<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052020000200104</article-id>
<article-id pub-id-type="doi">10.21640/ns.v12i25.2492</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización sensorial y percepción del nuevo consumidor de feijoa (Acca sellowiana (Berg) Burret)]]></article-title>
<article-title xml:lang="en"><![CDATA[Sensory characterization and perception of the new consumer of feijoa (Acca sellowiana (Berg) Burret)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nolasco-Matías]]></surname>
<given-names><![CDATA[Jesús Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Montes]]></surname>
<given-names><![CDATA[Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rendón-Medel]]></surname>
<given-names><![CDATA[Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz-Castillo]]></surname>
<given-names><![CDATA[Juan Guillermo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Centro de Investigaciones Económicas, Sociales y Tecnológicas de la Agroindustria y la Agricultura Mundial ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Centro Regional Universitario Oriente ]]></institution>
<addr-line><![CDATA[Huatusco Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>12</volume>
<numero>25</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052020000200104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052020000200104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052020000200104&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: El fruto de la feijoa ha cobrado relevancia internacional debido a sus altas propiedades nutraceúticas. En contraste con Nueva Zelanda, Colombia o Turquía, en México, su cultivo es incipiente y hasta el momento se produce solamente en los estados de México, Michoacán, Puebla y Veracruz. Un problema que existe en México para la venta de este fruto es su baja comercialización. Así, estudiar las variables que influyen en el proceso de decisión de compra es relevante. El objetivo del presente estudio fue caracterizar algunos atributos sensoriales del nuevo consumidor de feijoa fresca, así como el grado de afectividad que tienen por esta fruta.  Método: Las características sensoriales de la feijoa (Acca sellowiana), carambola (Averrhoa carambola), kiwi (Actinidia chinensis) y guayaba (Psidium guajava) fueron analizadas. Con el perfil sensorial de estos frutos, se realizó un análisis descriptivo cuantitativo (ADC), y posteriormente se llevó a cabo una prueba de aceptabilidad que determinó la afectividad de los consumidores sobre determinados atributos sensoriales del fruto. También, se realizó una prueba de preferencia afectiva por pares entre la feijoa y la guayaba.  Resultados y discusión: los atributos sensoriales que caracterizaron a la feijoa fueron su aroma dulce, intensidad de aroma y sabor residual frutal; la carambola sobresalió en jugosidad; la guayaba en intensidad de aroma y acidez; y el kiwi en acidez y homogeneidad. De las cuatro frutas comparadas, la feijoa presentó los valores más altos en acidez, aroma dulce, intensidad de aroma, homogeneidad, dureza y sabor residual frutal. En cuanto a aceptabilidad global, la guayaba, el kiwi y la feijoa fueron las más gustadas por los consumidores.  Conclusión: La feijoa mostró superioridad en la mayoría de los atributos sensoriales. El aroma dulce y la intensidad del aroma favorecieron su aceptación con respecto al kiwi, carambola y guayaba. En contraste, su jugosidad, pegajosidad, y acidez tuvieron valores que afectaron negativamente su aceptabilidad. La guayaba fue aceptada mientras tenga menor acidez. El kiwi tuvo atributos como pegajosidad y bajo sabor residual frutal aceptados favorablemente. La carambola tuvo la menor aceptación debido a la alta acidez, sin embargo, tuvo atributos como homogeneidad y jugosidad que gustaron a los consumidores.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: The fruit of feijoa has gained international relevance due to its high nutraceutical properties. In contrast with New Zealand, Colombia, or Turkey, in Mexico, the cultivation of feijoa is incipient and in-home gardens. It occurs in the states of Mexico, Michoacán, Puebla, and Veracruz. The main problem that exists in Mexico for selling this fruit is a limited commercialization. Thus, studying the variables that influence the purchase decision process is relevant. The objective of the present study was to characterize sensory attributes that the consumer perceives in the fresh feijoa, as well as the degree of affection for this fruit.  Method: The sensory characteristics of feijoa (Acca sellowiana) were analyzed and compared with those of the star fruit (Averrhoa carambola), kiwifruit (Actinidia deliciosa) and guava (Psidum guava). With the sensory profile of the four different fruits, a quantitative descriptive analysis (QDA) was performed, and an acceptability test was carried out to determine the affectivity that consumers have on certain attributes of the fruit. A peer preference test was also carried out, where only feijoa and guava were used to see if consumers had greater affection for any of them.  Results and discussion: The sensory attributes that characterized the feijoa were the sweet aroma, intensity of aroma and residual fruit flavor. The star fruit excels in juiciness; the guava in intensity of aroma and acidity; and the kiwifruit in acidity and homogeneity. The Feijoa had the highest values in acidity, sweet aroma, intensity of aroma, homogeneity, hardness and residual fruit flavor. In terms of global acceptability, guava, kiwi, and feijoa were the most liked by the consumers.  Conclusion: The feijoa showed superiority in most attributes. Its sweet aroma and the intensity of the aroma favored the preference with respect to the kiwi, star fruit and guava. In contrast, the feijoa juiciness, stickiness, and acidity had values that negatively affected its acceptability. The guava was accepted as long as it had less acidity. The kiwifruit had attributes such as stickiness and low residual fruit taste favorably accepted. The star fruit had the lowest acceptance due to the high acidity, however, it had attributes such as homogeneity and juiciness that consumers liked.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[fruto exótico]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[preferencia del consumidor]]></kwd>
<kwd lng="es"><![CDATA[feijoa]]></kwd>
<kwd lng="es"><![CDATA[fruits]]></kwd>
<kwd lng="es"><![CDATA[alimentación]]></kwd>
<kwd lng="es"><![CDATA[nutrición]]></kwd>
<kwd lng="en"><![CDATA[exotic fruit]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
<kwd lng="en"><![CDATA[acceptability]]></kwd>
<kwd lng="en"><![CDATA[consumer preferences]]></kwd>
<kwd lng="en"><![CDATA[feijoa]]></kwd>
<kwd lng="en"><![CDATA[frutas]]></kwd>
<kwd lng="en"><![CDATA[feeding]]></kwd>
<kwd lng="en"><![CDATA[nutrition]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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