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Beverages
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Fruit Beverages: Sensory Evaluation and Consumer Acceptance
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Fruit Beverages: Sensory Evaluation and Consumer Acceptance

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 December 2016) | Viewed by 27992

Special Issue Editor

Dr. Laura Vázquez-Araújo

E-Mail Website
Guest Editor
BCC Innovation, Technology Center in Gastronomy of Basque Culinary Center, Juan Avelino Barriola 101, 20009 Donostia-San Sebastián, Spain
Interests: sensory analysis; volatile compounds; beer; gastronomy; food and beverages pairing; crossmodal perception
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruit juices and other fruit beverages are maybe the most popular drinks across different countries and cultures. Although these beverages have been consumed by humankind for hundreds of years, the development of agriculture, technology, and/or packaging materials turns this industry into a changing and dynamic business. Sensory evaluation is an essential tool to obtain information about the influence of using new equipment and/or ingredients on the final product. In addition, understanding consumers’ needs is one of the main clues to be successful in the market, and sensory studies can provide remarkable information about the drivers of liking in different cultures. The present Special Issue is made to collect fresh and relevant information related to sensory properties and consumer acceptance of fruit beverages.

Dr. Laura Vázquez Araújo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


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Published Papers (2 papers)

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Research

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949 KiB  
Article
A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles
by Virgílio Loureiro, Renato Brasil and Manuel Malfeito-Ferreira
Beverages 2016, 2(1), 6; https://doi.org/10.3390/beverages2010006 - 1 Mar 2016
Cited by 18 | Viewed by 8208
Abstract
Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to [...] Read more.
Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an “easy” wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a “difficult” wine. These emotions are explained by the wine sensorial characteristics. The “easy” wine has an intense, simple smell with short persistence while the “difficult” wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the “so called” classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score “difficult” wines equally as “easy” wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumers. Full article
(This article belongs to the Special Issue Fruit Beverages: Sensory Evaluation and Consumer Acceptance)
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Review

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2358 KiB  
Review
Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance
by Alice Vilela and Fernanda Cosme
Beverages 2016, 2(4), 29; https://doi.org/10.3390/beverages2040029 - 3 Nov 2016
Cited by 17 | Viewed by 18119
Abstract
Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, [...] Read more.
Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, which is associated with their antioxidant activity, shows a protective effect against many chronic diseases. Nevertheless, the profile and concentration of anthocyanins are different in function of the fruit used; therefore, the color and health benefits of the juices also show differences. Some red fruit juices have lower concentrations of anthocyanins, for example strawberry, and others have higher concentrations, such as elderberry and black currant juices. High correlation was observed between antioxidant activity and red fruit juices’ total anthocyanins concentration. Therefore, this review will addresses red fruit juices phenolic composition, with a special focus on the challenges for future, and some ideas on the sensory impact. Full article
(This article belongs to the Special Issue Fruit Beverages: Sensory Evaluation and Consumer Acceptance)
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