4.2 Article

Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups

Journal

JOURNAL OF SENSORY STUDIES
Volume 36, Issue 2, Pages -

Publisher

WILEY
DOI: 10.1111/joss.12638

Keywords

-

Funding

  1. Consejo Nacional de Ciencia y Tecnologia (CONACYT)
  2. Colegio de Postgraduados

Ask authors/readers for more resources

The study aimed to identify the emotions elicited by different types of corn tortillas in the Mexican market, with homemade and tortilla store-bought tortillas associated with positive emotions, while supermarket and plastic bagged tortillas were associated with negative emotions. Age, rather than gender, was found to have an impact on the elicited emotions, highlighting important implications for the tortilla industry.
The objective of the study was to identify the emotions that are usually elicited by four types of corn tortillas available in the Mexican market (homemade, from tortilla store, from supermarket, and plastic bagged). An internet survey was conducted with 378 Mexican consumers. Gender and age factors were used to identify differences on emotions elicited by the four tortilla types. Emotions such as happy, pleasant, mild, good nature, enthusiastic, free, warm, loving, joyful, adventurous, secure, and nostalgic were associated with homemade corn tortillas. Also, emotions such as good, active, and calm were associated with tortilla from tortilla store. Supermarket corn tortilla and plastic bagged corn tortilla elicited negative emotions such as wild, aggressive, disgusted, guilty, worried, and bored. Differences were found among age groups suggesting generational effects rather that gender effects on elicited emotions in consumers. Practical applications Findings from this study highlight the emotions elicited by the consumption of different types of corn tortillas in people of different gender and age that may be related to the purchase intention of consumers of this product. These results are important for the industry and small companies dedicated to the production of tortillas at an international and national level.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.2
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

Article Food Science & Technology

Authenticity markers in habanero pepper (Capsicum chinense) by the quantification of mineral multielements through ICP-spectroscopy

Manuel Octavio Ramirez-Sucre, Julio Enrique Oney-Montalvo, Mariela Carolina Lope-Navarrete, Jesus Alberto Barron-Zambrano, Jose Andres Herrera-Corredor, Adan Cabal-Prieto, Ingrid Mayanin Rodriguez-Buenfil, Emmanuel de Jesus Ramirez-Rivera

Summary: The aim of this study was to determine the concentration of heavy metals in Capsicum chinense and to investigate their relationship with soil mineral content and authenticity markers. The results showed that the ripening stage and harvest time had an impact on the levels of aluminum, copper, zinc, arsenic, and lead in the peppers. These findings are of great significance for producers and industrialists as they can help improve the quality of habanero peppers.

FOOD SCIENCE AND TECHNOLOGY (2022)

Article Agriculture, Multidisciplinary

Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf-life of corn tortilla

angeles M. Baez-Aguilar, Geronimo Arambula-Villa, Witoon Prinyawiwatkul, Mirna Lopez-Espindola, Emmanuel J. Ramirez-Rivera, Adriana Contreras-Oliva, Jose A. Herrera-Corredor

Summary: This study aimed to evaluate the physicochemical characteristics and shelf-life of corn tortilla stored at room temperature using different preservatives. The use of glycerol and propylene glycol as modifiers showed better preservation effects compared to fumaric acid and sodium benzoate as pH modifiers. Additionally, combining glycerol with calcium hydroxide led to tortillas with more stable pH variations over time. Mold presence was identified as the critical attribute causing tortilla rejection.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Article Food Science & Technology

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

Adan Cabal-Prieto, Gabriela Teodoro-Bernabe, Cecilia Coria-Rincon, Lucia Sanchez-Arellano, Lorena Guadalupe Ramon-Canul, Jesus Rodriguez-Miranda, Witoon Prinyawiwatkul, Jose Manuel Juarez-Barrientos, Jose Andres Herrera-Corredor, Emmanuel de Jesus Ramirez-Rivera

Summary: Multiple references in sensory science suggest that foods evoke memories during consumption. This study developed a vocabulary and applied it to memories vocabulary related to food, specifically coffee, in order to evaluate sensory attributes and emotions. The memories vocabulary was found to be positively associated with sensory attributes and emotions, providing a more robust explanation of the coffee samples used in the research.

