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A cross-cultural study of preference for apple juice with different sugar and acid contents
Abstract
This paper presents a sensory profile and a consumer study on apple juice with reduced sugar content compared to what is the normal sugar content in commercially available apple juices. Samples were made from concentrate and diluted with water, and sugar and acid were added in different concentrations. Results of sensory description of the samples followed the design of the sugar/acid content in the samples. The consumer study was conducted in both Spain and Norway. A majority of the consumers preferred the sweetest samples, i.e., those samples with the same sugar level as commercial juice. About half of the consumers preferred the samples with the highest acidity and the other half preferred the samples with the lowest acidity. No clear differences in preference for the juice samples were found between the two countries. When focus was given to sweetness using a JAR-scale, many consumers found the sweetest sample too sweet even if they preferred the sample before sweetness was in focus.
... The extract to acidity ratio is often used as a measure of the maturity of raw materials and palatability of processed fruits (MAGWAZA and OPARA, 2015). However, due to the importance of acidity and sweetness, in the case of apple juice, confirmed by RØDBOTTEN et al. (2009) andJAROS et al. (2009), the total sugars to acids expressed as an anhydrous citric acid ratio was chosen as a reference parameter for the overall palatability. The highest value of sugars/acids ratio characterised not-from-concentrate juice (coded 896), whereas the lowest regional not-from-concentrate juice (coded 219), juice from concentrate (coded 513) and not-from-concentrate juice (coded 411). ...
... Therefore, in the range limited by samples analysed in this study the preferences may be rising with the increasing sugar/acid ratio. RØDBOTTEN et al. (2009) showed variability of apple juice acidity preference between analysed consumer segments. This is in accordance with the results of this study, showing that the relationship (Fig. 7) between the titratable acidity and the consumer desirability of apple juice is complex. ...
... They noticed that there is a sweetness intensity level limiting acceptance of an apple juice. Similarly, RØDBOTTEN et al. (2009), showed consumer preference for apple juices of a high sugar content, noticing that there might be an upper limit of sweetness. The relationship between the price of juice and its consumer desirability is non-linear (Fig. 9). ...
A large variety of juices representing a wide range of sensory profiles can be found on the market. Nevertheless, their manufacturers may not fully recognise the needs and demands of consumers. The aim of the study was to verify a new strategy for consumer product testing using apple juice as an example. The material comprised of 14 apple juices. The sensory analysis was carried out by a team of 130 assessors. The impact of individual physicochemical parameters on the results of the juice sensory assessment was tested with the use of generalised additive models (GAM). The results of the research indicate that the most preferred apple juice is characterised by a balanced sweet and sour taste, low density as well as the colour described by a compromise between the high value of L* and low values of a* and b* parameters and a relatively low price. After the analysis of the map of preferences and its comparison with the results of the sensory assessment, it can be concluded that the products tested do not fully meet the consumer expectations. The research adds new insight into knowledge on new food product development. It shows that by examining the sensory desirability of products available on the market and by employing the GAM analysis the characteristics of the most appreciated product can be determined.
... In many studies different alternative sugars have been used in food industries due to the growing concern about people's intake of sugar and nutritionist recommendation to reduce the intake of sucrose (Ludwig et al., 2001;Parpinello et al., 2001;Schulze et al., 2004;Sun and Empie, 2007;Rodbotten et al., 2009). Glucose syrups and high fructose corn syrups (HFCS) proved themselves as alternative to sucrose in liquid applications because they are stable in acidic foods and beverages (Saenz et al., 1998;Fulgoni, 2008), but due to their high initial prices and shipping costs (syrups provided in barrels) makes their uses infeasible. ...
... Glucose syrups and high fructose corn syrups (HFCS) proved themselves as alternative to sucrose in liquid applications because they are stable in acidic foods and beverages (Saenz et al., 1998;Fulgoni, 2008), but due to their high initial prices and shipping costs (syrups provided in barrels) makes their uses infeasible. Recently, most of food industries are using sugar blends from sucrose, glucose, fructose, sorbitol and artificial sweeteners to reduce both sugar and caloric content (Nabros, 2002;Meyer, 2002;Cardoso and Bolini, 2007;Rodbotten et al., 2009). Although, artificial sweeteners were used wholly or partly in different food industries, but due to safety issues, objectionable aftertaste and their need to additional ingredients to match one or more of other attributes of sucrose, make complete replacement of sucrose with alternative sweeteners in juice industry associated with some of the technological and legislative problems. ...
... Treatments with lower sucrose contents were perceived as most bitter (T 3 ) and the least bitter samples were high in sucrose content. This finding is in agreement with studies reported by Rodbotten et al. (2009) andKerutzmann et al. (2008). They have shown that high sucrose content may cover the sensory perception of bitterness. ...
Effect of partial replacement of sucrose with the artificial sweetener sucralose on the physico-chemical, sensory, microbial characteristics, and final cost saving of orange nectar Abstract: This study is aimed to produce economical and high quality orange nectar by partial replacement of sucrose with an equivalent sweetness from the safe artificial sweetener sucralose. Using different ratios from sucrose and sucralose at concentrations equivalent to sucrose sweetness in the final orange nectar affect significantly (p<0.05) the total soluble solids (Brix) and viscosity (cp) but does not affect other physico-chemical properties or microbial counts in all treatments compared to the control nectar (10%sucrose). The control orange nectar Brix was 14.3°Brix, while in T 1 (7.5% sucrose: 0.005% sucralose), T 2 (5.0% sucrose: 0.01% sucralose) and T 3 (2.5% sucrose: 0.015% sucralose) nectars the Brix was decreased to 11.3, 8.5 and 5.5° Brix, respectively. Viscosities of nectars were reduced from 6.6 cp in control to 6.0, 5.3 and 3.2 in T 1 , T 2 and T 3 , respectively. The average ratings given by panelists for the sweetness, odor and taste of T 1 nectar were more accepted (higher ratings) than T 2 and T 3. No differences were found in T 2 and T 3 taste, but the odor and sweetness of T 2 nectar was given higher ratings than T 3. The use of 86 kg (75%) of sucrose from the original amount (115 kg sucrose) usually used in production of one ton of orange nectar and 0.05 kg from sucralose (T 1) was found to be the best combination in reduction of orange nectars production cost without drastic changes in sensory and physico-chemical characteristics, and consistent with Jordanian standards for orange nectars.
... Sucrose, derived from sugar cane or beet, has been part of the human diet for centuries, and the sweet taste that it provides to food products is naturally preferred by consumers (Al-Dabbas & Al-Qudsi 2010). Due to growing health concerns and nutritional recommendations to decrease sugar intake, many food companies are interested in reducing the sucrose contents of their products, including fruit juices and nectars (Rodbotten et al., 2009). A number of sugar substitutes have been used and can provide different characteristics to products, including a sweet taste, an oral tactile sensation, stability and, in some cases, improved colour (O'Donnel, 2007). ...
... The formulation with sucrose (SAC) was more accepted (flavour and overall impression) (p 0.05) than the pure formulation (PUR), demonstrating the effect of sugar in improving the acceptance of juices. Similar results were observed in other studies with apple juice (Endrizzi, Gasperi, Rodbotten, & Naes, 2014;Rodbotten et al., 2009). ...
... A darker colour, apple flavour, apple aroma and sour taste were considered attributes that decreased the acceptance of the products. Rodbotten et al. (2009) reported that acidity is an attribute that decreases the consumer acceptance of juices and that the higher intensity of sweet taste in sweetened products suppresses the perception of acidity. Juices that have a pronounced fruit flavour are generally perceived as less sweet and more acidic (Ellendersen et al., 2012) and therefore deprecated by most consumers. ...
The effect of the addition of oligofructose or sucralose as sugar substitutes and Lactobacillus paracasei ssp. paracasei as a probiotic on the sensory profile and acceptance of clarified apple juice were evaluated. The influence of the sensory attributes on the acceptability was also determined. Juices with oligofructose (20 g/L) showed less sweetness than those with sucrose (20 g/L), while those with sucralose (0.03 g/L) had a lighter colour. Oligofructose or sucralose contributed to the increased acceptance (taste and overall impression) of the pure juices, making it similar to that of the sucrose-product. There were no differences in the acceptance of the appearance, aroma or texture. The probiotic increased the turbidity of the juice, however, it did not alter the acceptance (appearance, aroma, flavour, texture and overall impression). The acceptance was driven positively by sweet taste, sweet aroma and bitter aftertaste, and negatively by apple flavour, apple aroma, darker colour and sour taste, verified by PLS. It was possible to develop a synbiotic apple juice that showed a similar sensory profile (except presence of particles and turbidity) and acceptance to that of the sucrose-added juice by adding L. paracasei as a probiotic culture and oligofructose as a sugar substitute and prebiotic.
... However, major problems for the ent ethnic groups and found that in the USA white Caucasian subjects prioritised aroma, whereas for Asian and Asian American subjects sweetness was a key factor. However, there is no simple picture: for example, Spanish and Norwegian subjects with differing cultures but not ethnicity showed no difference in sweetness preference in apple juice [33]. There are still relatively few studies comparing sensorial appreciation of fruit across Europe. ...
... This may explain the generally higher hedonic ratings from Italian respondents. One strength of our study is the substantial participant numbers (n = 359), similar to a recent cross-cultural study on consumer preferences for apple juice [33] in Norway and Spain, which utilised 125 participants in each location. Moreover, sensory trials have often been dominated by female respondents [32], due to their location and emphasis on food selection. ...
Nectarines are perishable fruits grown in Southern Europe, valued for their sensorial properties. Chilling is used in the supply chain for Northern European consumers, while Southern European consumers can access fresh, locally grown fruit or cold-stored supermarket fruit. Cold storage and fruit ripening affect texture and flavour. Here a consumer survey and hedonic testing compared the appreciation of nectarines (cv. Big Top) in Italy and at two UK sites (n = 359). Fruit was at the commercial harvest stage, or stored at 1 °C or 5 °C for seven days, then sampled after two days’ (Italy and one UK site) or four days’ (second UK site) ambient recovery. In the consumer survey, the most important factors involved in purchase decision were ripeness, texture, colour, taste and price. Named varieties were more important to Italian than UK respondents, whilst ripeness, price, taste, blemishes, aroma, and ‘best before date’ were more important in the UK. In sensory analyses, fruits at the commercial harvest stage were preferred to those stored at 1 °C. Preference for the 5 °C stored peaches depended on recovery time. Distinct clusters of peach sensorial attributes were positively or negatively linked to hedonic rating. Factors important in purchase decisions did not affect hedonic rating in the tasting.
