Sensory perception and food neophobia drive liking of functional plant?based food enriched with winemaking by?products

The use of phenol compounds obtained from unripe grapes as antioxidant sustainable food ingredients is challenging due to their specific sensory attributes, such sourness and astringency. aim was evaluate attributes perception consumers' liking for beetroot purees added with phenols grapes. According hedonic responses, consumer clusters were identified characterized eating behavioral attitudes. Three hundred two subjects (56% women, 18–60 years old) evaluated sweet, sour, astringency, overall flavor intensity four puree samples increasing concentrations (0–1.93 g/kg). Results showed that decreased phenols. Interestingly, highest concentration, by sourness, preferred a segment consumers (39% the group). This group low neophobia tended have high emotional scores compared preferring without or lowest amount extract. These results suggest development functional phenol-enriched products using winemaking by-products properties negatively influence acceptance. However, appropriate segmentation strategies it possible identify targets who could appreciate these new foods. Practical Applications Unripe can be used source highly Indeed, an addition till 1.9 g/kg, besides improving both nutritional content matrices, well promoting reuse by-products, considered feasible point view. Specifically, plant-based product, target groups foster transition consumption developed value-added ingredients.