Consumer-based optimization of blackberry, blueberry and concord juice blends

Journal of Sensory Studies

Volumn 27, Issue 6, 2012, Pages 439-450

  Lawless, Lydia J R ^a,b   Threlfall, Renee T ^a   Meullenet, Jean François ^a   Howard, Luke R ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Sensory Spectrum Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANIN CONTENT; DESIRABILITY FUNCTION; GRAPE JUICE; HEALTH INFORMATIONS; IDEAL POINTS; POTENTIAL HEALTH; RESPONSE SURFACE; VALIDATION STUDY;

ANTHOCYANINS; BLENDING; FRUIT JUICES; FRUITS;

OPTIMIZATION;

RUBUS; VACCINIUM; VITACEAE; VITIS LABRUSCA;

EID: 84870750281     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12008     Document Type: Article

References (48)

1. Annunziata, A. and Vecchio, R. 2011. Functional foods development in the European market: A consumer perspective. J. Funct. Foods 3, 223-228.
2. Ares, G., Gimenez, A. and Gambaro, A. 2008. Uruguayan consumers' perception of functional foods. J. Sensory Studies 23, 614-630.
3. Ares, G., Barreiro, C., Deliza, R., Gimenez, A. and Gambaro, A. 2010. Consumer expectations and perception of chocolate milk desserts enriched with antioxidants. J. Sensory Studies 25, 243-260.
4. Arteaga, G.E., Li-Chan, E., Vazquez-Arteaga, M.C. and Nakai, S. 1994. Systematic experimental designs for product formula optimization. Trends Food Sci. Technol. 5, 243-254.
5. Bertino, M., Beauchamp, G.K. and Englemon, K. 1982. Rated taste perception in two cultural groups. Chem. Senses 8, 3-15.
6. Brownmiller, C., Howard, L.R. and Prior, R.L. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. J. Food Sci. 73, H72-H79.
7. Carrillo, E., Varela, P., Salvador, A. and Fiszman, S. 2011. Main factors underlying consumers' food choice: A first step for the understanding of attitudes toward "healthy eating". J. Sensory Studies 26, 85-95.
8. Chrea, C., Melo, L., Evans, G., Forde, C., Delahunty, C. and Cox, D.N. 2011. An investigation using three approaches to understand the influence of extrinsic product cues on consumer behavior: An example of Australian wines. J. Sensory Studies 26, 13-24.
9. Danzart, M., Sieffermann, J.M. and Delarue, J. 2004. New developments in preference mapping techniques: Finding out a consumer optimal product, its sensory profile and the key sensory attributes. Seventh Sensometrics Meeting. Davis, CA, U.S.A.
10. Dooley, L., Threlfall, R.T. and Meullenet, J.F. 2012. Optimization of blended wine quality through maximization of consumer liking. Food Qual. Prefer. 24, 40-47.
11. Flora, L.F. 1979. Optimum quality parameters of muscadine grape juices, beverages, and blends. J. Food Qual. 2, 219-229.
12. Folts, J.D. 1998. Antithrombotic potential of grape juice and red wine for preventing heart attacks. Pharm. Biol. 36, 21-27.
13. Food and Drug Administration. 2011. Qualified Health Claims 2011.
14. Gacula, M.C. 1993. Design and Analysis of Sensory Optimization, Food & Nutrition Press, Trumbull, CT.
15. Giusti, M.M. and Wrolstad, R.E. 2004. Unit F1.2: Characterization and measurement of anthocyanins by UV-visible spectroscopy. In Handbook of Food Analytical Chemistry-Pigments, Colorants, Flavors, Texture, and Bioactive Food Components ( R.E. Wrolstad, ed.) pp. F1.2.1-F1.2.13, John Wiley & Sons, Inc., New York, NY.
16. Goyarzu, F., Malin, D.H., Lau, F.C., Taglialatela, G., Moon, W.D., Jennings, R., Moy, E., Moy, D., Lippold, S., Shukitt-Hale, B. etal. 2004. Blueberry supplemented diet: Effects on object recognition memory and nuclear factor-kappa B levels in aged rats. Nutr. Neurosci. 7, 75-83.
17. Gracia, A., Lopez, B. and Virue, S. 2011. Willingness to pay for natural juice: A choice experiment approach. Itea-Inf. Tec. Econ. Ag. 107, 21-32.
18. Hager, T.J., Howard, L.R. and Prior, R.L. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products. J. Agric. Food Chem. 56, 689-695.
19. Howard, L.R., Clark, J.R. and Brownmiller, C. 2003. Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season. J. Sci. Food Agric. 83, 1238-1247.
20. Hoye, C., Jr and Ross, C.F. 2011. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour. J. Food Sci. 76, S428-S436.
21. Joseph, J.A., Shukitt-Hale, B., Denisova, N.A., Prior, R.L., Cao, G., Martin, A., Taglialatela, G. and Bickford, P.C. 1998. Long-term dietary strawberry, spinach, or vitamin E supplementation retards the onset of age-related neuronal signal-transduction and cognitive behavioral deficits. J. Neurosci. 18, 8047-8055.
22. Joseph, J.A., Shukitt-Hale, B., Denisova, N.A., Bielinski, D., Martin, A., Mcewen, J.J. and Bickford, P.C. 1999. Reversals of age-related declines in neuronal signal transduction, cognitive, and motor behavioral deficits with blueberry, spinach, or strawberry dietary supplementation. J. Neurosci. 19, 8114-8121.
