Consumer-led adaptation of the EsSense Profile® for herbal infusions

Rocha, Célia; Moura, Ana Pinto de; Pereira, Diana; Lima, Rui Costa; Cunha, Luís Miguel

http://hdl.handle.net/10400.2/12775

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Abstract(s)

This work aimed to adapt the EsSense Profile® emotions list to the discrimination of herbal infusions, aiming to evaluate the effect of harvesting conditions on the emotional profile. A panel of 100 consumers evaluated eight organic infusions: lemon verbena, peppermint, lemon thyme, lemongrass, chamomile, lemon balm, globe amaranth and tutsan, using a check-all-that-apply (CATA) ballot with the original EsSense Profile®. A set of criteria was applied to get a discriminant list. First, the terms with low discriminant power and with a frequency mention below 35% were removed. Two focus groups were also performed to evaluate the applicability of the questionnaire. The content analysis of focus groups suggests the removal of the terms good and pleasant, recognized as sensory attributes. Six additional terms were removed, considered to be too similar to other existing emotion terms. Changes in the questionnaire, resulting in a list of 24 emotion terms for the evaluation of selected herbal infusions, were able to discriminate beyond overall liking. When comparing finer differences between plants harvested under different conditions, differences were identified for lemon verbena infusions, yielding the mechanical cut of plant tips as the one leading to a more appealing evoked emotions profile.

Keywords

EsSense Profile® adaptation Loose-leaf herbal infusions Harvesting method Ocusgroups Lemon verbena

URI

http://hdl.handle.net/10400.2/12775

Citation

Rocha, C., Pinto Moura, A., Pereira, D., Costa Lima, R., & Cunha, L. M. (2021). Consumer-led adaptation of the EsSense Profile® for herbal infusions. Foods, 10(3), 684 (doi: 10.3390/foods10030684)