Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier: a case study using verjuice in mayonnaise

Purpose This study aimed to evaluate verjuice as a novel acidifier to vinegar and lemon juice in a popular sauce (mayonnaise) and to identify the sensory characteristics best suited for this use-case scenario. A secondary, exploratory objective was to examine how food neophobia (FN) impacts affective responses and sensory perception of mayonnaise prepared with traditional and novel acidifiers. Design/methodology/approach Three verjuices (two commercial and one made in-house) were compared to two traditional acidifiers (vinegar and lemon juice) into mayonnaise. Brazilian consumers (n = 113) evaluated the mayonnaise samples (n = 5) for liking, emotions and sensory attributes. Based on the FN levels, participants – grouped into higher (n = 60) and lower (n = 53) – were compared. Findings Verjuice-based mayonnaises presented higher liking scores than the vinegar-based sample. Higher group cited more positive emotions than lower group. A slight impact on sensory perception was observed, with higher group citing egg aroma and/or flavor more often. Verjuice also increased the perception of vegetable oil and lemon notes in mayonnaise compared to vinegar. Variation in responses to a novel acidifier in a multi-ingredient popular product underscores the importance of considering consumer traits when introducing new ingredients into the market. Originality/value Verjuice, a juice made from thinned grapes, represents a way to utilize discarded grapes, offering an opportunity to repurpose waste-streams in the food sector requiring innovative options. Verjuice has not been used in composite foods in prior studies, highlighting the originality of this work. Also, exploring the effect FN helps food industry to design marketing strategies to optimize new ingredients into the market.