk characteristics, for each of the following hazards: i) aflatoxins; ii) biological contaminants; iii) organoleptic changes; iv) fragments and strange bodies and v) microbial contamination. Additionally, subjects were asked to rate the probability of each hazard occurring in Brazil nuts or in nuts in general. Results show high consumptions of nuts in general, and a reduced consumption of Brazil nuts, although with low differences on the dimensions of risk perception. Concluding, this work adds to knowledge about the perceptions of risk connected to Brazil nuts consumption, namely that consumers perceive Brazil nuts as safe as nuts in general.
- Sensory profiling of complex meals : the case study of baked cod with cream and duckPublication . Rocha, C.; Madeira, A.; Moura, Ana Pinto de; Lima, R. C.; Cunha, Luís MiguelSensory analysis provides important information for developing new products and improving existing ones on the market. In fact, this science appears as a link between research and the development of innovative foods and their acceptance by the consumer [1]. The main purpose of this study is to evaluate the effectiveness of sensory methodologies for profiling of complex meals such as baked cod with cream and duck rice. Evaluation was performed with two sets of eight samples of industrial cod with cream and duck rice. Two independent trained panels of 9 and 12 judges evaluated the samples according to Quantitative Descriptive Analysis (QDA). Two independent panels of 16 untrained judges applied the Flash-Profile (FP) methodology over four sessions: attribute generation; final attribute list choice; evaluation 1 and 2. Two consumer panels evaluated the overall acceptance of each set of samples, on a sequential monadic presentation. For duck rice meals, the correlation between QDA and FP was not high (RV=0,646), and consumers preferred samples characterized by rice colour intensity, amount of duck, oiliness, bacon and chorizo in the meal. For cod with cream meals, the consumers preferred the samples characterized by amount and size of the cod pieces and intensity of cod taste, with a high correlation between FP and QDA (RV=0,860). Both sensory descriptive methodologies provide us with reliable and robust data in the characterization of complex meals. The FP methodology is relevant when working with panels of consumers to the extent that allows it to use their own lexicon of attributes. The application of external preference mapping on consumers’ response to FP emerges as a quick tool, either to describe products or to be used by food companies that have difficulties in using trained assessors’ panels. References: [1] Siegrist, M. (2008) Factors influencing public acceptance of innovative food technologies and products. Trends in Food Science & Technology, 19, 603-608.