Publication
Consumer-led adaptation of the EsSense ProfileĀ® for herbal infusions
| datacite.subject.sdg | 12:ProduĆ§Ć£o e Consumo SustentĆ”veis | pt_PT |
| dc.contributor.author | Rocha, CĆ©lia | |
| dc.contributor.author | Moura, Ana Pinto de | |
| dc.contributor.author | Pereira, Diana | |
| dc.contributor.author | Lima, Rui Costa | |
| dc.contributor.author | Cunha, LuĆs Miguel | |
| dc.date.accessioned | 2022-12-20T15:51:58Z | |
| dc.date.available | 2022-12-20T15:51:58Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | This work aimed to adapt the EsSense ProfileĀ® 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 ProfileĀ®. 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. | pt_PT |
| dc.description.sponsorship | Author C. Rocha acknowledges Industry Doctoral grant No. SFRH/BDE/100483/2014, funded by FCT, Portuguese Foundation for Science and Technology (FCT). Authors Rocha, Cunha and Moura acknowledge financial support from the national funds by FCT, under projects UIDB/05748/2020 and UIDP/05748/2020 with funding from FCT/MCTES through national funds. This research was funded through project āInfusĆ£o Premiumā CriaĆ§Ć£o de lotes de plantas aromĆ”ticas premium com propriedades sensoriais e funcionais validadas com elevada aceitaĆ§Ć£o pelo consumidorā, financed by ANI, through Sistemas de Incentivos Ć InvestigaĆ§Ć£o e Desenvolvimento TecnolĆ³gico do QREN; and also through project ā4CāsāConsumer Cross-Cultural Contextā, funded by COMPETE2020, Portugal2020, Norte2020 and FEDER-European Regional Development Funds. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Rocha, C., Pinto Moura, A., Pereira, D., Costa Lima, R., & Cunha, L. M. (2021). Consumer-led adaptation of the EsSense ProfileĀ® for herbal infusions. Foods, 10(3), 684 (doi: 10.3390/foods10030684) | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.2/12775 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | Desenvolvimento e avaliaĆ§Ć£o dos perfis sensorial e emocional de infusƵes premium e otimizaĆ§Ć£o da valorizaĆ§Ć£o de caracterĆsticas extrĆnsecas. | |
| dc.relation | GreenUPorto - Research Center in Sustainable Agri-food Production | |
| dc.relation | GreenUPorto - Research Center in Sustainable Agri-food Production | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | EsSense ProfileĀ® adaptation | pt_PT |
| dc.subject | Loose-leaf herbal infusions | pt_PT |
| dc.subject | Harvesting method | pt_PT |
| dc.subject | Ocusgroups | pt_PT |
| dc.subject | Lemon verbena | pt_PT |
| dc.title | Consumer-led adaptation of the EsSense ProfileĀ® for herbal infusions | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Desenvolvimento e avaliaĆ§Ć£o dos perfis sensorial e emocional de infusƵes premium e otimizaĆ§Ć£o da valorizaĆ§Ć£o de caracterĆsticas extrĆnsecas. | |
| oaire.awardTitle | GreenUPorto - Research Center in Sustainable Agri-food Production | |
| oaire.awardTitle | GreenUPorto - Research Center in Sustainable Agri-food Production | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F100483%2F2014/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05748%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05748%2F2020/PT | |
| oaire.citation.title | Foods | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Moura | |
| person.familyName | Cunha | |
| person.givenName | Ana Pinto de | |
| person.givenName | LuĆs Miguel | |
| person.identifier | R-000-0Z4 | |
| person.identifier.ciencia-id | EE1F-27E6-C356 | |
| person.identifier.orcid | 0000-0001-9197-8183 | |
| person.identifier.orcid | 0000-0003-3536-4712 | |
| person.identifier.rid | D-6395-2013 | |
| person.identifier.scopus-author-id | 51161546800 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | FundaĆ§Ć£o para a CiĆŖncia e a Tecnologia | |
| project.funder.name | FundaĆ§Ć£o para a CiĆŖncia e a Tecnologia | |
| project.funder.name | FundaĆ§Ć£o para a CiĆŖncia e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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