Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar

Traditional descriptive methods for obtaining sensory profiles are difficult to apply with children because these measurements are complex, requiring lengthy concentration and adequate training. Therefore, research has examined the possibility of working with the check‐all‐that‐apply (CATA) method, which is quite easy to use, especially given the lack of scaling. However, the question arises as to what extent the CATA questions bear additional information compared to the hedonic assessment for food choice prediction. Therefore, this study examined the value of CATA questions for predicting actual food choice for 149 children (aged 11–13 years) using five biscuits. The data showed that including CATA questions resulted in significantly better prediction of actual food choice. Moreover, the CATA questions provided discriminating sensory profiles for the samples, and this method was even able to discriminate between similarly‐liked samples. Practical applications This study indicates that using CATA questions has an added value, not only to better discriminate between equally liked samples, but also to better predict children's food choice. Given the ease of use with (younger) children, this method could provide additional insights into how children perceive the sensory attributes of food products. Therefore, the CATA method could be useful for both scientific research, as well as for industry, in considering the input of children, which will better reflect their actual food choice.

Section: Discussionmentioning

confidence: 99%

Predicting children's food choice using check‐all‐that‐apply questions

Verwaeren

Gellynck

Lagast

2018

“…The association of the FSOJ sample with the term health can be explained by the popular knowledge that orange juice consumption provides health benefits. According to Rodrigues et al () and Lima et al (), health benefits were the most important aspect in food evaluation for consumers.…”

Section: Resultsmentioning

confidence: 99%

“…According to Rodrigues et al (2017) and Lima et al (2018), health benefits were the most important aspect in food evaluation for consumers.…”

Section: For Windows Version 2016 (Microsoft)mentioning

confidence: 99%

“…These juices have different concentrations of natural orange juice, varying from 100% (NFC, UHT) to 1–2% (PDM). Moreover, water, sugar, and food additives (pigments, preservatives, gums, and noncaloric sweeteners) are added to some of them (Barboza, Freitas, & Wasczynskyj, ), which makes them cheaper than 100% fruit juices and more accessible to Brazilian consumers (Lima, Ares, & Deliza, ; Longo‐Silva 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

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.

“…These products have different concentrations of natural orange juice, varying from 100% (NFC, UHT) to 1–2% (PDM). Moreover, water, sugar and food additives (pigments, preservatives, gums, and noncaloric sweeteners) are added to some of them, which makes them cheaper than 100% fruit juices and more accessible to consumers (Lima, Ares, & Deliza, ; Longo‐Silva et al, ).…”

Section: Introductionmentioning

confidence: 99%

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Honorio

Pereira

Lopes

et al. 2019

This article evaluates the perception of whether orange juice processing is different between lay and nonlay (people who studied or study food science/technology/engineering) consumers. It also assesses how it is influenced by the received information about the products. More than 1,000 lay and 340 nonlay consumers responded to blind and informed online questionnaires about fresh and processed orange juices.The results showed a consensual positive evaluation for fresh juice and negative for powdered drink mix in both questionnaires. Other categories of processed juices were evaluated as a little (concentrated) or very different ("processed," "pasteurized,"and "sterilized") among lay and nonlay consumers in blind questionnaires, where product aversion was more frequent among the lay participants. In contrast, information changed the participants' perception about processed juices (especially "pasteurized" and "sterilized" products), resulting in a more consensual evaluation among lay and nonlay participants. Therefore, access to correct information allows consumers (especially lay ones) to make more conscious choices about their juices. Practical ApplicationsConsumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. The comparison of the perception of lay and nonlay consumers about fresh and processed orange juices showed two practical applications: (a) the juice industry needs to improve consumers' access to information about product ingredients and process characteristics, aiming to improve product acceptance and (b) nonlay consumers have different perceptions of processed products than lay ones, therefore data collected from nonlay consumers (common in research carried out at universities) need to be used with caution.