Sugar reduction in fruit nectars: Impact on consumers' sensory and hedonic perception

Oliveira, Denize; Galhardo, Juliana Arena; Ares, Gastón; Cunha, Luís Miguel; Deliza, Rosires

doi:10.1016/j.foodres.2018.02.025

Cited by 27 publications

(22 citation statements)

References 29 publications

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“…This supported the finding that overall liking was most correlated with sweet liking (Table 1) and suggests that sweetness is a major property that consumers consider when choosing a fruit beverage. This finding is in line with other studies which revealed a decrease in hedonic scores with decreased sugar concentrations in orange, pomegranate, passion fruit nectars (Oliveira et al., 2018), and strawberry drinks (Kim et al., 2014). Not enough watermelon flavor was the second most impactful problem and resulted in a loss of 2.3 overall liking points, emphasizing the influence of aroma on hedonic perception and highlighting the lack of watermelon flavor in the samples with large amounts of rind (Figure 5).…”

Section: Resultssupporting

confidence: 93%

Consumer acceptance of watermelon flesh‐rind blends and the effect of rind on refreshing perception

Ramirez

Juma

2021

Journal of Food Science

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Watermelon flesh is widely consumed for its appealing flavor and refreshing properties, though the rind of the fruit also has traits of interest, especially its nutritional benefits. This study aimed to determine if watermelon flesh blended with 0%, 10%, 20%, and 30% w/w rind could appeal to consumers, and the effect of rind on the refreshing perception was investigated. Consumers (n = 102) evaluated the liking and intensity levels of overall flavor, sweet, sour, green, watermelon flavor, and refreshing quality along with questions regarding the texture, off flavors, and aftertaste of the samples. The addition of rind was acceptable up to the 20% rind level, which was given an overall rating above the midpoint of the scale, while the 10% and 0% rind samples did not differ significantly (P < 0.001). Overall liking most strongly correlated with sweet liking (r = 0.78, P < 0.001) and watermelon flavor liking (r = 0.77, P < 0.001). Refreshing liking most strongly correlated with watermelon flavor liking (r = 0.75, P < 0.001) and decreased with addition of rind in the samples (P < 0.001). The excessive green notes, off flavors, and undesirable texture of rind decreased the hedonic and refreshing ratings of samples with 20% and 30% rind, respectively. This research demonstrated the acceptability of using up to 20% rind to supplement watermelon juice blends and results suggested that watermelon flavor drives the refreshing perception.

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Section: Resultssupporting

confidence: 93%

Consumer acceptance of watermelon flesh‐rind blends and the effect of rind on refreshing perception

Ramirez

Juma

2021

Journal of Food Science

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“…Given that excessive sugar intake has been associated with obesity and no communicable diseases, a reduction in the consumption of products with high sugar content has been extensively recommended (World Health Organization, ). This has led to an increased interest in the reduction of the added sugar content of fruit juices (Oliveira et al , ; Tsitlakidou et al , ; Lima et al , ).…”

Section: Introductionmentioning

confidence: 99%

How do processing technology and formulation influence consumers’ choice of fruit juice?

Martins

Rosenthal

Ares

et al. 2020

Int J of Food Sci Tech

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The study aimed at investigating the influence of four variables related to processing technology and formulation on consumer's choice of fruit juice, and to explore the moderating effect of food technology neophobia (FTN). A choice-conjoint task was implemented considering four variables: processing technology, added sugar, preservatives and cold pressing. Sixteen pairs of labels were presented to 369 Brazilian consumers to that indicate which of the products they would purchase. Then, they answered the FTN scales and a socio-demographic questionnaire. Data were analysed using a logit model with random parameters. Results showed that cold pressing, pressurisation and the claims 'no added sugar' and 'no preservatives' had a positive effect on consumers' choices, whereas the claim 'not pressurised' had a negative effect. The FTN moderated the effect of the variables on participants' choices of fruit juices. The main difference between groups of consumers with different level of neophobia (low, medium and high) was related to the effect of information about juice processing.

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“…Gradual reduction is therefore proposed as an effective strategy. Oliveira et al (40) found similar effects in sweetened fruit juice when sugar content was reduced by 10-20%.…”

Section: Discussionmentioning

confidence: 74%

“…The acceptance of low-sugar drinks has been one of the main subjects of sensory research on reformulated food products in recent years in South America (15,16,19,39,40), suggesting that the problem of obesity is currently being addressed through the reduction in dietary sugar as well. In Europe, sugar, salt and fat are approximately equally well-represented in studies.…”

Section: Discussionmentioning

confidence: 99%

“…Researchers were also interested in the perception of healthiness during product tasting (15,17,31,(36)(37)(38) or only while observing the extrinsic attributes (20,37). Descriptive product properties were evaluated in seven studies (8,15,19,(39)(40)(41)(42) using CATA or (n=1) (23) Based on content, the following were excluded: (a) studies (n=29) that dealt with flavour substitutes (e.g. spices, KCl, sweeteners), functional ingredients, and whole meals instead of individual products; (b) studies that referred to groups of people with specific needs (only young men, patients, children, soldiers, etc.…”

Section: Measuring Consumer Responsementioning

confidence: 99%

See 1 more Smart Citation

Influence of intrinsic and extrinsic food attributes on consumers’ acceptance of reformulated food products: A systematic review

Bolha

Blaznik

Korošec

2020

Slovenian Journal of Public Health

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IntroductionReducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensory properties) and modifying extrinsic (food packaging and other external information) food attributes that can influence purchasing decisions. This article is a literature review of studies that analyse the influence of intrinsic and/or extrinsic attributes on consumer product preference and purchasing decisions.MethodsA keyword search for relevant studies was conducted using Web of Science, an interdisciplinary electronic resource. Articles from other sources were also included and systematically reviewed.ResultsThe search string identified 266 results. Thirty-eight articles were included in the final analysis and coded according to intrinsic and extrinsic food attributes, reformulated nutrient, food category, condition, research methods, consumer response, study location and sample size. There are several authors investigating the effect of intrinsic rather than extrinsic product attributes. Most research deals with processed foods in the category of milk and dairy products, followed by sweetened fruit juices, meat products, sweets and bread. Salt content is the attribute most often reduced, followed by sugar and fat.ConclusionsConsumers find it hard to swap potential health benefits for hedonic attributes. When evaluating products in expected conditions, they usually rate the reformulated product more highly than the conventional one, while in informed conditions they usually choose the regular product. When products are labelled with a traffic light or nutritional warnings, consumers opt for a reformulated product, even in informed conditions. This review highlights the heterogeneity between food groups, and the fact that many factors influence consumers’ product preferences and purchasing decisions. The product should be analysed as a whole and tested in blind, expected and informed conditions, as each individual factor represents a phase of the consumer purchasing decision. The extent of nutrient reduction should be determined by calculating the difference threshold, and the industry should reformulate products gradually based on how consumers detect the reduction.

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Sugar reduction in fruit nectars: Impact on consumers' sensory and hedonic perception

Cited by 27 publications

References 29 publications

Consumer acceptance of watermelon flesh‐rind blends and the effect of rind on refreshing perception

Consumer acceptance of watermelon flesh‐rind blends and the effect of rind on refreshing perception

How do processing technology and formulation influence consumers’ choice of fruit juice?

Influence of intrinsic and extrinsic food attributes on consumers’ acceptance of reformulated food products: A systematic review

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