Sugar reduction in fruit nectars : Impact on consumers' sensory and hedonic perception

Dublin Core

Título

Sugar reduction in fruit nectars : Impact on consumers' sensory and hedonic perception

Tema

COMPORTAMIENTO DEL CONSUMIDOR
AZUCAR
REDUCCION DE AZUCAR
BIBLIOGRAFIA NACIONAL QUIMICA
2018

Abstract

Sugar sweetened beverages are one of the main sources of added sugar in the diet. Therefore, sugar reduction in these products could contribute to the prevention of various negative health conditions, such as obesity, diabetes and cardiovascular diseases. In this context, the present work aimed to study consumer sensory and hedonic perception towards sugar reduction in fruit nectars. Five sequential difference thresholds for added sugar in three fruit nectars (passion fruit, orange/passion fruit and orange/pomegranate) were determined based on consumer perception. In each test, difference thresholds were estimated using survival analysis based on the responses of 50 consumers to six paired-comparison tests. Each pair was composed of two samples, a control nectar and a sample that was reduced in added sugar from the control. Consumers were asked to try each of the samples in each pair and to indicate which was sweeter. Then, consumers' sensory and hedonic perception of nectar samples was evaluated for each nectar using a 9-point hedonic scale and a check-all-that-apply question. Difference thresholds were estimated in 4.20%–8.14% of the added sugar concentration of the nectars. No significant differences in overall liking were detected for fruit nectars with 20% sugar reduction. However, large heterogeneity in consumer hedonic reaction towards sugar reduction was found, which should be taken into account in the design of sugar reduction programs. Consumer hedonic reaction towards sugar reduction was product dependent. Results from the present work reinforce the idea that gradual sugar reduction in sugar sweetened beverages is a feasible strategy that could contribute to reduce the sugar intake of the population.

Autor

Oliveira, Denize
Galhardo, Juliana
Cunha, Luis M.
Deliza, Rosires

Fuente

Food Research International  v. 107, 2018. -- p. 371-377

Editor

Elsevier

Fecha

2018

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PDF

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Inglés

Tipo

Artículo

Identificador

DOI:10.1016/j.foodres.2018.02.025

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Original Format

PDF
Fecha de agregación
September 28, 2018
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
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Citación
Oliveira, Denize, “Sugar reduction in fruit nectars : Impact on consumers' sensory and hedonic perception,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed July 24, 2019, http://riquim.fq.edu.uy/items/show/5177.
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