The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice

Reis, Felipe Richter; Alcaire, Florencia; Deliza, Rosires; Ares, Gastón

doi:10.1016/j.foodqual.2017.06.005

Cited by 50 publications

(57 citation statements)

References 59 publications

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“…The similar acceptance behavior between apricot nectar sample with 0.07% of stevia and the one with 10% of sucrose is in agreement with what reported by Cardello et al () that highlighted that the sweet power of stevia is similar to that of a 10% sucrose solution. A similar result was reported by Reis, Alcaire, Deliza, and Ares () that highlighted that regarding sensory perception of the juices with sweeteners under blind conditions, sucralose and stevia were most similar to the juice sweetened with sugar.…”

Section: Discussionsupporting

confidence: 89%

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Reale

Renzo

Russo

et al. 2020

Food Science & Nutrition

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This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low‐calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour‐plate technique, and physicochemical (pH, TTA, and aw) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9‐point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose.

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Section: Discussionsupporting

confidence: 89%

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Reale

Renzo

Russo

et al. 2020

Food Science & Nutrition

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“…The acceptance tends to be greater when consumers understand what they are consuming, probably because consumers feel more confident (Deliza, Rosenthal, & Silva, ). A similar higher acceptance in informed tests was observed for sugar reduced orange/pomegranate juice (Reis et al, ), protected designation of origin products (Kos Skubic, Erjavec, Ule, & Klopčič, ) and organic food (Asioli et al, ), food processing information including some benefits for consumers (Deliza et al, ; Lee et al, ), which can be considered highly positive information. On the other hand, the same scores were observed in blind/informed sensory tests when the received information did not have a strong appeal (e.g., type of meat used to prepare sausages and coppa [Meier‐Dinkel et al, ; de Andrade, Nalério, Giongo, et al, ]).…”

Section: Resultsmentioning

confidence: 52%

“…The PDM was the sample that had the second highest acceptance, with scores higher (4.92–5.78) than the remaining samples except in color attribute. This high acceptance is possibly explained by the high sweetness of this sample (industrially added by sugar and noncaloric sweeteners), as Brazilians are used to drinking juice with sugar content (Reis et al, ). Additionally, high PDM acceptance can be explained by consumption habits related to the fact that it is easy to make and inexpensive, which is commonly observed for a low‐income population (Ares, Machín, Girona, Curutchet, & Giménez, ).…”

Section: Resultsmentioning

confidence: 99%

“…Previous results that compare the sensory perception of different products in blind and informed tests showed that consumers are normally more aware of products when they obtain information about them (Grasso, Monahan, Hutchings, & Brunton, ; Reis, Alcaire, Deliza, & Ares, ; Schouteten, De Steur, Lagast, De Pelsmaeker, & Gellynck, ), especially when these products provide nutritional/health benefits (Grasso et al, ; Reis et al, ). However, to the best of our knowledge, no studies have been published so far evaluating if receiving correct information about a product can override the prejudgments consumers have about processed foods.…”

Section: Introductionmentioning

confidence: 99%

“…Some examples of the application of CATA questions for sensory characterization include orange‐flavored powdered drinks (Ares, Varela, Rado, & Giménez, ), orange juice (Lee, Findlay, & Meullenet, ), syrah wines (Alencar et al, ), rice (Pramudya & Seo, ), and Minas frescal cheese (Oliveira et al, ). The CATA methodology was successfully used to assess the impact of information received by consumers on sensory perception of food (Grasso et al, ; Reis et al, ; Schouteten et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of information received by the consumer on the sensory perception of processed orange juice

Pereira

Honorio

Gasparetto

et al. 2019

Journal of Sensory Studies

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This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers. Fresh, pasteurized, commercially sterilized, frozen concentrated, fruit liquid concentrated, and powered drink mix orange juices were selected as the types of juice. Acceptance and check‐all‐that‐apply tests were carried out in three different conditions: (a) blind, (b) informed (juice processing characteristics, price, ingredients, and shelf‐life), and (c) given the information relative to each type of juice, although the samples tasted were identical and comprised a mix of fresh, sterilized, and powdered drink juices. Results showed that fresh juice was preferred in all tests (even in c, when the same juice mix was served for all samples) and that the acceptance of processed juices (mainly pasteurized, sterilized, and frozen concentrated) was higher in the informed tests. Moreover, the third test (serving the same juice mix) clearly showed how positive–negative information can change the consumer perception about the product. These results highlight the need to improve consumers' access to information about juice processes, helping them to be more aware of processed food products. Practical Application Consumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. Results of this study show that consumers easily recognize and prefer fresh juice and consistently reject processed samples when no information about the products is given. On the other hand, information on processing characteristics, ingredients, durability, and price positively influenced consumer acceptance of processed juices, especially those produced only with oranges (without sugar, water, or additives), regardless of the form of processing. Therefore, the juice industry can use consumer access to information about product characteristics as a marketing strategy.

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Sugar reduction methods and their application in confections: a review

McKenzie

Lee

2022

Food Sci Biotechnol

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The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice

Cited by 50 publications

References 59 publications

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Influence of information received by the consumer on the sensory perception of processed orange juice

Sugar reduction methods and their application in confections: a review

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