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Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

2017Journal article Open access
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dc.contributor.authorMonteiro, Maria João P.
dc.contributor.authorCosta, Ana Isabel A.
dc.contributor.authorFranco, Maria Isabel
dc.contributor.authorBechoff, Aurelie
dc.contributor.authorCisse, Mady
dc.contributor.authorGeneviève, Fliedel
dc.contributor.authorTomlins, Keith
dc.contributor.authorPintado, Maria Manuela E.
dc.date.accessioned2017-12-18T20:09:53Z
dc.date.available2017-12-18T20:09:53Z
dc.date.issued2017
dc.description.abstractGiven the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty‐two samples, including freshly prepared and ready‐to‐drink (RTD) infusions, syrups, concentrates, and an instant tea were evaluated by trained panelists, resulting in 21 defined and referenced descriptors, subsequently assembled in a sensory wheel. The vocabulary used by untrained panelists was investigated in Senegal, Portugal, France, and United Kingdom through professional meetings (n = 30), consumer focus groups (n = 75) and check‐all‐that‐apply (CATA) studies (n = 490), resulting in graphical lexicons with 27 sensory and 15 overall impression terms. Training, food culture, and product familiarity influenced results. Trained panelists used precise terms to describe the aromatic profile of hibiscus teas (e.g., “reminiscent of dried hibiscus flowers,” with “berry,” “raisin,” “hay,” and “sweet” aromatic notes), whereas untrained ones were more prolific in general expressions (e.g., “strong in hibiscus” in Senegal; “floral” and “fruity” in Europe).pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationP. Monteiro, M. J., A. Costa, A. I., Franco, M. I., Bechoff, A., Cisse, M., Geneviève, F., … E. Pintado, M. M. (2017). Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists. Journal of Sensory Studies, 32(5), e12297. https://doi.org/10.1111/joss.12297pt_PT
dc.identifier.doi10.1111/joss.12297pt_PT
dc.identifier.eid85030233772
dc.identifier.eissn1745-459X
dc.identifier.issn0887-8250
dc.identifier.urihttp://hdl.handle.net/10400.14/23734
dc.identifier.wos000412123200005
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationAfrican Food Tradition Revisited by Research
dc.titleCross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelistspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAfrican Food Tradition Revisited by Research
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/EC/FP7/245025/EU
oaire.citation.issue5pt_PT
oaire.citation.titleJournal of Sensory Studiespt_PT
oaire.citation.volume32pt_PT
oaire.fundingStream5876
oaire.fundingStreamFP7
person.familyNameMonteiro
person.familyNameAlmeida Costa
person.familyNameTomlins
person.familyNamePintado
person.givenNameMaria Joao
person.givenNameAna Isabel
person.givenNameKeith
person.givenNameMaria Manuela
person.identifierK-3258-2016
person.identifier456608
person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-id831D-A48B-8D05
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0001-6443-8229
person.identifier.orcid0000-0001-6897-5902
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-3258-2016
person.identifier.ridI-5182-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id35571101100
person.identifier.scopus-author-id9036710800
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication82df31df-7767-4dc7-94c6-0339628fb6ec
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