<?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>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212023000300019</article-id>
<article-id pub-id-type="doi">10.15517/am.2023.52409</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of Palmito cheese processing on sensory characteristics and degree of liking]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del procesamiento del queso Palmito sobre sus características sensoriales y nivel de agrado]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marín-Fonseca]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Víquez-Barrantes]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cordero-García]]></surname>
<given-names><![CDATA[Marcia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Sede de Guanacaste ]]></institution>
<addr-line><![CDATA[Liberia ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[San Pedro ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>34</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212023000300019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212023000300019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212023000300019&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. The production of regional food with local and cultural identity has become an attractive business for small-scale producers because it allows them to market their products highlighting local ingredients and traditional processing that reflects the know-how of each region. One example is Pasta filata cheese. Objective. To identify sensory characteristics and level of liking for Costa Rican Pasta filata cheeses (Palmito cheese). Materials and methods. The project was carried out at the facilities of the University of Costa Rica, during 2015. Nineteen samples of Costa Rican Palmito cheese were used, with fourteen of them being produced by artisanal producers and five by industrial producers. The methodology of Generic Quantitative Descriptive Analysis (QDA) was followed, with ten trained judges defining twenty-one attributes. Agglomerative Hierarchical Clustering (AHC) and Principal Component Analysis (PCA) were conducted to relate the samples to their attributes. Acceptance testing was performed with one hundred consumers. Consumer AHC and external preference mapping were applied to correlate the results of the liking with those of the QDA. Results. Significant differences (p&lt;0,05) among samples were obtained in the QDA for all attributes. The samples were grouped into three clusters based on similarity attributes. The PCA showed one group, primarily consisting of traditional cheeses, clustered by attributes such as acid and salty flavor, firmness, moisture, and stringy appearance. Another group, corresponding to refrigerated, pasteurized, and unpasteurized cheeses, had a higher intensity of yellow color, greasy texture, softness, and less stringy appearance. A final group, composed of one sample, had a lettuce flavor. Conclusion. Through the external preference mapping, it was concluded that consumers like the majority of industrial Palmito cheeses, but they prefer traditional ones with characteristics such as stringy and creamy flavor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. La producción de alimentos regionales con identidad local y cultural se ha convertido en un negocio atractivo para los pequeños productores, porque permite que se comercialicen resaltando los ingredientes locales y el procesamiento tradicional que refleja el know-how de cada región. El queso de pasta hilada es un ejemplo. Objetivo. Identificar las características sensoriales y el nivel de agrado de quesos de pasta hilada costarricense (Palmito). Materiales y métodos. El proyecto se desarrolló en las instalaciones de la Universidad de Costa Rica, durante el 2015. Se utilizaron diecinueve muestras de queso Palmito costarricense. Catorce de ellas fueron fabricadas por productores artesanales y cinco por industriales. Se siguió la metodología de análisis descriptivo cuantitativo genérico (QDA) con diez jueces capacitados, que definieron veintiún atributos. Se realizó un análisis de clústeres (AHC) y análisis de componentes principales (PCA) para relacionar las muestras con sus atributos. La prueba de aceptación se realizó con cien consumidores. Se aplicaron técnicas de AHC del consumidor y mapeo preferencial externo para correlacionar los resultados de agrado con los obtenidos en el QDA. Resultados. Se obtuvieron diferencias significativas (p&lt;0,05) entre muestras en el QDA para todos los atributos. Las muestras se agruparon en tres grupos de acuerdo con la similitud de su atributo. El PCA mostró un grupo, principalmente con quesos tradicionales, agrupados por sabor ácido, salado, firmeza, humedad y apariencia hilada, mientras que otro grupo, correspondiente a quesos almacenados en refrigeración, pasteurizados y sin pasteurizar, tuvieron una mayor intensidad de color amarillo, textura grasienta, suavidad y menor apariencia hilada. Un último grupo, compuesto por una muestra, presentó sabor a lechuga. Conclusión. Se concluyó, a través del mapeo preferencial externo, que a los consumidores les gusta la mayoría de los quesos Palmito industriales, pero prefieren los tradicionales con características como apariencia hilada y sabor cremoso.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[traditional foods]]></kwd>
<kwd lng="en"><![CDATA[dairy products]]></kwd>
<kwd lng="en"><![CDATA[food acceptability]]></kwd>
<kwd lng="es"><![CDATA[alimentos tradicionales]]></kwd>
<kwd lng="es"><![CDATA[productos lácteos]]></kwd>
<kwd lng="es"><![CDATA[aceptabilidad de los alimentos]]></kwd>
</kwd-group>
</article-meta>
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