Exploring young consumers' attitudes and emotions to sensory and physicochemical properties of different red wines

Elucidation of key fatty aroma compound contributing to the hepatopancreas of Eriocheir sinensis using sensomics approach by GC-IMS and GC-MS-O

Aroma is one of the most noticeable characteristics when consuming Chinese mitten crab (Eriocheir sinensis) and is crucial for consumer satisfaction and the development of industry. In this study, we utilized fingerprints and the sensomics approach to analyze volatiles in the hepatopancreas of E. sinensis from Chongming and Taixing. GC-IMS indicated that the odor profile was dominated by pungent (-), buttery (+), and fruity (+) from Chongming and was more prone to alcoholic (-), solvent (-), and aldehydic (+) in Taixing. Moreover, PLS-DA modeling identified 2-acetylthiazole and toluene as the primary differential compounds. Subsequently, fifteen active-aroma compounds with FD values of >4 was recombined in an odorless matrix to simulate the odor profile of the hepatopancreas. Notably, removing methional may significantly decrease the intensity of the fatty and toasted odors. The findings reveal the odor profile of hepatopancreas and establish a theoretical foundation for subsequent studies on flavor.

Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking

The wine sector is working to add value, enhance sustainability and reduce waste, yet often creating new products with unknown consumer acceptance. Verjuice, juice made from discarded unripe thinned grapes, is an example. Whilst verjuice has various culinary uses, its versatility in beverages continues to expand. However, its sensory drivers of liking when consumed as a drink, and their potential impact on its application remain unclear. Chemical drivers of sensory characteristics are also unknown representing a critical knowledge gap needed to guide product innovation. This study aimed to provide new knowledge regarding consumer acceptability of verjuice by identifying its sensory drivers of liking as a beverage, evaluating its potential use in different applications and identifying chemical drivers of its sensory characteristics. New Zealand consumers (n = 93) evaluated 13 verjuice samples from different countries. Furthermore, verjuice familiarity and its influence on emotional response was investigated to determine likely future consumer engagement. Sweetness was the most positive driver of liking in verjuice overall, followed by fruity and floral notes, smoothness, and to a lesser extent citrus flavour. Consumers expressed varied preferences for verjuice's sensory profile, with fruity, floral, and honey flavours driving beverage application, whilst winey and green apple notes were more associated with culinary scenarios. Some association between chemical parameters and sensory attributes were evident (e.g. sugars were highly associated with perceived sweetness, fruity, and floral attributes; these attributes also shared proximity with 1-hexanol and cyclohexanol). The general idea of verjuice elicited positive valence emotions, but consumers who were 'not familiar' felt more curious, and those 'familiar' felt happier and more satisfied. Findings highlight the potential to tailor verjuice for specific applications by understanding desired sensory profiles and related chemical parameters. Recognising the interplay between familiarity level and emotional response is crucial for positioning the product in the marketplace and fostering consumer engagement. Marketing initiatives are needed to increase verjuice familiarity and support product innovation, leading to increased product appeal.

Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines

Tropical fruit aromas are prominent in many white wines. The purpose of this work was to determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay wines and how those aroma differences influenced wine consumers acceptance and emotional responses. Four treatments were tested at varying fermentation temperature gradients and skin contact times: control fermentation at 13 °C with no skin contact (Control), fermentation at 13 °C with 18 h of skin contact (SC), fermentation temperature gradient by time (20 °C for 4 days then reduced to 13 °C) with no skin contact (FG), fermentation temperature gradient by time with 18 h of skin contact (SCFG). Acceptance, using a 7-point hedonic scale, showed there was not a significant difference between treatments. Emotional response, using a 5-point Rate-All-That-Apply (RATA) scale, showed significant differences for 'calm' and 'disgusted' emotions. Check-all-that-apply (CATA) for aroma descriptors showed that Control is described using aromas of passionfruit, lychee, and pome fruit; SC had aromas of grapefruit and floral; FG was described as having melon, lychee, and pineapple aromas; and SCFG was described with aromas of lemon/lime, mango, and guava. Positive emotions were associated with fruity aromas in the wines, although no difference in acceptance was found. Winemaking treatments impacted the aroma profile of chardonnay wine, with tropical aromas evoking positive emotions in consumers. The relationship between specific aromas and consumers emotion responses can be an important tool to understand the factors behind a wine's success or lack thereof. Moreover, it can help with the creation of new wine products.

Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting

Wine quality maybe understood under two perspectives: (a) commercial quality, intended to satisfy overall consumers, and (b) fine wine quality, aimed at achieving a product with aesthetic value. The current food sensory techniques (e.g. Descriptive Analysis) have been successfully applied to develop wines accepted worldwide and characterized by pleasant sweetish flavours and smooth mouthfeel. On the contrary, these techniques are not suited to characterize fine wines given their dependence on sensory properties with aesthetic value. The conventional tasting approaches follow the sequence of vision, smell (orthonasal), taste and mouthfeel, ending by an overall evaluation. The sensory descriptors tend to be analytic (e.g. different aromas and tastes) or synthetic (e.g. body, structure) and the quality judgement is left for the final step. Some synthetic attributes may have an aesthetic significance (e.g. complexity, harmony, depth) and are more valued when the analytic or synthetic descriptors are highly praised (e.g. oakiness, silkiness, body, minerality). Consequently, these highly praised attributes are regarded as surrogates of fine wine quality. However, commercial wines are frequently judged of higher quality than fine wines irrespective of the taster expertise. We argue that the conventional sensory analysis sequence makes the overall evaluation secondary in relation to the previous analytical steps blurring the assessment of wine's aesthetic properties. Probably due to top-down processing, the initial evaluation of colour or flavours governs the final overall quality evaluation that may be inconsistently rated. Then, to promote the recognition of fine wines, tasting should begin by first acknowledging the aesthetic properties and only proceed to the analytical steps if necessary. A tasting method is proposed to consumer educational programs where emotional responses are used to explain the differences between commercial and fine wine styles. Furthermore, cultural aspects should be included to appreciate the wholeness of wine. Hopefully, this holistic perspective would turn wine appreciation more approachable and facilitate the recognition of fine wines among consumers, increasing their appreciation and enjoyment.

