The Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By-Products

被引：24

作者：

Cheng, Vern Jou ^{[1
]}

Bekhit, Alaa El-Din A. ^{[1
]}

Sedcole, Richard ^{[2
]}

Hamid, Nazimah ^{[1
]}

机构：

[1] Univ Otago, Dept Food Sci, Dunedin, New Zealand

[2] Lincoln Univ, Agr & Life Sci Div, Canterbury, New Zealand

来源：

JOURNAL OF FOOD SCIENCE | 2010年 / 75卷 / 04期

关键词：

acceptability; grapes; waste; ANTIOXIDANT ACTIVITY; CONSUMER CHARACTERISTICS; LOW-FAT; HEALTH; ACCEPTANCE; ATTITUDES; LIKING; FOOD; WILLINGNESS; FLAVONOIDS;

D O I：

10.1111/j.1750-3841.2010.01576.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of information on the health benefits of bio-active compounds on the acceptability of 5 tea infusions made from grape skins generated from wine processing waste (from Vitis vinifera var. Pinot Noir and Pinot Gris) was investigated. Samples of tea infusions with natural additives (PNHGT25 and PGGT50) and without additives (control PN, control PG, and PNPG50) were evaluated by 45 in-home consumer panels (30 female, 15 male) before and after information on the health benefits of grape skins were provided. Information significantly increased the overall acceptability, overall aroma, flavor, and aftertaste of the infusions. The results obtained showed a clear tendency toward increased purchase intention (by 29%) when information on the health benefits of the tea infusion samples was provided to consumers. Interactions existed between gender/infusion samples and stage of information on the purchase intention. Females recorded a significant increase (by 53%) in purchase intention, whereas no change in the males' purchase intention was found after information was provided.

引用

页码：S167 / S172

页数：6

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