Consulta: subjectFacets:"Sensory attributes"
Registros recuperados: 6
Data/hora: 06/06/2024 04:29:45

Price Determinants in Top Quality E-Auctioned Specialty Coffees
Provedor de dados: 31
Autores: Donnet,   M. Laura; Weatherspoon,   Dave D.; Hoehn,   John P.
The US specialty coffee industry has grown from $1 billion in 1990 to $11 billion in 2006 and is expected to continue to grow into the foreseeable future. This growth particularly depends on prices coordinating the specialty coffee supply chain through two-way information exchange between roasters and producers. We analyze the determinants of specialty coffee prices by estimating a hedonic price function for specialty Central and South American coffees traded at e-auctions. We hypothesize that since specialty coffee is a differentiated product, prices will be determined by both sensory and reputation attributes. The results show that prices are influenced by the quality rating, which is a sensory variable, and by the quality rankings established in the...
Tipo: Working or Discussion Paper
Palavras-chave: Specialty coffee; Hedonic price analysis; Differentiated food pricing; Sensory attributes; Reputation attributes; Demand and Price Analysis.
Ano: 2007
URL: http://purl.umn.edu/9310

Role of Sensory Attributes in the Food Marketing: An Exploratory Analysis in the Italian Organic Food Producers
Provedor de dados: 31
Autores: Asioli,   Daniele; Canavari,   Maurizio; Pignatti,   Erika.
This paper explores in-depth sensory experiences, expectations and perceptions of organic producers regarding the role played by sensory properties in organic market, using a qualitative marketing research technique. Ten in-depth interviews supported by semi-structured questionnaire were performed in Italy during 2009. Findings shows that organic producers stated that sensory tests are mainly carried out empirically, they are not systematic and often performed by non trained assessors, even if they are completely aware of the importance of sensory information. Interviewees think that sensory attributes may play a primary or at least complementary role in consumer choice in order to adding-value and drivers for purchase motivations, but at the same time...
Tipo: Presentation
Palavras-chave: Organic food; Sensory attributes; Organic food producers; Sensory marketing; Organic consumers; Agribusiness; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Marketing.
Ano: 2011
URL: http://purl.umn.edu/121996

Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat
Provedor de dados: 89
Autores: Al-Hijazeen,M.
ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chicken meat; Lipid oxidation; Oregano essential oil; Sensory attributes.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100314

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet
Provedor de dados: 96
Autores: Franco,Maria Luiza Rodrigues de Souza; Viegas,Elisabete Maria Macedo; Kronka,Sérgio Nascimento; Vidotti,Rose Meire; Assano,Marcelo; Gasparino,Eliane.
The effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Brycon cephalus; Composition smoking; Fish; Sensory attributes.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia
Provedor de dados: 109
Autores: Machado Cuellar,Leidy; Ordoñez Espinosa,Claudia Mercedes; Angel Sánchez,Yimi Katherine; Guaca Cruz,Lised; Suárez Salazar,Juan Carlos.
Abstract Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bromatological analysis; Secondary metabolites; Polyphenols; Volatile fraction compounds; Sensory analysis; Sensory attributes.
Ano: 2018
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100046

Effect of thin layer drying on quality parameters of betel leaf (Piper betle L.)
Provedor de dados: 111
Autores: Meena, Amit; Guha, Proshanta; Nandi, Sujosh.
Betel leaf or “Paan” is contemplated as “a neglected green gold of India” due to its nutritional, financial, medicinal, social and cultural values. However, surplus production of the leaves during the glut season and lack of adequate storage facilities compel the betel leaf growers to sell it at a through away price. Therefore, the current study was taken up to enhance the shelf life of the leaves by four different drying methods like shed drying, hot air oven drying, vacuum drying and freeze drying. Eight different thin layer drying models were studied and compared based on coefficient of determination (R2), root mean square error (RMSE) and chi square. The results showed that Page model was the best fitted model for hot air oven drying and vacuum drying...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Betel leaf; Drying techniques; Drying models; Essential oil; Sensory attributes.
Ano: 2021
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5668