... Prediction of sweet and sour flavour of apple juice Previous studies indicated that the sweet and sour flavours are crucial sensory drivers of consumer preferences of apples (Gatti et al., 2011;Seppä et al., 2013), apple juices (Rødbotten et al., 2009;Stolzenbach et al., 2016), apple juice-based beverages (Pimentel et al., 2015) and fruit juices (Kraus and Popek, 2013). Sweet/sour balance was also indicated as key property of apple juice that affect consumer liking ( Jaros et al., 2009;Stolzenbach et al., 2016). ...
... The sour flavour of apple juice was strongly positively correlated with TA and also with TSS, glucose, fructose, sugars and L*, and negatively correlated with sucrose, TSS/TA ratio, phenols and turbidance (Figure 2(b)). Note that Rødbotten et al. (2009) indicated that sugar content has a significant effect on sour flavour, sweetness, bitterness, apple flavour and viscosity perception. There is no relationship between the pH of apple juices and sourness. ...
Purpose
The purpose of this paper is to analyse physicochemical and sensory profiles of apple juices using multivariate methods and to predict the essential sensory properties by means of instrumental measurements.
Design/methodology/approach
The studied set included apple juices reconstituted from concentrate (clear and cloudy) and direct (pasteurised and freshly squeezed, not pasteurised). The physicochemical (colour, turbidity, total soluble solids, sucrose, D-glucose, D-fructose content, pH, total acidity, total phenolic, total flavonoid content and antioxidant capacity) and sensory profiles of juices were analysed by principal component analysis and partial least squares (PLS) regression.
Findings
An exploratory study of physicochemical and sensory profiles revealed dimensions differentiating apple juices. The first dimension was related to their physical properties (clarity, sediment and colour coordinates L*, C*, h°), whereas the second dimension referred to their flavour, being positively correlated with sourness and astringency, and negatively with sweetness. The PLS regression analysis revealed the quantitative relationship between sweet and sour flavours and the instrumental measurements. The physicochemical parameters of apple juices contributing positively or negatively to the key sensory attributes were determined based on the regression coefficients.
Originality/value
This study presents a possibility to predict the key sensory attributes of apple juice on the basis of selected physicochemical parameters. This approach could be a supporting tool for sensory analysis that could allow the quality characterisation on a large sample set and hence shorten the time necessary for routine quality control, product design and development.
... The data used for this study have been obtained from the article by Rdbotten et al. (2009). Apple juice samples were selected according to an experimental design (a 2 * 3 factorial design) with two levels of acid concentration (H=high, L=low) and three levels of sugar concentration (H=high, M=medium, L=low). ...
... The 6 samples were tested by 125 consumers using the 9-point hedonic scale (Peryam and Pilgrim, 1957). Descriptive sensory analysis was also carried out, and details of the procedure are given in (Rdbotten et al., 2009). Results from classical PREFMAP are given in Figure (1 two plots shows that almost all consumers prefer sweet products, but some of them prefer products with high acid content, while the others prefer a low acid content. ...
... This indicates that the mixed juices might be less sweet than pure apple juice. According to sensory evaluations on the apple juice reported by Rødbotten et al. (2009), many consumers consider apple juices too sweet, especially clarified apple juice from concentrate. Therefore, food industries and manufactures are searching for innovative solutions to reduce sugar content, improving consumer preference (Rødbotten et al., 2009). ...
... According to sensory evaluations on the apple juice reported by Rødbotten et al. (2009), many consumers consider apple juices too sweet, especially clarified apple juice from concentrate. Therefore, food industries and manufactures are searching for innovative solutions to reduce sugar content, improving consumer preference (Rødbotten et al., 2009). Our data suggest that apple juice supplemented with kiwifruit puree showed a better taste balance. ...
Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE* < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities.
... This indicates that the mixed juices might be less sweet than pure apple juice. According to sensory evaluations on the apple juice reported by Rødbotten et al. (2009), many consumers consider apple juices too sweet, especially clarified apple juice from concentrate. Therefore, food industries and manufactures are searching for innovative solutions to reduce sugar content, improving consumer preference (Rødbotten et al., 2009). ...
... According to sensory evaluations on the apple juice reported by Rødbotten et al. (2009), many consumers consider apple juices too sweet, especially clarified apple juice from concentrate. Therefore, food industries and manufactures are searching for innovative solutions to reduce sugar content, improving consumer preference (Rødbotten et al., 2009). Our data suggest that apple juice supplemented with kiwifruit puree showed a better taste balance. ...
Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE∗ < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities.
... Considerable cross-cultural research has been conducted to identify consumer preferences for a variety of food products (Nielsen et al. 1998;Prescott et al. 1998;Jones et al. 2008;Rødbotten et al. 2009). Prescott (1998) pointed out the complexity of consumer preference from sensory (taste, smell, texture, etc.) and non-sensory (advertising, labeling, etc.) perspectives. ...
... This is consistent with Harker's anecdotal comments ) from his unpublished work, who stated that Japanese consumers disliked acidic apples, which were acceptable to European consumers. Cross-cultural research on other foods (Prescott and Bell 1995;Prescott 1998;Jaeger 2000;Rødbotten et al. 2009) suggests that preferences are likely due to differences in product familiarity, rather than biological differences in perception. Jaeger et al. (1998) suggested that researchers need to match consumption rates of the food studied among sub-groups of consumers in order to minimize differences in familiarity; such an undertaking could be a topic for further research. ...
This research compared consumer preferences for a new Canadian apple, Salish (TM) (cultivar SPA493), with commercial cultivars using data collected at two University of British Columbia Apple Festivals (2008, 2010). Mean acceptability by mouth and visual acceptability scores for Salish (TM) were compared with those for each of three tart (subacid/acid) cultivars (Granny Smith, McIntosh, Spartan) (2008, n approximate to 165) and two relatively new cultivars (Ambrosia, Honeycrisp) (2010, n = 1182). T-tests on the 2008 data (n approximate to 165) revealed that Salish (TM) had higher consumer acceptability than Granny Smith and McIntosh. Analysis of variance of the 2010 data evaluated the influence of ethnicity (ancestral origin), age, gender and stated apple preference (sweet, tart), for the two largest sub-groups of consumers (Asian ethnicity, n = 353 European ethnicity, n = 725). While 88% of consumers of Asian ethnicity categorized themselves as sweet apple eaters, consumers of European ethnicity were both sweet (55%) and tart (45%) apple eaters. The sweet apple eaters rated Ambrosia higher in acceptability by mouth than Salish (TM), while tart apple eaters preferred Salish (TM). On average, consumers' stated apple preference (sweet, tart) was consistent with their acceptability scores. Mean acceptability by mouth scores for consumers of Asian ethnicity were higher for Ambrosia and lower for Salish (TM) as compared with consumers of European ethnicity. The visual acceptability of red apples with a green ground (background) colour was significantly lower than those with a yellow ground colour. This suggested that sweet apple eaters of both ethnicities had a strong negative bias for apples with a slightly green ground colour. The work will assist industry in releasing and appropriately marketing cultivars to selected consumers in the metropolitan marketplace.
... A sacarose, proveniente da cana de açúcar ou da beterraba, faz parte da dieta humana há séculos; e o gosto doce que ela proporciona aos produtos é naturalmente preferido pelos consumidores (AL-DABBAS et al., 2012). Devido à crescente preocupação com a saúde e às recomendações nutricionais para diminuição da ingestão de açúcar, muitas indústrias de alimentos estão interessadas em reduzir o conteúdo de sacarose dos produtos, incluindo as processadoras de sucos e néctares de frutas (RODBOTTEN et al., 2009). Um grande número de substitutos de açúcar tem sido utilizado, podendo fornecer diferentes características aos produtos, incluindo doçura, sensação tátil oral, estabilidade e, em alguns casos, melhoria da cor (O´DONNEL, 2007). ...
... formulação com sacarose (SAC) foi mais aceita (sabor e impressão geral) do que a formulação pura (PUR), comprovando o efeito do açúcar na melhoria da aceitação de sucos (p ≤ 0,05). Resultados semelhantes foram observados em outros estudos com sucos de maçã(ENDRIZZI et al., 2014;RODBOTTEN et al., 2009).A adição de oligofrutose e de sucralose contribuiu com o aumento da aceitação de sucos clarificados de maçã contendo ou não probióticos, isto é, a aceitabilidade quanto ao sabor e a impressão geral das formulações prebiótica (PRE), simbiótica (SIMB), com sucralose (SUC) e com sucralose e probiótico (SUC-P) foi semelhante (p > 0,05) à da formulação adicionada de açúcar (SAC). Os resultados indicam que, embora a intensidade do gosto doce promovida com a adição da oligofrutose seja inferior a da sacarose, ela ainda pode ser considerada um substituto de açúcar, pois tornou um suco puro tão aceito quanto o produto adicionado de sacarose. ...
... Both L-ascorbic and lime juice imparts acidity to the food products [19]. Rodbotten and coauthors [20] also observed similar changes in titratable acidity in the preparation of different acceptable combinations in apple juice. ...
... It has been reported that the sugar/acid ratio dictates the consumers' preference for taste together with aromatic profile, and the balance between sweetness and sourness is very important in sensory experience [40]. Juice with high sugar/acid ratio (20 or higher) is usually favored by consumers, although some people prefer less sweet juice with a smaller sugar/acid ratio (<15) [41]. As demonstrated in Table 1, the sugar/acid ratio of juice was 20.58 at the beginning of the experiment, and increased steadily with the extension of storage time. ...
Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study’s results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials.
... However, the ingredients of FAJ, DAJ with added concentrated apple juice (DAJ+CAJ), and DAJ with added sucrose (DAJ+s) are identical when using traditional chemical analyses in juice authentication (León et al., 2005). The classical chemical identifications are based on the composition and content of chemical components, including soluble solids, sugars, and amino acid nitrogen (Llorente et al., 2011;León et al., 2005;Rødbotten et al., 2009). This identification method is invalid as it cannot differentiate the source of chemical substances in FAJ from that of DAJ+CAJ and DAJ+s. ...
