<?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>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422025000400005</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.1188</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of consumption temperature and brand on sensory perception and acceptability of commercial butter]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz-Shugulí]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortega]]></surname>
<given-names><![CDATA[Pierina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Adriano]]></surname>
<given-names><![CDATA[Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Patiño Vidal]]></surname>
<given-names><![CDATA[Cristian]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arancibia]]></surname>
<given-names><![CDATA[Carla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Escuela Superior Politécnica de Chimborazo (ESPOCH)  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,University of Santiago of Chile  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Nacional de Chimborazo (UNACH)  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af7">
<institution><![CDATA[,Universidad Nacional de Chimborazo (UNACH)  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af9">
<institution><![CDATA[,University of Santiago of Chile  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>4</numero>
<fpage>40</fpage>
<lpage>46</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422025000400005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422025000400005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422025000400005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of this study was to evaluate the influence of consumption temperature on sensory perception of butter and the influence of brand on its acceptability. A paired comparison test showed that rancid and dairy odor were not differently perceived (p&lt;0.05) between the samples consumed at 5 °C and 25 °C. However, participants detected differences in butter odor, and color attributes (yellowness and brightness). Moreover, instrumental measurements supported the color sensory results. On the other hand, although overall acceptability of butter seemed to be influenced by the brand, the disconfirmation study demonstrated that sensory characteristics truly drove their acceptability. Therefore, a similar acceptability between own label supermarket brands and a recognized market brand was found. This study demonstrates the consumption temperature and the brand influence strongly on the consumer perception and acceptability and thus, they must be considered when a new product is placed in the market.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este estudio fue evaluar la influencia de la temperatura de consumo en la percepción sensorial de la mantequilla, así como el efecto de la marca en su aceptabilidad. Una prueba de comparación por pares evidenció que el olor rancio y lácteo no fueron percibidos de manera diferente (p&lt;0.05) entre las muestras consumidas a 5 °C y 25 °C. Sin embargo, los participantes sí detectaron diferencias en el olor a mantequilla y en los atributos de color (amarillez y brillo). Además, mediciones instrumentales soportaron los resultados sensoriales de color. Por otra parte, aunque la aceptabilidad de las mantequillas parecía estar influenciada por la marca, el estudio de desconfirmación demostró que las características sensoriales realmente determinaron su aceptabilidad. Por lo tanto, se encontró una aceptabilidad similar entre marcas propias de supermercados y marcas reconocidas en el mercado. Este estudio demuestra que tanto la temperatura de consumo como la marca influyen en la percepción y aceptabilidad del consumidor, por lo que ambos aspectos deben considerarse en el desarrollo y posicionamiento de nuevos productos en el mercado.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[butter]]></kwd>
<kwd lng="en"><![CDATA[acceptability]]></kwd>
<kwd lng="en"><![CDATA[sensory perception]]></kwd>
<kwd lng="en"><![CDATA[brand]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[butanoic acid]]></kwd>
<kwd lng="es"><![CDATA[mantequilla]]></kwd>
<kwd lng="es"><![CDATA[aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[percepción sensorial]]></kwd>
<kwd lng="es"><![CDATA[marca]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="es"><![CDATA[ácido butanoico]]></kwd>
</kwd-group>
</article-meta>
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