Internal preference mapping of milk–fruit beverages : influence of color and appearance on its acceptability

Fernández Vázquez, Rocío and Stinco, Carla M. and Hernanz Vila, Dolores and Heredia, Francisco J. and Chaya Romero, Carolina and Vicario, Isabel M. (2018). Internal preference mapping of milk–fruit beverages : influence of color and appearance on its acceptability. "Food Science and Nutrition", v. 6 (n. 1); pp. 27-35. ISSN 2048-7177. https://doi.org/10.1002/fsn3.494.

Description

Title: Internal preference mapping of milk–fruit beverages : influence of color and appearance on its acceptability
Author/s:
  • Fernández Vázquez, Rocío
  • Stinco, Carla M.
  • Hernanz Vila, Dolores
  • Heredia, Francisco J.
  • Chaya Romero, Carolina
  • Vicario, Isabel M.
Item Type: Article
Título de Revista/Publicación: Food Science and Nutrition
Date: January 2018
ISSN: 2048-7177
Volume: 6
Subjects:
Freetext Keywords: acceptance; color; consumers study; milk–fruit beverage
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Economía Agraria, Estadística y Gestión de Empresas
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

The individual preferences of 100 consumers between 20 and 30 years old for the color of 16 milk–fruit juice beverages (MFJB) were investigated by preference mapping technique. Consumers were asked to evaluate, just by looking at the samples, how much they liked them (from “Extremely dislike” to “Extremely like”). The color of the samples was analyzed by two different instrumental techniques. Results obtained from the instrumental color measurement showed the wide diversity in hues of the beverages available in the market, and correlations between techniques proved that both of them were appropriate to analyze color. Results showed that participants preferred samples with orangish appearance instead of those with a whiter look. Anyway, punctuations given by the consumers suggest that generally, color of these products is not highly evaluated by consumers, as the best mean punctuation was 6.6.

More information

Item ID: 53479
DC Identifier: http://oa.upm.es/53479/
OAI Identifier: oai:oa.upm.es:53479
DOI: 10.1002/fsn3.494
Official URL: https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.494
Deposited by: Memoria Investigacion
Deposited on: 15 Jan 2019 12:28
Last Modified: 15 Jan 2019 12:28
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