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Article

Sensory Profile and Acceptability of HydroSOStainable Almonds

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Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
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Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, km 1, 41013 Sevilla, Spain
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Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Crta de Utrera km 1, 41013 Sevilla, Spain
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Department of Plant Science and Microbiology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
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Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, 3-5 Manastur Street, Romania
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Technological Center in Gastronomy, BCC Innovation (Basque Culinary Center Research and Innovation Center), Juan Avelino Barriola 101, 20009 Donostia-San Sebastián, Gipuzkoa, Spain
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Basque Culinary Center, Mondragon Unibersitatea, Juan Avelino Barriola 101, 20009 Donostia-San Sebastián, Gipuzkoa, Spain
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Author to whom correspondence should be addressed.
Foods 2019, 8(2), 64; https://doi.org/10.3390/foods8020064
Received: 25 December 2018 / Revised: 7 February 2019 / Accepted: 8 February 2019 / Published: 12 February 2019
(This article belongs to the Special Issue Analysis of Sensory Properties in Foods)
Fresh water availability is considered highly risky because it is a finite resource, and a deficiency in water leads to numerous economic and environmental issues. Agriculture is one of the main consumers of fresh water in practices such as irrigation and fertilization. In this context, the main objectives of this study were (i) to determine the descriptive sensory profiles of four almond types grown using different irrigation strategies and (ii) to study their acceptance in a cross-cultural study (Romania and Spain). Consumers’ willingness to pay for hydroSOS almonds was also evaluated. The four irrigation strategies evaluated were a control sample, two samples grown under regulated deficit irrigation strategies (RDI), and a sample grown under a sustained deficit irrigation strategy (SDI). The main conclusion was that neither descriptive nor affective sensory results showed significant differences among treatments. These findings should encourage farmers to reduce their water usage by demonstrating that sensory quality was not significantly affected by any of the studied treatments, compared to the control. Regarding willingness to pay, both Spanish and Romanian consumers were willing to pay a higher price for the hydroSOS almonds. View Full-Text
Keywords: cross-cultural affective test; descriptive sensory analysis; hydroSOStainable products; Prunus dulcis; willingness to pay cross-cultural affective test; descriptive sensory analysis; hydroSOStainable products; Prunus dulcis; willingness to pay
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MDPI and ACS Style

Lipan, L.; Cano-Lamadrid, M.; Corell, M.; Sendra, E.; Hernández, F.; Stan, L.; Vodnar, D.C.; Vázquez-Araújo, L.; Carbonell-Barrachina, Á.A. Sensory Profile and Acceptability of HydroSOStainable Almonds. Foods 2019, 8, 64. https://doi.org/10.3390/foods8020064

AMA Style

Lipan L, Cano-Lamadrid M, Corell M, Sendra E, Hernández F, Stan L, Vodnar DC, Vázquez-Araújo L, Carbonell-Barrachina ÁA. Sensory Profile and Acceptability of HydroSOStainable Almonds. Foods. 2019; 8(2):64. https://doi.org/10.3390/foods8020064

Chicago/Turabian Style

Lipan, Leontina, Marina Cano-Lamadrid, Mireia Corell, Esther Sendra, Francisca Hernández, Laura Stan, Dan C. Vodnar, Laura Vázquez-Araújo, and Ángel A. Carbonell-Barrachina. 2019. "Sensory Profile and Acceptability of HydroSOStainable Almonds" Foods 8, no. 2: 64. https://doi.org/10.3390/foods8020064

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