The authentication of fresh apple juice (FAJ) is a significant issue. However, the main characteristics of FAJ, diluted apple juice (DAJ) with added concentrated apple juice (DAJ+CAJ), and DAJ with added sucrose (DAJ+s) are not different when using classical chemical analyses in juice authentication. In this study, isotope ratio mass spectrometry (IRMS) was used to determine the δD, δ18O, and δ13C in adulterated apple juice for juice authentication. The δD and δ18O values were decreased in adulterated juice. A linear correlation was found between δD and δ18O in apple juices with different amount of adulteration. Therefore, this linear relationship can be used to determine the amount of adulteration that took place. The δ13C value and the content of each component in real apple juice are within specific ranges. The adulteration can be recognized once the δ13C value and the content of each component in the apple juice are out of these ranges. The implementation of this method would help maintain the juice market’s stability and protect consumers’ interests.
... A low sugar concentration accompanied by a too high TA may be problematic as the balance between sweet and sour taste is important in terms of the sensory experience. Juices with a high sugar/acid ratio (ca 20 and higher) are generally preferred by consumers, although some consumers prefer less sweet juice with a lower sugar/acid ratio (<15) (Jaros et al., 2009;Rødbotten et al., 2009). The juice of the two PF cultivars had significantly (p < 0.05) higher TA values than the other cultivars (Table 1). ...
Low-chill requiring (LCR) apple cultivars provide the South African apple juice industry the opportunity to mitigate the effects of climate change on production. The juicing potential (yield and physicochemical properties) of six LCR and two pink-fleshed (PF) apple cultivars, harvested in 2018, were compared to that of commercial cultivars. In 2019, the phenolic and sensory profiles of the juice of the three most promising LCR cultivars were also compared to that of the two PF and commercial cultivars. LCR and PF cultivars had similar or lower juice yields and juice with lower sugar content than the commercial cultivars. LCR cultivars produced juice containing less polyphenols than PF cultivars (p < 0.05), but similar or higher amounts than commercial cultivars. Of the PF cultivars, KAZ 95−91 juice was higher in p-coumaroylquinic acid, flavan-3-ols and procyanidins, and TC3 juice had the higher chlorogenic acid concentration (p < 0.05), but similar flavonol and anthocyanin concentrations. The ‘litchi/pear’ and ‘strawberry’ aroma notes of Afri Glo (LCR) and TC3, respectively, could offer the consumer apple juice with new aroma profiles. The less sweet juice of LCR and PF cultivars could furthermore cater for health-conscious consumers.
... It was claimed that acidity increases due to the conversion of pectic acid into pectinic acid, which decreases the pH of the juice blend (Wisal et al., 2013). It was shown by Rodbotten et al. (2009) that an increase in acidity decreases the consumer acceptance of juices. ...
A process for preparation of a microgreen and fruit based beverage was optimized using spinach (Spinacia oleracea) microgreen, pomegranate (Punica granatum), pineapple (Ananascomosus) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sedimentation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The optimized beverage had, 17.26 mL 100 mL-1 spinach microgreen juice, 57.07 mL 100 mL-1 pomegranate juice, 1.01 g 100 g-1 sugar and 24.66 mL 100 mL-1 pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron), vitamins (vitamin C), bioactive compounds (total phenols and total carotenoids) and had high antioxidant activity (metal chelation activity, free radical scavenging activity and reducing power). The antioxidants and bioactive compounds present in juice were designed to help reduce oxidative stress during inflammatory cases such as arthritis.
... On the other hand, the sample used in this study only included Chilean consumers, the results of which require comparison with results from consumers from different countries. In this vein, some prior studies have shown mixed results, some studies failing to find crosscultural differences (Jaeger et al., 2018;Rødbotten et al., 2009) while others reporting peculiarities associated with some countries (Onwezen & Bartels, 2011). Finally, it is important to highlight that this study used a design based on the comparison between two informed conditions (new vs existing variety). ...
Studies have demonstrated the significance of intrinsic sensory attributes on consumer responses to fruits. This paper evaluates the effects on consumers of intrinsic characteristics on new and existing fruit varieties. Fruit consumers were exposed to and tasted a new or an old variety of fruit and rated its intrinsic search and experience attributes, as well as their satisfaction and purchase intention. Results indicated, firstly, that search and experience intrinsic attributes significantly predicted satisfaction and purchase intention. Secondly, the examination of differences between existing and new varieties showed not only a general similarity but also some differences: search attributes played a more relevant role in the purchase intention among existing varieties, and experience qualities were more important for new varieties in terms of satisfaction. It was observed that new varieties were preferred over existing ones. Results are discussed in terms of their implications for consumer behavior study and for managers.
... Acidity increases due to the conversion of pectic acid into pectinic acid, which decreases the pH of the juice blend (Wisal et al. 2013). The increase in acidity decreases the consumer acceptance of juices (Rodbotten et al. 2009). ...
Microgreen based functional juice blends containing fenugreek (Trigonella foenum-graecum), kinnow mandarin (Citrus reticulate) and aloe vera (Aloe brobadensis) in different ratios were blended with sorbitol and stevia. The different ratios of juice blends were analyzed for total soluble solids, sedimentation, viscosity and titrable acidity. They were also screened for total phenolic content, total carotenoid content and antioxidant properties such as DPPH, reducing power and metal chelating activity. The formulation with highest TPC, TCC and antioxidant property was selected to optimize a microgreen based functional juice. The optimized microgreen blend formulation had 20 ml 100-1 ml microgreen juice, 40 ml 100-1 ml kinnow juice, 8.5 ml 100-1 ml sorbitol, 1.78 g 100-1 ml stevia and 29.72 ml 100-1 ml aloe vera juice. It had high protein, minerals (sodium and potassium) and vitamin (vitamin C) content as well as good source beta-carotene, phenols and antioxidants. Antioxidant helps in reducing diabetic complications by reducing the oxidative stress and because of their protective action against reactive oxygen species.
... In recent years, the number of publications that investigates consumer choice by simultaneously evaluating intrinsic and extrinsic factors by means of rating-based conjoint experiments has increased (see among others [26,27]). Nevertheless, far fewer studies investigated taste as a factor in a conjoint framework, mainly measuring the effect of different levels of sweetness or sourness, sometimes combined by texture attributes [5,[28][29][30][31]. As far as the authors' know, there are no conjoint studies that examine the effect of different flavours/aromas. ...
In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food.
... Internal preference mapping creates a preference map where consumers are represented with vectors; the direction indicates which products are preferred and the vectors' length represents the grade of likeness. Some of the studies that have used IPM for understanding consumers' preferences are [25,[29][30][31][32]. External preference mapping (EPM), as IPM, uses PCA, but the attributes or physicochemical characteristics of products define the multidimensional space where the products are placed [26]. ...
The use of graphical mapping for understanding the comparison of products based on consumers’ perceptions is beneficial and easy to interpret. Internal preference mapping (IPM) and landscape segmentation analysis (LSA) have successfully been used for this propose. However, including all the consumers’ evaluations in one map, with products’ overall liking and attributes’ perceptions, is complicated; because data is in a high dimensional space some information can be lost. To provide as much information as possible, we propose the liking product landscape (LPL) methodology where several maps are used for representing the consumers’ distribution and evaluations. LPL shows the consumers’ distribution, like LSA, and also it superimposes the consumers’ evaluations. However, instead of superimposing the average overall liking in one map, this methodology uses different maps for each consumer’s evaluation. Two experiments were performed where LPL was used for understanding the consumers’ perceptions and compared with classic methodologies, IPM and cluster analysis, in order to validate the results. LPL can be successfully used for identifying consumers’ segments, consumers’ preferences, recognizing perception of product attributes by consumers’ segments and identifying the attributes that need to be optimized.
... ethyl butanoate) in mixed juice. According to sensory evaluation on the apple juice reported by Rødbotten et al. (2009), many consumers consider apple juice to be too sweet. Based on sugar and organic acid profiles, it seems that kiwifruit puree addition can effectively enhance the pulp content and reduce the sugar/acid ratio, resulting in a better mouthfeel and taste balance. ...
In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challenges. The aim of this study is to combine kiwifruit puree and HP pasteurization (600 MPa/3 min) to stabilize cloudy apple juice during storage at 4 °C. A wide range of targeted and untargeted quality characteristics was evaluated using a multivariate approach. Due to high ascorbic acid content and high viscosity, kiwifruit puree allowed to prevent enzymatic browning and phase separation of an apple-kiwifruit mixed juice. Besides, no clear changes in organic acids, viscosity, and particle size distribution were detected in mixed juice during storage. Sucrose of apple and mixed juices decreased with glucose and fructose increasing during storage. The volatile changes of both juices behaved similar, mainly esters being degraded. Sensory evaluation demonstrated consumer preferred the aroma of mixed juice compared to apple juice.
... A consumer study conducted in both Spain and Norway showed that most consumers preferred the sweet juices. Regarding the level of acidity, approximately half of the consumers preferred the juices with the high acidity, while the other half preferred the low-acid juices (Rødbotten et al. 2009). In addition, a survey of children from eight European countries has shown that sweet taste preference to fruit juice was supposed to cause overweight and obesity development (Lanfer et al. 2012). ...
The physicochemical properties, including total soluble solids (TSS), pH value, titratable acidity (TA), turbidity, TSS/TA, and color values of not from concentrate (NFC) apple juices of 16 cultivars in the same producing region in China were determined. The results showed that the physicochemical properties affecting juice quality varied with the apple cultivars. Besides, phenolic composition and content in the apple juices were analyzed using ultra performance liquid chromatography (UPLC). There were 13–15 kinds of polyphenols found in the NCF juices, in which procyanidin B2, chlorogenic acid and epicatechin were the main phenolic components. Both the physicochemical and phenolic properties were further analyzed using principal component analysis and cluster analysis. The juices of 16 cultivars were classified into three groups showing similar quality score based on the physiochemical properties, and two main groups based on the polyphenolic constitutes. The cultivars classified into the same group may be used as the alternatives in NFC juice production.
... Pontes et al. (2010), when evaluated the acceptance of commercial grape juice in Brazil, reported a similar result to that obtained in this work, where the samples presenting higher sweetness were the most accepted by the panelists. The same behavior was also observed by Rødbotten et al. (2009), when evaluating the acceptance of apple juice containing different concentrations of added sugar. In an experiment conducted in Norway and Spain, in both countries they verified that the higher the sugar content the greater the juice acceptance. ...
In the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. In general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. In spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.
