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Consumer acceptance of new strawberry vinegars by preference mapping

dc.contributor.authorUbeda C.
dc.contributor.authorCallejón R.M.
dc.contributor.authorTroncoso A.M.
dc.contributor.authorMorales M.L.
dc.date.accessioned2020-09-02T22:29:26Z
dc.date.available2020-09-02T22:29:26Z
dc.date.issued2017
dc.identifier10.1080/10942912.2016.1252388
dc.identifier.citation20, 11, 2760-2771
dc.identifier.issn10942912
dc.identifier.urihttps://hdl.handle.net/20.500.12728/6453
dc.descriptionConsumers’ acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers’ preferences are raisin, toasted caramel, spicy, and liqueur aroma. ©2017 Taylor & Francis Group, LLC.
dc.language.isoen
dc.publisherTaylor and Francis Inc.
dc.subjectAcceptability
dc.subjectDescriptive sensory analysis
dc.subjectExternal preference mapping
dc.subjectInternal preference mapping
dc.subjectStrawberry vinegar
dc.subjectFruits
dc.subjectMapping
dc.subjectSensory analysis
dc.subjectAcceptability
dc.subjectConsumer acceptance
dc.subjectDescriptive sensory analysis
dc.subjectPreference mappings
dc.subjectSensory attributes
dc.subjectSensory profiles
dc.subjectStrawberry vinegar
dc.subjectAcetic acid
dc.titleConsumer acceptance of new strawberry vinegars by preference mapping
dc.typeArticle


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