Sensory Image of Kiwiberry Juice Blended with Apple Juice: Cognitive and Hedonic Insights

Sensory evaluation, based on cognitive and hedonic dimensions, is crucial in developing innovative foods, such as juices made from less popular but highly nutritious fruits. It enables the creation of products with sensory images tailored to consumers' needs. The research aimed to determine the optimal sensory image of kiwiberry juice blended with 'Jonagold' apple juice (10-50%) which would lead to a positive consumer perception. For this purpose, similarities and differences in the sensory profile of kiwiberry juice blended in various proportions with apple juice were evaluated. In hedonic tests, the degree of liking of the products and the analysis of changes in the type and level of consumer emotional reactions (FaceReader) to the juices were performed. To gain a deeper understanding of consumer perceptions, the assessment included expected liking, experienced liking, and purchase intention. It was found that different proportions of apple juice added to kiwiberry juice evoked positive changes in sensory characteristics in the quantitative and qualitative dimensions. The highest sensory quality was noted in the kiwiberry juice with 50% apple juice. Different levels of apple juice addition also conditioned positive changes in affective responses of consumers. Both experienced liking and purchase intention increased with higher levels of apple juice addition (30-50%). The results of emotional reactions reveal that the ranges of variability among examined emotions varied. The most prominent reaction was <i>neutrality</i>, followed by <i>anger</i>, <i>happiness</i>, <i>disgust</i>, and <i>surprise</i>. An affinity of the degree of liking and emotions to specific juices was noted. The liking attributes were related positively to the sensory image of products with higher content of apple juice and inversely related to the properties of kiwiberry juice which caused negative emotions.