Emmanuel de Jesús Ramírez-Rivera, Lorena Guadalupe Ramón-Canul, Susana Isabel Castillo-Martínez, Jesús Rodríguez-Miranda, Erasmo Herman-Lara, Witoon Prinyawiwatkul, Luis Alfonso Can-Herrera, Lucía Sánchez-Arellano, Adán Cabal-Prieto, José Andrés Herrera-Corredor
{"title":"压制时间对新鲜山羊奶酪感官属性的影响:与唤起消费者情感和记忆的相关性","authors":"Emmanuel de Jesús Ramírez-Rivera, Lorena Guadalupe Ramón-Canul, Susana Isabel Castillo-Martínez, Jesús Rodríguez-Miranda, Erasmo Herman-Lara, Witoon Prinyawiwatkul, Luis Alfonso Can-Herrera, Lucía Sánchez-Arellano, Adán Cabal-Prieto, José Andrés Herrera-Corredor","doi":"10.1111/1471-0307.13085","DOIUrl":null,"url":null,"abstract":"<p>The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (<i>n</i> = 100) performed the check-all-that-apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (<i>r</i> > 0.95) with sensory attributes, particularly (milk-aroma, butter-flavour, milk-flavour and milk skin-flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers\",\"authors\":\"Emmanuel de Jesús Ramírez-Rivera, Lorena Guadalupe Ramón-Canul, Susana Isabel Castillo-Martínez, Jesús Rodríguez-Miranda, Erasmo Herman-Lara, Witoon Prinyawiwatkul, Luis Alfonso Can-Herrera, Lucía Sánchez-Arellano, Adán Cabal-Prieto, José Andrés Herrera-Corredor\",\"doi\":\"10.1111/1471-0307.13085\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (<i>n</i> = 100) performed the check-all-that-apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (<i>r</i> > 0.95) with sensory attributes, particularly (milk-aroma, butter-flavour, milk-flavour and milk skin-flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products.</p>\",\"PeriodicalId\":13822,\"journal\":{\"name\":\"International Journal of Dairy Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2024-04-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Dairy Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13085\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13085","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers
The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check-all-that-apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r > 0.95) with sensory attributes, particularly (milk-aroma, butter-flavour, milk-flavour and milk skin-flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.