Domestic apple cultivars : Sensory descriptions and consumer responses

The present study concentrates on the prospects of domestic apple production and consumption by developing sensory profiles for selected apple cultivars and relating these to consumer responses. The results of the consumer studies indicate that hedonic ratings, individual apple preferences, use frequency and cumulating information affect sensory ratings. Hence, there are markets for sweet and sour as well as for firm and less firm apples, because different products will be needed for different consumer segments to satisfy individual preferences. In this study a method was developed to describe the sensory properties of mature and stored domestic apples for the first time. A lexicon consisting of 20 attributes and procedure for the analysis of apples with generic descriptive analysis were developed by a trained panel. Profiles were constructed for 15 domestic cultivars. To facilitate communication of the cultivar characteristics to a wider audience, the lexicon was further developed to build simplified profiles with nine attributes. Storage induced sensory changes during prolonged storage of 8 to 17 weeks were defined and quantified with the same method for 12 cultivars. Major changes were observed during the follow-up period, but the differences in cultivar performance were large. The storage influenced mostly texture, especially juiciness and mealiness, but some cultivars retained their eating quality well and showed promise for extended storability. The typical characteristics of several cultivars changed considerably in the course of storage, while some cultivars showed a promising capacity to withstand sensory changes for quite a long period of storage. Thus, not only the cultivar but also the storage time defines the sensory properties of an apple. Repeated liking and choices of apples by Finnish apple consumers (n=108) were examined and consumers segmented according to their appreciation of apple characteristics. The results showed that an apple is chosen based not only on the liking of that cultivar, but also disliking the other options. Individual choice criteria and orientations towards certain kinds of apples play also a role in the choice. Initial liking did not entirely explain liking during repeated choices. Apple eaters were clustered into three consumer segments based on whether they preferred sweet & soft or sour & firm apples or apples with medium sourness and medium sweetness. The respondents to an open-ended question regarding their ideal apple (n=122) used over 500 expressions to describe their favourite apple. Of the descriptions, 145 were related to texture, 118 to flavour and 34 to a specific colour. Freshness, cleanness, healthiness, beauty and the origin of apples were mentioned over 100 times, suggesting the importance of the mental image and conception of the product. Hedonic ratings and information available during evaluation were used to explain consumers willingness to pay (WTP) for apples. The effect of individual and cumulating information on hedonic ratings, and further on WTP was studied with experimental auction procedure (n=118). The frequent eaters of domestic apples were more willing to pay a higher price for them than the less frequent eaters. The mean price premium for domestic apples was 2.36 euro/kg, while the frequent eaters were willing to pay over 0.50 euro/kg higher prices. When the ratings of pleasantness and WTP were based on the appearance of the apples only, the differences in the ratings were rather small between the cultivars, while especially tasting revealed clear differences. Pleasantness explained about half of the variation in WTP, but the differences between the cultivars were substantial. The present work lays a cornerstone for the sensory characterisation of domestic apple and invites a fresh and at the same time scientifically based discussion on the topic. Future studies should focus on the most promising cultivars and their storage life as well as on the preferences of different consumer segments. Although additional studies may be needed to examine the storage performance and pleasantness of further cultivars, the study contributes to the understanding of the basis of the preferences and attitudes of domestic apple consumers. While the thesis concentrates on apples, the results will hopefully benefit research on other fruits and berries as well as provide insights to the process of consumer food choices and repeated methods in general.Väitöskirja käsittelee kotimaisen omenan aistittavia ominaisuuksia, ominaisuuksien muuttumista varastoinnin aikana ja kuluttajien omenamieltymyksiä sekä heidän omeniin liittämiään kuvailuja. Tutkimuksessa selvitettiin myös syitä omenavalintoihin sekä aistittavien ominaisuuksien ja maksuhalukkuuden suhdetta. Aistinvaraisessa arvioinnissa tuotteen ominaisuuksien mittaamiseen käytetään näkö-, tunto-, haju- ja makuaisteja, joskus myös kuuloaistia. Arviointiraati koostuu joko tehtävään koulutetuista henkilöistä tai tavallisista kuluttajista. Koulutetulla raadilla saadaan objektiivista, eriteltyä tietoa tuotteesta, kun taas kuluttajaraadilla kartoitetaan tavallisten ihmisten tai jonkin kohderyhmän mieltymyksiä, odotuksia ja mielipiteitä tuotteesta tai siihen liittyvistä muista seikoista. Aistinvaraiset tutkimusmenetelmät mahdollistavat omenalajikkeiden havaittujen ominaisuuksien suhteuttamisen kuluttajavasteisiin, mikä auttaa ennakoimaan omenalajikkeiden suosiota ja kuluttajien ostokäyttäytymistä. Tutkimuksessa muodostettiin 15 omenalajikkeen peruskuvailu kuvailevalla analyysillä koulutetun raadin avulla. Lajikkeiden ominaisuusprofiilit erottelivat lajikkeiden luonteenomaisia piirteitä. Aistittavien ominaisuuksien kehitystä varastoinnin aikana seurattiin 12 lajikkeella. Lajikkeiden välillä oli eroa sekä varastointikestävyydessä että siinä millaisia varastoinnin tuomat muutokset olivat. Varastointi vaikutti eniten rakenneominaisuuksiin, erityisesti mehukkuuteen ja jauhoisuuteen. Joihinkin lajikkeisiin kehittyi virhehajuja ja -makuja. Muutama tutkituista lajikkeista säilytti tärkeät aistittavat ominaisuutensa hyvin. Kuluttajatutkimusosion tulokset osoittavat, että omenan maku ja sen kanssa sopusoinnussa oleva rakenne on suomalaisille yleensä tärkeämpää kuin pelkkä omenan ulkonäkö. Vastaajat jaoteltiin kolmeen ryhmään heidän omenamieltymystensä ja odotustensa perusteella (1. happamista ja kiinteistä, 2. makeista ja 3. melko happamista ja jonkin verran makeista omenista pitävät). Vastaajat kuvailivat mieleistään omenaa yli 500 kuvailun avulla, joista 145 liittyi rakenteeseen, 118 makuun ja 34 väriin. Kotimaisesta omenasta oltiin valmiita maksamaan 2,36 euro/kg, mutta kotimaista omenaa paljon syövillä maksuhalukkuus oli yli 0,50 euro/kg korkeampi. Koettu miellyttävyys selitti noin puolet maksuhalukkuudesta. Ennen tätä työtä omenalajikkeiden aistinvaraista kuvailua tai mieltymyksiin perustuvaa kuluttajatutkimusta ei ole tehty Suomessa systemaattisesti. Omenanviljely on eräs voimakkaimmin kasvavista puutarhatuotannon aloista. Ilmaston lämpeneminen on laajentanut kaupallisen viljelyn alaa, joka laajenee edelleen lähimpien vuosikymmenten kuluessa. Tämän myötä myös käytettävissä oleva lajikevalikoima muuttuu. Tuotantoon valittavien lajikkeiden on sopeuduttava sekä tämän hetken että seuraavan 30 vuoden odotettavissa olevaan ilmastoon. Niiden tulisi myös olla mieleisiä kuluttajille. Jatkotutkimusten olisi hyvä kohdistua kuluttajia miellyttäviin varastointikestäviin lajikkeisiin ja eri kuluttajaryhmien odotusten ja mieltymysten tutkimiseen

