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Zhu Y, Su Q, Jiao J, Kelanne N, Kortesniemi M, Xu X, Zhu B, Laaksonen O. Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping. Foods 2023; 12:foods12091844. [PMID: 37174382 PMCID: PMC10178241 DOI: 10.3390/foods12091844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 04/15/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
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.
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Affiliation(s)
- Yuxuan Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Jingfang Jiao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Niina Kelanne
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
| | - Xiaoqing Xu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Oskar Laaksonen
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
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Effect of Antioxidant-Rich Moringa Leaves on Quality and Functional Properties of Strawberry Juice. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:8563982. [PMID: 36212970 PMCID: PMC9546718 DOI: 10.1155/2022/8563982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/11/2022] [Accepted: 09/13/2022] [Indexed: 11/26/2022]
Abstract
Moringa oleifera and strawberry are cultivated extensively worldwide and are divinely blessed with an enormous amount of nutritional and medicinal constituents, such as vitamin C, vitamin E, iron, potassium, and phenolic antioxidants that play a pivotal role in treating, confining, and preventing diabetes and many kinds of cancer. The focus of the study is to develop different samples of highly acceptable ready to serve (RTS) Moringa strawberry juice blend by underutilizing Moringa and strawberry juice in different proportions. Moringa oleifera's bitter taste and green color steeply limits its acceptability and counter this drawback utilized with strawberry juice. The physicochemical analysis of blended juice was performed to investigate the suitability and keeping quality of the juice mixture. The collected data signify that pH titratable acidity (TA) and total soluble solids (TSS) the slight modification after the inclusion of Moringa juice extract and throughout the storage. The Moringa treatment positively improved the total phenolic content (TPC), antioxidant, and vitamin C from 12 to 49.17 mg GAE/100g, 61.41 to 87.69%, and 64.03 to 86.65 mg/100 mL, respectively, but there was a slight decline in antioxidant quantity while stored under refrigerated conditions for one month. An assimilative trend was noticed in TPC and vitamin C, which collapsed from 49.17-36.32 mg GAE to 86.65-79.19 mg, respectively. In accordance with sensory analysis T 2 (90% strawberry juice and 10% Moringa extract), the juice blend was rated best in context to flavor, color, and taste. This juice blend proved to be greatly effective especially for children suffering from malnutrition as well as women to counter with its appreciable number of nutritional constituents.
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Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici ( Byrsonima crassifolia (L.) Kunth) and Taperebá ( Spondias mombin L.) Beverages. Molecules 2021; 26:molecules26020332. [PMID: 33440607 PMCID: PMC7826852 DOI: 10.3390/molecules26020332] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 12/31/2020] [Accepted: 01/05/2021] [Indexed: 12/02/2022] Open
Abstract
Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.
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Is There a Promising Market for the A2 Milk? Analysis of Italian Consumer Preferences. SUSTAINABILITY 2020. [DOI: 10.3390/su12176763] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Milk consumption has been on the decline for decades. Part of the cause for this is due to changes in consumer behavior and interest in healthy eating. The aim of this study was to estimate the premium price that consumers are willing to pay for A2 milk. A2 milk is a newcomer type of product containing only A2 beta-casein that is spreading in many countries of the world as a functional food. In addition, it is produced by traditional breeds of cattle that are adapted to the marginal areas and could be a virtuous model of the sustainable management system to which the consumer lately seems to turn in an increasingly conscious way. To accomplish this aim, contingent valuation has been used, which permits using a survey and a direct estimation of the premium price that consumers are willing to pay (WTP). The question format used is a dichotomous choice valuation based on a double-bound model. Statistical analysis was carried out using descriptive statistical analysis. The empirical results reveal that consumers are willing to pay a premium for A2 milk. In addition, individuals interested in product quality and already buying functional products are attracted to this type of product.
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Dobson G, McDougall GJ, Stewart D, Cubero MÁ, Karjalainen RO. Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage. J Food Sci 2016; 82:44-52. [DOI: 10.1111/1750-3841.13575] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 10/22/2016] [Accepted: 11/09/2016] [Indexed: 01/05/2023]
Affiliation(s)
- Gary Dobson
- Environmental and Biochemical Sciences Group; The James Hutton Inst; Invergowrie Dundee DD2 5DA United Kingdom
| | - Gordon J. McDougall
- Environmental and Biochemical Sciences Group; The James Hutton Inst; Invergowrie Dundee DD2 5DA United Kingdom
| | - Derek Stewart
- Environmental and Biochemical Sciences Group; The James Hutton Inst; Invergowrie Dundee DD2 5DA United Kingdom
- NIBIO; Norwegian Inst. of Bioeconomy Research; Pb115, NO-1431 Ås Norway
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Laaksonen O, Knaapila A, Niva T, Deegan KC, Sandell M. Sensory properties and consumer characteristics contributing to liking of berries. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.06.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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García-Díez J, Alheiro J, Pinto A, Soares L, Falco V, Fraqueza M, Patarata L. The Impact of Essential Oils on Consumer Acceptance of Chouriço de vinho
- A Dry-Cured Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume and Purchase”. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13056] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J. García-Díez
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - J. Alheiro
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - A.L. Pinto
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - L. Soares
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - V. Falco
- CQ-VR - Centro de Química - Vila Real, Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - M.J. Fraqueza
- CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda; 1300-477 Lisbon Portugal
| | - L. Patarata
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
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Anastácio A, Carvalho ISD. Development of a beverage benchtop prototype based on sweet potato peels: optimization of antioxidant activity by a mixture design. Int J Food Sci Nutr 2016; 67:496-506. [PMID: 27108876 DOI: 10.1080/09637486.2016.1174984] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
A beverage benchtop prototype related to oxidative stress protection was developed based on sweet potato peels phenolics. Formula components were sweet potato peel (Ipomoeas batatas L.) aqueous extract (SPPE), sweet potato leaves water extract (SPLE) and honey solution (HonS). According to linear squares regression (LSR) models, SPLE presented higher additive effect on total phenolic content (TPC), FRAP and DPPH than the other components. All antagonist interactions were not significant. The optimum formula obtained by artificial neural networks (ANN) analysis was 50.0% of SPPE, 21.5% of SPLE and 28.5% of HonS. Predicted responses of TPC, FRAP, DPPH and soluble solids were 309 mg GAE/L, 476 mg TE/L, 1098 mg TE/L and 12.3 °Brix, respectively. Optimization with LSR models was similar to ANN. Beverage prototype results positioned next to commercial vegetable and fruit beverages, thus it has an interesting potential to the market of health and wellness.
