Sensory attributes of soft drinks and their influence on consumers' preferences

Abstract

Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

Comparative Effects of Some Preservative Hurdles on the Quality of Zobo Drink Stored at Ambient Temperature

“…The assessors observed that the carbonation of these beverages positively improved the taste and flavour of the beverages by imparting the fizzy taste on them. Similar results were obtained by Redondo et al [20], who pointed out that carbonated carrot juice maintained a better taste by the impartation of a 'fizzy' taste to the juice. Redondo et al [20] also pointed out that one of the sensory attributes of soft drinks is the impartation of a fizzy taste sensation when these beverages are consumed.…”

“…Similar results were obtained by Redondo et al [20], who pointed out that carbonated carrot juice maintained a better taste by the impartation of a 'fizzy' taste to the juice. Redondo et al [20] also pointed out that one of the sensory attributes of soft drinks is the impartation of a fizzy taste sensation when these beverages are consumed. This special fizzy taste sensation was the main reason for the wide acceptability of carbonated beverages over non-carbonated ones.…”

Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features

“…Among the 14 sensory attributes there are taste and mouthfeel sensations. These two are considered to be the main preference factors when choosing a beverage (Redondo, Gomez‐Martinez, & Marcos, 2014). J.Gasco tonic water is characterized mainly by intensive sour taste and aftertaste, carbonation, and the feeling of bite (Figure 3a).…”

Marketing the Healthiness of Sports Drinks: From Physiological to Cognitive Based Benefits

“…Healthiness is considered the opposite of tastiness, as consumers are more likely to have negative hedonic responses to drinks labelled “healthy.” Moreover, labelling sports drinks as “low-fat,” “low-sugar,” and “no-artificial-flavours” reduces perceived pleasantness (Redondo et al, 2014; Wardle and Huon, 2000). Prior research indicates that specific associations of colour with taste, influence the consumption of coloured beverages (Genschow et al, 2012).…”