CONICET | Buscador de Institutos y Recursos Humanos

Yerba mate (YM) and black currant (BC) have high polyphenol contents with excellent antioxidant properties therefore our objective was to use them to develop a healthy beverage with good consumer acceptance. Since the degree of familiarity may affect consumer preferences for certain foods, we also studied the influence of repeated tastings on acceptance and the emotional responses associated with the beverage. Beverages formulations (%) were: YM 50 / BC 30 (S1); YM 60 / BC 20 (S2); YM 60 / BC 20/ diet sweetener 0.05% (S3). All samples had 15% maltodextrin and 0.01% aroma; sucrose (%) were 4.99% (S1, S2) and 4.94% (S3). Sample formulation, replication and consumer age influence on preference and purchase intent was analyzed with a 100 member consumer panel (aged 25 ? 63; 70% female) in 2 sessions. To determine the influence of product familiarity, 50 members of the previous panel evaluated SI, S2 and S3 in 4 sessions. Preferences were measured by a 9-point hedonic scale, purchase intent by a 5-point scale and sensory attributes (sourness, sweetness, astringency, aroma, body) by a just about right scale. A list of terms (Well-being, Displeasure, Familiarity, Sadness, Fear, Freshness, Anguish, Simplicity, Relax, Anger, Joy, Surprise) was used by consumers to describe their emotional status after tasting the samples. Sample and age impact on preference and purchase intent were stronger than replication. The oldest consumer cluster (ages 50-63) exhibited the lowest levels of preference and purchase intent. S3 was the best formulation based on preference, purchase intent and attribute analysis results. The last repetition (4) was the most accepted indicating the importance of the familiarity effect. Correspondence analysis of the emotion terms data confirmed this result as S1/repetition 1 (the most disliked) was associated with surprise and the last repetition (4) of all samples was related to familiarity.