| Title: | Exploring young consumers' attitudes and emotions to sensory and physicochemical properties of different red wines |
| Author(s): | Mora M; Dupas de Matos A; Vazquez-Araujo L; Puente V; Hernando J; Chaya C; |
| Address: | "BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastian, Spain; Basque Culinary Center, Faculty of Gastronomy Sciences, Mondragon Unibersitatea, Donostia-San Sebastian, Spain. Electronic address: mmora@bculinary.com. Department of Agricultural Economics, Statistics and Business Management. Universidad Politecnica de Madrid, Escuela Tecnica Superior de Ingenieria Agronomica, Alimentaria y de Biosistemas, Ciudad Universitaria s/n, 28040 Madrid, Spain; FEAST and Riddet Institute, Massey University, Palmerston North 4410, New Zealand. BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastian, Spain; Basque Culinary Center, Faculty of Gastronomy Sciences, Mondragon Unibersitatea, Donostia-San Sebastian, Spain. Laffort Espana, Poligono Txirrita Maleo 12, 20100 Renteria, Spain. Department of Agricultural Economics, Statistics and Business Management. Universidad Politecnica de Madrid, Escuela Tecnica Superior de Ingenieria Agronomica, Alimentaria y de Biosistemas, Ciudad Universitaria s/n, 28040 Madrid, Spain" |
| DOI: | 10.1016/j.foodres.2021.110303 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "To gain deeper understanding on young consumers' attitudes and preferences to wines is needed to connect wine industry with the youth. The aims of the present study were (i) to define 'trendy wine' for young consumers and (ii) to identify chemical drivers of liking in red wines for the youth. The study was divided in two phases: phase I explored young consumers' attitudes towards wines using an online survey, and phase II studied the relationship between hedonic and emotional responses elicited by 12 red wine samples and their physico-chemical characteristics. Consumers' responses and physico-chemical data were related using Principal Component Analysis (PCA). Results of the online survey showed that trendy wines were associated to: sparkling, soft, fresh, fruity, sweet, light, and balanced wines. Also, young consumers reported that, although flavor was considered the most important attribute, price and Protected Designation of Origin could be valuable attributes. PCA results of phase II showed that wines with a lower ratio [total polyphenol index/polysaccharides] were more liked and elicited more positive emotions than wines with higher total polyphenol index, color intensity, volatile acidity, and alcohol content. Liking and positive emotions were positively related to higher Odor Activity Values of the volatile compounds from the organic acids group. The presence of benzenoids and lactones, and the lower presence of terpenoids & norisoprenoids were associated with negative emotions. In conclusion, red wines should be soft (described as lower ratio [total polyphenol index/polysaccharides]), and have floral, and fruity aromas to better connect with young consumers" |
| Keywords: | Adolescent Attitude Consumer Behavior Emotions Humans Taste *Wine/analysis Emotional response Oenological parameters Red wines Volatile profile Young consumers; |
| Notes: | "MedlineMora, Maria Dupas de Matos, Amanda Vazquez-Araujo, Laura Puente, Victor Hernando, Jesus Chaya, Carolina eng Research Support, Non-U.S. Gov't Canada 2021/05/17 Food Res Int. 2021 May; 143:110303. doi: 10.1016/j.foodres.2021.110303. Epub 2021 Mar 17" |
