کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6396780 1628487 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting
ترجمه فارسی عنوان
پذیرش مصرف کنندگان نوشابه های پرفیو پلیپنول یربا / سیاه و سفید: اثر مزه مکرر
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Beverage 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 57, March 2014, Pages 26-33
نویسندگان
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