Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting

• Published in: Food research international Vol. 57; pp. 26 - 33
• Main Authors: Orjuela-Palacio, J.M., Zamora, M.C., Lanari, M.C.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2014; Elsevier
• Subjects: Acceptability; Acceptance; Beverages; Biological and medical sciences; Black currant; Consumers; Drinks; Emotions; Food industries; Foods; Fundamental and applied biological sciences. Psychology; Optimization; Polyphenols; Repeated exposure; Yerba mate; Repeated exposure; Yerba mate; Emotions; Acceptability; Black currant; Polyphenol; Fruit; Berry; Blackcurrant; Exposure; Beverage; Feeding preference
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2014.01.017

The effect of repeated tasting may improve the acceptance level and positive emotions associated with an unusual food. Our aim was to analyze this effect on the consumer acceptance, emotional status, purchase intention and optimum level of sensory attributes of a yerba mate (YMI)/black currant (BC) drink with high polyphenol content and low palatability. Beverage formulations (%) were: YMI 50/BC 30 (S1); YMI 60/BC 20 (S2); YMI 60/BC 20/diet sweetener 0.05 (S3). All samples had 15% maltodextrin, 0.01% aroma and 5.0% sucrose. One hundred participants (70 female, 30 male) aged 25 to 63years (M=38.9, SD=10.9) evaluated the same three samples (S1, S2 and S3) during four sessions to determine the influence of repeated exposure, taking the first session as a control. Acceptance was measured by a 9-point hedonic scale, purchase intent by a 5-point scale and attribute diagnosis (sourness, sweetness, astringency, aroma and body) by a Just About Right scale. Consumers selected at least three terms from a list of 12 words (well-being, displeasure, familiarity, sadness, fear, freshness, anguish, simplicity, relaxation, anger, joy and surprise) to describe their emotional status after tasting the samples. Results showed that the last session displayed the highest values for acceptance demonstrating a repeated exposure effect. The samples with less acceptability in session 1 (S1 and S2) were those with the greatest increase in session 4. Purchase intention was not affected by product exposure. The oldest consumer group (50–63years old) exhibited the minimum levels of acceptance and purchase intention. The attribute diagnostic evaluations did not change through the four sessions indicating that the consumer opinion of its optimum point was maintained at the same level as the first impression. The word “familiarity” was selected for all the samples in the fourth and final session and also for sample 3 at session 3, confirming its impact and showing the exposure level necessary to develop it. •Samples more liked initially needed a lower exposure level to enhance acceptability.•Four repeated tastings were not sufficient to increase purchase intention.•The first impression of the sensory attribute levels was maintained during sessions.•The sample acceptance level affected the initial emotional words selected.•The word “familiarity” was selected for all the samples in the final session.