Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33132
metadata.artigo.dc.title: Drivers of liking by TDS and acceptance of orange juice subject to different preservation processes
metadata.artigo.dc.creator: Rodrigues, Daniela Maria
Veríssimo, Bethania Vilela Eiras
Pinheiro, Ana Carla Marques
Souza, Vanessa Rios de
metadata.artigo.dc.publisher: Wiley
metadata.artigo.dc.date.issued: Jun-2018
metadata.artigo.dc.identifier.citation: RODRIGUES, D. M. et al. Drivers of liking by TDS and acceptance of orange juice subject to different preservation processes. Journal of Food Processing and Preservation, [S.l.], v. 42, n. 6, June 2018.
metadata.artigo.dc.description.abstract: This study aimed to use the Temporal Dominance of Sensations (TDS) in conjunction with consumer acceptance to identify the drivers of liking of orange juice and to verify the influence of the preservation method in the sensory profile of this product as well as their acceptability. Five brands of Brazilian orange juice (100% pure) subject to different preservation methodologies (conventional thermal processing, thermal processing under vacuum, and non‐thermal processing) were used in the study. A trained panel evaluated the samples by the TDS test and then, a consumer test was carried out. It was verified that the preservation method had a great influence on the orange juice characteristics. Furthermore, consumers had a clear preference for products that have characteristics that are as close as possible to the natural product, that is, the natural taste of orange and acid taste attributes were those which characterized the most accepted products by Brazilians.
metadata.artigo.dc.identifier.uri: https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13639
http://repositorio.ufla.br/jspui/handle/1/33132
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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