000112496 001__ 112496
000112496 005__ 20240319080952.0
000112496 0247_ $$2doi$$a10.1002/jsfa.11656
000112496 0248_ $$2sideral$$a127401
000112496 037__ $$aART-2022-127401
000112496 041__ $$aeng
000112496 100__ $$0(orcid)0000-0001-9911-0194$$aCantin, C.M.
000112496 245__ $$aIntrinsic and extrinsic attributes related to the influence of growing altitude on consumer acceptability and sensory perception of fresh apple
000112496 260__ $$c2022
000112496 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112496 5203_ $$aBACKGROUND: Growing altitude might have an effect on the quality of fresh apple and therefore on the perception of sensory attributes and on acceptance by consumers. On the other hand, extrinsic information provided to the consumer might affect consumer acceptability and sensory perception of the fruit''s main quality traits. The main objective of this work was to study the effect of the growing altitude on the physico-chemical attributes (soluble solid content (SSC), flesh firmness, fruit weight (g), and titratable acidity (TA)), consumer acceptability, and perception of the main sensory attributes (sweetness, acidity and texture) of two reference apple cultivars (‘Golden D.’ and ‘Reineta’) by using a panel of 195 consumers. A secondary objective was to study whether extrinsic information about cultivar and growing place have an effect on the consumer perception and acceptance of fresh apple. RESULTS: Significant effects on physico-chemical and sensory attributes were found for ‘Golden D.’ and ‘Reineta’ apple cultivars due to the growing altitude, and they were perceived by consumers. Moreover, extrinsic information about the cultivar and the growing site influenced consumers'' sensory perceptions significantly. CONCLUSIONS: This work demonstrated that differences between apple fruit grown at different altitudes can be perceived by consumers. We demonstrated the importance of providing consumers with information about the cultivar and the growing place to increase their acceptance and support local produce. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
000112496 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000112496 590__ $$a4.1$$b2022
000112496 592__ $$a0.747$$b2022
000112496 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b11 / 58 = 0.19$$c2022$$dQ1$$eT1
000112496 593__ $$aFood Science$$c2022$$dQ1
000112496 591__ $$aCHEMISTRY, APPLIED$$b20 / 72 = 0.278$$c2022$$dQ2$$eT1
000112496 593__ $$aAgronomy and Crop Science$$c2022$$dQ1
000112496 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b47 / 142 = 0.331$$c2022$$dQ2$$eT2
000112496 593__ $$aNutrition and Dietetics$$c2022$$dQ2
000112496 593__ $$aBiotechnology$$c2022$$dQ2
000112496 594__ $$a8.2$$b2022
000112496 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112496 700__ $$0(orcid)0000-0003-3096-302X$$aGracia, A.$$uUniversidad de Zaragoza
000112496 7102_ $$15011$$2235$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Econom.Sociol.Polit.Agra.
000112496 773__ $$g102, 3 (2022), 1292-1299$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142
000112496 8564_ $$s633865$$uhttps://zaguan.unizar.es/record/112496/files/texto_completo.pdf$$yVersión publicada
000112496 8564_ $$s2775607$$uhttps://zaguan.unizar.es/record/112496/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112496 909CO $$ooai:zaguan.unizar.es:112496$$particulos$$pdriver
000112496 951__ $$a2024-03-18-13:10:08
000112496 980__ $$aARTICLE