In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food

Endrizzi, I.; Aprea, E.; Betta, E.; Charles, M.; Zambanini, J.; Gasperi, F. (2019). Investigating the effect of artificial flavours and external information on consumer liking of apples. MOLECULES, 24 (23): 4306. doi: 10.3390/molecules24234306 handle: http://hdl.handle.net/10449/58415

Investigating the effect of artificial flavours and external information on consumer liking of apples

Endrizzi, I.
Primo
;
Aprea, E.;Betta, E.;Zambanini, J.;Gasperi, F.
Ultimo
2019-01-01

Abstract

In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food
Flavouring treatment
SPME/GC-MS
Triangle test
Sensory profile
Apple acceptability
External information
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
2019
Endrizzi, I.; Aprea, E.; Betta, E.; Charles, M.; Zambanini, J.; Gasperi, F. (2019). Investigating the effect of artificial flavours and external information on consumer liking of apples. MOLECULES, 24 (23): 4306. doi: 10.3390/molecules24234306 handle: http://hdl.handle.net/10449/58415
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/58415
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