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dc.contributor.author | Baviera-Puig, Amparo![]() |
es_ES |
dc.contributor.author | López- Cortés, I.![]() |
es_ES |
dc.contributor.author | Ortolá Ortolá, Mª Dolores![]() |
es_ES |
dc.contributor.author | Buitrago Vera, Juan Manuel![]() |
es_ES |
dc.date.accessioned | 2024-07-26T18:10:40Z | |
dc.date.available | 2024-07-26T18:10:40Z | |
dc.date.issued | 2024-07 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/206705 | |
dc.description.abstract | [EN] Spain is the leading exporter of fresh citrus for consumption. In order to adapt to market needs, it is key to analyze the attributes that most influence each variety, the time of ripening and the color of the fruit. In this way, the producer can select the right fruit for each moment of the season. The main objective was to evaluate the fruit quality of three interesting orange tree varieties for fresh consumption: "Washington Navel," "Navelate," and "Lanelate" sweet orange. To achieve this goal, sensory analysis was combined with instrumental analysis. In Washington Navel, the maturity index provided a positive contribution to overall liking. Both herbaceous and fruity aroma have a negative influence on the overall liking score. In Navelina, the color and aromas (herbaceous and fruity) played an important positive role in overall liking. The importance of this smell could be related to the freshness of the oranges. In contrast, the maturity index provided a negative contribution. Lanelate is the only variety in which vitamin C provided a positive contribution to overall liking. However, L* value showed a negative contribution. Therefore, there were clearly different characteristics among varieties that were detected. So far, different orange varieties have not been compared according to their maturity index and using sensory analysis. Descriptive analysis and the variables that influence overall liking are fundamental to adapt to consumer expectations. The results obtained would help to select the fruit with better acceptability in the market.; The main objective is to evaluate the fruit quality of three interesting orange tree varieties for fresh consumption. To achieve this objective, sensory analysis is combined with instrumental analysis. The results obtained would help to select the fruit with better acceptability in the market.image | es_ES |
dc.description.sponsorship | This work was funded by MCIN/AEI/10.13039/501100011033 [grant number PID2020-118949RB-I00]. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | John Wiley & Sons | es_ES |
dc.relation.ispartof | Food Science & Nutrition | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Navel | es_ES |
dc.subject | Sweet | es_ES |
dc.subject | Acidity | es_ES |
dc.subject | Juiciness | es_ES |
dc.subject.classification | PRODUCCION VEGETAL | es_ES |
dc.subject.classification | ECONOMIA, SOCIOLOGIA Y POLITICA AGRARIA | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1002/fsn3.4133 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-118949RB-I00/ES/DESARROLLO DE MODELOS PREDICTIVOS DE LAS PREFERENCIAS DEL CONSUMIDOR DE FRUTAS FRESCAS A PARTIR DE LAS CARACTERISTICAS DE LA FRUTA Y DE SU RESPUESTA CONSCIENTE E INCONSCIENTE / | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Facultad de Administración y Dirección de Empresas - Facultat d'Administració i Direcció d'Empreses | es_ES |
dc.description.bibliographicCitation | Baviera-Puig, A.; López- Cortés, I.; Ortolá Ortolá, MD.; Buitrago Vera, JM. (2024). Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index. Food Science & Nutrition. 12(7):4865-4878. https://doi.org/10.1002/fsn3.4133 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1002/fsn3.4133 | es_ES |
dc.description.upvformatpinicio | 4865 | es_ES |
dc.description.upvformatpfin | 4878 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 12 | es_ES |
dc.description.issue | 7 | es_ES |
dc.identifier.eissn | 2048-7177 | es_ES |
dc.relation.pasarela | S\522983 | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.subject.ods | 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible | es_ES |
dc.subject.ods | 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades | es_ES |
dc.subject.ods | 08.- Fomentar el crecimiento económico sostenido, inclusivo y sostenible, el empleo pleno y productivo, y el trabajo decente para todos | es_ES |
dc.subject.ods | 12.- Garantizar las pautas de consumo y de producción sostenibles | es_ES |