23. Krutulyte, R., Grunert, K.G., Scholderer, J., Lahteenmaki, L., Hagemann, K.S., Elgaard, P., Nielsen, B. and Graverholt, J.P. 2011. Perceived fit of different combinations of carriers and functional ingredients and its effect on purchase intention. Food Qual. Prefer. 22, 11-16.
24. Kumar, S.B., Ravi, R. and Saraswathi, G. 2010. Optimization of fruit punch using mixture design. J. Food Sci. 75, S1-S7.
25. Lattey, K.A., Bramley, B.R., Francis, I.L., Herderich, M.J. and Pretorius, S. 2007. Wine quality and consumer preferences: Understanding consumer needs. Wine Ind. J. 22, 31-39.
26. Lawless, L.J.R., Threlfall, R.T., Howard, L.R. and Meullenet, J.F. 2012a. Sensory, compositional, and color properties of nutraceutical-rich juice blends. Am. J. Enol. Vitic. DOI: 10.5344/ajev.2012.11125.
27. Lawless, L.J.R., Nayga, R.M., Akaichi, F., Meullenet, J.F., Threlfall, R.T. and Howard, L.R. 2012b. Willingness-to-pay for a nutraceutical-rich juice blend. J. Sensory Studies. DOI: 10.1111/joss.12002.
28. Mahanna, K., Moskowitz, H.R. and Lee, S. 2009. Assessing consumer expectations for food bars by conjoint analysis. J. Sensory Studies. 24, 851-870.
29. Menezes, E., Deliza, R., Chan, H.L. and Guinard, J. 2011. Preferences and attitudes towards açaí-based products among North American consumers. Food Res. Int. 44, 1997-2008.
30. Meullenet, J., Lovely, C., Threlfall, R., Morris, J.R. and Striegler, R.K. 2008. An ideal point density plot method for determining an optimal sensory profile for muscadine grape juice. Food Qual. Prefer. 19, 210-219.
31. Munoz-Espada, A.C., Wood, K.V., Bordelon, B. and Watkins, B.A. 2004. Anthocyanin quantification and radical scavenging capacity of Concord, Norton, and Marechal Foch grapes and wines. J. Agric. Food Chem. 52, 6779-6786.
32. Peleg, H., Gacon, K., Schlich, P. and Noble, A.C. 1999. Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. J. Sci. Food Agric. 79, 1123-1128.
33. Peryam, D.R. and Pilgrim, F.J. 1957. The hedonic scale method of measuring food preference. Food Technol. 11, 32-32.
34. Prescott, J., Korac, S., Allen, S., Yamazaki, K., O'sullivan, M., Bell, G.A., Gilmore, R. and Yoshida, M. 1997. Cross-cultural comparisons of Japanese and Australian responses to manipulations of sweetness in food. Food Qual. Prefer. 8, 45-55.
35. Rice, L.J. and Howard, L.R. 2008. Subcritical water and carbonated water extraction of anthocyanins from grape pomace. Discovery 9, 82-90.
36. Seeram, N.P., Adams, L.S., Zhang, Y., Lee, R., Sand, D., Scheuller, H.S. and Heber, D. 2006. Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J. Agric. Food Chem. 54, 9329-9339.
37. Siegrist, M., Stampfli, N. and Kastenholz, H. 2008. Consumers' willingness to buy functional foods. The influence of carrier, benefit and trust. Appetite 51, 526-529.
38. Slinkard, K. and Singleton, V.L. 1977. Total phenol analysis - automation and comparison with manual methods. Am. J. Enol. Vitic. 28, 49-55.
39. Stephens, G. 2008. Baby boomers and the role of nutraceutical ingredients. Cereal Foods World 53, 306-307.
40. Stothers, L. 2002. A randomized trial to evaluate effectiveness and cost effectiveness of naturopathic cranberry products as prophylaxis against urinary tract infection in women. Can. J. Urol. 9, 1558-1562.
41. Timberlake, C.F. and Henry, B.S. 1988. Anthocyanins as natural food colorants. Prog. Clin. Biol. Res. 280, 107-121.
42. Tubbs, J., Oupadissakoon, G., Lee, Y.S. and Meullenet, J. 2010. Performance and representation of Euclidian Distance Ideal Point Mapping (EDIPM) using a third dimension. Food Qual. Prefer. 21, 278-285.
43. Tuorila, H. and Cardello, A.V. 2002. Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Qual. Prefer. 13, 561-569.
44. Vazquez-Araujo, L., Chambers, E., Adhikari, K. and Carbonell-Barrachina, A.A. 2010. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries. J. Food Sci. 75, S398-S404.
45. Vidal, S., Francis, L., Noble, A., Kwiatkowski, M., Cheynier, V. and Waters, E. 2004. Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Anal. Chim. Acta 513, 57-65.
46. Walker, T., Morris, J., Threlfall, R., Main, G., Lamikanra, O. and Leong, S. 2001. Density separation, storage, shelf life, and sensory evaluation of "Fry" muscadine grapes. HortScience 36, 941-945.
47. Worch, T., Sébastien, L., Punter, P. and Jérôme, P. 2010. Can we trust consumers' ideal? Study of the relationship between the consumers' preference and their ideals. 10th Sensometrics Conference. Rotterdam, the Netherlands.
48. Yeh, L.L., Kim, K.O., Chompreeda, P., Rimkeeree, H., Yau, N.J.N. and Lundahul, D.S. 1998. Comparison in use of the 9-point hedonic scale between Americans, Chinese, Koreans, and Thai. Food Qual. Prefer. 9, 413-419.