FOOD SCIENCE AND TECHNOLOGY (2022)

Article Multidisciplinary Sciences

Morpho-agronomic evaluation of native maize races associated with Mexican tropical climate agroforestry systems

Gregorio Hernandez-Salinas, Filiberto Toledano-Toledano, Maximino Perez-Garcia, Oscar Valeriano Sanchez-Valera, Emmanuel De Jesus Ramirez-Rivera, Ricardo Serna-Lagunes, Mario Rocandio-Rodriguez, Ruben Purroy-Vasquez, Claudia Lorena Fernandez-Lopez, Fernando Lopez-Morales, Juan Garduno-Espinosa

Summary: This study evaluated the variation in morpho-agronomic characteristics of three native maize races in Veracruz, Mexico and found that agroforestry systems can be a strategy for conserving and sustainably using maize crops.

PLOS ONE (2022)

Article Food Science & Technology

Effects of COVID-19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers

Adan Cabal-Prieto, Lucia Sanchez-Arellano, Jose Andres Herrera-Corredor, Jesus Rodriguez-Miranda, Witoon Prinyawiwatkul, Lorena Guadalupe Ramon-Canul, Filiberto Toledano-Toledano, Ingrid Mayanin Rodriguez-Buenfil, Manuel Octavio Ramirez-Sucre, Gregorio Hernandez-Salinas, Emmanuel de Jesus de Ramirez-Rivera

Summary: The objective of this research was to analyze the effects of the SARS-CoV-2 virus on the sensory and cognitive perception of mild and severe COVID-19 diagnosed and recovered consumers versus healthy consumers. It was found that consumers diagnosed with mild and severe COVID-19 had a higher discrimination power in sensory attributes and experienced more negative emotions and memories compared to healthy consumers. This research can be practically useful for industry and researchers in understanding the effects of COVID-19 and developing new protocols and products for consumers recovered from the disease.

JOURNAL OF SENSORY STUDIES (2023)

Article Green & Sustainable Science & Technology

Urgently needed transition pathways toward sustainability in agriculture: the case of Persian lime (Citrus latifolia Tanaka) production in Veracruz, Mexico

Susana Isabel Castillo-Martinez, Julio Diaz-Jose, Otto Raul Leyva-Ovalle, Emmanuel De Jesus Ramirez-Rivera, Oscar Diaz-Jose, Joaquin Murguia-Gonzalez, Jose Fernando Grass Ramirez, Juan Guillermo Cruz-Castillo

Summary: This study uses the MAIS approach to analyze the transition of Persian lime farming systems in Veracruz, Mexico towards sustainability. The results indicate that although production is expected to grow, it is not sustainable in the long term. Farmers face challenges related to marketing, pests and diseases, and climate change. They propose solutions such as establishing producers' organizations and using new technologies. The study concludes that a multidisciplinary approach from the local level is crucial for the sustainable transition of agri-food systems.

ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY (2022)

Article Food Science & Technology

Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum

Diego Lopez-Salas, Julio Enrique Oney-Montalvo, Emmanuel Ramirez-Rivera, Manuel Octavio Ramirez-Sucre, Ingrid Mayanin Rodriguez-Buenfil

Summary: The study compared the volatile composition and sensory parameters of Habanero pepper fermented by two strains of Lactiplantibacillus plantarum, showing significant effects of the interaction between strains and fermentation times on the production of volatile compounds.

FOODS (2022)

Article Biotechnology & Applied Microbiology

Effect of seasonality on the microbiological and physicochemical quality of goat's milk produced at the center of Veracruz, Mexico

Pablo Diaz-Rivera, Victor Daniel Cuervo-Osorio, Gregorio Hernandez-Salinas, Adan Cabal-Prieto, Jose Andres Herrera-Corredor, Jose Manuel Juarez-Barrientos, Emmanuel de Jesus Ramirez-Rivera

Summary: This study evaluated the effect of seasonality on the microbiological and physicochemical quality of goat milk in the center of Veracruz state, Mexico. It was found that 50% of the milk produced during the rainy and windy seasons contained the highest levels of aerobic mesophiles and total coliforms. The use of different forages such as mulberry, orange peel, Taiwan grass, alfalfa, and corn stover had the highest impact on non-fat solids, proteins, lactose, and density.

BIOTECNIA (2023)

Article Food Science & Technology

Antidiabetic, antihypertensive and antioxidant activity of cookies formulated with ground Mangifera indica L. leaves

Lorena Guadalupe Ramon-Canul, Elisa Guzman-Victoria, Emmanuel de Jesus Ramirez-Rivera, Adan Cabal-Prieto, Jesus Rodriguez-Miranda, Alejandro Llaguno-Aguinaga, Jose Manuel Sanchez-Orea, Sergio Alberto Ramirez-Garcia, Witoon Prinyawiwatkul, Jose Andres Herrera-Corredor

