Consumer Acceptance of Mayhaw (<i>Crataegus opaca</i>Hook, and Arn.) Juice Blended with Muscadine Grape (<i>Vitis rotundifolia</i>Michx.) Juice

Trappey, Alfred F.; Johnson, Charles E.; Wilson, Paul W.

doi:10.1300/j492v06n03_05

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…Thus, positive and scientifically proven information (Dolgopolova et al , 2015; Behrens et al , 2015) is a vital source for consumer acceptance towards technology-based food products. Research studies (Giudice et al , 2012; Costell et al , 2010; Sabbe et al , 2009; Sae-Eaw et al , 2007; Trappey et al , 2007; Erickson et al , 2007; Urala and Lahteenmaki, 2003; Levis and Chambers, 1997) have confirmed that sensory characteristics like taste, colour and aroma are the important determinants for consumer acceptance of food products. The recent research (Kajale and Becker, 2014) in India has indicated that an increase in consumers’ trust level in international organisations and perceptions about food security benefit are likely to improve the acceptance of GMFs in India.…”

Section: Review Of Literaturementioning

confidence: 94%

Consumer behaviour in fortified food choice decisions in India

Shamal

Mohan

2017

Nutrition & Food Science

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Purpose The purpose of the conceptual paper was to identify diverse factors that had an impact on the purchase decision of fortified foods and beverages (FFB), and the specific aim was to critically review the role of consumer health consciousness and the labelling aspects of the acceptance of FFB. Design/methodology/approach The study was based on a systematic and extensive review of literature, which had been carried out by searching electronic databases focusing on the different factors influencing consumer acceptance of health foods from the year 1975 to 2016. Findings Based on the extensive review of literature, the study identified important factors that had influenced the consumer acceptance of FFB. Further, the study has proposed an integrated FFB acceptance model for the Indian health food market. Research limitations/implications The proposed conceptual model of consumer acceptance of FFB needs to be empirically tested. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications The proposed consumer acceptance model can act as a guideline to the marketers to segment and position their food products successfully. Moreover, the study will also help the health policymakers to form and execute the required policies to augment the public health. Originality/value Given that there was a lack of information about buyers and non-buyers of functional/FFB in India, the research study can be taken as a starting point upon which other studies that investigate the attitudes and the purchasing behaviour of consumers of FFB can be built.

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Section: Review Of Literaturementioning

confidence: 94%

Consumer behaviour in fortified food choice decisions in India

Shamal

Mohan

2017

Nutrition & Food Science

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“…Consumer acceptability of muscadines can be quantified with soluble solids analysis, texture analysis, and sensory analysis (Brown et al, 2016). However, most of the studies have focused on juice rather than the whole muscadine berry (Flora, 1979;Meullenet et al, 2008;Trappey et al, 2007). In addition, limited studies have been carried out on descriptive sensory analysis of whole, fresh-market muscadine berries.…”

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confidence: 99%

Physiochemical and Descriptive Sensory Analysis of Arkansas Muscadine Grapes

Felts¹,

Threlfall²,

Clark³

et al. 2018

horts

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Understanding how consumer perception is related to physiochemical attributes assists in the identification of harvest and marketability parameters for muscadine grapes (Vitis rotundifolia Michx.). Three muscadine cultivars (Ison, Nesbitt, and Summit) and three advanced breeding selections (AM-9, AM-74, and AM-83) were harvested from vines at the University of Arkansas System Division of Agriculture Fruit Research Station in Clarksville, AR. The physiochemical (physical and composition) and sensory attributes (descriptive) of the genotypes were evaluated at harvest. Significant differences between genotypes were observed for berry weight (9.25-14.38 g), soluble solids (12.73% to 15.40%), pH (2.88-3.33), titratable acidity (0.54% to 1.01%), soluble solids/ titratable acidity ratio (13.12-28.49), skin firmness [0.85-1.48 Newtons/millimeters (N · mm L1 )], and flesh firmness (0.89-2.14 N). Total sugars (6.17-9.75 g/100 g) and total organic acid (0.50-0.84 g/100 g) levels were not significantly different for these genotypes. A trained descriptive sensory panel (n = 8) evaluated the fruit attributes for aroma (n = 9), external appearance (n = 7), internal appearance (n = 3), basic tastes (n = 3), aromatics (n = 10), feeling factors (n = 2), and texture (n = 7). The descriptive sensory panel detected differences among genotypes for external appearance, internal appearance, and basic taste attributes, more specifically with desirable attributes rather than unfavorable. However, the panelists found no differences among genotypes for texture attributes. Of the physiochemical attributes, total sugars had the most significant correlations with the descriptive sensory attributes, followed by soluble solids/titratable acidity ratio. Total sugars were correlated to 12 attributes (three aromas, two exterior appearances, two basic tastes, four aromatics, and one feeling factor) and soluble solids/titratable acidity was correlated to five attributes (one aroma, one basic taste, two aromatics, and one feeling factor). A lexicon of terms for descriptive sensory attributes for fresh-market muscadine grapes was established. This lexicon can be used for other research and breeding efforts, as well as establishing the relationship between the physiochemical and descriptive sensory attributes.

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Review: Microbiological quality and safety of fruit juices—past, present and future perspectives

Tribst

Sant’Ana

Massaguer

2009

Critical Reviews in Microbiology

153

104

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In this review paper, several aspects of fruit juice microbiology, from past to future perspectives, are considered. An overview of the most relevant outbreaks involving foodborne pathogens and spoilage microorganisms associated with fruit juices is provided. One of the sections provides data on the sources of fruit juice contamination, followed by perspectives on preservation methods. Furthermore, considerations on the role of international guidelines about exotic fruit juices in respect to public health, and of the microbiological status of fruit juices used as food/beverage ingredients are discussed. Issues and challenges highlight how the microbiology of fruit juices has evolved over the years, when aspects of stability or microbiological safety are under consideration.

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Consumer Acceptance of Mayhaw (Crataegus opacaHook, and Arn.) Juice Blended with Muscadine Grape (Vitis rotundifoliaMichx.) Juice

Cited by 3 publications

References 17 publications

Consumer behaviour in fortified food choice decisions in India

Consumer behaviour in fortified food choice decisions in India

Physiochemical and Descriptive Sensory Analysis of Arkansas Muscadine Grapes

Review: Microbiological quality and safety of fruit juices—past, present and future perspectives

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