Advances in the development of tailor-made color alcoholic beverages based on an accelerated maturation process

The study of the evolution of color of alcoholic beverages subjected to accelerate maturation process using heat-treated French oak wood fragments is presented. The results show that it is possible to obtain tonalities like aged beverages in 4 weeks. In this sense, the fragments conditioned at 150 °C (light toasted) proportionated colors like white wine, pale straw, and pale gold. On the other hand, the fragments that received a heat treatment at 200 °C (medium toasted) present yellow tones such as old gold, amber, and deep gold. Finally, the fragments treated at 250 °C (heavily toasted) are those with the most intense yellow tones, classified as sweet chestnut, sherry, russet, muscat, and tawny. The studies of kinetic maturation concluded that the mathematical model of parabolic diffusion could correctly describe the process. Based on this, it is concluded that the heat treatment increases the cavities of the most exposed surface of the wood, increasing the maximum humidity of the materials by 20 %; in such a way that during the first two weeks, there is a diffusion of the solution to the active sites. Wood bioactive compounds on the outer surface achieve a rapid extraction, such as flavonoids, which oxidize rapidly within the solution, generating an increase in yellow color. The previous results were corroborated in a real case analysis using Tequila which can be concluded that the proposed process can give the beverage similar colors to an aged, extra-aged, and ultra-aged class in less than 4 weeks.

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping

Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers' fruit wine preferences and descriptors for the varied fruit wines. First, 234 consumers participated in an online survey concerning their preferences for different wines (grape, blueberry, hawthorn, goji, Rosa roxburghii, and apricot). In addition, their attitudes towards general health interests, food neophobia, alcoholic drinks, and sweetness were collected. Grape wine and blueberry wine were the most favored wines, and goji wine was the least liked fruit wine sample. Moreover, 89 consumers were invited to evaluate 10 commercial fruit wines by using partial projective mapping based on appearance, aroma, and flavor (including taste and mouthfeel) to obtain a comprehensive sensory characterization. Multifactor analysis results showed that consumers could differentiate the fruit wines. Participants preferred fruit wines with "sweet", "sour", and "balanced fragrance", whereas "bitter", "astringent", "deep appearance", and "medicinal fragrance" were not preferred. Attitudes toward health, food neophobia, alcohol, and sweetness had less influence than taste and aroma (sensory attributes) on the preferences for fruit wine products. More frequent self-reported wine usage resulted in higher consumption frequency and liking ratings compared to non-users. Overall, the main factors influencing consumer preference for fruit wines were the sensory characteristics of the products, especially the taste.

Are Local Dairy Products Better? Using Principal Component Analysis to Investigate Consumers’ Perception towards Quality, Sustainability, and Market Availability

Simple Summary

The perception of the local production concept significantly varies depending on the weight given to each defining component (e.g., quality and sustainability), which in turn depends both on the considered food product and on the consumers’ characteristics. In this research, a survey was conducted to investigate the consumer preferences for milk and cheese quality aspects and their perception of sustainability descriptors of local dairy products. In addition, the effect of socio-demographic variables on consumer preferences and attitudes definition was also explored. From the Principal Component Analysis, four main components were defined (Responsive to quality attributes, Local is better, Local is sustainable, and Availability request), combining the consumer answers about milk and cheese quality preferences and the sustainability and availability opinion. The obtained results highlight the importance of product quality aspects in the considered geographical area (South-East Italy), which is strictly linked to traditional dairy production. Higher availability and visibility of local dairy products on the market were requested by the considered consumer sample. In addition, our results showed that gender, age, place of residence, educational level, and family size significantly affected the local dairy products consumption orientation definition. These findings will support the development of more efficient and transparent communication among dairy producers and consumers in the selected market.

Abstract

Consumers are increasingly aware of the benefits of local foods in terms of quality, sustainability, animal welfare, and safety. This research addresses two main questions: (i) is the perception towards sustainability aspects of local dairy products related to individuals’ preferences for milk and cheese quality aspects? (ii) are these perceptions related to people’s socio-demographic characteristics? For this purpose, a choice experiment was conducted online in Apulia (South-East Italy) involving a sample of 543 respondents. A Principal Component Analysis (PCA) was applied to analyze the consumer opinion related to dairy products’ quality attributes, sustainability, and availability on the market. From the PCA, four main components (accounting the 64.5% of the total explained variance) were defined, highlighting non-overlapping choice styles of consumers, distinguished by attitudes primarily based on quality attributes of dairy products rather than sustainability characteristics or perceived higher quality of local products. Furthermore, the Availability request component described the consumer need for higher availability and/or visibility of local dairy products on the market. The effect of gender, age, and educational status of individuals emerged as significantly important for the resulting component definitions. The obtained results clearly suggest the need to increase the efficiency of communication strategies concerning local dairy products, as well as local dairy products’ availability and visibility on the markets.