文章基本信息

标题：Development of a memories vocabulary (MemVOC) for food products using coffee as a model
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作者：CABAL-PRIETO Adan ; TEODORO-BERNABÉ Gabriela ; CORIA-RINCÓN Cecilia 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.44221
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.
关键词：artisan and industrial coffees;emotions;food;related memories;sensory attributes