Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Koppel, Kadri; Chambers, Edgar; Vázquez‐Araújo, Laura; Timberg, Loreida; Suwonsichon, Suntaree

doi:10.1016/j.foodqual.2013.03.009

Cited by 24 publications

(31 citation statements)

References 26 publications

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“…We found good association between the sensory characteristics of perceived sourness, astringency and bitterness with the chemical composition of flavonols and hydroxycinnamic acids. As reported for other fruits and juices, those that have more sweetness and lower sourness and acidity are liked more (Goldenberg et al, 2015; Koppel et al, 2014), which is consistent with our findings that liking of aronia juice was associated best with the sugars, anthocyanins and proanthocyanins.…”

Section: Discussionsupporting

confidence: 92%

“…Health consciousness assessed by level of dietary quality did not explain significant difference in liking for the aronia juice in the present study, which is similar to findings from a cross-cultural study on pomegranate juice (Koppel et al, 2014). Thus, consumers may not show longer-term liking for a nutritional beverage with a strong unpleasant taste (Tuorila & Cardello, 2002), even if marketed as a healthy beverage.…”

Section: Discussionsupporting

confidence: 88%

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Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

et al. 2016

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Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from ‘Viking’ aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 88%

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

et al. 2016

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“…Regardless of the city considered, the consumers followed a common tendency to highlight the beverages cajá-strawberry, cajá and cajá-cashew. Koppel et al (2014), working with functional juices, also reported greater behavioral diversity between the groups from each country than between consumers from different countries. Thus the authors suggested that the industries should seek products that work well across consumer segments for multiple regions.…”

Section: Beverage Acceptancementioning

confidence: 95%

“…The authors indicated that the differences in eating quality acceptance of the apple varieties were influenced by differences in the consumers from each country. Koppel et al (2014) The authors observed larger differences in acceptance between consumer clusters across countries and pointed out that industries, instead of looking for individual products for certain countries, should seek products that work well across consumer segments for multiple countries.…”

Section: Introdutionmentioning

confidence: 99%

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Mamede¹,

Kalschne²,

Santos³

et al. 2015

Food Sci. Technol (Campinas)

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Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Dverall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

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“…The varied choice of the attributes resulting in the highest and least preferred of the product might be as a result of the diverse cultural backgrounds, experiences, attitudes and habits of respondents [20]. A study showed that different cultures affected the acceptance of flavours and taste of healthy juices [21]. The overall average based on the attributes such as appearance, consistency, sweetness and flavour of P-519, P-586 and P-588 were 29, 27 and 27 respectively ( Table 1).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Developing and Testing the Acceptability of Therapeutic Food for the Management of Severely Malnourished Children

Akenteng¹,

Annan²,

Lutterodt³

et al. 2017

JFSE

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Therapeutic foods for the treatment of malnutrition in children under age 5 years are mostly imported from developed countries by developing countries like Ghana. This comes with huge cost and puts pressure on health authorities when these supplies are limited. The objective of this study was therefore to develop and evaluate therapeutic food made from locally agricultural produce (banana, coconut water, soybean, sugar and vegetable oil) for the management of severely acute malnutrition in children under age 5 years. The proximate, mineral and microbial analyses were conducted on the developed product to ensure the standard falls within the requirement of WHO Protocol for the treatment of malnutrition in children. Sensory analysis was also done on the product using children under five years as the target group. The chemical analysis of product revealed energy and protein content of 95.96 kcal and 1.61 g per 100 g respectively, and percentage concentration of Calcium (0.74), Magnesium (1.09), Potassium (4.79), Sodium (0.17), Phosphorus (0.28), Iron (0.0080), Copper (0.0064), Manganese (0.0089) and Zinc (0.0174). The microbiological examination indicated aerobic plate count (20 cfu/mL), yeast count (8.5 cfu/mL), coliform count (3 cfu/mL) and zero count for both mould and E. Coli. This shows that, the developed product has the potential of treating malnutrition effectively in children under five years old.

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Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Cited by 24 publications

References 26 publications

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Developing and Testing the Acceptability of Therapeutic Food for the Management of Severely Malnourished Children

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