Consumers sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe Appréciation et perception sensorielle des jus d Hibiscus: une étude inter-culturelle en Europe Maria João Monteiro, Ana Isabel Costa, Geneviève Fliedel, Aurelie Bechoff, Mady Cisse, Isabelle Maraval, Ana Pintado, Dominique Pallet, Keith Tomlins, Pintado Manuela This work was supported by National Funds from FCT through project PEst-OE/EQB/LA0016/2013
Improved Bissap drinks Development Scale-up
Sensory perception and acceptability Improved drinks Ground calyces 50% Koor: 50% Vimto Extraction ambient temperature Filtration 0.45 m Pasteurisation at 75 ºC Calyces extraction efficiency Production time Pasteurization temperature Cost Nutritional quality 2013 Sensorial quality 2014
Accetability Score Improved syrup (REs) Diluted prior to use Sensory perception and acceptability Dakar 9 Ultra-vacuum concentrate (UVc) Diluted and sweetened prior to use 8 7 6 7.07a 6.65b 6.19c 5.65d Improved infusion (REi) Ready to drink 5 4 3 Commercial traditional infusion (CTi) Ready to drink n=150 2 1 UVc REs REi CTi Overall liking (n=150) Very good results!
Sensory perception and acceptability Europe 390 consumers 98% European or European residents. Improved syrup (REs) Ultra-vacuum concentrate (UVc) Calyces infusion freshly prepared (FTi) Overall liking Attribute intensity appropriateness: red colour, sweetness and acid taste Sensory profile Hibiscus drinks consumption Never/Do not know Seldom Ocasionally Frequently 95% consumed fruit beverages or cold tisanes at least monthly.
Overall liking Overall liking Positive for improved drinks in all countries. Similar preference profiles observed across countries. Slightly higher results in France. 9 8 7 6 5 4 3 2 1 6.43a U.Kingdom (n=124) 5.86b 5.46b 6.84a France (n=133) 6.21b 6.21b 6.26a Portugal (n=133) 5.87a REs UVc FTi REs UVc FTi REs UVc FTi 5.23b Mean likings and CI of the mean (p=0.95). Significant differences: Tukey s HSD (p 0.05).
Dissimilarity Overall liking (n=390) 9 C1 (51%) Overall likers C2 (24%) New drinks likers C3 (25%) Syrup likers 14 Cluster analysis Segmentation according to overall liking pattern (n=390) Dendrogram 8 7 6 5 4 3 6.63 b 7.06a 7.11a 6.42a 6.52a 3.79b 6.34a 3.35c 4.41b 12 2 10 8 C3 C1 C2 1 REs UVc FTi REs UVc FTi REs UVc FTi 6 4 2 0 Agglomerative Hierarchical clustering Euclidean distance, complete linkage No significant differences between clusters related with countries and gender were observed. Significant differences detected for age (p<0.01) Age - C1:X=32.2, C2:X=32.5. C3:X=27.4
F2 (12.4 %) Attribute intensity evaluation using JAR scales Sensory attribute intensities relatively to participants ideal level 1,2 0,8 n=390 0,4 0-0,4 REs Sweet. UVc Color Too Strong FTi Acidity UVc Acidity FTi Color FTi Sweet. UVc Sweet. Too Weak REs Acidity Just-aboutright Res Color Similar results were observed in all countries. -0,8-1,2-0,8-0,4 0 0,4 0,8 1,2 1,6 F1 (87.6 %) Correspondence analysis JAR frequencies
Weighted penalties JAR rating data & overall liking Weighted penalties (n=390) Res Color REs Sweetness REs Acidity UVc Color UVc Sweetness UVc Acidity FTi Color FTi Sweetness FTi Acidity -100-80 -60-40 -20 0 20 40 60 80 100 High penalties
Consumer sensory profiling Check-all-that apply (CATA) 24 Sensory and hedonicoriented descriptors drawn from previous focus groups held in Senegal and in Europe. Evaluation of drinks plus an ideal beverage.
F2 (25.6 %) 0,8 High calorie Syrup CATA REs 0 Bitter UVc FTi Astringent Dark red Strong taste Acidic Sweet Watery Light red Floral Non-discriminant balanced flavor artificial, healthy, natural, refreshing, invigorating, new, Antioxidant, red fruits and different /unknown Fruity Tisane IDEAL simple -0,8-1,2 0 1,2 F1 (68.7 %) Correspondence analysis CATA frequencies
Consumer sensory profiling Check-all-that apply (CATA) Tisane and new were among the less frequently chosen terms, and the most frequently selected CATA descriptors were fruity and red fruits. This suggests consumers in general did not recognize the drink as an extract of an unknown plant, misidentified it as a red fruits beverage.
Conclusions AFTER improved drinks were liked by most European consumers. Important drivers for further sensory optimization were uncovered using JAR, CATA techniques. Future studies should investigate the levels of marketing activities (pricing, distribution and promotional information including nutritional and healthiness attributes) which will best support the successful introduction of Hibiscus in European markets. This work was supported by National Funds from FCT through project PEst-OE/EQB/LA0016/2013
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