The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (n = 10 × 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor–taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel

The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (n = 10 × 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor–taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based yogurt-like products and two dairy yogurts were analyzed using temporal dominance of sensations (TDS) with consumers (n = 87). The attributes evaluated were thick, thin, creamy, watery, sticky, and foamy. Following TDS, overall liking and mouthfeel liking were evaluated using a 7-point hedonic scale. Temporal drivers of mouthfeel liking were studied using correspondence analysis and penalty-lift analysis with different time points during mastication. For penalty-lift analysis TDS data was analyzed as check-all-that-apply (CATA) data. Results from the present work show that mouthfeel perception in non-dairy yogurt alternatives is a dynamic process. Attributes typically used to describe dairy yogurts are also relevant for describing non-dairy yogurt alternatives. Yogurt alternatives and dairy yogurts can be similar and equally liked by their mouthfeel profile. Temporal drivers of liking in plant-based products are thickness and creaminess and temporal drivers of disliking are thinness and wateriness. In this study, the first dominant attributes were found to have a stronger impact on mouthfeel liking than the dominant attributes perceived later during mastication

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts

There is a growing need for plant-based yogurts that meet consumer demands in terms of texture. However, more research is needed to understand the relationship between physicochemical and mouthfeel properties in plant-based yogurts. The purpose of the study was to determine the physicochemical properties of five commercial plant-based yogurt alternatives with different chemical compositions, making comparisons to dairy yogurts and mouthfeel sensations such as thick, creamy, thin, and watery. The physicochemical parameters studied included large and small deformation rheology, particle size, soluble solids, acidity, and chemical composition. Significant differences in flow behavior and small deformation rheology were found between dairy and plant-based yogurts. Among plant-based yogurts, mouthfeel sensations such as thick, creamy, thin, and watery were strongly associated with steady shear rates and apparent viscosity. The results highlight the importance of large deformation rheology in advancing the use of plant-based ingredients in the development of yogurt alternatives. Furthermore, the study demonstrates that dairy and plant-based yogurts with a similar mouthfeel profile may have different viscoelastic properties, which indicates that instrumental and sensory methods should not be considered substitutes but complementary methods when developing plant-based yogurts in a cost-effective and timely manner

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health.</p

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based yogurt-like products and two dairy yogurts were analyzed using temporal dominance of sensations (TDS) with consumers (n = 87). The attributes evaluated were thick, thin, creamy, watery, sticky, and foamy. Following TDS, overall liking and mouthfeel liking were evaluated using a 7-point hedonic scale. Temporal drivers of mouthfeel liking were studied using correspondence analysis and penalty-lift analysis with different time points during mastication. For penalty-lift analysis TDS data was analyzed as check-all-that apply (CATA) data. Results from the present work show that mouthfeel perception in non-dairy yogurt alternatives is a dynamic process. Attributes typically used to describe dairy yogurts are also relevant for describing non-dairy yogurt alternatives. Yogurt alternatives and dairy yogurts can be similar and equally liked by their mouthfeel profile. Temporal drivers of liking in plant-based products are thickness and creaminess and temporal drivers of disliking are thinness and wateriness. In this study, the first dominant attributes were found to have a stronger impact on mouthfeel liking than the dominant attributes perceived later during mastication.Peer reviewe