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Browsing by Author "Madeira, A."

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  • Adaptation of the EsSence Profile for the evaluation of the emotional profile of herbal teas
    Publication . Rocha, C.; Pereira, D.; Madeira, A.; Lima, Rui C.; Cardoso, L.; Alves, L.; Moura, Ana Pinto de; Cunha, Luís Miguel
    Introduction Infusions of herbs have been constantly sought and used for the pleasure of its aromatic richness and the impact on health and wellness. In recent years, the effect of emotional arousal on consumer’s perception has been studied1 Aim The aim of the present work is to apply and adapt the 39 emotion terms list of the EsSence Profile1 questionnaire, in order to optimize its applicability2 for herbal tea evaluation. Methods A non-trained panel of 100 consumers evaluated eight organic herbal teas: lemon verbena (Aloysia triphylla), white peppermint (Mentha x piperita officinalis), lemon thyme (Thymus x citriodorus), lemongrass (Cymbopogon citratus), chamomile (Chamaemelum nobile), lemon balm (Melissa officinalis), globe amaranth (Gomphrena globose) and tutsan (Hypericum androsaemum), using a CATA ballot with the 39 Essence Profile emotion terms. After the tasting test, two focus groups (n=6) were performed in order to evaluate the applicability of the questionnaire, namely the terms that were missing or those that did not match herbal teas. Results From the EsSence Profile results, consumers did not differentiate samples regarding the emotion terms ‘good’, ‘warm’, ‘nostalgic’, ‘uncontrolled’ and ‘guilty’ (p>0,05). The content analysis of focus groups suggests the removal of the terms ‘aggressive’ and ‘pleasant’, because consumers refer to them as a sensory attributes. The terms ‘whole’, ‘disgusted’ and ‘worried’ were removed as they were considered as not fitting the product. The emotion terms ‘happy’, ‘steady, ‘mild’ and ‘tender’ were removed because were considered to be very similar to other emotion terms in the questionnaire. The participants of the focus group added the emotions ‘indifferent’, ‘afraid’, ‘confused’ and ‘relaxed’. Discussion/conclusions Changes in the questionnaire, results on a list of 29 emotion terms for the evaluation of the emotional profile of selected herbal teas.
    2015Conference object Restricted access Show more
  • Sensory profiling of complex meals : the case study of baked cod with cream and duck
    Publication . Rocha, C.; Madeira, A.; Moura, Ana Pinto de; Lima, R. C.; Cunha, Luís Miguel
    Sensory 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.
    2015Conference object Open access Show more