Claudimara da Silva da Portela, Thayna Viencz, Karen Laíssa Balbino dos Santos, Tarcísio Lima Filho, Marta de Toledo de Benassi
{"title":"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","authors":"Claudimara da Silva da Portela, Thayna Viencz, Karen Laíssa Balbino dos Santos, Tarcísio Lima Filho, Marta de Toledo de Benassi","doi":"10.1111/joss.12911","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>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.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee\",\"authors\":\"Claudimara da Silva da Portela, Thayna Viencz, Karen Laíssa Balbino dos Santos, Tarcísio Lima Filho, Marta de Toledo de Benassi\",\"doi\":\"10.1111/joss.12911\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Applications</h3>\\n \\n <p>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.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":\"39 2\",\"pages\":\"\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-04-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12911\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12911","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee
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.
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
