Academic Journal
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers
| العنوان: | Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers |
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| المؤلفون: | RamÃrez-Rivera, Emmanuel de Jesús, Ramón-Canul, Lorena Guadalupe, Castillo-MartÃnez, Susana Isabel, RodrÃguez-Miranda, Jesús, Herman-Lara, Erasmo, Prinyawiwatkul, Witoon, Can-Herrera, Luis Alfonso, Sánchez-Arellano, LucÃa, Cabal-Prieto, Adán, Herrera-Corredor, José Andrés |
| المصدر: | Faculty Publications |
| بيانات النشر: | LSU Scholarly Repository |
| سنة النشر: | 2024 |
| المجموعة: | LSU Digital Commons (Louisiana State University) |
| مصطلحات موضوعية: | Emotions, Fresh goat cheese, Memories, Pressing time, Sensory attributes |
| الوصف: | 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. |
| نوع الوثيقة: | text |
| اللغة: | unknown |
| Relation: | https://repository.lsu.edu/nutrition_pubs/354 |
| DOI: | 10.1111/1471-0307.13085 |
| الاتاحة: | https://repository.lsu.edu/nutrition_pubs/354 https://doi.org/10.1111/1471-0307.13085 |
| رقم الانضمام: | edsbas.C8FED93B |
| قاعدة البيانات: | BASE |
| DOI: | 10.1111/1471-0307.13085 |
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