Consumers' acceptance of a high-polyphenol yerba mate / black currant beverage: effect of repeated tasting

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Abstract: The effect of repeated tasting may improve the acceptance level and positive emotions associated with an unusual food. Our aim was to analyze this effect on the consumer acceptance, emotional status, purchase intention and optimum level of sensory attributes of a yerba mate (YMI)/black cur...

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Autores principales: Orjuela Palacio, J. M., Zamora, María Clara, Lanari, M. C.
Otros Autores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
YERBA MATE
ACEPTABILIDAD
EMOCIONES
DEGUSTACION
CONSUMIDORES
GROSELLA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5469
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5469
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic YERBA MATE
ACEPTABILIDAD
EMOCIONES
DEGUSTACION
CONSUMIDORES
GROSELLA
spellingShingle YERBA MATE
ACEPTABILIDAD
EMOCIONES
DEGUSTACION
CONSUMIDORES
GROSELLA
Orjuela Palacio, J. M.
Zamora, María Clara
Lanari, M. C.
Consumers' acceptance of a high-polyphenol yerba mate / black currant beverage: effect of repeated tasting
topic_facet YERBA MATE
ACEPTABILIDAD
EMOCIONES
DEGUSTACION
CONSUMIDORES
GROSELLA
description Abstract: The effect of repeated tasting may improve the acceptance level and positive emotions associated with an unusual food. Our aim was to analyze this effect on the consumer acceptance, emotional status, purchase intention and optimum level of sensory attributes of a yerba mate (YMI)/black currant (BC) drink with high polyphenol content and low palatability. Beverages formulations (%) were: YMI 50 / BC 30 (S1); YMI 60 / BC 20 (S2); YMI 60 / BC 20/diet sweetener 0.05% (S3). All samples had 15% maltodextrin, 0.01% aroma and 5.0% sucrose. One hundred participants (70 female, 30 male) aged 25 to 63 years (M = 38.9, SD = 10.9) evaluated the same three samples (S1, S2 and S3) during four sessions to determine the influence of repeated exposure, taking the first session as a control. Acceptance was measured by a 9-point hedonic scale, purchase intent by a 5-point scale and attribute diagnosis (sourness, sweetness, astringency, aroma and body) by a Just About Right scale. Consumers selected at least three terms from a list of 12 words (well-being, displeasure, familiarity, sadness, fear, freshness, anguish, simplicity, relaxation, anger, joy and surprise) to describe their emotional status after tasting the samples. Results showed that the last session displayed the highest values for acceptance demonstrating a repeated exposure effect. The samples with less acceptability in session 1 (S1 and S2) were those with the greatest increase in session 4. Purchase intention was not affected by product exposure. The oldest consumer group (50-63 years old) exhibited the minimum levels of acceptance and purchase intention. The attribute diagnostic evaluations did not change through the four sessions indicating that the consumer opinion of its optimum point was maintained at the same level as the first impression. The word "familiarity" was selected for all the samples in the fourth and final session and also for sample 3 at session 3, confirming its impact and showing the exposure level necessary to develop it
author2 Universidad Católica Argentina. Facultad de Ciencias Agrarias
author_facet Universidad Católica Argentina. Facultad de Ciencias Agrarias
Orjuela Palacio, J. M.
Zamora, María Clara
Lanari, M. C.
format Artículo
author Orjuela Palacio, J. M.
Zamora, María Clara
Lanari, M. C.
author_sort Orjuela Palacio, J. M.
title Consumers' acceptance of a high-polyphenol yerba mate / black currant beverage: effect of repeated tasting
title_short Consumers' acceptance of a high-polyphenol yerba mate / black currant beverage: effect of repeated tasting
title_full Consumers' acceptance of a high-polyphenol yerba mate / black currant beverage: effect of repeated tasting
title_fullStr Consumers' acceptance of a high-polyphenol yerba mate / black currant beverage: effect of repeated tasting
title_full_unstemmed Consumers' acceptance of a high-polyphenol yerba mate / black currant beverage: effect of repeated tasting
title_sort consumers' acceptance of a high-polyphenol yerba mate / black currant beverage: effect of repeated tasting
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5469
work_keys_str_mv AT orjuelapalaciojm consumersacceptanceofahighpolyphenolyerbamateblackcurrantbeverageeffectofrepeatedtasting
AT zamoramariaclara consumersacceptanceofahighpolyphenolyerbamateblackcurrantbeverageeffectofrepeatedtasting
AT lanarimc consumersacceptanceofahighpolyphenolyerbamateblackcurrantbeverageeffectofrepeatedtasting
bdutipo_str Repositorios
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