000095302 001__ 95302
000095302 005__ 20200909132415.0
000095302 0247_ $$2doi$$a10.17660/ActaHortic.2019.1256.6
000095302 0248_ $$2sideral$$a118980
000095302 037__ $$aART-2019-118980
000095302 041__ $$aeng
000095302 100__ $$0(orcid)0000-0002-9544-6026$$aCampo, Eva
000095302 245__ $$aSorting task as a rapid tool to explore sensory shelf-life in food products: A case study using smoothies of exotic and red fruit flavours
000095302 260__ $$c2019
000095302 5060_ $$aAccess copy available to the general public$$fUnrestricted
000095302 5203_ $$aStorage life of most food products is limited by changes in their sensory characteristics. The present work shows how a sorting strategy can be a fast and reliable tool to quickly explore sensory deterioration in perishable products, using fruit smoothies under development as a case study. Smoothies (exotic and red fruit flavours) at three storage times were sorted by 30 consumers according to their global sensory similarities to check if replicates at t0 were globally perceived as similar among them, and different from samples with longer storage time. Samples were also submitted to physicochemical, nutritional and microbiological analysis. A panel of 12 trained panellists described both prototype flavours at t0, and six commercial smoothies to characterize freshly bottled products. If smoothies fulfil a quality standard when bottled NDASH susceptible of being spoiled during storage NDASH the sorting procedure can provide a fast and reliable estimation of attributes inducing a loss of sensory quality. Without any list of descriptors, the terms provided by consumers to characterize the sorted smoothies were equivalent to those mostly employed by the trained panel. This approach could be implemented in food industries in order to monitor sensory decay during storage.
000095302 536__ $$9info:eu-repo/grantAgreement/ES/DGA/229402-1$$9info:eu-repo/grantAgreement/EUR/LIFE/12 ENV/ES/000902-ZERO RESIDUES$$9info:eu-repo/grantAgreement/EUR/Plant Food Research Group/Project 229402/1
000095302 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000095302 592__ $$a0.184$$b2019
000095302 593__ $$aHorticulture$$c2019$$dQ4
000095302 655_4 $$ainfo:eu-repo/semantics/conferenceObject$$vinfo:eu-repo/semantics/acceptedVersion
000095302 700__ $$0(orcid)0000-0002-4843-2561$$aArias, Esther$$uUniversidad de Zaragoza
000095302 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, Maria Eugenia$$uUniversidad de Zaragoza
000095302 700__ $$0(orcid)0000-0002-2147-9263$$aRemón, Sara$$uUniversidad de Zaragoza
000095302 700__ $$0(orcid)0000-0001-8836-1983$$aOria, Rosa$$uUniversidad de Zaragoza
000095302 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000095302 773__ $$g1256 (2019), 39-46$$pActa hortic.$$tActa Horticulturae$$x0567-7572
000095302 8564_ $$s342679$$uhttps://zaguan.unizar.es/record/95302/files/texto_completo.pdf$$yPostprint
000095302 8564_ $$s603777$$uhttps://zaguan.unizar.es/record/95302/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000095302 909CO $$ooai:zaguan.unizar.es:95302$$particulos$$pdriver
000095302 951__ $$a2020-09-09-10:45:25
000095302 980__ $$aARTICLE