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Affiliation(s)
- Ana Anastácio
- a MeditBio-Center for Mediterranean Bioresources and Food , Faculty of Sciences and Technology, University of Algarve , Campus De Gambelas , Faro , Portugal
| | - Isabel Saraiva de Carvalho
- a MeditBio-Center for Mediterranean Bioresources and Food , Faculty of Sciences and Technology, University of Algarve , Campus De Gambelas , Faro , Portugal
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Yıldırım HK, İşçi B, Altındişli A. Chemometric and phenolic attributes of blended wines assessed by multivariate techniques. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.258] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Burçak İşçi
- Ege University; Agriculture Faculty, Horticulture; 35100 Bornova Izmir Turkey
| | - Ahmet Altındişli
- Ege University; Agriculture Faculty, Horticulture; 35100 Bornova Izmir Turkey
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Waldrop ME, Ross CF. Sweetener blend optimization by using mixture design methodology and the electronic tongue. J Food Sci 2014; 79:S1782-94. [PMID: 25155461 DOI: 10.1111/1750-3841.12575] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Accepted: 07/06/2014] [Indexed: 11/28/2022]
Abstract
Utilizing more than one sweetener has been shown to be an effective way to substitute sucrose in food products. The objective of this study was to apply the augmented simplex-centroid mixture design for the optimization of acceptable sweetener blends using coconut sugar, agave, and stevia. Sweetener blends were evaluated in aqueous solutions and gluten-free granola bars by a trained panel and consumers (n = 60). Significant differences were found between sweetener mixtures in solutions by both panelists and consumers (P < 0.05). Taste profiles for the sweetener solutions were also generated using the electronic tongue. Most consumer and trained intensity ratings were highly correlated (R(2) ≥ 0.79) with the electronic tongue taste profile analysis. Granola bars were also found to be significantly different (P < 0.05), with consumers preferring coconut sugar mixtures. Using contour plots and desirability function analysis, an optimal sweetener combination was found for a granola bar formulation of 89.9% coconut sugar, 6.1% agave, and 4% stevia. These results indicate that a mixture design can be a reliable way to develop new sweetener blends for product development.
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Affiliation(s)
- Megan E Waldrop
- School of Food Science, Washington State Univ, P.O. Box 646376, Pullman, WA, 99164, U.S.A
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Assessing Juice Quality. ACTA ACUST UNITED AC 2014. [DOI: 10.1201/b16740-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Arancibia C, Bayarri S, Costell E. Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High-Protein Soy Dessert. J SENS STUD 2013. [DOI: 10.1111/joss.12073] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carla Arancibia
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 Paterna Valencia 46980 Spain
| | - Sara Bayarri
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 Paterna Valencia 46980 Spain
| | - Elvira Costell
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 Paterna Valencia 46980 Spain
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Lawless LJ, Threlfall RT, Meullenet JF. Using a Choice Design to Screen Nutraceutical-Rich Juices. J SENS STUD 2013. [DOI: 10.1111/joss.12027] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lydia J.R. Lawless
- Department of Food Science; University of Arkansas; Fayetteville AR
- Sensory Spectrum, Inc.; New Providence NJ
| | - Renee T. Threlfall
- Institute of Food Science and Engineering; University of Arkansas; 2650 North Young Fayetteville AR 72704
| | - Jean-François Meullenet
- Department of Food Science; University of Arkansas; Fayetteville AR
- Institute of Food Science and Engineering; University of Arkansas; 2650 North Young Fayetteville AR 72704
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Lawless LJ, Threlfall RT, Meullenet JF, Howard LR. Applying a Mixture Design for Consumer Optimization of Black Cherry, Concord Grape and Pomegranate Juice Blends. J SENS STUD 2013. [DOI: 10.1111/joss.12026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lydia J.R. Lawless
- Department of Food Science; University of Arkansas; Fayetteville AR
- Sensory Spectrum, Inc.; New Providence NJ
| | - Renee T. Threlfall
- Institute of Food Science and Engineering; University of Arkansas; 2650 North Young Fayetteville AR 72704
| | - Jean-François Meullenet
- Department of Food Science; University of Arkansas; Fayetteville AR
- Sensory Spectrum, Inc.; New Providence NJ
| | - Luke R. Howard
- Department of Food Science; University of Arkansas; Fayetteville AR
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