Acceptance of health-promoting <i>Brassica</i> vegetables: the influence of taste perception, information and attitudes

Cox, David N.; Melo, Lauro; Zabaras, Dimitrios; Delahunty, Conor M.

doi:10.1017/s1368980011003442

Cited by 71 publications

(64 citation statements)

References 37 publications

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“…A similar result was found by Cox et al (2012) that evaluated the eff ect of information on the acceptance of vegetables in the light of the claim about the presence of components that contribute to health. It was verifi ed that the information contributed positively to increase acceptance only when the vegetable was initially not well accepted by consumers.…”

Section: Acceptance and Purchase Intentionsupporting

confidence: 77%

Effect of Pasteurization Claim on Acceptance and Purchase Intention of Ready-to-Eat Açaí

Portela¹,

Mello²,

Silva³

et al. 2015

B. do CEPPA

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The açaí (Euterpe oleracea) is very perishable, due to its microbial, chemical and enzymatic nature. Furthermore, extensive handling of the product during the production process also contributes to its rapid deterioration and contamination. Results showed the açaí as a vehicle for oral transmission of Acute Chagas disease (ACD). The pasteurization, which is an important thermal process in the food industry, can inactivate the protozoan that transmits the ACD, assuring microbiological food safety. However, heat can aff ect important sensory characteristics such as color and fl avor and decrease açaí acceptance. On the other hand, information about the product can interfere in the consumer's choice and intention to purchase. The study was conducted with two brands of ready-toeat açaí, pasteurized and unpasteurized. Aff ective acceptance tests were performed with the samples, using the hedonic 9-point scale (1 = dislike extremely to 9 = like extremely). Moreover, evaluations also included consumption frequency , and purchase intention. Results demonstrated that the pasteurization claim, given to consumers, increased (p<0.05) acceptance of the pasteurized sample (7.5 a ), initially (without the claim) (6.2 b ) not as well accepted as the unpasteurized sample (7.8 a ) (p<0.05). Despite that, the claim of not pasteurization did not infl uence the acceptance of the unpasteurized sample (7.8 a ), which remained well accepted (p>0.05) by consumers (7.8 a ). These results reinforce the importance of the eff ect of information on the consumer's acceptance and purchase intention of açaí.

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Section: Acceptance and Purchase Intentionsupporting

confidence: 77%

Effect of Pasteurization Claim on Acceptance and Purchase Intention of Ready-to-Eat Açaí

Portela¹,

Mello²,

Silva³

et al. 2015

B. do CEPPA

Self Cite

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“…Three studies which included consumption frequency of a product labelled with a health claim demonstrated significant effects of consumption habits on reported liking for organic bread and health information (Annett et al, 2008), health claims on Brassica (Cox et al, 2012) and consumption of tomato juice, where frequent consumers of tomato juice gave higher ratings to a soy-enhanced tomato juice in informed conditions (Goerlitz & Delwiche, 2004). This indicates that previous experiences of a product in combination with positive information raise sensory expectations.…”

Section: Other Moderating Variablesmentioning

confidence: 98%

“…Kihlberg, Johansson, Langsrud and Risvik (2005) found that information about a cholesterol-reducing effect of bread was a significant factor in hedonic liking, but only in an interaction with flour type (organic or conventional wheat), indicating that sensory properties are not overshadowed by extrinsic information. Cox, Melo, Zabaras and Delahunty (2012) concluded that health claims on Brassica varieties did not affect liking other than for Brussels sprouts and suggested that a more important approach to increase popularity would be to address taste dimensions.…”

Section: Health-related Credencementioning

confidence: 99%

Credence and the effect on consumer liking of food – A review

Fernqvist

Ekelund

2014

Food Quality and Preference

400

256

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Credence characteristics play an important role in the modern food marketing system. Consumers' food choices are increasingly influenced by credence cues, as other links of trust and direct relations with the producers have vanished within the globalised food system. Labels and information signalling credence are thus important search attributes. While credence cues cannot be accurately evaluated by consumers, the expectations they generate have an effect on consumers' perceived quality and sensory experiences. This paper reviews relevant literature from the period 2003-2012 and summarises research concerning the effect of credence cues on consumers' hedonic liking of food. A conceptual model based on a framework of consumers' quality perception process is presented and applied. Seven main categories of credence characteristics can be identified in the literature: a) health; b) organic food; c) origin; d) brand; e) production methods; f) ethics; and g) descriptive food names and ingredients. Theoretical and practical limitations and possible trajectories to future research are discussed.

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“…The fact is that only a limited number of GLSs had an impact on the bitter taste, and the identified masking effect of sucrose shows that it is possible to moderate the bitter taste without decreasing the content of GLSs and potential health benefits. A strategy could be to breed cabbage cultivars with low levels of especially glucobrassicin and neoglucobrassicin and with high levels of sucrose in order to affect the taste in a sweeter direction, as suggested by Cox et al (2012), Schonhof et al (2004) and Drewnowski and Gomez-Carneros (2000). A decrease in the total GLS content could be avoided by elevating the level of the milder tasting GLSs such as gluconapin, progoitrin and 4-hydroxyglucobrassicin.…”

Section: Relation Between Chemical Data and Sensory Datamentioning

confidence: 99%

The Masking Effect of Sucrose on Perception of Bitter Compounds in Brassica Vegetables

Beck

Jensen

Bjoern³

et al. 2014

Journal of Sensory Studies

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This study offers insight into how taste qualities interact in food. The influence of sucrose on the perceived bitter taste of sinigrin and goitrin (compounds naturally present in cabbage) was studied. A sensory panel evaluated the tastes of sucrose; the bitter compounds goitrin, sinigrin and quinine; and binary mixtures where each bitter compound was mixed with sucrose. The compounds were dispersed in water and in food model system consisting of white cabbage juice. The results were compared with those from sensory evaluation and chemical analysis of five white cabbage cultivars.Results showed that taste interactions occurred, and results from the liquid samples showed that sucrose had a masking effect on the bitter taste of sinigrin, goitrin and quinine. The perception of sweet taste depended on concentration and media. Examination of raw cabbage showed that bitterness correlated strongly with the total glucosinolate content, whereas sweetness correlated strongly with sucrose content. PRACTICAL APPLICATIONSThe bitter taste of Brassica vegetables is a sensory restraint for vegetable acceptance. However, reducing the content of bitter-tasting glucosinolates (GLSs) in these vegetables is not the optimal solution as several studies demonstrate health beneficial effects associated with intake of GLSs. The sweet taste is a positive predictor for acceptance, and sugar is central for its ability to mask a taste perceived as bitter. This study provides a new approach for studying interactions between the perceived sweet and bitter taste of Brassica vegetables using three progressively more complex matrices. It is part of a larger study addressing sensory aspects of food choice with focus on bitter-tasting vegetables, and in line with this knowledge about interaction effects between bitter and sweet-tasting compounds naturally present in vegetables is crucial. Knowledge that might lead the way to maintain the vegetable's health benefits while also improving consumer acceptance and potentially increasing the intake.

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Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes

Cited by 71 publications

References 37 publications

Effect of Pasteurization Claim on Acceptance and Purchase Intention of Ready-to-Eat Açaí

Effect of Pasteurization Claim on Acceptance and Purchase Intention of Ready-to-Eat Açaí

Credence and the effect on consumer liking of food – A review

The Masking Effect of Sucrose on Perception of Bitter Compounds in Brassica Vegetables

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