Targeted Chemical and Sensory Profiling to Guide Consumption of Blood Orange

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2020-11-20 DOI:10.1080/15428052.2020.1843581

Bianca Pio Ávila, L. O. Cardozo, G. D. Alves, A. M. Pereira, M. Gularte, R. P. de Oliveira

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引用次数: 3

Abstract

ABSTRACT The objective of this study was to identify the perception of consumers regarding the consumption of blood oranges as well as to generate information that helps in their greater consumption. The physical-chemical characterization of the blood orange, cultivar Cara Cara, and the yellow-pulp orange, cultivar Bahia, was carried out, drawing a parallel between them that indicated their potential nutritional benefits. Both samples showed desirable characteristics, Cara Cara has higher levels of carotenoids, flavonoids and total phenols. The sensorial analysis revealed important descriptors of differences between oranges and was possible to identify factors that characterized the marketing and consumption of blood oranges, which were related to the consumption, quality, health and, perception of this type of fruit. It was concluded that these evaluations were able to indicate important characteristics to be used in marketing strategies in order to promote the greater consumption of oranges with red pulp, exploring their bioactive benefits.

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有针对性的化学和感官分析指导血橙的消费

本研究的目的是确定消费者对血橙消费的看法，并产生有助于他们更大消费的信息。对血橙(品种Cara Cara)和黄果肉橙(品种Bahia)的理化特性进行了研究，得出了它们之间的相似之处，表明了它们潜在的营养价值。两种样品都显示出令人满意的特征，卡拉卡拉具有更高水平的类胡萝卜素，类黄酮和总酚。感官分析揭示了橙子之间差异的重要描述，并有可能确定血橙的营销和消费特征因素，这些因素与这种水果的消费、质量、健康和感知有关。结论是，这些评价能够指出在营销策略中使用的重要特征，以促进红果肉橙子的更多消费，探索其生物活性益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations