{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,11]],"date-time":"2025-12-11T20:56:28Z","timestamp":1765486588748,"version":"build-2065373602"},"reference-count":58,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2021,3,23]],"date-time":"2021-03-23T00:00:00Z","timestamp":1616457600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["Industry Doctoral grant No. SFRH\/BDE\/100483\/2014","projects UIDB\/05748\/2020 and UIDP\/05748\/2020"],"award-info":[{"award-number":["Industry Doctoral grant No. SFRH\/BDE\/100483\/2014","projects UIDB\/05748\/2020 and UIDP\/05748\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007434","name":"Ag\u00eancia Nacional de Inova\u00e7\u00e3o","doi-asserted-by":"publisher","award":["project \u201cInfus\u00e3o Premium \u2013 Cria\u00e7\u00e3o de lotes de plantas arom\u00e1ticas premium com propriedades sensoriais e funcionais validadas com elevada aceita\u00e7\u00e3o pelo consumidor","project \u201c4C\u2019s - Consumer Cross-Cultural Context\u201d"],"award-info":[{"award-number":["project \u201cInfus\u00e3o Premium \u2013 Cria\u00e7\u00e3o de lotes de plantas arom\u00e1ticas premium com propriedades sensoriais e funcionais validadas com elevada aceita\u00e7\u00e3o pelo consumidor","project \u201c4C\u2019s - Consumer Cross-Cultural Context\u201d"]}],"id":[{"id":"10.13039\/501100007434","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This work aimed to adapt the EsSense Profile\u00ae emotions list to the discrimination of herbal infusions, aiming to evaluate the effect of harvesting conditions on the emotional profile. A panel of 100 consumers evaluated eight organic infusions: lemon verbena, peppermint, lemon thyme, lemongrass, chamomile, lemon balm, globe amaranth and tutsan, using a check-all-that-apply (CATA) ballot with the original EsSense Profile\u00ae. A set of criteria was applied to get a discriminant list. First, the terms with low discriminant power and with a frequency mention below 35% were removed. Two focus groups were also performed to evaluate the applicability of the questionnaire. The content analysis of focus groups suggests the removal of the terms good and pleasant, recognized as sensory attributes. Six additional terms were removed, considered to be too similar to other existing emotion terms. Changes in the questionnaire, resulting in a list of 24 emotion terms for the evaluation of selected herbal infusions, were able to discriminate beyond overall liking. When comparing finer differences between plants harvested under different conditions, differences were identified for lemon verbena infusions, yielding the mechanical cut of plant tips as the one leading to a more appealing evoked emotions profile.<\/jats:p>","DOI":"10.3390\/foods10030684","type":"journal-article","created":{"date-parts":[[2021,3,23]],"date-time":"2021-03-23T14:08:16Z","timestamp":1616508496000},"page":"684","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Consumer-Led Adaptation of the EsSense Profile\u00ae for Herbal Infusions"],"prefix":"10.3390","volume":"10","author":[{"given":"C\u00e9lia","family":"Rocha","sequence":"first","affiliation":[{"name":"GreenUPorto, DGAOT, Faculty of Sciences, University of Porto, Campus de Vair\u00e3o, Rua da Agr\u00e1ria, 747, 4485-646 Vila do Conde, Portugal"},{"name":"SenseTest, Lda., Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"given":"Ana","family":"Pinto Moura","sequence":"additional","affiliation":[{"name":"GreenUPorto, DCeT, Universidade Aberta, Rua do Amial, 752, 4200-055 Porto, Portugal"}]},{"given":"Diana","family":"Pereira","sequence":"additional","affiliation":[{"name":"GreenUPorto, DGAOT, Faculty of Sciences, University of Porto, Campus de Vair\u00e3o, Rua da Agr\u00e1ria, 747, 4485-646 Vila do Conde, Portugal"},{"name":"SenseTest, Lda., Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"given":"Rui","family":"Costa Lima","sequence":"additional","affiliation":[{"name":"SenseTest, Lda., Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4590-7533","authenticated-orcid":false,"given":"Lu\u00eds Miguel","family":"Cunha","sequence":"additional","affiliation":[{"name":"GreenUPorto, DGAOT, Faculty of Sciences, University of Porto, Campus de Vair\u00e3o, Rua da Agr\u00e1ria, 747, 4485-646 Vila do Conde, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,3,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.foodres.2011.11.028","article-title":"Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon","volume":"46","author":"Koch","year":"2012","journal-title":"Food Res. 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