School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
Food Res Int. 2021 Sep;147:110534. doi: 10.1016/j.foodres.2021.110534. Epub 2021 Jun 17.
The global carbonated beverage market is large, and consumers like the oral irritation (ex. burning or prickling) associated with carbonated beverages. This study's first objective was to identify the effect of carbonation on consumers' liking and sensory perception of fruit juices (apple, cherry, and blueberry). The secondary aim was to evaluate consumers' emotional responses to carbonated fruit juices. The first trial asked consumers (n = 103) to use check-all-that-apply (CATA) and nine-point hedonic scales to evaluate six fruit juices (three carbonated and three non-carbonated). In the second trial, consumers (n = 107) were asked to evaluate the pictures of the same juices using the CATA variant of EsSense25 Profile® and a purchase intent scale. The consumers were also asked to identify what they like and dislike about carbonated beverages using an open-ended comment question. The first trial demonstrated that flavour significantly affected the overall liking scores but also identified that carbonation increased the overall liking of the blueberry and apple juices (p < 0.05). In the emotional response trial, the participants did not separate the samples based on carbonation, but rather separated the blueberry juices from the cherry and apple juices. The penalty lift analysis identified that when positive emotions were selected, the participants' purchase intent increased. Lastly, the consumers identified they like mouthfeel and flavour-enhancing qualities of carbonated beverages and associated them with special events. However, the participants disliked beverages that are too carbonated or flat and associated carbonated beverages with negative physical sensations and health perceptions. Overall, the flavour was more important than if the beverage was carbonated or not and purchase intent scores increased when positive emotions were perceived. Future research should investigate how emotions affect purchase intent, how participant's familiarity affects the emotions they select and evaluate how carbonation affects other beverages.
全球碳酸饮料市场庞大，消费者喜欢碳酸饮料带来的口腔刺激（如烧灼感或刺痛感）。本研究的主要目的是确定碳酸化对消费者对果汁（苹果、樱桃和蓝莓）的喜好和感官感知的影响。次要目的是评估消费者对碳酸果汁的情绪反应。第一次试验要求消费者（n=103）使用全选（CATA）和九点愉悦量表评估六种果汁（三种碳酸化和三种非碳酸化）。在第二次试验中，要求消费者（n=107）使用 EsSense25 Profile®的 CATA 变体和购买意向量表评估相同果汁的图片。消费者还被要求使用开放式问题评论来描述他们对碳酸饮料的喜爱和不喜爱之处。第一次试验表明，风味显著影响整体喜好评分，但也发现碳酸化增加了蓝莓和苹果汁的整体喜好（p<0.05）。在情感反应试验中，参与者不是根据碳酸化来区分样品，而是将蓝莓汁与樱桃和苹果汁区分开来。惩罚提升分析确定，当选择积极情绪时，参与者的购买意向增加。最后，消费者确定他们喜欢碳酸饮料的口感和增强风味的特性，并将其与特殊事件联系起来。然而，参与者不喜欢碳酸化过度或平淡的饮料，并将碳酸饮料与负面的身体感觉和健康认知联系起来。总体而言，风味比饮料是否碳酸化更重要，当感知到积极情绪时，购买意向评分会增加。未来的研究应调查情绪如何影响购买意向，参与者的熟悉程度如何影响他们选择的情绪以及碳酸化如何影响其他饮料。
