Besides the sensory quality of food, other factors are related to the formation of expectations and selection process for a product. This study aimed to evaluate the effect of the major information found on packages of ready‐to‐drink orange juices marketed in Brazil on purchase intention of this product, using the conjoint analysis technique, and also associate the information defined to the attitudes of the participants regarding general health and their interest in natural/nonindustrialized products. Four factors were used, each one with two levels: nutritional information on vitamin C (rich in vitamin C × without information), sense of natural/industrialized product (homemade – with juicy bits × orange flavor added), information on preservative (without information × without added preservative) and price (high or low). Sixteen packages were designed and evaluated by 144 consumers segmented into three groups. Low price level was considered with the greatest positive impact, among all information for cluster 1. Cluster 2 just gave importance to “homemade – with juicy bits.” Only cluster 3 has more interest in general health than in natural products. Information rich in vitamin C, “homemade – with juicy bits,” without added preservative and low price grouped the ideal packaging of orange juice for most participants. Practical Applications Consumer expectations and what are their interests when buying food are important factors that should be known to improve the food industry because a continuous change has been noticed in eating habits and search for products that are healthier even with the current lifestyle of the twenty‐first century. In order to reach a larger number of accessions to the industrialized foods, the packages' contents deserve to be developed in accordance with the public that it wants to achieve. Therefore, additional research on what information must appear on food labels needs to be done frequently in order to adapt the package of products consumed, and seek to produce food with better nutritional quality to get the consumers' healthy expectations.

Sensory analysis of nectar of passion fruit cv. BRS Ouro Vermelho under different crop systemsThe objective of this study was to evaluate the sensory profile and acceptability of passion fruit nectar obtained from plants cultivated under different production systems: organic or conventional, with or without shading by intercropping with cassava. The samples were evaluated by Quantitative Descriptive Analysis and Acceptance Testing with hedonic scale. Data from the descriptive profile and acceptance were analyzed by External Preference Mapping, Analysis of Variance and the Fisher's LDS test. Fruits that were not subjected to shading produced nectars with very similar sensory profile and greater acceptance. Unshaded conventional and unshaded organic passion fruit nectars O objetivo deste trabalho foi avaliar o perfil sensorial e a aceitabilidade de néctares de maracujás obtidos de plantas submetidas a diferentes sistemas de produção, orgânico e convencional, com ou sem sombreamento pelo consórcio com mandioca. As amostras foram avaliadas por Análise Descritiva Quantitativa e por teste de aceitação com escala hedônica. Os dados do perfil descritivo e de aceitação foram analisados por Mapa de Preferência Externo, Análise de Variância e teste de comparação de médias de Fisher. Observou-se que os frutos que não foram submetidos ao sombreamento apresentaram néctares com perfil sensorial bastante semelhante e maior aceitação. Néctares de maracujá convencional não sombreado e orgânico não sombreado apresentaram correlação com os atributos aroma verde, homogeneidade e gosto ácido. As maiores diferenças na aceitação foram observadas entre as amostras convencional sombreada e orgânico não sombreada, com diferenças significativas nos atributos de cor, sabor e qualidade global. O Mapa de Preferência Externo apontou que a amostra de néctar convencional sombreado, com menor aceitação, foi correlacionada com os atributos fibrosidade e viscosidade.Palavras-chave: maracujá, produção orgânica, sombreamento, aceitabilidade, perfil sensorial, Passiflora edulis.

Passiflora infusions showed different degrees of suitability as acceptable functional beverage. Identification of phenolics and other bitter compounds is needed to understand the intense bitterness of P. alata, as it did not present the highest contents of TPs, CTs and TFs.