The sensory assessment of the thirst-quenching characteristics of drinks

McEwan, Jean A.; Colwill, Janet S.

doi:10.1016/0950-3293(95)00042-9

Cited by 46 publications

(61 citation statements)

References 4 publications

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“…Even if the formulation plan did not include a sweet tastant, sweetness was mainly modulated by the addition of citric acid which enhanced acidity and therefore reduced sweetness by taste/taste suppressive interaction (Keast & Breslin, 2003). This finding confirmed the negative impact of sweetness on refreshing already shown in beverages (McEwan & Colwill, 1996) and more specifically in beers (Guinard et al, 1998) and in low-sugar orange gels (Damasio, Costell, & Duran, 1997). On the contrary, the sensory drivers of the gels perceived as being the most refreshing differed among consumers.…”

Section: High Sweetness Reduced Refreshing Sensation For Consumerssupporting

confidence: 84%

“…The perceived or expected acidity of the fruits may explain why they are perceived as being refreshing. Acid perception has indeed been reported as a positive driver of refreshing characteristics in beverages (McEwan & Colwill, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Both attributes were identified as negative drivers of refreshing sensation in soft beverages. A strawberry milk beverage was perceived as being less refreshing than a carbonated lemon drink (McEwan & Colwill, 1996). Beers with a high thickness and an intense flavour were perceived as poorly refreshing, thirst-quenching and drinkable (Guinard et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…Several methodologies have been used in the literature to measure the contribution of sensory determinants to complex perceptions: (1) a trained panel for scoring both refreshing intensity of beers and their sensory characteristics (Guinard et al, 1998); (2) a group of consumers for scoring both freshness of apples and their sensory characteristics (Peneau, Hoehn, Roth, Escher, & Nuessli, 2006) and (3) a trained panel for scoring standard sensory attributes and a group of consumers for scoring either refreshing sensation of beers (McEwan & Colwill, 1996) or creaminess in dairy products (Richardson-Harman et al, 2000;Tournier, Martin, Guichard, Issanchou, & Sulmont-Rossé, 2007). The latter methodology was used in the present study.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Sensory determinants of refreshing

Labbé

Gilbert

Antille

et al. 2009

Food Quality and Preference

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Section: High Sweetness Reduced Refreshing Sensation For Consumerssupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensory determinants of refreshing

Labbé

Gilbert

Antille

et al. 2009

Food Quality and Preference

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“…Acid gives the characteristic tartness or sourness to juice and has been acclaimed for their effectiveness as thirst quenchers (McEwan & Colwill, 1996). Citric acid is the major acid in the guava juice and concentrates which enhances flavor and provide stability to the product.…”

Section: Acidity (% Citric Acid)mentioning

confidence: 99%

Impact of season on the Quality Guava concentrate

Akhbar

Farooq

Akram

et al. 2016

IJFAAS

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Among fruits, guava (Psidium guajava L.) is an important export fruit but it is perishable, so it must be processed into some kind of products like jam, jellies and concentrates. Nutritional and shelf life of fruit based product depend upon number of storage factors as well as pre-harvest factors like soil type, nutrient availability, rainfall, neighbor plants, climate and season. Season is an important pre-harvest factor, affecting the quality attributes of guava products. In present study guava juice concentrate was prepared from fruit harvested in spring as well as in autumn seasons. The results showed that guava concentrate made from autumn fruit had 1.13 times brix content, have higher pH and 3.9 % more vitamin C as compared to concentrate made from spring season guava. Obviously, the concentrate prepared from guava harvested in autumn season was nutritionally better than the concentrate prepared from guava harvested in spring season.

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Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations

Ramirez

Hampton

2022

Food Science & Nutrition

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Consumer perspective of refreshing perception is underexplored, despite it being an emotional attribute to describe foods, beverages, hygiene products, and household items. An online survey ( N = 1518) was designed to collect consumer insight into the importance of refreshing, the definition and factors related to it, and the identification of refreshing fruits, vegetables, and drinks. Nearly all participants (99.8%) cited that they have had the need to consume a food or beverage to feel refreshed, and 76.3% cited that they need this at least once per day. The factors most associated with refreshing were thirst‐quenching (84.1%), temperature (86.2%), and cooling taste (86.0%). Water (86.6%), watermelons (80.8%), and cucumbers (83.5%) were the beverages/foods most frequently specified as refreshing. A second survey ( N = 1050) examined refreshing perception specifically related to beer consumption and associated flavor. Beer was rated highly refreshing by 75.5% of participants, affirming its refreshing reputation. Refreshing perceived from beer was most associated with cool temperature (95.4%), flavor of the beer (88.6%), lightened mood (87.1%), and thirst‐quenching (49.0%). Beers with crisp/clean flavors (87.3%) and citrus flavors (35.7%–51.7%) were most frequently specified as refreshing. There were no gender differences in the definition of refreshing and associated thirst‐quenching and cold, although age differences in defining beer refreshing were significant ( p ≤ .05). There were significant gender and age differences in types of refreshing vegetables, soft drinks, beer flavors, and varieties. The study provided consumer insight into refreshing perception and the gained knowledge could be used in new product design.

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The sensory assessment of the thirst-quenching characteristics of drinks

Cited by 46 publications

References 4 publications

Sensory determinants of refreshing

Sensory determinants of refreshing

Impact of season on the Quality Guava concentrate

Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations

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