Sensory profile and preference map for Argentinian honeys of different floral origins

Identifying the sensory properties that affect consumer preferences and choices is very important. Different methods, such as external preference mapping, are used to establish relationships between sensory characteristics and consumer preferences. In this work, consumer perceptions based on sensory...

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Detalles Bibliográficos
Autores principales: Pozzo, Lucrecia, Ciappini, María Cristina, Díaz, Pilar, Arias, Lucía
Formato: Artículo revista
Lenguaje:Español
Publicado: Facultad de Ciencias Agropecuarias 2022
Materias:
External preference map
Honeys
Consumers
sensory description
Acceso en línea:https://revistas.unc.edu.ar/index.php/agris/article/view/35250
Aporte de:
AgriScientia de Universidad Nacional de Córdoba
id I10-R352-article-35250
record_format ojs
spelling I10-R352-article-352502023-04-27T15:03:45Z Sensory profile and preference map for Argentinian honeys of different floral origins Perfil sensorial y mapa de preferencia para mieles argentinas de diferentes orígenes florales Pozzo, Lucrecia Ciappini, María Cristina Díaz, Pilar Arias, Lucía External preference map Honeys Consumers sensory description Identifying the sensory properties that affect consumer preferences and choices is very important. Different methods, such as external preference mapping, are used to establish relationships between sensory characteristics and consumer preferences. In this work, consumer perceptions based on sensory attributes such as taste, colour, texture and smell of eight honeys were studied to obtain information valuable for increasing the domestic honey market in Argentina. The honeys were sensorially characterized by an eight-member panel of evaluators, while 388 consumers assessed their preference for them. After performing a principal component analysis with the results of the sensory evaluation by trained evaluators, a preference map was carried out. Colour and physical condition were found to be the most notable characteristics for establishing preference; smell and aroma complemented the decision. All honey found consumers who chose them for their consumption, so the strategy to increase honey sales in the Argentinian domestic market should focus on providing information about other uses and benefits offered by this natural product. Identificar las propiedades sensoriales que afectan las preferencias y elecciones de los consumidores es muy importante. Distintos métodos, como el mapeo de preferencias externo, se utilizan para establecer relaciones entre las características sensoriales y las preferencias de los consumidores. En este trabajo se estudió la percepción de los consumidores basada en atributos sensoriales como el sabor, el color, la textura y el olor de ocho mieles, para obtener información útil e incrementar el mercado interno de miel en Argentina. Un panel de evaluadores integrado por 8 miembros analizaron las mieles, mientras que 388 consumidores valoraron sus preferencias. Luego de realizar un análisis de componentes principales con los resultados de la evaluación sensorial de los evaluadores entrenados, se llevó a cabo un mapa de preferencias. Se encontró que el color y el estado físico fueron las características más notables para establecer la preferencia; el olor y el aroma complementaron la decisión. Todas las mieles encontraron consumidores que las elegían para su consumo, de manera que la estrategia para incrementar las ventas de miel en el mercado interno argentino debería centrarse en proveer información acerca de otros usos y beneficios que ofrece este producto natural.   Facultad de Ciencias Agropecuarias 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf application/pdf https://revistas.unc.edu.ar/index.php/agris/article/view/35250 10.31047/1668.298x.v39.n1.35250 AgriScientia; Vol. 39 No. 1 (2022); 133-152 AgriScientia; Vol. 39 Núm. 1 (2022); 133-152 1668-298X 10.31047/1668.298x.v39.n1 spa https://revistas.unc.edu.ar/index.php/agris/article/view/35250/38053 https://revistas.unc.edu.ar/index.php/agris/article/view/35250/41128 Derechos de autor 2022 Lucrecia Pozzo, María Cristina Ciappini, Pilar Díaz, Lucía Arias https://creativecommons.org/licenses/by-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-352
container_title_str AgriScientia
language Español
format Artículo revista
topic External preference map
Honeys
Consumers
sensory description
spellingShingle External preference map
Honeys
Consumers
sensory description
Pozzo, Lucrecia
Ciappini, María Cristina
Díaz, Pilar
Arias, Lucía
Sensory profile and preference map for Argentinian honeys of different floral origins
topic_facet External preference map
Honeys
Consumers
sensory description
author Pozzo, Lucrecia
Ciappini, María Cristina
Díaz, Pilar
Arias, Lucía
author_facet Pozzo, Lucrecia
Ciappini, María Cristina
Díaz, Pilar
Arias, Lucía
author_sort Pozzo, Lucrecia
title Sensory profile and preference map for Argentinian honeys of different floral origins
title_short Sensory profile and preference map for Argentinian honeys of different floral origins
title_full Sensory profile and preference map for Argentinian honeys of different floral origins
title_fullStr Sensory profile and preference map for Argentinian honeys of different floral origins
title_full_unstemmed Sensory profile and preference map for Argentinian honeys of different floral origins
title_sort sensory profile and preference map for argentinian honeys of different floral origins
description Identifying the sensory properties that affect consumer preferences and choices is very important. Different methods, such as external preference mapping, are used to establish relationships between sensory characteristics and consumer preferences. In this work, consumer perceptions based on sensory attributes such as taste, colour, texture and smell of eight honeys were studied to obtain information valuable for increasing the domestic honey market in Argentina. The honeys were sensorially characterized by an eight-member panel of evaluators, while 388 consumers assessed their preference for them. After performing a principal component analysis with the results of the sensory evaluation by trained evaluators, a preference map was carried out. Colour and physical condition were found to be the most notable characteristics for establishing preference; smell and aroma complemented the decision. All honey found consumers who chose them for their consumption, so the strategy to increase honey sales in the Argentinian domestic market should focus on providing information about other uses and benefits offered by this natural product.
publisher Facultad de Ciencias Agropecuarias
publishDate 2022
url https://revistas.unc.edu.ar/index.php/agris/article/view/35250
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AT diazpilar sensoryprofileandpreferencemapforargentinianhoneysofdifferentfloralorigins
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first_indexed 2024-09-03T22:16:36Z
last_indexed 2024-09-03T22:16:36Z
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