... On the other hand, if the first two components are used to deflate X, the resulting E 3 matrix will be characterised by a sum of squares of 25 and a rank of 8. The first eigenvalue of E 3,perm will be then around 25 10 ≃ 2.5 (shuffling E 3 makes E 3,perm have again rank 10). In this case (see Figure 2-right), the third factor of X will be correctly identified as statistically significant ( 3 is now larger than the 99th percentile of the corresponding null-distribution). ...
Selecting the correct number of factors in principal component analysis (PCA) is a critical step to achieve a reasonable data modelling, where the optimal strategy strictly depends on the objective PCA is applied for. In the last decades, much work has been devoted to methods like Kaiser's eigenvalue greater than 1 rule, Velicer's minimum average partial rule, Cattell's scree test, Bartlett's chi-square test, Horn's parallel analysis, and cross-validation. However, limited attention has been paid to the possibility of assessing the significance of the calculated components via permutation testing. That may represent a feasible approach in case the focus of the study is discriminating relevant from nonsystematic sources of variation and/or the aforementioned methodologies cannot be resorted to (eg, when the analysed matrices do not fulfill specific properties or statistical assumptions). The main aim of this article is to provide practical insights for an improved understanding of permutation testing, highlighting its pros and cons, mathematically formalising the numerical procedure to be abided by when applying it for PCA factor selection by the description of a novel algorithm developed to this end, and proposing ad hoc solutions for optimising computational time and efficiency.
... Background. EU project focusing on reducing the sugar content in apple juice (Rødbotten et al., 2009). Sensory testing of apple juice from concentrate. ...
p class="abstract">A growing body of research in higher education suggests that teachers should move away from traditional lecturing towards more active and student-focus education approaches. Several classroom techniques are available to engage students and achieve more effective teaching and better learning experiences. The purpose of this paper is to share an example of how two of them – case-based teaching, and the use of response technologies – were implemented into a graduate-level food science course. The paper focuses in particular on teaching sensory science and sensometrics, including several concrete examples used during the course, and discussing in each case some of the observed outcomes.
Overall, it was observed that the particular initiatives were effective in engaging student participation and promoting a more active way of learning. Case-base teaching provided students with the opportunity to apply their knowledge and their analytical skills to complex, real-life scenarios relevant to the subject matter. The use of audience response systems further facilitated class discussion, and was extremely well received by the students, providing a more enjoyable classroom experience.</p
... Sour likers and dislikers reported similar qualities from the citric acid (e.g., more sweetness) or aronia juice, except for some less bitterness. Previous sensory studies have identified minority groups of individuals who liked sourness, including across geographic regions (Rødbotten et al., 2009), among children (Kildegaard, Tønning, & Thybo, 2011), and in berry products (Laaksonen, Ahola, et al., 2013). Part of the liking for sourness could relate to individual eating behaviors. ...
Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from 'Viking' aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal.
... Sucrose, derived from sugar cane or beet, has been part of the human diet for centuries, and the sweet taste that it provides to food products is naturally preferred by consumers (Al-Dabbas & Al- Qudsi 2010). Due to growing health concerns and nutritional recommendations to decrease sugar intake, many food companies are interested in reducing the sucrose contents of their products, including fruit juices and nectars (Rodbotten et al., 2009). A number of sugar substitutes have been used and can provide different characteristics to products, including a sweet taste, an oral tactile sensation, stability and, in some cases, improved colour (O'Donnel, 2007). ...
This study aimed to evaluate the effect of the supplementation of clarified apple juice with probiotic
Lactobacillus paracaseissp.paracaseiand/or oligofructose (prebiotic and sugar substitute) on the physicochemical characteristics, probiotic viability and on the acceptability during refrigerated storage (4
�
C
for 28 days) in plastic or glass packages. Probiotic juices showed chemical composition, density,
acceptability and purchase intent similar to products without supplementation but higher acidity,
turbidity and red color. Supplementation with oligofructose did not change the physicochemical characteristics, acceptability, purchase intent and storage stability of the products, and enhanced the probiotic survival during storage. Oligofructose was stable to storage in apple juice and could be used as a
sugar substitute as oligofructose added products had similar physicochemical characteristics and
acceptability of the products with sucrose. The glass package was more appropriate than the plastic
package in maintaining the viability of the probiotic culture, with no effect of packaging (glass or plastic)
on the physicochemical characteristics and acceptability of juices.
... Obrońcy obecności soków w diecie argumentujący, że można stworzyć dosko-nalsze i prozdrowotne warianty, muszą liczyć się m.in. ze skłonnością konsumentów do podświadomego wyboru najsłodszych wyrobów z tej kategorii produktów [37]. Dziecko nieprzyzwyczajone do picia wody w celu zaspokajania pragnienia docelowo może stanowić idealny materiał na konsumenta napojów energetyzujących, którego kreacja jest wymarzonym polem działania marketerów. ...
Introduction: Supermarkets together with their wide range of products are considered to be the major arenas of free choice of products. Marketing research has suggested that in-store environmental stimuli may induce substantial demand. A substantial body of research has determined that juice consumption is a risk factor of obesity among youth. Recently, research on dietary pattern increasingly focuses on the food environment. Unfortunately, there is a little data on exactly what infant food supermarkets stock. The greater share of the product on the shelf, the higher possibility to be chosen. Methods: In June 2012 we evaluated infant food aged 5–12 months in 6 supermarkets located in Warsaw. The methodology was based on tracking the information that consumer see when visiting a shop. We focused on four broad categories: porridges, dinner and dessert jars, fruit-based beverages, and infant tea. We analyzed the manufacturer and its offer of infant food, as well as length of shelves occupied by the broad categories of food. Results: The average length of shelves with fruit-based beverages and infant tea consisted 22% and 7% of total shelves length (porridges + jars + fruit-based beverages + tea), respectively. In 2 of 6 markets the length of shelves with juice and fruit drinks was higher than with porridges. The greatest offer of infant tea consisted of 29 types from 5 suppliers. Conclusions: This exploratory research allowed us to conclude that the space allocated to juice and fruit drinks is clearly larger than that recommended in dietary. In-store marketing cannot be ignored as having the critical influence on consumer behavior. From an academic point of view, there is a need for a continuous and careful study of relationship between infant food in-store marketing and nutritional guidelines.
... Nevertheless, the cited studies evaluated consumer responses to a set of hypothetical fruit profiles, but when the sensory variation is considered as a factor in the conjoint study, the tasting of real products should be included. Important examples of studies incorporating tasting in a conjoint framework are those described by Helgesen, Solheim, and Naes (1998) for sausages, by Rødbotten et al. (2009) and Enneking, Neumann, and Henneberg (2007) for juices, by Solheim and Lawless (1996), Haddad et al. (2007) and Johansen, Naes, Øyaas, and Hersleth (2010) for dairy products. ...
The main objective of this work was to study whether the intensity of intrinsic sensory attributes and different information about fibre and antioxidant content (extrinsic attributes) provided immediately before tasting could affect the acceptability of four apple varieties characterised by two levels of crunchiness and sweetness. The tested products (Fuji, Golden Delicious, Granny Smith, and Reinette du Canada) were selected on the basis of the results of the quantitative descriptive analysis performed on 21 commercially available varieties.
A panel of 346 consumers was asked to rate the overall liking of the selected cultivars, which were presented in duplicate with different information about fibres and antioxidants content using a fractional factorial design. A preliminary test was performed on 226 consumers to measure the acceptability without the effect of such information. Demographic data, fruit consumption data, and the importance of health aspects in nutrition were also collected by means of a questionnaire.
Significant effects were found for the sensory factors: overall liking was positively influenced by high levels of crunchiness and sweetness. Information about the nutritional content affected apple acceptance only for some consumer groups depending on their attitudes towards healthy food. This work demonstrates the effectiveness of conjoint analysis integrated with tasting in the case of fresh unprocessed product. Moreover, the proposed approach provides to Italian apple producers/distributors a better understanding of the relative importance consumers give to sensory attributes and nutritional information in order to support consumer-led breeding selections.
... Additionally, Äström et al. (2006) stated that cross-cultural research is an essential step to help food manufacturers in optimizing food products for different markets. Several sensory studies have been conducted on cross-cultural preferences of breads and muffins (Mialon, Clark, Leppard, & Cox, 2002), jellies (Blancher, Lê, Sieffermann, & Chollet, 2008), apple juice (Rodbotten et al., 2009), soy yogurts (Tu, Valentin, Husson, & Dacremont, 2010), salad dressing and beverages (Chung et al., 2012), and green tea products (Kim, Jombart, Valentin, & Kim, 2013). However, the number of investigations on ethnic food products is limited. ...
... Experience has shown that 2 or 3 PC's are enough to describe the most important changes of the sensory and consumer data (RødboTTen et al., 2009). It is typical that the preference mapping is based on the first two principal components, but it is especially true when PC1+PC2≥90% as it has happened in this study. ...
According to international studies the consumer preference of apple varieties is defined by the flavour and texture and the consumers’ opinion about the heavily sour character, the mushy texture and the barely chewable peel is negative. However, the preference level and nutritional values of the apple juices are determined by the variety used, the maturity level and the processing of the fruits. In our study we conducted the external and internal preference mapping of two apple juices with 100% fruit content according to the industrial practice. It propounded several questions about the method of the preference mapping which were the following: product specific training of the assessors, panel performance monitoring, number of samples, representativity, scale use and marking, reasons of the singular matrix, segmentation method, segmentation criterion, power of the paired post-hoc analysis, number of the principal components (PC’s), etc. Finding the answers of the questions above it is possible to establish a good preference mapping practice
... This dataset has previously been used for investigating consumer liking of apple juices produced with different levels of sugar and acid (Rødbotten et al., 2009). The design used was a full factorial design with two factors of interest: degree of sugar at three levels (low, medium and high) and degree of acid at two levels (low and high). ...
Different approaches for handling consumer segments in L‐shape data are compared in a study conducted in Norway. Consumers evaluated eight different yoghurt samples with profiles varying in three intrinsic attributes following a full factorial design. Three blocks of data were collected including sensory properties, liking ratings, and consumer attributes. Data were analyzed using two different approaches. In approach one, the one‐step simultaneous L‐Partial Least Square (L‐PLS) Regression with average consumer liking to represent the segments was used, while approach two was based on a two‐step procedure (TSP) based on Partial Least Square (PLS) Regression using dummy variables to represent the segments. The methods were compared in terms of interpretations, flexibility, and outcomes. Methodological implications, recommendations, and future research avenues are discussed.
