Shelf‐life dating of shelf‐stable strawberry juice based on survival analysis of consumer acceptance information

Buvé, Carolien; Bedts, Tine Van; Haenen, Annelien; Kebede, Biniam; Braekers, Roel; Hendrickx, Marc; Loey, Ann Van; Grauwet, Tara

doi:10.1002/jsfa.8856

Cited by 13 publications

(8 citation statements)

References 39 publications

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“…In addition, it is noteworthy to mention that the perceived differences in strawberry juice aroma, as shown in this work, are not necessarily linked to an unacceptable product. Previous related work showed that the aroma-based acceptance of strawberry juice was not affected by storage at 20 °C for 32 weeks (Buvé et al, 2018b). In other words, consumers will not disapprove strawberry juice based on its aroma when stored at ambient conditions.…”

Section: Odour Activity Valuesmentioning

confidence: 93%

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

Buvé¹,

Neckebroeck²,

Haenen³

et al. 2018

Food Research International

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Section: Odour Activity Valuesmentioning

confidence: 93%

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

Buvé¹,

Neckebroeck²,

Haenen³

et al. 2018

Food Research International

Self Cite

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“…The consumer acceptability decreased with increasing storage time, showing a relation between the product’s acceptability and color. Buvé et al [ 17 ] and Gössinger et al [ 45 ] reported that color is a critical quality parameter in consumers’ acceptance of strawberry-based products. The reduction rate of the color-based acceptance of the strawberry leather samples was mainly dependent on the storage RH.…”

Section: Resultsmentioning

confidence: 99%

“…Although the consumers’ acceptance/rejection test for shelf life prediction of food is the most suitable tool, it is expensive, time-consuming, and difficult to perform routinely by food companies. Thereby, it would be more effortless for food industries to have an instrumental attribute correlated with consumer acceptability, which can be used as an indicator of the shelf life prediction [ 17 , 21 ]. This study carried out a linear correlation analysis between the strawberry leather consumer rejection probability and physicochemical properties ( Table 5 ).…”

Section: Resultsmentioning

confidence: 99%

“…Survival analysis is a methodology that has been applied to estimate the sensory shelf life of a wide range of food products [ 17 , 18 , 19 , 20 , 21 ]. This method is based on consumers’ acceptance or rejection of a stored food product, and its shelf life is estimated as the time needed to achieve a predetermined consumer rejection percentage [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Survival Analysis to Predict How Color Influences the Shelf Life of Strawberry Leather

Simão

Moraes

Lopes

et al. 2022

Foods

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Color change of fruit-based products during storage is an important quality parameter to determine their shelf life. In this study, a combination of relative humidity (RH) and illumination was evaluated on the stability of strawberry leathers. Samples were conditioned at 25 °C, in chambers with RH of 22.5% and 52.3% and under two levels of illumination (no illumination and with a light-emitting diode (LED) illumination at 1010 lx). Samples were analyzed during storage by instrumental color measurements, total anthocyanin content, and consumers’ acceptance/rejection of the product color. Current-status survival analysis was performed to estimate the sensory-based shelf-life of the strawberry leather. The chromatic parameters (a* and ΔE* values) and anthocyanin content changed with increasing storage time and RH, fitting a first-order fractional conversion model. Samples conditioned at the higher RH showed a higher reduction of a* values and anthocyanins losses when stored under LED illumination than those without illumination. The increase of RH resulted in a faster increase of the consumer rejection probability and a shorter shelf life of the strawberry leather. For 50% of consumers’ rejection, the sensory shelf life of the strawberry leather equilibrated at 22.5% RH was estimated as at least 54 days, while it was reduced to approximately 2 days at 52.3% RH. The red chromatic parameter (a* value) strongly correlated to the percentage of consumer rejection in all storage conditions, suggesting that this analytical parameter can be useful as a predictor of strawberry leather’s shelf life. Therefore, the results of this study show the applicability of an approach that integrates instrumental and sensory data to acquire faster information on color changes during the storage of strawberry leather and product shelf-life prediction.

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“…Only in a few studies was a real product indeed provided (Giménez et al, 2008;Wansink & Wright, 2006). There is no clear evidence related to the role of sensory perception accompanied by label information in a consumer's apprehension of freshness and his or her resulting rejection of food (Buvé et al, 2018;Thompson et al, 2018;Van Boxstael et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

How date type, freshness labelling and food category influence consumer rejection

Samotyja

Sielicka-Różyńska

2020

Int J Consumer Studies

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The aim of this study was (a) to evaluate the influence of date type and freshness labelling on a consumer rejection of expired food, (b) to assess how product category influences a consumer who rejects expired food based on a given criterion and (c) to investigate if a consumer's handling of food is rational as pertains to 'use by' or 'best before' dating. A consumer sensory study was conducted among 180 participants from Poland in which their attitude towards eight different foods labelled with two date types ('use by' or 'best before') and four various freshness dates was examined.The results showed that date type ('best before' vs. 'use by'), freshness labelling and food category significantly influenced consumer rejection of food products and the criteria of rejection changed as the product became expired. Consumer behaviour regarding edibility after expiration was irrational and was manifested in both the acceptance of potentially harmful food products (from 31.5% to 60.2% of expired food products labelled with the 'use by' date were accepted) and the rejection of edible foods (from 24.4% to 56.7% of expired foods labelled with the 'best before' date were rejected). This study provides new insight into the influence of shelf-life labelling and sensory perception on discard intention which ultimately results in unnecessary food waste. Our findings that date labelling can contribute to consumer apprehension of the suitability of a given food product for consumption shed new light on the role of building awareness among consumers in order to encourage waste-reducing behaviour.

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Shelf‐life dating of shelf‐stable strawberry juice based on survival analysis of consumer acceptance information

Cited by 13 publications

References 39 publications

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

Survival Analysis to Predict How Color Influences the Shelf Life of Strawberry Leather

How date type, freshness labelling and food category influence consumer rejection

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