Abstract
This study aimed to investigate the sensory characterization of commercial diets in commercial guava sugar samples by the Check-all-that-apply (CATA) and Emotion Measurement methods. The samples were evaluated by 120 consumers using the CATA method, (CATA) Ideal, Acceptance Test, Purchase Intention, Emotion Measure, and Ideal Test in relation to the sweetness and taste of guava, allowing the construction of two External Preference Maps aimed to associate the results from the overall impression with the terms from CATA and the emotional responses. The samples of conventional C1, C2, and C4 showed greater correlations with the descriptors terms and positive emotions, and the samples of diets D2 and D4 showed greater correlations with the descriptors terms and negative emotions, which was also observed in the acceptance and purchase intention tests, showing the consumers preference for the product with high caloric value.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