Practical Applications
This manuscript has been devoted to two different ways of handling segmentation in L‐shape data of consumer liking, sensory properties, and consumer attributes. Overall, both L‐PLS and TSP approaches provide similar interpretation of results. The TSP approach, however, has the advantage of interpretating the horizontal and vertical direction in the L separately using standard regression methods. It is of interest of product development and marketing activities to identify which food product characteristics are important for consumer preferences and to better understand the characteristics of the consumers (e.g., socio‐demographics) that drive the consumer acceptance of the different products.
Nanofiltration is a suitable process for the separation of sugars from apple juices, however other valuable components are removed as well. In particular, the percentage losses of polyphenols and antioxidant capacity are almost similar to the sugar reduction. In order to reduce this principle problem, a mechanical fractionation of apples was introduced. A portion of 45% of a starting apple mass was peeled and cored to obtain a fruit flesh fraction having a lower content of valuable substances. After pressing, the fruit flesh juice was subjected to a nanofiltration (DK membrane, cut-off 200–300 Da) to remove sugars (sucrose, glucose and fructose). The rejections (including diafiltration) of polyphenol, sugar, ash and acid were 99.1 ± 0.2, 95.0 ± 0.2, 64.7 ± 2.9 and 38.9 ± 2.5%, respectively. The peels (high polyphenol content) and cores were added to the remaining 55% of apples and a juice with a high concentration of bioactive compounds was produced. By mixing this juice with the nanofiltration permeate, a cloudy apple juice with 30% less sugar was obtained. The losses of acids, minerals, antioxidant capacities and polyphenols were between 11 and 18%. The investigated process is potentially applicable on an industrial scale.
The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans. Fourteen fruit-chip samples with four textural properties (crispy, puffy, soft, and jelly-like) were selected. Consumers rated their level of liking for each sample, and then they performed hedonic-based projective mapping with the same samples. In the hedonic texture transfer investigation, consumers rated their acceptance of nine snacks with various textures but possessing similar textures to those of dried fruit samples. The data were analyzed by ANOVA and multiple factor analysis. Most consumers disliked samples with a soft or jelly-like texture, while liked samples with a crispy texture. Cross-cultural differences were observed in the liking of puffy samples, with both Chinese and Koreans liking puffy samples as much as crispy ones for their melting characteristics in the mouth, while US consumers perceived the puffy samples as being Styrofoam-like and disliked them. Hedonic transfer was observed from snack texture preferences to fruit-chip. Individual texture preferences for snacks seem to significantly affect the texture preferences for fruit chips.
This study was designed to determine the impact of some artificial and alcoholicsweeteners (sucralose, T1, rebaudioside-A, T2 , xylitol ,T3 , and sorbitol, T4) on the level of some lipids and blood sugar in growing rats. The results showed a significant positive effect at (p≤0.05) on total cholesterol (TC) in serum in rats given sorbitol (T4) and xylitol (T3) which were 22.67 and 24.83 mg /dl respectively, compared with blank control (T *) and sucrose control (T0) (32.67 and 30.17 mg /dl). No significant decrease was noticed in triglycerides (TG) and very low density lipoprotein (VLDL) values in T4, T3, T2 and T1 treatments (40.83 and 8.17, 41.33 and 8.27, 47.33 and 9.47 and 48.50 and 9.75 mg/dl respectively), compared with T *(61.66 and 12.33) and T0 (52.50 and 10.50 mg /dl). A significant decrease in blood sugar in the rats given sucralose, rebaudioside-A , xylitol and sorbitol (97.00, 103.83 , 119.00 and 119.17 mg /dl respectively), while in blank control (T *) and sucrose control (T0) blood sugar found to be 129.83 and 143.00 mg/dl respectively. It was concluded that the artificial and alcoholic sweeteners, which used, play a positive role in reducing the level of blood lipids and blood sugar in rats.
BACKGROUND
This study cross‐culturally compared and identified the drivers of liking for fresh pears utilizing both Korean and Chinese descriptive panels and consumers. The pear samples consisted of 6 types of fresh pear varying in flavor and texture qualities. The descriptive panels for the two countries independently derived descriptive terms for the pears. In addition, acceptance testing was conducted to examine the hedonic levels of fresh pears among Chinese and Korean consumers. Multivariate analysis of variance using a general linear model(GLM) and multiple‐factor analysis were applied to the descriptive data. The consumer test data were analyzed using a GLM, correspondence analysis, and internal preference mapping.
RESULTS
The results showed that the overall perceptual configurations of pears developed by the Chinese and Korean descriptive panels were similar. The consumer liking of fresh pears and the drivers of liking were also cross‐culturally similar. Consumers from both countries liked crisp and juicy Asian pears, but they had different perceptions and liking of the pear having strong fruity note and soft texture. This observation was supported by results of descriptive analysis which showed that the Chinese descriptive panel considered this pear sample as being fruity and having a harmonious flavor, while the Korean panel—who was less familiar with the sample—considered its flavor unharmonious.
CONCLUSION
Previous cross‐cultural studies have often found that food acceptance levels vary markedly with the degree of familiarity with target foodstuffs. However, unlike other food categories, the difference seems relatively small for fruits that are commonly available across cultures.
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We compare the performance of several data permutation methods for assessing dimensionality in Principal Component Analysis. We consider the classical Horn's Parallel Analysis, Dray's approach based on the similarity between the data matrix under study and its lower rank approximation and Vitale et al.’s method based on sequential deflation and rank reduction. Their potential is assessed on a large array of simulated data sets accounting for different data correlation structures, data distributions and homo- and heteroscedastic noise, and on 15 experimental data sets from different disciplines, such as metabolomics, proteomics, chemometrics and sensory analysis. In both the simulated and real life case-studies we report differential behaviours of the concerned techniques for which we propose theoretical explanations. The paper also discusses their limits of applicability and some guidelines are offered to practitioners.
IntroductionExternal and Internal Preference MappingExamples of Linear Preference MappingIdeal Point Preference MappingSelecting Samples for Preference MappingIncorporating Additional Consumer AttributesCombining Preference Mapping with Additional Information about the SamplesReferences
IntroductionPreliminary Analysis of Consumer Data Sets (Raw Data Overview)Experimental Designs for Rating Based Consumer StudiesAnalysis of Categorical Effect VariablesIncorporating Additional Information about ConsumersModelling of Factors as Continuous VariablesReliability/Validity Testing for Rating Based Methods
Rank Based MethodologyChoice Based Conjoint AnalysisMarket Share SimulationReferences
IntroductionSegmentation of Rating DataRelating Segments to Consumer AttributesReferences
The physicochemical (color, turbidity, total soluble solids, sucrose, d-glucose and d-fructose content, pH, acidity, total phenolic content and antioxidant activity) and sensory quality and consumer perception of differently processed clear and cloudy commercial apple juices were studied. Among eight studied juices, freshly squeezed juices were liked the most by consumers, whereas the cloudy juices not from concentrate and clear juices prepared from concentrate, were significantly less liked. Principal component analysis revealed groups of similar juices, in terms of their physicochemical properties and sensory characteristics assessed both by experts and consumers. The external preference mapping showed a nonhomogenous distribution of individual preferences in relation to juice attributes. Three groups of consumers differing in apple juice preferences were distinguished by means of the agglomerative hierarchical clustering. The sensory and physicochemical data were correlated with consumer acceptance by partial least square regression and cues of acceptance of apple juices were identified. Practical Applications: This study has important practical implications for apple juice industry because it contributes to understanding of the relationship between intrinsic juices characteristics and consumer perception and may help processors determine the final quality of juice. The results obtained indicate that the use of the intensity scale in consumer study may constitute an alternative to sensory panel assessment. The study revealed the heterogeneity of the group of consumers. Application of multivariate analysis enabled the detection of homogeneous segments and the identification of the drivers of liking for the entire group of the consumers and for the separate segments.
It is crucial to understand influential parameters for acquisition of consumer liking to ensure succesful product introduction and competativeness in the marketplace. This article aims to study and understand liking in relation to sensory characteristics, consumer concept associations, arousal potential and appropriateness for use using apple juices as an application. First, a laboratory panel (n = 15: F = 10, M = 5) determined the sensory profile of the apple juices using the methods Partial Napping and Ultra Flash Profiling based on taste and flavor. Next, consumers (n = 196: F = 136, M = 60) evaluated key apple juice parameters. The basic tastes sweet and sour were key properties and played a central role in liking acquisition. Apple juices having a sweet/sour balance were most liked. The importance of balance in sensory properties was underlined by the fact that consumer liking was related to the concept balanced. Additionally, the consumers liked the apple juices when associated with exclusive, National identity, interesting, complex and unique. High levels of perceived complexity, surprising and novelty increased the consumers' liking. The most liked apple juices received the highest ratings in appropriateness for use regardless of use situation.
Practical Applications
Food producers can use the information to understand how a food product's sensory characteristics, consumer concept associations, arousal potential and appropriateness for use influence liking. This information is useful in new food product development and marketing of the products.
Background and AimsThis study was designed to investigate the sensory attributes that relate to Chinese consumer liking responses to red wines and determine whether they differ from those of Australian consumers in a cross-cultural study. Methods and ResultsA set of Australian and international wines was profiled by a sensory descriptive analysis panel. A subset of 14 wines was assessed for hedonic liking by 310 consumers in China. These results were compared with findings of an Australian test using 216 consumers. For the Chinese sample, liking was most strongly positively associated with ‘red fruit’, ‘sweetness’ and ‘fruity aftertaste’ attributes. Two consumer clusters (80% of the consumers) preferred sweeter wines and had low acceptance to wines with strong acidity, with differences between the two clusters in their response to bitterness, ‘bruised fruit’ and ‘fresh green’ attributes. The third cluster liked wines with higher purple colour, ‘dark fruit’, ‘viscosity’ and ‘black pepper’, and had a lower liking score for wines with higher astringency. Two clusters of the Australian consumers were found with similar sensory attribute drivers of liking compared with those identified in China, but with different proportions. Conclusions
The consumers from the two countries, while having broadly similar preferences, differed in both the size of cluster groups and in the importance of certain attributes. Significance of the StudyThe study provides an insight into differences in drivers of preference between an established Western wine consumer market and a developing Asian market.
Background
The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste test incorporating check-all-that-apply(CATA) method. Seventy three Koreans and 86 US consumers participated. The tested sauces comprised of three tomato based sauces, a teriyaki based sauce, and a Korean spicy seasoning based sauce. Chicken breasts were marinated with each of the 5 barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste test were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by CATA method for each sauce. General linear model, multiple factor analysis, and chi-square analysis were conducted using the data.ResultsThe results showed that the preference order of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of 2 sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results.Conclusion
Reasons of (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis.
