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

Voorpostel, Cristiane Ramos; Dutra, Mariana Borges de Lima; Bolini, Helena Maria André

doi:10.1590/s0101-20612014000100024

Cited by 21 publications

(19 citation statements)

References 36 publications

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“…These findings are consistent with samples sweetened with different sweeteners and sucrose in peach nectar (Cardoso and Bolini ), grape nectar (Voorpostel et al. ), and diabetic/reduced calorie chocolate (Melo et al. ).…”

Section: Resultssupporting

confidence: 85%

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Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

Rocha

Bolini

2015

Food Science & Nutrition

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This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P < 0.05), without bitter taste, bitter aftertaste, and metallic taste, and samples with sucrose and sucralose did not differ from each other for the attribute sweet aftertaste. Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P < 0.05) differences between them. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice.

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Section: Resultssupporting

confidence: 85%

“…Similar results were observed in grape nectar (Voorpostel et al. ), diabetic/reduced calorie chocolates (Melo et al. ), concentrated reconstituted pineapple juice (Marcellini et al.…”

Section: Resultssupporting

confidence: 73%

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

Rocha

Bolini

2015

Food Science & Nutrition

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“…Ethyl esters of hexanoic, octanoic, and decanoic acids and isoamyl and isobutyl acetates are often considered to give wine much of its characteristics (Ferreira et al, 1995). Interestingly, the grape flavor is also the major driver of preference for acceptance of the nectar (Voorpostel et al, 2014). Conde et al (2007) state that wine aromas consist of several hundred volatile compounds at concentrations ranging from several mg/L to a few ng/L or even less.…”

Section: Introductionmentioning

confidence: 99%

Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions

Cheng¹,

Liu²,

Yue³

et al. 2015

Food Sci. Technol (Campinas)

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The aroma characteristics of wines from four Vitis vinifera grape varieties ('Cabernet sauvignon' , 'Merlot' , 'Chardonnay' , and 'Italian Riesling') grown in three shoot positions were evaluated by HS-SPME-GC/MS. In this study, the numerous significant differences found in most of the aromatic compounds influence of different shoot positions on the quality of wine. The results showed that the middle shoot position increased significantly the aroma concentration in the majority of wines investigated. The volatile components showing the greatest differences in the wines of different cultivars were aldehydes and terpenes. 8 and 11 compounds were found and quantified (DAVs>1) in the two red wines and white wines at concentrations higher than their corresponding odor thresholds, respectively; and therefore they significantly contributed to the wine aromas. According to their DAVs, fruity, floral, cheese and fatty aroma strongly influenced the characteristics of the four monovarietal wines, while the two white wines showed the green and fresh aroma characteristics. These results are related to the different microclimate of the canopies of the different shoot positions and varieties. They suggest that proper elevating the fruiting zones could improve the accumulation of aroma compounds in wines from the different varieties. Dn the other hand, grapevines trained to systems with uniform fruiting zones could improve the quality of wine.

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“…There is also a growing concern about the health and lifestyle of the population, as reflected by the search for healthier foods and drinks (Voorpostel et al, 2014). To please more consumers, industries have invested in the development of new products that have these characteristics, using marketing strategies for media coverage to influence consumer choices (Endo et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Study of the consumers of ready-to-drink juices and fruit nectars

et al. 2017

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Juices and fruit nectars are an important segment of the beverage market in Brazil. The aim of this study was to analyze and characterize the profile of consumers of ready-to-drink juices and fruit nectars. A semi-structured questionnaire was applied to 389 patrons, intentionally and conveniently, when they approached the shelves. The chi-square test was applied to associate sociodemographic variables and consumption profile of the beverages with the type of establishment. Logistic regression models were developed to evaluate the variables associated with nectar acquisition. The level of education and knowledge about the beverages were significantly related. Practicality was the main reason that led respondents to consume these drinks, followed by quality and price, with the latter being associated with the level of education. Nectar was the most purchased option, and this choice was associated with increasing age and education, price and practicality. The consumption of juices and nectars with no added sugar was lower compared with traditional beverages. The information in the labels of these beverages was not sufficiently clear, for most of the participants. The most mentioned brand by the interviewed was the one with better sensory preference, regardless of flavour and the blinded or informed analysis.Keywords: beverages; fruits; consumer; labelling; sensory. Practical application:The consumers do not know the difference between juices and fruit nectars. Quality and price were the main reasons that lead consumers to choose these beverages. The most mentioned brand in this study was the one with better sensory preference.

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

Cited by 21 publications

References 36 publications

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions

Study of the consumers of ready-to-drink juices and fruit nectars

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