Determination of hedonic thresholds by varying three stimuli

Araújo, Cirila Ionara Almeida; Sant'anna, Laudiane Justo; Moreira, Eduardo; Cornejo, Lara Lima; Lúcia, Suzana Maria Della; Carvalho, R.; Saraiva, Sérgio Henriques; Filho, Tarcísio Lima

doi:10.1016/j.foodres.2021.110844

Cited by 4 publications

(5 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Organoleptic tests depend on the smell, sweetness, appearance, color, flavor, sourness, and taste of the fruits (Takougnadi et al, 2020). The regular form of the organoleptic hedonic scale (Araújo et al, 2022) was applied in this study. The comprehensive band score of both types of pineapples was common in essence, but their unique properties were found slightly different by the trial panelists.…”

Section: Resultsmentioning

confidence: 99%

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)

Robbani¹,

Talukder²,

Zubair³

et al. 2022

IJAGST

View full text Add to dashboard Cite

The number of artificially ripened pineapples outnumbered the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, and ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable acidity, sucrose, and vitamin C in both naturally ripened and artificially ripened pineapples. Artificially ripened pineapples showed a significantly lower vitamin C than naturally ripened ones, but arsenic content was nil in both samples. In the case of color and appearance, there was no significant difference between the two samples, but in the case of the other organoleptic properties, such as flavor, sweetness, and sourness, the natural one was more acceptable. Thus naturally ripened pineapples are more beneficial to consumers than artificially ripened ones.

show abstract

Section: Resultsmentioning

confidence: 99%

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)

Robbani¹,

Talukder²,

Zubair³

et al. 2022

IJAGST

View full text Add to dashboard Cite

show abstract

“…In this regard, we reinforce that blends of high potency sweeteners with bulk sweeteners, especially blends of stevia (or steviosides) with xylitol, have great potential for application in these products, given their specific characteristics. In this direction, the study of affective thresholds varying two or more stimuli can stimulate markedly different innovation strategies in this sector (Araújo et al., 2022). This further drive the use of precise formulation of sweeteners blends in the future.…”

Section: New Directionsmentioning

confidence: 99%

The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review

Souza

Santos

Carneiro

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

With the growing interest of the general population in a healthier diet, it is possible to notice an increase in the demand for sweet fruit preserves with the partial or total substitution of sugar by different sweeteners. This systematic review identified 28 studies to answer the following question: “What are the effects of different sugar substitute sweeteners on the sensory aspects of jams, jellies, and marmalades?”. Results show that the blends of different sweeteners, either artificial and/or natural are probably the best strategy to sweeten these products when it comes to their sensory aspects. In addition, a greater demand for natural products is one of the reasons to combine bulk and high‐intensity natural sweeteners, especially xylitol and stevia. This is a promising alternative that deserves to be further studied and explored for the development of low‐sugar or sugar‐free natural products, which besides being sensory‐friendly, are possibly lower in calories and costs. Novelty impact statement The mixtures of natural bulk and high‐intensity sweeteners are a promising industrial alternative to preserve the sensory aspects of jams, jellies, or marmalades. Xylitol and stevia are considered good substitutes for sucrose. Depending on the type of sweetener or blend, sucrose content may be substituted by up to 50% without compromising the sensory acceptance.

show abstract

“…The challenge of processed foods is to reduce sodium levels without affecting the product's sensory acceptance and ensure consumers will continue buying these reformulated products. Several studies have been designed for this purpose (Araújo et al, 2021, 2022; Guzek et al, 2017; Lima Filho et al, 2019, 2020; Lobo & Ferreira, 2021; Restrepo‐Molina et al, 2019). It has already been verified that there is a significant reduction in acceptance (CAT) from the 27.32% reduction in the sodium content in hamburgers (Lima Filho et al, 2019); of 69.7% in the sodium content in hamburgers, when 0.96% of garlic powder is added (Lima Filho et al, 2020); of 42% in sodium content in bread loaves (Lobo & Ferreira); and 60% in NaCl content in cracker‐type biscuits (Araújo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…To estimate how much sodium can be reduced in foods without affecting acceptance (compromised acceptance threshold—CAT) and without resulting in sensory rejection (hedonic rejection threshold—HRT) by the consumer, the Hedonic Threshold Methodology can be used (Lima Filho et al, 2015, 2017, 2018, 2019). Although several studies are determining at which concentrations sodium reduction begins to reduce acceptance (CAT) and result in sensory rejection (HRT) of foods (Araújo et al, 2021, 2022; Lima Filho et al, 2019, 2020; Lobo & Ferreira, 2021); it is not yet known how the information on the packaging can affect the values of these thresholds for different consumer segments.…”

Section: Introductionmentioning

confidence: 99%

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Sant'anna

Araújo

Cornejo

et al. 2023

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

The information present on packages of low‐sodium food can affect the different segment consumers' sensory and affective perceptions. The objective of the study was to investigate to which extent the package information on the reduction of sodium can reduce acceptance (compromised acceptance threshold—CAT) or cause rejection (hedonic rejection threshold—HRT) in different segments of salty crackers consumers. Consumers were segmented into little, medium, and great health concerns (GHC) using the Health Consciousness Scale, but only the two last groups were studied. Three trials were conducted: blind trial, with no information about the product; trial “Love your life!,” with package bringing information about sodium reduction, traffic light alerts and additional information “Love your life!”; and the trial “Great flavor,” with package similar to the previous trial, but with the additional information “Great flavor.” The hedonic thresholds were determined for each trial and for the medium and great health concern segments. Package information on the sodium reduction had no influence on CAT and HRT values for consumers expressing medium health concerns. However, the additional sentence “Great flavor” negatively influenced the CAT values of this segment. For consumers expressing GHC, the presence of the package allowed a more significant sodium chloride reduction without affecting the cracker sensory acceptance. For this segment, the package with the additional sentence “Great flavor” had the most significant favorable influence on the results. Therefore, for most of the population, food industries need not be afraid to report on the reduction of sodium on food labels.Practical applicationsHedonic threshold values are very useful for industries that intend to reduce the sodium CAT and without HRT of their products. In addition, the results of this study can help industries in the process of package development for low‐sodium products, allowing a more significant reduction of this ingredient without compromising the product's sensory acceptance or without resulting in rejection. Furthermore, it was demonstrated that there is adequate communication, regardless of whether the consumer segment has medium or GHC.

show abstract

Determination of hedonic thresholds by varying three stimuli

Cited by 4 publications

References 22 publications

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)

The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Contact Info

Product

Resources

About