Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier
A case study using verjuice in mayonnaise
Bibliographic Data
| ID | 21295385 |
|---|---|
| Authors | Sonia Teresinha da Silva Pinto (State University of Rio Grande do Sul Life and Environmental Area), Voltaire Sant ́anna (0000-0002-2900-6348, State University of Rio Grande do Sul Life and Environmental Area), Marta Regina dos Santos Nunes (0000-0001-5339-6836, State University of Rio Grande do Sul Life and Environmental Area), Fernanda Leal Leães (0000-0002-9216-6838, State University of Rio Grande do Sul Life and Environmental Area), Amanda Dupas de Matos (0000-0001-8801-8739, Massey University Food Experience and Sensory Testing (Feast) Laboratory, School of Food Technology and Natural Sciences) |
| Year | 2026 |
| Volume | 128 |
| Issue | 13 |
| Pages | 551-567 |
| Publication date | 2026-12-14 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-10-2025-1461 |
| OpenAlex | W7160960576 |
| Language | EN |
| References cited | 44 |
Purpose This study aimed to evaluate verjuice as a novel acidifier to vinegar and lemon juice in a popular sauce (mayonnaise) and to identify the sensory characteristics best suited for this use-case scenario. A secondary, exploratory objective was to examine how food neophobia (FN) impacts affective responses and sensory perception of mayonnaise prepared with traditional and novel acidifiers. Design/methodology/approach Three verjuices (two commercial and one made in-house) were compared to two traditional acidifiers (vinegar and lemon juice) into mayonnaise. Brazilian consumers (n = 113) evaluated the mayonnaise samples (n = 5) for liking, emotions and sensory attributes. Based on the FN levels, participants – grouped into higher (n = 60) and lower (n = 53) – were compared. Findings Verjuice-based mayonnaises presented higher liking scores than the vinegar-based sample. Higher group cited more positive emotions than lower group. A slight impact on sensory perception was observed, with higher group citing egg aroma and/or flavor more often. Verjuice also increased the perception of vegetable oil and lemon notes in mayonnaise compared to vinegar. Variation in responses to a novel acidifier in a multi-ingredient popular product underscores the importance of considering consumer traits when introducing new ingredients into the market. Originality/value Verjuice, a juice made from thinned grapes, represents a way to utilize discarded grapes, offering an opportunity to repurpose waste-streams in the food sector requiring innovative options. Verjuice has not been used in composite foods in prior studies, highlighting the originality of this work. Also, exploring the effect FN helps food industry to design marketing strategies to optimize new ingredients into the market
Flavor · Lemon juice · Neophobia · Novel food · Originality · Perception · Recipe · Sensory system · Biochemical Analysis and Sensing Techniques · Multisensory perception and integration · Sensory Analysis and Statistical Methods
Consumers' sensory perception and technological properties of whole foods utilization in bakery products
Development of a scale to measure the trait of food neophobia in humans
The importance of taste on dietary choice, behaviour and intake in a group of young adults
Physiological responses of food neophobics and food neophilics to food and non-food stimuli
Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study
| Highly cited | No |
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