Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking

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dc.citation.issueJuly 2024
dc.citation.volume188
dc.contributor.authorDupas de Matos A
dc.contributor.authorReis MG
dc.contributor.authorMaggs R
dc.contributor.authorHort J
dc.coverage.spatialCanada
dc.date.accessioned2024-07-10T02:05:34Z
dc.date.available2024-07-10T02:05:34Z
dc.date.issued2024-07
dc.description.abstractThe wine sector is working to add value, enhance sustainability and reduce waste, yet often creating new products with unknown consumer acceptance. Verjuice, juice made from discarded unripe thinned grapes, is an example. Whilst verjuice has various culinary uses, its versatility in beverages continues to expand. However, its sensory drivers of liking when consumed as a drink, and their potential impact on its application remain unclear. Chemical drivers of sensory characteristics are also unknown representing a critical knowledge gap needed to guide product innovation. This study aimed to provide new knowledge regarding consumer acceptability of verjuice by identifying its sensory drivers of liking as a beverage, evaluating its potential use in different applications and identifying chemical drivers of its sensory characteristics. New Zealand consumers (n = 93) evaluated 13 verjuice samples from different countries. Furthermore, verjuice familiarity and its influence on emotional response was investigated to determine likely future consumer engagement. Sweetness was the most positive driver of liking in verjuice overall, followed by fruity and floral notes, smoothness, and to a lesser extent citrus flavour. Consumers expressed varied preferences for verjuice’s sensory profile, with fruity, floral, and honey flavours driving beverage application, whilst winey and green apple notes were more associated with culinary scenarios. Some association between chemical parameters and sensory attributes were evident (e.g. sugars were highly associated with perceived sweetness, fruity, and floral attributes; these attributes also shared proximity with 1-hexanol and cyclohexanol). The general idea of verjuice elicited positive valence emotions, but consumers who were ‘not familiar’ felt more curious, and those ‘familiar’ felt happier and more satisfied. Findings highlight the potential to tailor verjuice for specific applications by understanding desired sensory profiles and related chemical parameters. Recognising the interplay between familiarity level and emotional response is crucial for positioning the product in the marketplace and fostering consumer engagement. Marketing initiatives are needed to increase verjuice familiarity and support product innovation, leading to increased product appeal.
dc.description.confidentialfalse
dc.format.pagination114480-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/38823868
dc.identifier.citationDupas de Matos A, Gomes Reis M, Maggs R, Hort J. (2024). Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking.. Food Res Int. 188. July 2024. (pp. 114480-).
dc.identifier.doi10.1016/j.foodres.2024.114480
dc.identifier.eissn1873-7145
dc.identifier.elements-typejournal-article
dc.identifier.issn0963-9969
dc.identifier.number114480
dc.identifier.piiS0963-9969(24)00550-7
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70137
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0963996924005507
dc.relation.isPartOfFood Res Int
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCATA question
dc.subjectDrivers of Liking
dc.subjectEmotions
dc.subjectOenological parameters
dc.subjectVerjuice
dc.subjectVolatiles
dc.subjectHumans
dc.subjectConsumer Behavior
dc.subjectFemale
dc.subjectAdult
dc.subjectMale
dc.subjectYoung Adult
dc.subjectTaste
dc.subjectMiddle Aged
dc.subjectFood Preferences
dc.subjectNew Zealand
dc.subjectVitis
dc.subjectAdolescent
dc.subjectAged
dc.subjectFruit and Vegetable Juices
dc.titleUnderstanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking
dc.typeJournal article
pubs.elements-id488819
pubs.organisational-groupOther
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