Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds

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dc.citation.issue2
dc.citation.volume40
dc.contributor.authorLassen RS
dc.contributor.authorSant’Anna V
dc.contributor.authorLeães FL
dc.contributor.authorFilho TL
dc.contributor.authorDupas de Matos A
dc.date.accessioned2025-03-25T19:38:10Z
dc.date.available2025-03-25T19:38:10Z
dc.date.issued2025-04
dc.description.abstractFood industry has been searching for strategies to reduce sodium in foods. Verjuice, an acidic juice made from thinned grapes, appears to enhance perceived saltiness in pickles. This study aimed to determine the affective thresholds (Consumer Rejection Threshold: CRT, Compromised Acceptance Threshold: CAT, Hedonic Rejection Threshold: HRT) of pickles produced with verjuice and vinegar, in order to assess whether salt concentration can be reduced. Consumers (n = 103) tasted eight pairs of samples (four per acidifier), comparing the control (14 g/L salt) with one of the treatments (either 0, 3.5, 7.0 or 10.5 g/L). Results showed that it is possible to reduce more salt by using verjuice as an acidifier compared to vinegar, without impacting preference in relation to the control. CAT values were similar for both acidifiers; however, HRT values for vinegar pickled cucumbers were lower compared to those with verjuice, suggesting that vinegar allowed for a greater salt reduction without sensory rejection. This work used hedonic and rejection thresholds to study whether salt concentration in pickle production can be reduced. This method has wide applicability in the food industry, offering a process to identify when the level of an ingredient exceeds or does not meet consumer expectations. Obtaining data on affective thresholds of pickles preserved with vinegar and verjuice (proposed herein as an acidifier alternative ingredient) is crucial for product development purposes, supporting quality control and guiding formulation development. The use of verjuice may be a first step in product innovation given its health and sustainable credentials. Data from this study show that food producers can reduce salt content in pickles down to ~4 g/L by preserving them with either vinegar or verjuice, without impacting liking compared to levels currently available in the market (14 g/L). This reduction can be implemented in the production of vinegar-based pickles, leading to healthier products without compromising consumer acceptance.
dc.description.confidentialfalse
dc.edition.editionApril 2025
dc.identifier.citationLassen RS, Sant’Anna V, Leães FL, Filho TL, Dupas de Matos A. (2025). Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds. Journal of Sensory Studies. 40. 2.
dc.identifier.doi10.1111/joss.70030
dc.identifier.eissn1745-459X
dc.identifier.elements-typejournal-article
dc.identifier.issn0887-8250
dc.identifier.numbere70030
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72688
dc.languageEnglish
dc.publisherWiley Periodicals LLC
dc.publisher.urihttps://onlinelibrary.wiley.com/doi/10.1111/joss.70030
dc.relation.isPartOfJournal of Sensory Studies
dc.rights(c) 2025 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectcompromised acceptance threshold
dc.subjectconsumer rejection threshold
dc.subjecthedonic rejection threshold
dc.subjectverjuice
dc.titleExploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds
dc.typeJournal article
pubs.elements-id500146
pubs.organisational-groupOther
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