‘Refreshing’ perception and product design

Journal of Food ScienceVolume 86, Issue 4 p. 1176-1177 EDITORIALFree Access ‘Refreshing’ perception and product design First published: 20 April 2021 https://doi.org/10.1111/1750-3841.15736AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text full-text accessPlease review our Terms Conditions Use check box below share version article.I have read accept the Wiley Online Library UseShareable LinkUse link a this article with your friends colleagues. Learn more.Copy URL Consumers desire products that delight senses trigger positive emotions such as ‘comfort’, ‘excitement’, ‘refreshment’. The concept ‘refreshment’ is particularly important consumers. When asked select emotional terms applied foods, word ‘refreshed’ was chosen by over 98% Swiss consumers in online surveys (Gmuer et al., 2017). list ‘refreshing’ foods beverages long diverse including cold drinks, frozen desserts, beer, white wine, certain fruits vegetables (such melons, peaches cucumbers), mint-flavored items (see Guinard et. 1998; Labbe 2009; McCrickerd, Lensing & Yeomans, 2015; van Belzen, Postma Boesveldt, Nevertheless, what makes food or beverage poorly understood, sensory consumer scientists yet agree on definition sought-after elusive quality. most common current use ‘thirst-quenching’ ‘bodily cooling’ (McEwan Colwill, 1995; 2017) which mostly addresses holistic physiological psychological impacts consuming these items. However, many attributes either separately combination been associated wateriness, crispness, sweetness, acidity, flavor. For example, crisp, dry, fruity, wine often described ‘refreshing’. begs question: driven reactions also response reflects presence physical chemical parameters food? If refreshment can be reliably linked attributes, formulated optimize its characteristics? In prior study, Ramirez, Du, Wallace (2020) trained an expert panel evaluate character different varieties fresh-cut watermelon using above definition. multivariate analysis, positively wateriness crispness opposed increased mealiness; melon flavor, fresh fruit quality, sweetness contributed refreshing character. featured cover issue Juma, Du (2021) tested feasibility rind, byproduct processing, enhance juices. Pulverized rind blended into juices at concentrations 0 30% (wt/vol). Results showed juice 10% highly acceptable indistinguishable from control juice. Together, findings Ramirez coworkers (2020, 2021) suggest more comprehensive understanding obtained both profiling methods consumer-based strategies. These fundamental studies should encourage other workers investigate basis wide range address strong interest concept. demonstrate innovative new ideas focused help divert byproducts agricultural waste stream, enhancing commercial value sustainability. Beverly J. Tepper Ph.D. Scientific Editor, Science, Sensory Consumer Sciences REFERENCES Gmuer, A., Nuessli Guth, J., Runte, M., Siegrist, M. (2015). From emotion language: Application systematic, linguistic-based approach food-associated lexicon. Quality Preference 40, 77– 86. https://doi.org/10.1016/j.foodqual.2014.09.001 Guinard, Souchard, Picot, Rogeaux, Sieffermann, (1998). determinants thirst-quenching beer. Appetite, 31(1), 101– 115. https://doi.org/10.1006/appe.1998.0165 Labbe, D., Almiron-Roig, E., Hudry, Leathwood, P., Schifferstein, H.N.J., Martin, N. (2009). perception: Role psychophysiological factors experience. Physiology Behavior, 98(1), 1– 9. https://doi.org/10.1016/j.physbeh.2009.04.007 K., Lensing, N., M.R. impact characteristics expectations satiation, satiety thirst. Preference, 44, 130– 138. https://doi.org/10.1016/j.foodqual.2015.04.003 McEwan, J.A. J.S. (1996). assessment drinks. 7(2), 111. https://doi.org/10.1016/0950-3293(95)00042-9 J.L., X. Wallace, R.W. (2020). Investigating properties seven impacting quantitative descriptive analysis. Research International: Dec; 138(Pt A):109681. https://doi.org/10.1016/j.foodres.2020.109681. S. (2021). acceptance flesh-rind blends effect perception. 86(4), 1385- 1393. L., Postma, E.M. (2017). How quench thirst: water-based varying temperature texture, flavour, sugar content Behavior. 180, 45– 52. https://doi.org/10.1016/j.physbeh.2017.08.007. Volume86, Issue4April 2021Pages ReferencesRelatedInformation