Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-04-04 DOI:10.1111/joss.12911

Claudimara da Silva da Portela, Thayna Viencz, Karen Laíssa Balbino dos Santos, Tarcísio Lima Filho, Marta de Toledo de Benassi

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Abstract

This study aimed to determine the compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT) for consumers of sweetened coffee to propose a strategy to reduce the sucrose addition by studying the behavior of consumers of sweetened and unsweetened coffee. From the sample that showed the highest acceptance (control sample, with 12% added sucrose), it was possible to reduce the sucrose addition by up to 18% without compromising acceptance (CAT = 9.76%) and by up to 52% without promoting the rejection of the beverage (HRT = 5.61%). Consumers who were reducing the sucrose addition exhibited a reduction in CAT (6.54%). Consumers of sweetened and unsweetened coffee had different perceptions regarding the sweetened beverage, thus, research involving coffee consumption should be segmented between these two groups. As a strategy, we suggest that the reduction of sucrose should be gradual and associated with information about its health benefits.

Practical Applications

The results are relevant for those interested in understanding the habits of consumers of sweetened and unsweetened coffee and providing an estimate of the tolerance of consumers of sweetened beverages when reducing the sucrose content in coffee beverages. Considering the volume and regularity of coffee consumption by Brazilian consumers, these findings can contribute to the development of a strategy to reduce sugar consumption. This information also supports the production sector in developing ready-to-drink beverages, prepared by industries and coffee shops or available in vending machines, indicating that the concentration of added sugar provided can be reduced, as long as a sufficient amount is maintained not to impair the acceptance of the beverage. Additionally, the data are important for sensory analysis researchers, enabling them to better adapt coffee beverage tasting conditions to consumer expectations and, thus, obtain more reliable results.

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咖啡饮料中的添加糖：对巴西加糖和不加糖咖啡消费者的抽样调查

本研究旨在通过对加糖和不加糖咖啡消费者行为的研究，确定加糖咖啡消费者的妥协接受阈值（CAT）和享乐拒绝阈值（HRT），从而提出减少蔗糖添加量的策略。从接受度最高的样本（对照样本，蔗糖添加量为 12%）来看，在不影响接受度的情况下，蔗糖添加量最多可减少 18%（CAT = 9.76%），在不增加饮料拒绝率的情况下，蔗糖添加量最多可减少 52%（HRT = 5.61%）。减少蔗糖添加量的消费者的CAT有所下降（6.54%）。加糖咖啡和不加糖咖啡的消费者对加糖饮料有不同的看法，因此，涉及咖啡消费的研究应在这两组消费者之间进行细分。作为一种策略，我们建议蔗糖的减少应循序渐进，并结合有关其健康益处的信息。实际应用我们的研究结果对那些有兴趣了解加糖和不加糖咖啡消费者习惯的人很有意义，而且还能在减少咖啡饮料中的蔗糖含量时估算出加糖饮料消费者的耐受程度。考虑到巴西消费者饮用咖啡的数量和规律性，这些发现有助于制定减少糖消费的战略。这些信息还有助于生产部门开发即饮饮料（由工业和咖啡店调制或在自动售货机上提供），表明只要保持足够的添加量，不影响人们对饮料的接受程度，就可以降低添加糖的浓度。此外，这些数据对感官分析研究人员也很重要，能使他们更好地根据消费者的期望调整咖啡饮料的品尝条件，从而获得更可靠的结果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.

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