The aim of this study was to identify the sensory characteristics that drive the preference of nopalitos consumers. Nopalitos from the cultivars Milpa Alta, COPENA F1, COPENA V1 and Tovarito (Opuntia ficus–indica), which are commercially important in Mexico, were physical, chemical and sensory characterized to explain their acceptability by consumers. The rheological behavior of aqueous dispersions made from the mucilage of each one of the four nopal cultivars was evaluated. Color, firmness, moisture, titratable acidity and mucilage content were measured in fresh nopalitos. Frequency sweeps and flow curves of the mucilage dispersions were done. A descriptive analysis and an acceptability test were carried out with cooked nopalitos. The heterogeneity of the four nopal cultivars stood out. Significant differences were found among cultivars for seven physical and chemical characteristics (lightness, saturation index, hue angle, cuticle firmness, firmness within the tissue, moisture and titratable acidity), for their plastic viscosity, important variable of rheological behavior, and for 12 sensory attributes (lightness, moist appearance, visual sliminess, green odor, elasticity, firmness, sourness, saltiness, green flavor, leatheriness, chewiness and sliminess in mouth). Milpa Alta, COPENA F1 and Tovarito cultivars were similarly accepted by consumers, whereas COPENA V1 had less acceptability. It was concluded that nopalitos acceptance can be predicted based on their physical, chemical and sensory attributes; moreover, that textural and visual characteristics were the variables with major influence on acceptability.
A generic descriptive analysis using 11 judges provided 16 sensory attributes that described the aroma, flavor, and texture characteristics of 7 nectarine and peach cultivars selected for their predominant sensory attributes. Simultaneously, the “in-store” acceptability of these cultivars was evaluated by 120 consumers from northern California. The relationships among instrumental measurements (flesh firmness, ripe soluble solids concentration (RSSC), and ripe titratable acidity (RTA), sensory panel descriptors, and consumer hedonic responses were studied. In these cultivars, RSSC was the only instrumental measurement significantly related to overall liking. Cultivars with medium acidity and/or flavor/aroma were liked “very much,” and consumer willingness to pay more was correlated with overall liking without regard to cultivar. Cluster analysis revealed 3 segments that were associated with ethnicity and consumer preferences within each segment. Sweetness was the main driver of liking for 2 consumer clusters; however, for the 3rd cluster, the perception of fruit aromas described as grassy/green fruit and pit aromas were the main drivers of liking. There was a high correlation between instrumental measurements and their sensory perception; however, the sensory attribute measurements explained cultivar characteristics better than instrumental measurements alone. Sweetness correlated positively with overall liking and consumer acceptance.
The main objective of this study was to identify drivers of liking for fresh peaches and nectarines in order to understand consumer preferences for these fruits. This information can be used by postharvest researchers to evaluate the potential of new postharvest technologies and consumer acceptance and for plant breeders to develop new cultivars with desirable sensory attributes driven by the consumer.
Multivariate statistics have found great application in all areas of quantitative sensory science. In this chapter we will
briefly describe the two major work horses in the field: principal component analysis (PCA) and canonical variate analysis
(CVA). PCA should be used with mean data and CVA with raw data, namely data including replicate observations. We also discuss
generalized Procrustes analysis (GPA) which is used with free-choice profiling data as well as in any situation where one
may want to compare the data spaces associated with multiple data measurements on the same products. Lastly we discuss (as
a preliminary to further in-depth discussion in Chapter 19) internal and external preference mapping. We conclude by stressing
that multivariate analyses should always be performed in conjunction with univariate analyses.
The process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always
easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer
reaction. Consumers’ responses to food are not only based on the sensory characteristics of the product and on their physiological
status but they are also related to other factors, such as previous information acquired about the product, their past experience,
and their attitudes and beliefs. This paper discusses different methods to obtain information about consumer perceptions,
attitudes, beliefs, and expectations.
KeywordsConsumer Response-Perception-Attitudes-Expectations
The health situation of Russian consumers is alarming. Food consumption patterns are one of the main reasons for poor health among Russians. Although there have been studies about the relationship between poverty, food consumption and health, research on preferences among Russian consumers is lacking even though preferences have a strong influence on food choices and thereby (un)healthy consumption patterns. A survey of 1081 Russian consumers in four cities was conducted. The purpose of this paper was to identify segments among Russian consumers according to their food preferences. Five segments were identified, with different preference patterns for the following chosen food groups: fish lovers, fish haters, various food lovers, food indifferent and red meat lovers. The segments were profiled by means of food consumption, food choice motives, attitudinal variables and socio-demographic variables. The implications for health authorities are discussed.
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies. It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
Food aromas generally are complex mixtures of volatiles. In the present study, we investigated the joint effects of hexyl acetate, trans-2-hexenal and 1-hexanol on the multi-attribute perception of an apple aroma. The first two substances were identified earlier as positive contributors to the apple aroma (high character impact), whereas the third component was identified as an irrelevant or negative contributor (low character impact). Aroma quality was quantified using a set of eight graphic rating scales. All three components had significant effects on the aroma profiles. These effects consist mainly of an effect of each component on the attribute that described its individual character and an effect of all three components on ratings on the main character attribute 'apple'. As expected, the high impact components increased 'apple' ratings, whereas the low character impact component decreased 'apple' ratings. Furthermore, intensity ratings on the attribute that corresponded with the odour of the low impact component were suppressed by the presence of high impact components. These results indicate that the contributions of odorants to the mixture's aroma are not linear combinations of separate odour intensities, because sensory interactions were observed. In addition, humans detect components in complex mixtures more accurately than studies on identification performance have suggested. We conclude that for an adequate assessment of the effects of multiple mixture components on changes in aroma perception, it is sufficient to employ multiple response scales measuring intensities of attributes that are distinctive with respect to the expected qualitative changes. Results of this approach should be subjected to multivariate methods of statistical analysis.
Sensory profiling, instrumental texture measurements and volatile composition was used to characterise ten Norwegian and three imported apple varieties. Principal component analysis of sensory data identified an odour/flavour-factor and a texture factor along the first and second principal component, respectively. The main volatile components separating the apples were propyl acetate, butyl acetate, 2-methylbutyl acetate, hexyl acetate, ethyl acetate, ethyl butanoate, 1-butanol, ethanol and α-farnesene. The first four mentioned volatiles were related to fruity and sweet sensory attributes, while the latter were related to sour, bitter and grassy attributes. Sensory hardness, chewiness and mushiness correlated well with instrumentally measured force and work required for penetration of the flesh. Sensory odour- and flavour attributes showed varying correlations by principal least squares regression to volatile composition and texture-data separately. Sour, sweet and grassy flavours were best explained when sensory odour- and flavour-attributes were correlated to texture-measurements and volatile composition-data at the same time.
Fruit juices have been traditionally concentrated by multi-stage vacuum evaporation, resulting in a loss of fresh juice flavors, color degradation and a “cooked” taste due to the thermal effects. The promising alternative is reverse osmosis concentration. However, it cannot reach concentrations larger than 25–30°Brix with a single-stage RO system due to high osmotic pressure limitation, which is quite below the value of 45–65°Brix for standard products obtained by evaporation. Technological advances related to the development of new membranes and improvements in process engineering have been proved to overcome this limitation. New membrane processes, including membrane distillation and osmotic distillation, and integrated membrane processes are still being identified and developed in concentrated fruit juice processing to improve product quality and reduce energy consumption. Recent advances and developments of the use of membrane processes for concentrating fruit juice are reviewed and discussed in this paper. Major attentions are focused on the application of new membrane processes and integrated membrane systems.
The human gustatory system is capable of responding to and processing the taste of solitary compounds in water. However, the taste system rarely contacts solitary compounds outside the laboratory and has surely evolved to process complex mixtures of sapid chemicals, such as occur in virtually all foods. This review will focus primarily on the lesser-studied interactions between pairs of salty, sour and bitter compounds. Pair-wise interactions among these three taste qualities should be of interest because they constitute a significant proportion (∼30–50%) of possible binary taste interactions. In general, salts and acids enhance each other at moderate concentrations but suppress each other at higher concentrations. Bitter compounds and acids can either enhance or suppress each other depending on the concentrations, the food stimuli and the experimental methods involved. Sodium salts and bitter compounds generally interact so that bitterness is suppressed to some variable degree and the saltiness is unaffected. As will be described below, there are exceptions to all of these generalities.
The scale values of perceived sweetness, sourness and total taste intensity of unmixed sucrose, unmixed citric acid and several
citric acid/sucrose mixtures were assessed, using a functional measurement approach in combination with a two-stimulus procedure.
The data showed that the scale values obtained were linear with perceived taste intensity. It was demonstrated that citric
acid suppresses the sweetness of sucrose and that, inversely, sucrose suppresses the sourness of citric acid. However, this
suppressive effect was not symmetrical in the range of concentrations used. While the degree of sweetness suppression depended
only on the citric acid level, the degree of sourness suppression depended on the sucrose as well as on the citric acid concentration.
With regard to the perceived total taste intensity of citric acid/sucrose mixtures, it was shown that the sum of sweetness
and sourness approximately equals the total taste intensity. The implications of the present findings for the analytic—synthetic
controversy and for taste interaction theories are discussed.
Food aromas generally are complex mixtures of volatiles. In the present study, we investigated the joint effects of hexyl acetate, trans-2-hexenal and 1-hexanol on the multi-attribute perception of an apple aroma. The first two substances were identified earlier as positive contributors to the apple aroma (high character impact), whereas the third component was identified as an irrelevant or negative contributor (low character impact). Aroma quality was quantified using a set of eight graphic rating scales. All three components had significant effects on the aroma profiles. These effects consist mainly of an effect of each component on the attribute that described its individual character and an effect of all three components on ratings on the main character attribute 'apple'. As expected, the high impact components increased 'apple' ratings, whereas the low character impact component decreased 'apple' ratings. Furthermore, intensity ratings on the attribute that corresponded with the odour of the low impact component were suppressed by the presence of high impact components. These results indicate that the contributions of odorants to the mixture's aroma are not linear combinations of separate odour intensities, because sensory interactions were observed. In addition, humans detect components in complex mixtures more accurately than studies on identification performance have suggested. We conclude that for an adequate assessment of the effects of multiple mixture components on changes in aroma perception, it is sufficient to employ multiple response scales measuring intensities of attributes that are distinctive with respect to the expected qualitative changes. Results of this approach should be subjected to multivariate methods of statistical analysis.
