Efeito das informações e características da embalagem na expectativa e aceitação de café solúvel adicionado de café torrado micronizado

Francisco, Julyene Silva; Santos, Ana Carolina Forgati dos; Benassi, Marta de Toledo

doi:10.1590/1981-6723.1614

Cited by 4 publications

(6 citation statements)

References 7 publications

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“…CB and IC packaging were also equally accepted (Table 2); the high average acceptance (mean value of 7.6 for E) showed that the both developed packaging generated a good expectation. The acceptance was similar to that reported for packaging of distinguished coffee products, such as a soluble coffee with the addition of micronized roasted coffee, with scores of 7.2 to 8.4 Santos;Benassi, 2014) and a soluble coffee enriched with antioxidants, of 7.7 to 8.2 .…”

Section: Expectation Evaluationsupporting

confidence: 82%

“…Although the participants did not know cold coffee beverages before the test, CB and IC beverages presented an acceptance (Table 2) within the range described for the commonly consumed hot coffee beverages, such as those produced with roasted and ground coffee -from 4.2 to 6.7 (Giacalone et al, 2019;Kalschne et al, 2019) -and soluble coffee -from 6.4 to 7.3 Santos;Benassi, 2014).…”

Section: Expectation Evaluationmentioning

confidence: 94%

“…Extrinsic factors (nonsensory characteristics) such as packaging color, brand, information, and illustration affect consumers' expectations, which may motivate or demotivate them to buy a product. Some studies evaluated the desired characteristics of the packaging of roasted ground coffee and instant coffee, focusing on Brazilian consumers Santos;Benassi, 2014;Kobayashi;Benassi, 2015). However, there is a lack of information regarding RTD coffee beverages and the expectation for a cold coffee product.…”

Section: Introductionmentioning

confidence: 99%

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Cold coffee beverages extracted by cold and hot methods: Composition and sensory acceptance by youngers

Violin¹,

Acre

Francisco

et al. 2021

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Brazil is the second largest coffee consumer in the world, however, the participation of the young public in this market is not very expressive. The objective of this study was to evaluate the impact of non-sensory (packaging color, information, and images) and brewing methods (hot or cold extraction) on the acceptance of cold coffee beverages by young consumers. A coffee:water ratio of 1:10 (w:v) and infusion during 4 min and 24 h was used for both hot and cold extractions, respectively. Hot extraction was performed at 95 °C, then cooled in a refrigerator and served at 6 to 10 °C, the same temperature that the cold extraction was performed and served. The beverages were characterized by composition and extraction yield. The packaging of the beverages was designed aiming to appeal to the young Brazilian public (15 to 24 years old), and it was used for the Expectation Evaluation. The type of extraction (hot or cold) produced beverages with differences in composition but with similar acceptance. Except for pH (average value of 5.1), the beverages differed in all the studied parameters. Hot-extracted beverages (iced coffees) had higher contents of caffeine, chlorogenic acids, and melanoidins (92.9, 258.2, and 360.8•10 -6 kg 100 mL -1 , respectively); they also presented higher acidity (3.4 mL of NaOH 20 mL -1 ) as well as higher yield compared to the cold-extracted beverages (cold brews). The use on product labels of brown and black colors, coffee bean images, and the inclusion of information regarding the beverages (extraction method, consumption temperature, non-addition of sugar) generated a positive expectation that was assimilated by the young public. In conclusion, both proposals of cold coffee beverages (by hot or cold extraction) were well accepted considering their sensory and non-sensory aspects.

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Section: Expectation Evaluationsupporting

confidence: 82%

Section: Expectation Evaluationmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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Cold coffee beverages extracted by cold and hot methods: Composition and sensory acceptance by youngers

Violin¹,

Acre

Francisco

et al. 2021

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“…Quanto a observação das informações nos rótulos dos alimentos, 81,2% dos participantes relataram observar o prazo de validade, seguidos de preço (58,3%) e marca (56,2%). No estudo realizado por Francisco et al (2014), os itens mais observados nos rótulos dos produtos foram validade (91%) e marca (75%).…”

Section: Questões N (%)unclassified

Análise sensorial e influência da marca na aceitação de iogurte

Magalhães

Cazal

2021

RSD

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O estudo objetivou avaliar a influência de características sensoriais e da marca, na aceitação de iogurte pelo consumidor. Trata-se de um estudo experimental descritivo, no qual voluntários (provadores não-treinados) responderam um questionário contendo questões relacionadas ao consumo de iogurte e participaram de duas sessões de análise sensorial (teste cego e com informação) de duas marcas de iogurte sabor morango, sendo uma das marcas conhecida no mercado nacional (Iogurte A) e a outra no regional (Iogurte B). Os provadores avaliaram cor, aroma, sabor, textura e impressão global das amostras, utilizando escala hedônica de 9 pontos. As avaliações foram realizadas em cabines individuais, sob luz branca, sendo as amostras codificadas com três dígitos e servidas aleatoriamente. As análises estatísticas foram realizadas no software SAS versão 9.0. Todos os participantes eram consumidores de iogurte e 90,4% preferiam o iogurte sabor morango. A maioria dos participantes relatou consumir iogurte uma (23,1%) a duas (23,1%) vezes por semana ou quinzenalmente (23,1%). Não houve diferença significativa entre os testes com os iogurtes da marca A e B em relação à textura e impressão global. Verificou-se que a marca A influenciou de maneira positiva na aceitação do iogurte, conforme a comparação dos resultados do teste cego e do teste com informação. Concluiu-se que as duas marcas de iogurtes avaliadas foram bem aceitas pelos provadores, com influência da marca A na aceitação dos iogurtes, o que revela a importância e a necessidade de investimento de marketing para maior comercialização do iogurte da marca B.

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“…In the literature, the most used sensory tools for this beverage description in recent years are: cuptasting by a small number of experts (two or three) certified by the Specialty Coffee American Association -SCAA (ALVES et al, 2017;ISQUIERDO et al, 2012;Lópes-Gracía et al, 2016;SILVA et al, 2014), Brazil Specialty Coffee Association -BSCA (SILVEIRA et al, 2016) and in accordance to Resolution SAA-37 (PINO et al, 2017); and quantitative descriptive analysis with trained panelists (DELLA MODESTA et al, 1999;MONTEIRO, 2002;MONTEIRO et al, 2005;SANTOS et al, 2013;SILVA, 2003). On the other hand, few consumer studies have been using hedonic scale and multivariate data analysis, reporting on acceptability, emotions, perceptions and consumer behavior in different consumption contexts (FRANCISCO;OLIVEIRA, 2008;OSSANI et al, 2017). In Brazil, the Coffee Quality Program (PQC) launched in 2004 by the Brazilian Coffee Industry Association (ABIC) certifies the quality of the final beverage obtained through roasted and ground coffee, using a sensory analysis methodology validated by the ABIC, which classifies and differentiates coffees into categories.…”

Section: Introductionmentioning

confidence: 99%

Sensory Profile of Brazilian Coffees Based on Consumer Perception as an Alternative to the Conventional Methods

Alcântara

Freitas‐Sá

2018

C.Sci.

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Efeito das informações e características da embalagem na expectativa e aceitação de café solúvel adicionado de café torrado micronizado

Cited by 4 publications

References 7 publications

Cold coffee beverages extracted by cold and hot methods: Composition and sensory acceptance by youngers

Cold coffee beverages extracted by cold and hot methods: Composition and sensory acceptance by youngers

Análise sensorial e influência da marca na aceitação de iogurte

Sensory Profile of Brazilian Coffees Based on Consumer Perception as an Alternative to the Conventional Methods

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