Producción Científica Profesorado

Drivers of liking to predict consumers? acceptance of local coffee from indigenous Mexican regions



Jaimez Ordaz, Judith

2022

Yvonne Roman-Maldonado, Ana L. Gutiérrez-Salomón, Judith Jaimez-Ordaz, Sergio E. García-Barrón & Jahir A. Barajas-Ramírez. Drivers of liking to predict consumers? acceptance of local coffee from indigenous Mexican regions. Eur Food Res Technol. 2022, 248, 467?475. https://doi.org/10.1007/s00217-021-03892-x


Abstract


The objective of this study was to identify drivers of liking for local coffees cultivated in three indigenous regions from Hidalgo, Mexico. A conventional descriptive analysis was conducted to identify the sensory characteristics; 2-AFC discriminative test was performed to determine differences in acidity and bitter among coffee beverages. In addition, overall liking of four coffees was evaluated by 145 coffee consumers using a 9-point hedonic scale. Coffees from Sierra Gorda and Sierra Alta regions presented higher acidity than coffees from Sierra Otomí-Tepehua and coffees from Sierra Alta region were the most bitter (d??=?2.45, p?



Producto de Investigación




Artículos relacionados

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

Optimization of thermal protein precipitation from acid whey

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

Degradación anaerobia de dos tipos de lactosuero en reactores UASB