We investigated the influence of repeated exposure to orangeades with added sucrose and different concentrations of citric acid, on the taste preferences of 6- to-11-year-old children and young adults. During an intervention study of 8 days, 59 children (9.2+/-0.9 years) and 46 young adults (22+/-2.0 years) received, each day, either an orangeade with a sweet taste, a sour taste, or no orangeade (control). Before (baseline) and after the intervention, preferences for a series of orangeades and yoghurt, which varied in balance of sweet and sour tastes, were measured by means of a rank-ordering procedure. The variation in balance of sweet and sour taste was established by adding different amounts of citric acid (orangeade: 0.009, 0.013, 0.020, 0.029, 0.043, and 0.065 M added citric acid; yoghurt: 0.027, 0.038, 0.056, 0.081, 0.12, and 0.17 M added citric acid) to a stock orangeade and yoghurt with 0.42 M sucrose. The sweet and sour tasting orangeade that were consumed during the intervention were equally preferred at baseline. After an 8-day exposure to the sweet orangeade, children's preferences for this orangeade (0.42 M sucrose) significantly increased (p<0.05). A similar trend was observed for the yoghurt with 0.42 M sucrose (p=0.09). An 8-day exposure to the sour orangeade did not have a significant effect on children's preference for this orangeade. The taste preferences of adults did not change after the intervention. The control group of children and adults did not show any change in preferences for sweet and sour tastes. Future research is needed to investigate whether the changed preferences for sweet taste are stable over time and how these changed taste preferences are related to a change in the consumption of sugar rich foods.
The field of sensory evaluation has grown rapidly in the second half of the 20th century, along with the expansion of the processed-food and consumer products industries. Sensory evaluation comprises a set of techniques for accurate measurement of human responses to foods and minimizes the potentially biasing effects of brand identity and other information influences on consumer perception. As such, it attempts to isolate the sensory properties of foods themselves and provides important and useful information to product developers, food scientists, and managers about the sensory characteristics of their products. The field was comprehensively reviewed by Amerine, Pangborn, and Roessler in 1965, and more recent texts have been published by Stone and Sidel (1993) and Meilgaard, Civille, and Carr (1991). These two later sources are practical works aimed at sensory specialists in industry and reflect the philosophies of the consulting groups of the authors. Our goal in this book is to provide a comprehensive overview of the field, with a balanced view based on research findings, and one that is suited to students and practitioners alike.
During 1994–1995, field experiments were conducted in six apple orchards located in the southwest of Finland (the mainland and the Åland Islands). The cultivars were ‘Melba’, ‘Raike’, ‘Red Atlas’, ‘Lobo’, ‘Aroma’, and ‘Åkero’. Fruit samples were picked at about one week before commercial maturity and stored for three to six months at 2 to 4°C and 85–95% relative humidity. During storage the percentage of physiological disorders was visually recorded. Fruit nitrogen (N) and calcium (Ca), firmness, diameter, juice titratable acidity (TA), and soluble solids concentrations (SSC) were determined at harvest. Nitrogen and Ca in the soil and leaves collected during fruit development were determined. The ranges in fruit N were 296–624 and Ca 27–68 mg kg fresh weight, and in the leaves N 15–23 and Ca 9–19 g kg dry matter. The N/Ca ratio was 5 and 16 and 0.9 and 2.3 in fruit and leaves, respectively. There was more variation between years in N and Ca contents of leaves than that of fruit. Other fruit quality characteristics varied between seasons and cultivars. Leaf N correlated positively with fruit diameter and negatively with fruit dry matter. The incidence of physiological disorders on apples after three month storage was 2 to 13% and after six months 10 to 95%. Fruit with Ca content below 45 mg kg fresh weight were susceptible to bitter pit ('Aroma’ and ‘Åkero') and Jonathan spot ('Red Atlas'). The cultivar ‘Melba’ was susceptible to bruising damages and ‘Raike’ and ‘Red Atlas’ were affected more with internal breakdown and core browning.
Children aged 9–13 years (n=110) evaluated six apple cultivars (‘Jonagold’, ‘Mutsu’, ‘Gala’, ‘Gloster’, ‘Elstar’ and ‘Golden Delicious’) for appearance and taste preferences using hedonic scales. Furthermore, the apple cultivars were evaluated by descriptive sensory analysis and physicochemical quality. The children preferred the appearance of the two red cultivars: ‘Gala’ and ‘Gloster’; and preferred the taste of the cultivars: ‘Elstar’, ‘Jonagold’ and ‘Gala’. The latter were relative high in sugar content. ‘Gala’ was characterised by a very high sugar:acid ratio. Characterisation of the cultivars by a sensory panel showed very different profiles in texture, taste and flavour attributes. When the sensory data were compared with the hedonic taste preference results, apple flavour, perfumed flavour and sweetness were positively associated with taste preference. Skin toughness was negatively related to taste preference. In this study sourness, mealiness and juiciness did not affect taste preference of the six cultivars significantly.
The use of a glucose oxidase (GOX)-catalase enzyme system for the production of reduced-alcohol white wine is investigated. The process reduces alcohol potential by converting glucose to gluconic acid. Trials were conducted with grape juice and model solution to determine key factors affecting the activity of the GOX system, and to optimise the process for use with grape juice. Under our processing conditions, the low pH of grape juice was found to be a dominant limiting factor in the rate and extent of glucose conversion by GOX. An optimised process for glucose conversion (up to 87%) was developed after investigation of the effects of enzyme dosage, sparging, aeration and mixing rates, and temperature. Maximum GOX activity was observed during the first 4 to 6h of treatment, after which a significant decrease in the rate of gluconic acid formation and glucose degradation occurred. An expected increase in titratable acidity and concurrent decrease in pH during GOX treatment was also observed, and is attributable to an increase in the juice gluconic acid concentration of ca 73g/l.
Sweet taste and bitter taste are both apparently mediated by G-protein-coupled receptors. In this review article, connections between bitter taste and sweet taste are examined. In addition, several ways in which sweet taste may be more effectively used to mask bitter taste are discussed.
Juices were produced from 11 apple cultivars from three regions of Ontario before and after storage in 2 years and analyzed for acids. The concentration ranges (mg/L) for fresh and stored apples, respectively, were as follows: malic, 4780-15 730 and 2470-13 390; citric, 263-538 and 321-714; quinic, 10-754 and 10-693; lactic, 10-203 and 17-219; succinic, 2-28 and 1-51; shikimic, 1-25 and 1-26; chlorogenic, 74-85 and 10-80; total, 5770-16 880, and 3330-14 760; titratable acidity, 2700-11700 and 1500-9300; pH, 3.22-3.90 and 3.29-4.41; malic:citric, 16.0-39.6 and 7.0-26.8; sugar:acid, 10.0-37.7 and 12.3-66.0. Cultivar affected all except succinic and chlorogenic acids. Region and season had only minor influence. Malic, quinic, total, and titratable acids and H+ decreased, while citric, lactic, and shikimic acids increased upon storage. Most commercial juices had acid compositions similar to those of the authentic ones, except fumaric acid was present and quinic, shikimic, and succinic acids were frequently absent.
The previous research on sensory evaluation of apples is reviewed and a comprehensive descriptive sensory profile of 12 Southern Hemisphere varieties has been developed. A comparison of sensory evaluation of unpeeled halves with peeled quarters revealed a noticeable difference only for the Top Red variety. It is not clear whether this was due to the sensory properties of the skin or the sensory panelists' expectations after viewing the skin. However it does appear that very small quantities of experimental material could be used to give breeders a good definition of the sensory profile.Hedonic evaluation by 60 consumers of the same varieties peeled and unpeeled in a hall test revealed the same overall structure at the most preferred end of the scale but a number of differences at the lower end. Peeling reduced liking for Splendour and Fiesta and increased liking for Top Red. Internal Preference Mapping indicated four dimensions of preference with the most important dimension highly correlated with texture attributes. Segmentation of consumers appeared to be according to whether a sweet, hard apple or a juicy, acidic apple was preferred.
Sensory preference for three apple varieties varying in degree of mealiness was investigated among British and Danish consumers. The experimental design was reflected in the sensory profiles, where differences in flavour were mainly related to varieties and differences in texture mainly to mealiness condition. Internal preference mapping showed that preference was more strongly related to variety than mealiness condition. Overall, Boskoop apples were less preferred than Cox and Jonagold. Mealiness was considered a negative quality attribute associated with fluffy appearance, stale flavour and floury and granular texture. The preference patterns for British and Danish consumers were similar and reflected no cross-cultural differences. Differences between individuals varying in Private Body Consciousness (PBC) were not reflected in the preference patterns. Internal preference maps obtained from high and low PBC individuals were largely similar. However, high PBC individuals appeared to rely more strongly on the sensory characteristics of apples than low PBC individuals when forming preference ratings.
Firmness, soluble solids content and acidity are important factors determining eating quality of apples. Tests with consumers confirmed that acceptance can be predicted by instrumental measurements of total soluble solids (refractometer), titratable acidity and firmness measurements for some apple varieties. ‘Golden Delicious’ of acceptable eating quality should attain a minimum of 12° Brix for total soluble solids, a minimum acidity of 3.2 g/l (malate) and a minimum reading of 44 N for firmness. For Elstar firmness should exceed 46 N and soluble solids should be above 12° Brix. Elstar with acidity less than 4.0 g/l or high acidity (>6.5 g/l) were not liked by consumers. Firmness readings of ‘Gala’ should attain 56 N. However, acceptance by consumers of ‘Gala’ and ‘Elstar’ seemed less dependent on firmness, soluble solids content and acidity but dependent on aroma quality and juiciness. In this respect, future optimisation of storage should take aroma aspects into account.
This research investigates cultural influences on affective and cognitive bases or origins of food likes and dislikes in terms of cross-cultural differences (French from France, N = 118 vs. Chinese from PR China, N = 100) and acculturation (Chinese from PR China vs. Chinese accultured in Canada, N = 111). Content analyses on the reasons for liking and disliking food items support the expected cross-cultural differences between the French and the Chinese: the French display a dominant affective basis, whereas the Chinese attitude to food reflects more balance between affect and cognition. Comparisons between the Chinese acculturated into a Western culture and the Chinese from PR China revealed little change to the balance between bases for liking, and a shift toward a higher pre-dominance of the affective basis for dislikes. Theoretical and practical implications of the results are discussed.
