Market research: characterization of the vanilla consumer and non-consumer market

Silva, Fernanda Nascimento da; Brumano, Cláudia Nasser; Vieira, R. F.; Vidigal, Márcia Cristina Teixeira Ribeiro; Minim, Valéria Paula Rodrigues

doi:10.33448/rsd-v11i7.30505

Cited by 3 publications

(3 citation statements)

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“…The artificial essence had the highest liking scores. This proves the above statement that the Brazilian consumer relates the vanilla flavor to the artificial essence, which is much more available and affordable (Silva et al, 2022).…”

Section: Discussionsupporting

confidence: 75%

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Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance

Franco,

Ayres,

de Oliveira

et al. 2024

Journal of Sensory Studies

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The present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose‐free milk making vanilla flavored milk samples. Threshold estimation differences of “vanilla flavor,” and hedonic and sensory consumer perception of samples were evaluated. A 9‐point hedonic scale and the Rate‐All That‐Apply methodology were used for comparison to the commercial species (V. planifolia) and an artificial essence. All native species showed lower average threshold concentrations than the commercial species extract. There was no significant difference in the perception of “vanilla aroma” between V. cribbiana and the commercial species, and neither V. cribbiana nor V. chamissonis showed significant difference to the artificial essence or V. planifolia extract for “sweet taste.” Among the evaluated species, V. cribbiana seemed to show the greatest potential for market success.Practical ApplicationsThe species of Vanilla sp. explored in this work have already been chemically evaluated and presented the components related to the vanilla flavor. However, the mere presence of chemical compounds does not guarantee aroma perception. Their relative concentrations, among other factors that are difficult to determine chemically, are indispensable for generating an agreeable flavor. The only reliable way to determine the acceptability of the flavor is through sensory analysis, applied in this work to prove the commercial potential of native species. Vanilla species native to the Atlantic Forest showed the sensory potential to be used as substitutes for commercial species and to be applied in the genetic improvement of varieties. These native species may be introduced to “gourmet” consumers as vanilla flavors with different nuances. Their production may favor the areas where they are cultivated, bringing economic development to the population, and helping to maintain the forest areas.

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Section: Discussionsupporting

confidence: 75%

“…Artificial essence is the main form of consumption of vanilla flavor in Brazil, due to the easy availability and more accessible cost (Silva et al, 2022). Nevertheless, Brazil possesses several species of Vanilla , some of them endemic, such as V. bahiana (da Silva Oliveira et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance

Franco,

Ayres,

de Oliveira

et al. 2024

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…In terms of flavor, the most frequent is vanilla, followed by chocolate and strawberry. Interestingly, the vanilla flavor is rarely natural in the food industry, and is most often synthetic/artificial [20]. This may be a controversial issue for vegans, for example, or for those in favor of natural foods.…”

Section: Types and (Anti-)nutritional Profilesmentioning

confidence: 99%

Insights and Perspectives on Plant-Based Beverages

Popova,

Mihaylova,

Lante

2023

Plants

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The emerging demand for everyday food substitutes is increasing on a daily basis. More and more individuals struggle with allergies and intolerances, which makes it mandatory to provide alternatives for simple products like dairy milk. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts, among others. In view of the need for sustainable approaches to resource utilization and food production, novel sources for PBBs are being sought, and those include fruit kernels. The plant kingdom offers a palette of resources with proven bioactivity, i.e., containing flavonoids, phenolic acids, vitamins, carotenoids, and phenolics, among others. Many of these beneficial substances are water soluble, which means they could be transferred to the plant beverage compositions. The current review aims at comparing the vast number of potential formulations based on their specific nutritional profiles and potential deficiencies, as well as their expected health-promoting properties, based on the raw material(s) used for production. Special attention will be given to the antinutrients, usually abundant in plant-based sources.

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Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences

Lee,

Chen,

Chiang

et al. 2024

Agronomy

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Vanilla, a quintessential flavoring agent, experiences burgeoning demand globally, particularly for natural variants. In response, Taiwan has ventured into vanilla cultivation, aiming to reduce the energy consumption associated with international transportation by fostering domestic production. This study investigates the sensory attributes of Taiwan and Madagascar vanilla beans amid increasing global demand for natural vanilla. We extended our sensory evaluations to vanilla ice cream products to assess their quality. Employing sensory evaluation questionnaires and experimental techniques, we utilized purposive and snowball sampling methodologies for participant recruitment. Our primary aim is to discern the edible disparities between Taiwan and Madagascar vanilla beans by scrutinizing variations in consumer sensory preferences. Our findings reveal statistically significant disparities between Taiwan and Madagascar vanilla beans concerning product texture and overall aroma in sensory evaluations, while other attributes do not exhibit notable differences. This suggests that the sensory experience of vanilla ice cream products derived from Taiwan and Madagascar vanilla beans primarily diverges in terms of product texture and overall aroma, with negligible disparities elsewhere. Remarkably, Taiwan vanilla beans consistently outperform Madagascar vanilla beans across many evaluation criteria, underscoring the superior quality and competitive edge of Taiwan’s vanilla beans. This empirical evidence highlights the exceptional quality and value proposition of Taiwan vanilla beans, offering insights for the expansion and deepening of sensory evaluations pertaining to vanilla beans. Furthermore, our study contributes to environmental sustainability by promoting local production and presents new avenues for Taiwan’s vanilla processing industry.

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Market research: characterization of the vanilla consumer and non-consumer market

Cited by 3 publications

References 0 publications

Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance

Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance

Insights and Perspectives on Plant-Based Beverages

Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences

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