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Consumers’ sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe

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dc.contributor.authorMonteiro, M. J.
dc.contributor.authorCosta, A. I. A.
dc.contributor.authorFliedel, G.
dc.contributor.authorBechoff, A.
dc.contributor.authorMaraval, I.
dc.contributor.authorPintado, A. I. E.
dc.contributor.authorCisse, M.
dc.contributor.authorPallet, D.
dc.contributor.authorTomlins, K.
dc.contributor.authorPintado, M. M.
dc.date.accessioned2015-05-11T09:46:23Z
dc.date.available2015-05-11T09:46:23Z
dc.date.issued2014
dc.description.abstractImportant differences can be observed between consumers from different countries due to the strong impact of culture on food preferences and acceptance, while a less important effect is usually expected in sensory perception. In the present study consumer’s sensory perception, preference and acceptability of Hibiscus drinks (an African functional drink rich in anthocyanins) were evaluated in three European countries: United Kingdom, France and Portugal. The drinks were developed under the scope of AFTER, an EU FP7-funded research project aiming at the production of improved quality and extended shelf-life products of African tradition for local and European markets. Hibiscus drinks are rich in nutrients and their consumption is widespread in Africa and Asia, but they still are quite unknown amongst European consumers. The sensory quality and acceptability of two Hibiscus drinks developed by AFTER researchers, as well as a traditional infusion prepared from Hibiscus flowers (baseline), were evaluated by 3 independent samples of consumers (France n=143; United Kingdom n=126; Portugal n=124) from March to June 2014. All factors concerning consumers’ socio-demographic profiles and materials were maintained as similar as possible. To gather evaluative relevant information and maximize the equivalence between questionnaires, exploratory local focus groups were held. Consumer profiling techniques based on hedonic acceptance, Just-About-Right intensity evaluation of specific descriptors (JAR) and Check-All-That-Apply questions (CATA) were used to establish sensory profiles and preference maps. Additionally, the chemical composition of the drinks was evaluated and a conjoint analysis was held to determine how consumers valued the composition and African origin of the drinks.Similar preference profiles for the Hibiscus drinks were obtained for the three countries but significant differences were observed in relation between consumers’ acceptance, with French consumers being generally the most appreciative. Importantly, these differences in acceptance were significantly correlated with the drinks sensory profiles and chemical composition.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationMONTEIRO, M. J. … [et al] - Consumers’ sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 203-204por
dc.identifier.isbn9789899747852
dc.identifier.urihttp://hdl.handle.net/10400.14/17515
dc.language.isoengpor
dc.publisherUniversidade do Minho. Departamento de Engenharia Biológica
dc.subjectSensorypor
dc.subjectHibiscuspor
dc.subjectJust-About-Right Scales (JAR)por
dc.subjectCheck-All-That-Apply questions (CATA)por
dc.subjectConsumers’ acceptabilitypor
dc.titleConsumers’ sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europepor
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.citation.conferencePlaceBraga
oaire.citation.endPage204
oaire.citation.startPage203
oaire.citation.titleBook of Abstracts of the 1st Congress on Food Structure Design
oaire.fundingStream3599-PPCDT
person.familyNameMonteiro
person.familyNamePintado
person.familyNamePintado
person.givenNameMaria Joao
person.givenNameAna
person.givenNameMaria Manuela
person.identifierK-3258-2016
person.identifier456608
person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-id871B-4017-FC07
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0002-4931-708X
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-3258-2016
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id6602847645
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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