A model citrus flavoured beverage was created to investigate the effect of varying levels of sugars and acids on flavour and taste perception. Two naturally occurring sugars; glucose and fructose, and two organic acids; citric and lactic acid, were studied using D-optimal design spaces created using experimental design software (Design Exp). Perception was studied using the scaling technique of magnitude estimation by a panel of trained assessors. Alterations in aroma volatile release profiles and viscosity were measured instrumentally using APCI-MS and rheometry, respectively. Aroma release profiles were unaffected by varying tastant levels and only the highest level of glucose (150 g/l) resulted in a small increase in viscosity. However, flavour perception was increased on addition of tastants, although, interestingly, glucose showed a different profile to fructose despite equi-sweet levels being used. This data provides evidence for taste–aroma interactions within this citrus flavoured system which are not due to physico-chemical interactions within the beverage matrix. This study has also uncovered apparent differences between effects of fructose and glucose on flavour perception, again not due to alterations in physical factors, and raises the intriguing possibility of different receptors/receptor mechanisms between the two monosaccharides.
This paper focuses on using and comparing preference mapping (both internal and external) and partial least squares (PLS) regression in relating consumer preference data of six different dry fermented lamb sausages to conventional sensory profiling (quantitative descriptive analysis—QDA). For segmenting the consumers into smaller, more homogenous consumer groups, two different methods were compared, namely cluster-analysis and visual inspection of plots. The consumer groups were related to demographic and sociological variables.The alternative approaches to preference mapping provided the same general conclusions. For all the three approaches, preference was positively influenced by juiciness, acidic flavour and odour, greasiness and lamb flavour. The cluster analysis identified four subgroups with different preference patterns and indicated that there were market segments for each of the six dry fermented lamb sausages.
Using a model system comprising of low concentration NaCl vs water and a beverage system of varying strength apple juice, it was found that the 2-AFC (paired comparison) discrimination method yielded a higher d′ than the 3-AFC method. Although the 3-AFC method is theoretically more powerful than the 2-AFC, the higher d′ of the latter compensates for this, making it the more powerful of the two.
Bitterness is considered as an undesirable taste of carrots. Quantitative chemical analysis of potential bitter compounds of different carrot genotypes was combined with sensory analysis in order to identify key compounds likely to be responsible for the bitterness of carrots. Eight carrot genotypes (‘Bolero’, ‘Mello Yello’, ‘Nairobi’, ‘Tornado’, ‘Purple Haze’, ‘Line 1’, ‘Line 2’, and ‘Line 3’) representing extremes in sensory-perceived odour, flavour, and taste. Potential bitter compounds like polyacetylenes, isocoumarins and phenolic acids were quantified in the peel and the corresponding peeled carrot, and their contribution to bitterness in raw carrots was analysed by sensory profiling using multivariate data analysis. Falcarindiol and a di-caffeic acid derivative were highly related to bitterness in contrast to falcarinol and other potential bitter compounds. Falcarindiol and the di-caffeic acid derivative were primarily present in the peel whereas falcarinol was almost evenly distributed in the root. Investigation of bitterness revealed that high sugar content to some extent could mask the bitter perception of carrots. As falcarinol is the most bioactive of the carrot polyacetylenes the results of the present study indicate that there is a basis for improving the health effects of raw carrots without affecting sensory quality.
The partial compositional characteristics were determined for apple juice from 175 non-commercial varieties of apples developed from scion wood collected from approximately 12 countries and several USA geographical areas. Juices from many of the varieties were high in malic acid and potassium. Mean values for many of the attributes did not match existing compositional database value means. However, some of the overall minimum and maximum values for the various attributes (i.e., Brix°, pH, ash, TA, sucrose, glucose, fructose, sorbitol, malic, citric, fumaric, sodium, and calcium) in this study compared reasonably well with existing compositional database values. Distribution of phenolics between the various varieties was highly variable with some juices containing little if any phenolic compounds. Chlorogenic acid and phloridzin were detected in all varietal samples while arbutin and HMF were not measurable. The data developed should be useful with other databases in describing authentic apple juice and in the development of future apple commercial varieties to target specific consumer requirements.
Studies of cross-cultural chemosensory perceptions and preferences are examined from the point of view of their ability to explain differences in food selection in different cultures. It is unclear from the limited literature whether psychophysical judgements of taste or of other sensory qualities of foods differ cross-culturally. However, preference for these same qualities appears to be dependent on the context in which they are experienced, and thus cultural preference differences are evident, most probably as a function of the different dietary experiences of different cultures.
A population of Indian laborers who show high preferences for sour and bitter tastes has been studied. Their judgments of taste intensity and pleasantness of sweet and salty stimuli are in accord with European population estimates, which suggests that dietary history may alter preferences for simple taste stimuli without affecting the gustatory system.
The sensory quality of sausages containing 12 and 20% fat (the usual level) was assessed by descriptive profiling in a trained sensory panel. The effects of information on fat level and sensory differences on liking or dislike by consumers were assessed in 347 eaters of sausages recruited in food stores. The knowledge of a 40% reduction in fat content did not affect the hedonic responses to sausages with different sensory quality, whereas the sensory differences had major effects on liking scores. Fat-reduced sausages were liked as much as standard sausages when their texture and saltiness were similar to the more familiar quality. When sensory quality was similar, false information that the fat content of the 20%-fat sausages was 12% increased the liking for them although correct information on fat content of the sensorily similar 12%-fat sausages decreased liking. Thus, to avoid reducing the acceptability of reduced-fat sausages, it seems necessary to have a profile similar to the sausages containing usual levels of fat.
Membrane technology for the processing of fruit juices and beverages has been applied mainly for clarification using ultrafiltration and microfiltration, and for concentration using reverse osmosis. The effects of product preparation, membrane selection, and operating parameters are important factors influencing filtration rate and product quality. Technological advances related to the development of new membranes, improvement in process engineering, and better understanding of fruit beverage constituents have expanded the range of membrane separation processes. Developments in novel membrane processes, including electrodialysis and pervaporation, increased the array of applications in combination with other technologies for alternate uses in fruit juices and beverages.
The rising prevalence of obesity in children has been linked in part to the consumption of sugar-sweetened drinks. Our aim was to examine this relation.
We enrolled 548 ethnically diverse schoolchildren (age 11.7 years, SD 0.8) from public schools in four Massachusetts communities, and studied them prospectively for 19 months from October, 1995, to May, 1997. We examined the association between baseline and change in consumption of sugar-sweetened drinks (the independent variables), and difference in measures of obesity, with linear and logistic regression analyses adjusted for potentially confounding variables and clustering of results within schools.
For each additional serving of sugar-sweetened drink consumed, both body mass index (BMI) (mean 0.24 kg/m2; 95% CI 0.10-0.39; p=0.03) and frequency of obesity (odds ratio 1.60; 95% CI 1.14-2.24; p=0.02) increased after adjustment for anthropometric, demographic, dietary, and lifestyle variables. Baseline consumption of sugar-sweetened drinks was also independently associated with change in BMI (mean 0.18 kg/m2 for each daily serving; 95% CI 0.09-0.27; p=0.02).
Consumption of sugar-sweetened drinks is associated with obesity in children.
Sugar-sweetened beverages like soft drinks and fruit punches contain large amounts of readily absorbable sugars and may contribute to weight gain and an increased risk of type 2 diabetes, but these relationships have been minimally addressed in adults.
To examine the association between consumption of sugar-sweetened beverages and weight change and risk of type 2 diabetes in women.
Prospective cohort analyses conducted from 1991 to 1999 among women in the Nurses' Health Study II. The diabetes analysis included 91,249 women free of diabetes and other major chronic diseases at baseline in 1991. The weight change analysis included 51,603 women for whom complete dietary information and body weight were ascertained in 1991, 1995, and 1999. We identified 741 incident cases of confirmed type 2 diabetes during 716,300 person-years of follow-up.
Weight gain and incidence of type 2 diabetes.
Those with stable consumption patterns had no difference in weight gain, but weight gain over a 4-year period was highest among women who increased their sugar-sweetened soft drink consumption from 1 or fewer drinks per week to 1 or more drinks per day (multivariate-adjusted means, 4.69 kg for 1991 to 1995 and 4.20 kg for 1995 to 1999) and was smallest among women who decreased their intake (1.34 and 0.15 kg for the 2 periods, respectively) after adjusting for lifestyle and dietary confounders. Increased consumption of fruit punch was also associated with greater weight gain compared with decreased consumption. After adjustment for potential confounders, women consuming 1 or more sugar-sweetened soft drinks per day had a relative risk [RR] of type 2 diabetes of 1.83 (95% confidence interval [CI], 1.42-2.36; P<.001 for trend) compared with those who consumed less than 1 of these beverages per month. Similarly, consumption of fruit punch was associated with increased diabetes risk (RR for > or =1 drink per day compared with <1 drink per month, 2.00; 95% CI, 1.33-3.03; P =.001).
Higher consumption of sugar-sweetened beverages is associated with a greater magnitude of weight gain and an increased risk for development of type 2 diabetes in women, possibly by providing excessive calories and large amounts of rapidly absorbable sugars.
The relationship between obesity risk and sugar-sweetened beverage (SSB) consumption was examined together with multiple lifestyle factors. Statistical analysis was performed using population dietary survey databases of USDA CSFII 1989-1991, CSFII 1994-1996, CDC NHANES III, and combined NHANES 1999-2002. Totally, 38,409 individuals, ages 20-74 years, with accompanying data of dietary intake, lifestyle factors, and anthropometrics were included in the descriptive statistics and risk analysis. Analytical results indicate that obesity risk was significantly and positively associated with gender, age, daily TV/screen watching hours and dietary fat content, and negatively associated with smoking habit, education and physical activity; obesity risk was not significantly associated with SSB consumption pattern, dietary saturated fat content and total calorie intake. No elevated BMI values or increased obesity rates were observed in populations frequently consuming SSB compared to populations infrequently consuming SSB. Additionally, one-day food consumption data was found to overestimate SSB usual intake by up to 38.9% compared to the data of multiple survey days. Conclusion: multiple lifestyle factors and higher dietary fat intake were significantly associated with obesity risk. Populations who frequently consumed SSB, primarily HFCS sweetened beverages, did not have a higher obesity rate or increased obesity risk than that of populations which consumed SSB infrequently.
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