Impact of sweetness on the sensory acceptance of passion fruit nectar in Brazilian geographic regions

Abstract

Summary Passion fruit is the fourth most consumed fruit by the Brazilian population, especially in the form of juice, usually associated with the addition of sucrose. This study aimed to evaluate the ideal sucrose concentration, and its impact on the consumer's acceptance of passion fruit nectar, sweetened with non‐caloric sweeteners as sucrose replacers in five Brazilian geographic regions. The acceptance scores evaluated by anova and Tukey's Honestly Significant Difference test indicated that sucralose‐sweetened samples were the most accepted, with no differences from the sucrose‐sweetened sample (P < 0.05), with a positive purchase intention in the five regions studied (>50%). However, differences in the acceptance scores were observed for the other sweeteners among the regions. Despite the difference in the sweetness perception among the Brazilian geographic regions, it may not be the only determining factor in the acceptance of passion fruit nectar sweetened with non‐caloric sweeteners.

Temporal sweet taste dominance according to adult body mass index classification

“…Among the evaluated attributes, an emphasis was observed on the sweet taste and passion fruit flavor dominance sensation, which can be explained by the type of sample used, consumer profile, and eating habits. Research carried out with passion fruit drink samples in Brazil obtained significant results for the sensory attributes: sweet taste, fruit flavor and, mainly the bitter taste, considering variations in the sweetener used to replace sucrose (de Oliveira Rocha & Bolini, 2015; Lima et al., 2021).…”

“… b Sucrose concentration of 11.1% corresponds the ideal value in the Northeast region of Brazil (Lima et al., 2021). The other sucrose concentrations were calculated based on this ideal value.…”

“…The test was presented in complete balanced blocks, in which all sensory attributes were presented simultaneously and, in random order following Williams’ Latin square design, on each tester's cell phone screen. The six sensory attributes related to the drink offered were as follows: sweet taste, bitter taste, acidic taste, astringency, passion fruit flavor, metallic taste, or none of the above (Lima et al., 2021).…”

“…For the sensory analysis test, five samples of passion fruit nectar were prepared, according to the Brazilian resolution on quality standards for fruit nectars (BRASIL, 2003), which establishes a content of at least 20% pulp. The samples varied in terms of sucrose concentration, which was calculated based on the average value of the Northeast region of Brazil, which considers 11.1% optimal sweetness in passion fruit nectar (Lima et al, 2021). The samples were prepared with filtered water, passion fruit pulp ( R Nossa Fruta, Ceará, Brazil), and crystal sugar ( R União, São Paulo, Brazil) and prepared on the same day as the sensory analysis was applied.…”

“…Ingredients a S6 6.1% sucrose; 639 mL water; 300 g pulp S8 8.6% sucrose; 614 mL water; 300 g pulp S11 11.1% sucrose b ; 589 mL water; 300 g pulp S13 13.6% sucrose; 564 mL water; 300 g pulp S16 16.1% sucrose; 539 mL water; 300 g pulp a Used for preparing 1 L of beverage. b Sucrose concentration of 11.1% corresponds the ideal value in the Northeast region of Brazil (Lima et al, 2021). The other sucrose concentrations were calculated based on this ideal value.…”