A1 Refereed original research article in a scientific journal
Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping
Authors: Zhu Yuxuan, Su Qingyu, Jiao Jingfang, Kelanne Niina, Kortesniemi Maaria, Xu Xiaoqing, Zhu Baoqing, Laaksonen Oskar
Publisher: MDPI
Publication year: 2023
Journal: Foods
Journal name in source: FOODS
Journal acronym: FOODS
Article number: 1844
Volume: 12
Issue: 9
Number of pages: 21
DOI: https://doi.org/10.3390/foods12091844
Web address : https://www.mdpi.com/2304-8158/12/9/1844
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/179711389
Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers' fruit wine preferences and descriptors for the varied fruit wines. First, 234 consumers participated in an online survey concerning their preferences for different wines (grape, blueberry, hawthorn, goji, Rosa roxburghii, and apricot). In addition, their attitudes towards general health interests, food neophobia, alcoholic drinks, and sweetness were collected. Grape wine and blueberry wine were the most favored wines, and goji wine was the least liked fruit wine sample. Moreover, 89 consumers were invited to evaluate 10 commercial fruit wines by using partial projective mapping based on appearance, aroma, and flavor (including taste and mouthfeel) to obtain a comprehensive sensory characterization. Multifactor analysis results showed that consumers could differentiate the fruit wines. Participants preferred fruit wines with "sweet", "sour", and "balanced fragrance", whereas "bitter", "astringent", "deep appearance", and "medicinal fragrance" were not preferred. Attitudes toward health, food neophobia, alcohol, and sweetness had less influence than taste and aroma (sensory attributes) on the preferences for fruit wine products. More frequent self-reported wine usage resulted in higher consumption frequency and liking ratings compared to non-users. Overall, the main factors influencing consumer preference for fruit wines were the sensory characteristics of the products, especially the taste.
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