Percorrer por autor "Rocha, C."
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- Adaptation of the EsSence Profile for the evaluation of the emotional profile of herbal teasPublication . Rocha, C.; Pereira, D.; Madeira, A.; Lima, Rui C.; Cardoso, L.; Alves, L.; Moura, Ana Pinto de; Cunha, Luís MiguelIntroduction 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.
- Application of eye-tracking technology for the evaluation of different packaging designs for premium organic herbal teasPublication . Rocha, C.; Lima, Rui C.; Alves, L.; Moura, Ana Pinto de; Cunha, Luís MiguelThe main goal of this study was to assess the impact four graphic designs (figure 1) on the perception of different extrinsic characteristics (premium and organic denomination, infusion name and brand).
- 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.
- Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat ricePublication . Cabral, Diva; Fonseca, Susana C.; Rocha, C.; Moura, Ana Pinto de; Oliveira, J. C.; Cunha, Luís Miguel; Moura, Ana Pinto deAn increasing number of consumers demand healthier, more convenient, and sustainable food products, including rice, a staple worldwide. Food manufacturers have responded to this trend by considering food’s intrinsic and extrinsic aspects. This study evaluated the importance of variety, processing, and claims on willingness to try ready-to-eat rice (RTE-rice). It also analyses the influence of consumer attitudes on the importance of attributes and willingness to try. The results showed that processing significantly influenced willingness to try RTE-rice, revealing consumers’ greater preference for whole grain than milled rice with added bran. Claims had the least relevant importance. However, low glycaemic index had a positive impact, indicating its potential to influence consumer purchasing attitudes and promote healthier rice consumption. Additionally, three groups were created based on attitudinal factors. Naturalness-oriented and convenienceoriented groups were more likely to try RTE-rice. However, the reasons that motivate them may be different; this latter could be the ease of the service offered, while for the group focused on naturalness, they may have perceived through the ingredients and claimed that the product, despite being convenient, can bring benefits, thus perceiving them as natural.
- 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.
- On the applcation of a temporal dominance of facial emotions (TFFE) approach to evaluate food-evoked emotionsPublication . Rocha, C.; Pereira, D.; Lima, Rui Costa; Alves, L.; Moura, Ana Pinto de; Cunha, Luís MiguelThe main goal of this work was to evaluate the emotion facial profile elicited by premium quality infusions, testing whethr FaceReadrTM is an appropriate tool to measure consumer emotions through a Temporal Dominance of Facial motion (TDFE) method.
- 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.