How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?
The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of d...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1213 |
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| author | Marina Cano-Lamadrid Karolina Tkacz Igor Piotr Turkiewicz Jesús Clemente-Villalba Lucía Sánchez-Rodríguez Leontina Lipan Elena García-García Ángel A. Carbonell-Barrachina Aneta Wojdyło |
| author_facet | Marina Cano-Lamadrid Karolina Tkacz Igor Piotr Turkiewicz Jesús Clemente-Villalba Lucía Sánchez-Rodríguez Leontina Lipan Elena García-García Ángel A. Carbonell-Barrachina Aneta Wojdyło |
| author_sort | Marina Cano-Lamadrid |
| collection | DOAJ |
| description | The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of doing so; thus, their demand is constantly growing and their market is becoming important for the food industry. Therefore, the objective of this research was to determine Millennial consumer opinion towards novel fruit- and vegetable-smoothies available on the retail market. Napping<sup>®</sup>, descriptive sensory analysis, and consumer studies were conducted. Napping<sup>®</sup> results group samples into four clusters of smoothies; the main grouping factor was the type of fruit and the percentage of vegetables. Penalty analysis showed that smoothies need improvement mainly dealing with sweetness, bitterness, and vegetable flavors. Millennial consumers formed a homogeneous sensory group in which the overall liking was negatively correlated with the level of sweetness, and earthy, carrot, beetroot, and pear flavors. The key liking drivers were sourness and notes of mango, banana, and peach flavors. This research is a new insight into the perception of smoothies, provides comprehensive knowledge for the food industry, and can guide the design of new healthy smoothies. |
| first_indexed | 2024-03-10T16:39:17Z |
| format | Article |
| id | doaj.art-ef8b7385e64348e688b1002ac57f025c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:39:17Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ef8b7385e64348e688b1002ac57f025c2023-11-20T12:13:33ZengMDPI AGFoods2304-81582020-09-0199121310.3390/foods9091213How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?Marina Cano-Lamadrid0Karolina Tkacz1Igor Piotr Turkiewicz2Jesús Clemente-Villalba3Lucía Sánchez-Rodríguez4Leontina Lipan5Elena García-García6Ángel A. Carbonell-Barrachina7Aneta Wojdyło8Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainVegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, PolandVegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, PolandResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainVegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, PolandThe World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of doing so; thus, their demand is constantly growing and their market is becoming important for the food industry. Therefore, the objective of this research was to determine Millennial consumer opinion towards novel fruit- and vegetable-smoothies available on the retail market. Napping<sup>®</sup>, descriptive sensory analysis, and consumer studies were conducted. Napping<sup>®</sup> results group samples into four clusters of smoothies; the main grouping factor was the type of fruit and the percentage of vegetables. Penalty analysis showed that smoothies need improvement mainly dealing with sweetness, bitterness, and vegetable flavors. Millennial consumers formed a homogeneous sensory group in which the overall liking was negatively correlated with the level of sweetness, and earthy, carrot, beetroot, and pear flavors. The key liking drivers were sourness and notes of mango, banana, and peach flavors. This research is a new insight into the perception of smoothies, provides comprehensive knowledge for the food industry, and can guide the design of new healthy smoothies.https://www.mdpi.com/2304-8158/9/9/1213Napping<sup>®</sup>descriptive sensory analysisJARPLSdrivers of likingpenalty analysis |
| spellingShingle | Marina Cano-Lamadrid Karolina Tkacz Igor Piotr Turkiewicz Jesús Clemente-Villalba Lucía Sánchez-Rodríguez Leontina Lipan Elena García-García Ángel A. Carbonell-Barrachina Aneta Wojdyło How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? Foods Napping<sup>®</sup> descriptive sensory analysis JAR PLS drivers of liking penalty analysis |
| title | How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? |
| title_full | How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? |
| title_fullStr | How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? |
| title_full_unstemmed | How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? |
| title_short | How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? |
| title_sort | how a spanish group of millennial generation perceives the commercial novel smoothies |
| topic | Napping<sup>®</sup> descriptive sensory analysis JAR PLS drivers of liking penalty analysis |
| url | https://www.mdpi.com/2304-8158/9/9/1213 |
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