Summary: The objective of this study was to assess the antioxidant and inhibitory activity of ACE, a-amylase, and a-glucosidase in cookies formulated with ground mango leaves, as well as their nutritional and physicochemical quality. The cookies formulated with 15% and 10% ground mango leaves had higher crude fiber content (5.50 and 3.06 g 100 g(-1)), and exhibited antioxidant activity with DPPH, ABTS, and FRAP values ranging from 18.72 to 5.18 mg TEAC 100 g(-1), 21.59 to 7.89 mg TEAC 100 g(-1), and 22.56 to 8.59 mg TEAC 100 g(-1), respectively. The CMGL-15 cookie showed the highest inhibitory activity against a-glucosidase enzymes. The results confirmed the functional properties of CGML-15 and CGML-10 cookies due to their increased fiber content and biological activity.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

Article Food Science & Technology

Novel Oaxaca cheese-based food products prepared by molecular cooking techniques: An insight into attributes, emotions, memories, and liking

Emmanuel de Jesus Ramirez-Rivera, Miguel Eduardo Galvan-Herrera, Cristian Gonzalez-Lopez, Monserrat Tello-Torres, Carlos Norberto Sanchez-Gonzalez, Cristal Arany Guerrero-Ortiz, Gregorio Hernandez-Salinas, Adan Cabal-Prieto, Jose Andres Herrera-Corredor

Summary: Novel Oaxaca cheese products prepared by molecular cooking techniques such as gelation and foaming are highly favored by consumers due to their intense flavors. However, products prepared by spherification are less appealing in terms of taste and texture.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023)

Article Food Science & Technology

Sensory, cognitive perception, and consumer liking of Mexican Persian lime (Citrus latifolia Tanaka): an online survey with pictures comparing consumer types and sale contexts

Susana Isabel Castillo-Martinez, Julio Diaz-Jose, Jose Andres Herrera-Corredor, Adan Cabal-Prieto, Otto Raul Leyva-Ovalle, Joaquin Murguia-Gonzalez, Carlos Humberto Dimas-Garcia, Witoon Prinyawiwatkul, Emmanuel de Jesus Ramirez-Rivera

Summary: The study aimed to evaluate the sensory and cognitive perception of Mexican Persian lime by different types of consumers and sale contexts using digital images and an online survey. The results showed that consumers had positive emotions and memories towards Persian lime images, and preferred the farm and supermarket sale contexts.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

Article Food Science & Technology

Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour

Maria A. Vivar-Vera, Ricardo O. Navarro-Cortez, Betsabe Hernandez-Santos, Emmanuel J. Ramirez-Rivera, Juan G. Torruco-Uco, Enrique Ramirez-Figueroa, Adolfo Amador-Mendoza, Irma Cruz-Cabrera, Jesus Rodriguez-Miranda

Summary: This research aimed to optimize the processing conditions to obtain ready-to-eat extruded snacks with a high fiber content from mixtures of pineapple byproduct powder (PBP) and nixtamalized maize flour (PBP-NMF) or maize flour (PBP-MF). The effects of barrel temperature, feed moisture content, and PBP were evaluated. The increase in barrel temperature has negative effects on certain properties, while the increase in feed moisture content and PBP have varying effects on different properties.

JOURNAL OF FOOD SCIENCE (2023)

Article Biotechnology & Applied Microbiology

Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds

Diego Lopez-Salas, Julio Enrique Oney-Montalvo, Emmanuel Ramirez-Rivera, Manuel Octavio Ramirez-Sucre, Ingrid Mayanin Rodriguez-Buenfil

Summary: The purpose of this study was to compare the performance of Lactiplantibacillus plantarum from different isolation sources during habanero pepper fermentation. The results showed that the highest growth and lactic acid production were achieved in the 60:40 HPP:water condition, while the wild strain demonstrated higher lactic acid production. 2,3-butanedione was identified as a characteristic volatile in the wild strain fermentation, while limonene, cis-3-hexenyl hexanoate, and 1-hexanol were characteristic volatiles in the commercial strain fermentation.

FERMENTATION-BASEL (2022)

Article Horticulture

Evaluation of the Soil Type Effect on the Volatile Compounds in the Habanero Pepper (Capsicum chinense Jacq.)

Julio Enrique Oney-Montalvo, Diego Lopez-Salas, Emmanuel Ramirez-Rivera, Manuel Octavio Ramirez-Sucre, Ingrid Mayanin Rodriguez-Buenfil

Summary: The aim of this research was to evaluate the effect of soil on the concentration of volatile compounds in Habanero pepper. The study found that different soil types significantly affected the concentration of volatile compounds, providing guidance for farmers in selecting suitable soil.

HORTICULTURAE (2022)

No Data Available