Ares Gastón, Giménez Ana, Gámbaro Adriana
Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, C.P. 11800, Montevideo, Uruguay.
Appetite. 2008 Mar-May;50(2-3):529-35. doi: 10.1016/j.appet.2007.11.002. Epub 2007 Nov 13.
The aim of the present work was to study the influence of context, particularly the stage of the decision-making process (purchase vs consumption stage), on sensory shelf life of minimally processed lettuce. Leaves of butterhead lettuce were placed in common polypropylene bags and stored at 5, 10 and 15 degrees C. Periodically, a panel of six assessors evaluated the appearance of the samples, and a panel of 40 consumers evaluated their appearance and answered "yes" or "no" to the questions: "Imagine you are in a supermarket, you want to buy a minimally processed lettuce, and you find a package of lettuce with leaves like this, would you normally buy it?" and "Imagine you have this leaf of lettuce stored in your refrigerator, would you normally consume it?". Survival analysis was used to calculate the shelf lives of minimally processed lettuce, considering both decision-making stages. Shelf lives estimated considering rejection to purchase were significantly lower than those estimated considering rejection to consume. Therefore, in order to be conservative and assure the products' quality, shelf life should be estimated considering consumers' rejection to purchase instead of rejection to consume, as traditionally has been done. On the other hand, results from logistic regressions of consumers' rejection percentage as a function of the evaluated appearance attributes suggested that consumers considered them differently while deciding whether to purchase or to consume minimally processed lettuce.
本研究的目的是探讨情境，特别是决策过程阶段（购买阶段与消费阶段）对最少加工生菜感官货架期的影响。将奶油生菜叶放入普通聚丙烯袋中，分别贮藏于5℃、10℃和15℃。定期由6名评价员组成的小组评估样品外观，40名消费者组成的小组评估样品外观，并对“想象你在超市，想买一份最少加工的生菜，你发现一包生菜叶子是这样的，你通常会买吗？”和“想象你把这片生菜叶放在冰箱里，你通常会吃吗？”这两个问题回答“是”或“否”。采用生存分析计算最少加工生菜在两个决策阶段的货架期。考虑购买拒绝的货架期估计值显著低于考虑消费拒绝的估计值。因此，为了保守起见并确保产品质量，应像传统做法那样考虑消费者的购买拒绝而非消费拒绝来估计货架期。另一方面，消费者拒绝百分比作为评价外观属性函数的逻辑回归结果表明，消费者在决定是否购买或消费最少加工生菜时对这些属性的考量有所不同。
