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dc.contributor.authorRizo, Arantxaes_ES
dc.contributor.authorVidák; K.es_ES
dc.contributor.authorFiszman, Susanaes_ES
dc.contributor.authorTárrega, Amparoes_ES
dc.date.accessioned2019-04-08T11:15:03Z-
dc.date.available2019-04-08T11:15:03Z-
dc.date.issued2018-12-06-
dc.identifier.citationFood Quality and Preference 79: 103619 (2020)es_ES
dc.identifier.issn0950-3293-
dc.identifier.urihttp://hdl.handle.net/10261/179564-
dc.description.abstractTemporal Check All that Apply (TCATA) is a dynamic sensory evaluation technique in which participants select the terms they consider apply at each moment from a list of attributes and deselect them when they no longer apply. TCATA Fading is a variant that facilitates the TCATA task by making term deselection automatic and progressive over a period of a few seconds. The aim of the present work was to assess the influence of fading duration on the TCATA Fading task and results. Three studies evaluated two fading durations (4 s vs 8 s in Study 1 and 2, and 3 s vs 6 s in Study 3), using commercial cooked ham, a strawberry-flavoured dessert and orange juice, and compared task performance, TCATA curves and sensory trajectories. Longer fading times resulted in TCATA curves with higher citation proportions, in which differences among samples lasted slightly longer. TCATA curves and trajectories provided very similar information on differences in dynamic sensory perception of the products. Fading duration seems to be not critical when using values within a “reasonable” range, which can be determined in preliminary essays. Ideally it would be advisable to choose the shorter fading time in the range to avoid possible overestimation of the duration of sensations and “filling gaps” procedure to compensate the increase in gap events due to delay in reselection. This is the first paper to show the implications of duration of fading in TCATA evaluation.es_ES
dc.description.sponsorshipThe authors wish to thank the Ministerio de Economía y Competitividad for financial support (grant AGL-2016-75403-R) and for the Ramon y Cajal contract of author Tarrega (with the support of EU FEDER funds), the Generalitat Valenciana (grant Prometeo 2017/189).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationinfo:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL-2016-75403-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectDynamic sensory evaluationes_ES
dc.subjectFadinges_ES
dc.subjectDiscriminationes_ES
dc.subjectTCATA curveses_ES
dc.subjectSensory trajectorieses_ES
dc.titleInfluence of fading duration on TCATA evaluationes_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodqual.2018.12.004-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodqual.2018.12.004es_ES
dc.embargo.terms2019-12-06es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderGeneralitat Valencianaes_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003359es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
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