Consumer's Color Acceptance of Strawberry Nectars From Puree

Abstract

In two surveys (600 consumers) (1) the importance of color on a consumer's decision to buy strawberry nectar and jam, (2) the consumer's color acceptance of strawberry nectars from puree and adequate products containing colorants from the market as well as specially prepared samples and (3) the associated attributes to these samples were studied. In addition, a test was carried out in order to (4) characterize strawberry color and its changes during storage sufficiently with one value. Color has a big impact on a consumer's decision to buy strawberry nectars as well as strawberry jam. Neither gender nor age or consumption habits of consumers had a significant impact on color acceptance. For color assessment, an “acceptance factor” (AF) was calculated from colorimetric data that provides processors the prediction of color quality of nectars from puree. Nectars with an AF lower than 0.4 were not accepted, whereas nectars with an AF higher than about 0.7 were described as excellent. PRACTICAL APPLICATIONS The results of this study show the first time that it is possible to characterize the color of strawberry products by means of the calculation of an “acceptance factor” (AF = a*/h), and to predict whether the color will be accepted from the consumers or not (excellent [AF > 0.7], acceptable [AF > 0.4] or not acceptable [AF < 0.4]). This data could be used as basis for the production of new strawberry nectars (containing colorants) and the assessment for the stability and shelf life of strawberry products from puree.

Colour influences sensory perception and liking of orange juice

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Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

“…In the affective test for the appearance attribute, which in the case of juices is very closely related to color, higher averages (p ≤ 0.05) were obtained for this group of consumers. Gössinger et al (2008) demonstrated that color had a significant impact on the buying decision of strawberry nectars, which did not change as a function of the age, gender, or spending habits of consumers. Although nectars are sold in packages that do not allow the visualization of their color and therefore does not influence the first decision of the consumer, at the time of consumption, it becomes important and can determine next choices.…”

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

“…Dalmadi, Polvak‐Feher, and Farkas () identified that pasteurization causes more significant changes in the volatiles of the strawberry pulp than the high hydrostatic pressure. Studies indicate that the heat treatment degrades the staining of strawberry pulps (Gössinger et al, ; Holzwarth, Korhummel, Kammerer, & Carle, ; Patras, Brunton, Pieve, & Butler, ).…”