Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers

Sugar reductions in processed foods can impact a product's sensory aspects and lead to financial losses for the companies that produce them. The aim of the present study was to determine sucrose levels in strawberry yogurt production that would not compromise acceptance (compromised acceptance threshold [CAT]) or result in sensory rejection (hedonic rejection threshold [HRT]). Second, the consumers' expectations were assessed by comparing sensory acceptability of the samples in blind and informed tests to verify the impact of reduced sugar content information on consumer perceptions. The ideal sweetness level of the sampled products was also evaluated. Finally, reduced sugar samples were evaluated with regards to meeting the new national requirements for reduced sucrose yogurts. Samples with a 9.13% sucrose concentration CAT and a 6.36% HRT were obtained when using the hedonic threshold methodology (HTM), from a control sample containing 10.64% sucrose. Over 14% of the sucrose in yogurt can be reduced without altering sensory acceptance, but a 40% or greater reduction in sucrose content may lead to sensory rejection of strawberry yogurt. The present study demonstrated that reductions which meet the required Brazilian standards can be made without affecting sensory acceptance. Practical Applications This was the first study to use the HTM to study sucrose reduction in dairy products. The results presented herein could have an important impact on industry, public policy makers, and consumers and may help dairy manufacturers meet established sugar reduction goals without affecting sensory acceptance. The effects are an important contribution to food science even when there are no sugar reduction requirements in play. Companies that have tested the impact of sugar reduction and studied how much sugar can be appropriately removed will be ahead of their competitors when these dietary requirements are implemented.

Section: Methodsmentioning

confidence: 99%

Low‐sugar strawberry yogurt: Hedonic thresholds and expectations

Souza

Pinto

Nascimento

et al. 2021

“…The cutoff point referring to hedonic score 5 ("neutral" hedonic term) was also plotted. An indifferent (neutral) consumer of a product is not likely to buy it, therefore the "neutral" category of the hedonic scale was considered rejection (Della Lucia, Minim, Silva, Minim, & Cipriano, 2013;Della Lucia, Minim, Silva, Minim, & Cipriano, 2014;Lima Filho et al, 2015). From the adjusted model equation, the HRT was calculated by replacing the average hedonic score with the value 5, indicating the transition between sensory acceptance and rejection.…”

Section: Hedonic Threshold Methodologymentioning

confidence: 99%

“…The cutoff point referring to hedonic score 5 (“neutral” hedonic term) was also plotted. An indifferent (neutral) consumer of a product is not likely to buy it, therefore the “neutral” category of the hedonic scale was considered rejection (Della Lucia, Minim, Silva, Minim, & Cipriano, 2013; Della Lucia, Minim, Silva, Minim, & Cipriano, 2014; Lima Filho et al, 2015).…”

Section: Methodsmentioning

confidence: 99%

Performance of different scales in the hedonic threshold methodology

Gamba

Filho

Lúcia

et al. 2020

Self Cite

The hedonic threshold methodology (HTM) allows for the determination of the compromised acceptance threshold and the hedonic rejection threshold, using the unipolar nine-point numbered structured hedonic scale. However, there are other scales that can be used. The aim of this study was to investigate if hedonic thresholds are influenced by the use of different types of hedonic scales. The HTM was applied to grape nectar, varying the sucrose concentration, and to cookies, varying the butter concentration. Four hedonic scales were used: unipolar ("1 to 9") and bipolar ("−4 to +4") numbered structured scales and unstructured line ("ULSOC") and hybrid line scales ("ULSWC"). The "−4 to +4" and "ULSOC" scales were not suitable for use in the HTM, because they do not meet the prerequisite that there is no significant difference between acceptance of the control samples and the first stimulus sample. However, they indicated no significant difference in the second session. This indicates that consumers may have had difficulty understanding and properly using these scales. The "1 to 9" met the prerequisite and presented high discriminant potential. The "ULSWC," in addition to meeting the prerequisite, showed accuracy and is considered an alternative for the HTM.

“…The cutoff point was represented on the graph by a dashed line referring to the hedonic score 5 (hedonic term “indifferent”), indicating the transition point between sensory acceptance and rejection of the drink. The “indifferent” category of the hedonic scale was considered rejection because a consumer indifferent to a product is not likely to buy it (Della Lucia, Minim, Silva, Minim, & Cipriano, ).…”

Section: Methodsmentioning

confidence: 99%

Validation of the hedonic threshold methodology in determining the hedonic rejection threshold

Filho

Lúcia

Minim

et al. 2018

Self Cite

The hedonic thresholds methodology was recently proposed which allows for determination of two new sensorial thresholds, the compromised acceptance threshold and the hedonic rejection threshold (HRT). For a new methodology to be accepted by the scientific community, its ability to produce reliable results must be demonstrated. Thus, this study sought to validate this new methodology when used to calculate the HRT. In order to do so, the analytical performance indices of precision (repeatability, intermediate precision, and reproducibility), accuracy and robustness for the results for the HRT calculation were measured. The results of seven experiments demonstrated that the methodology possesses high repeatability, intermediate precision and robustness, and satisfactory accuracy and reproducibility. It was therefore concluded that the HRT determination methodology satisfactorily met the analytical performance criteria evaluated, therefore generating reliable results. Practical applications The hedonic thresholds methodology (HTM) has numerous applications, including the application of a more severe thermal treatment to obtain greater microbial or enzymatic inactivation, the determination of food shelf life based on its sensory acceptance, the reduction of specific, expensive ingredients in food formulations, reduction of ingredients that are harmful to health when consumed in excess (e.g., sucrose, sodium, and fat), determination of the maximum “defect” threshold that may be present in food and others. The HTM is a recently proposed methodology; therefore, the reliability of the values of the hedonic rejection threshold must be validated, calculated via the HTM. Reliability of the HRT results was confirmed when HTM validation was performed. Thus, the methodology can undoubtedly be applied for the intended purpose.