Katiúcia Alves Amorim

This study investigated the relationship between steviol glycoside composition and sensory performance of 14 stevia‐based sweeteners applied in vegan chocolate mousse. The sweeteners were analyzed by high‐performance liquid chromatography (HPLC) to quantify rebaudiosides A (RA), D (RD), M (RM), and C (RC); stevioside (S); and rubusoside (R). Sweetness equivalence relative to 10% sucrose was determined using magnitude estimation and psychophysical power functions. Temporal behavior was evaluated using temporal dominance of sensations (TDS) and time–intensity (TI) methods at concentrations adjusted to match the perceived sweetness of 10% sucrose. Marked compositional heterogeneity was observed among sweeteners. Equivalent concentrations ranged from 0.0282% to 0.1477%, to relative sweetness potencies between 67.7 and 354.4 times that of sucrose. Despite adjustment to static sweetness equivalence, temporal analyses revealed distinct sensory dynamics. Compared to sucrose, several stevia‐based samples exhibited reduced sweetness dominance and greater bitterness persistence. TI parameters confirmed differences in bitterness intensity ( I _max) and cumulative bitterness over time (Area), even when maximum sweetness intensity did not differ significantly from sucrose. Principal component analysis (PCA) indicated exploratory relationships between glycoside composition, relative sweetness potency, and temporal sensory profiles. Higher proportions of RD and RM were associated with greater sweetening efficiency and sweetness dominance, whereas higher contributions of RC, S, and R were linked to lower potency and bitterness‐related temporal parameters. These results demonstrate that glycoside composition partially determines both static sweetening power and temporal sensory performance. Static sweetness equivalence does not ensure dynamic sensory equivalence in complex matrices, highlighting the importance of considering both sweetener composition and temporal sensory behavior for effective sucrose replacement.

Cachaça is a typically Brazilian distilled beverage, considered both a symbol and a cultural heritage of the country, with unique sensory characteristics. Its sensory attributes are influenced by several factors, ranging from the raw material to the stages of the production process. In this context, the development of tools that favor descriptive standardization and technical communication with consumers becomes essential for the valorization of the beverage. This study aimed to develop and consolidate a specific descriptive sensory wheel for cachaças and sugarcane spirits produced in Minas Gerais, the state that leads the national scenario, concentrating 39.6% of the registered producers in the country and having the highest number of formalized establishments in Brazil. The construction of the wheel started from previously existing models, which were adapted and expanded through discussions with experts and trained sensory panels. The preliminary version of the wheel was used as supporting material in the sensory characterization of 217 commercial samples evaluated during the 1st Minas Gerais Cachaça and Sugarcane Spirit Contest, with the participation of 24 trained assessors. Descriptor collection was carried out using the Check‐All‐That‐Apply and Free Listing methods. Data were analyzed based on the mean frequency of term citation, supported by Pareto analyses and radial graphical representation adjusted by the square root of relative frequencies. The resulting sensory wheel comprises 73 descriptors, based on citation frequency across the trained panel, considering descriptors with a mean selection value equal to or greater than 0.5 across evaluations. The final wheel presented a hierarchical graphical structure and thematic grouping by sensory families. Compared with previous proposals, the wheel developed in this study expands the descriptive vocabulary by incorporating terms from the “animal” and “negative” groups, which had not been previously included. More than a descriptive guide, the proposed sensory wheel offers a practical and innovative resource that supports the standardization of sensory language, facilitates communication among the links in the production chain, and enhances the value of cachaça as an expression of Brazilian culture.

The global wine sector faces climatic instability, changing consumption patterns and demand for differentiated products linked to origin, authenticity and experience. In this context, winter wines can be conceptualized as an emerging and still-consolidating wine category based on double pruning, a vineyard management strategy that shifts grape ripening and harvest to autumn–winter. This narrative and critical review integrates evidence from viticulture, enology, sensory science, microbiology, consumer research, wine tourism and market studies to examine winter wines not only as a technical outcome of double pruning, but also as an emerging wine category shaped by processes of formation, potential consolidation and market positioning. The review argues that winter wines are shaped by the interaction among winter ripening, cultivar adaptation, rootstock, canopy management, harvest timing and winemaking. It also proposes human-mediated terroir as a useful conceptual framework, because pruning reorganizes the temporal conditions through which climate, soil, biological material and human decisions influence wine identity. The Brazilian experience, particularly the protected geographical indication Vinhos de Inverno Sul de Minas, illustrates how technical innovation can be linked to geographical origin, collective reputation and symbolic value. Nevertheless, the category requires multi-region and multi-vintage studies, sensory characterization, consumer research and clearer communication strategies. Winter wines may offer a relevant model of innovation, climate adaptation and regional differentiation in contemporary wine markets.

BACKGROUND: Selenicereus spp., belonging to the Cactaceae family, produces pitaya, a fruit recognized for its exotic appearance and rich phytochemical composition. In regions with shorter photoperiods, flowering and fruit development are limited, making light supplementation a promising strategy. However, its effects on fruit quality, particularly across different cultivars, remain insufficiently explored. This study aimed to evaluate the influence of LED light supplementation during flowering on the physicochemical characteristics and bioactive compounds of pitaya fruits. RESULTS: Plants of ‘Boreal Red’ and ‘Chinesa’ ( S. undatus ) and ‘Roxa do Pará’ ( S. costaricensis ) were subjected to light supplementation for 4 h daily (20:00–24:00) during the flowering period (20 ± 3 days) using full‐spectrum LED lamps (400–700 nm). Fruits were harvested at commercial maturity and analyzed for physical, physicochemical, and biochemical attributes. Light supplementation significantly increased fruit mass (19.04%), peel brightness (4.19%), peel chromaticity (5.31%), pulp hue (66.65%), fructose (29.17%), and vitamin C (6.73%) across cultivars. Additionally, ‘Boreal Red’ exhibited increases in pulp hue (30.67%), sucrose (23.19%), and glucose (30.12%). CONCLUSION: Light supplementation during flowering positively influences fruit quality attributes in pitaya, enhancing both primary metabolites such as sugars, and bioactive compounds such as vitamin C. These findings support the use of light supplementation as a strategy to improve fruit quality under short photoperiod conditions, contributing to the development of more efficient cultivation practices in Brazil. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

This study evaluated consumer perception of mini cakes prepared with special beers and developed formulations in which milk was fully replaced by different beer styles. Two complementary studies were conducted. First, a structured online questionnaire was applied to 100 Brazilian consumers to assess perceptions of the product concept. Most participants (94%) considered the beer‐based mini cakes highly innovative and associated beer addition with changes in flavor, texture, color, and caloric content, reporting low reluctance to consume the product. In the second study, five formulations were prepared: a control with milk and four formulations containing Stout, Red Ale, Weiss, or Lager beers. Physical analyses included instrumental color, texture profile, and volume, whereas sensory evaluation was performed with 100 consumers using check‐all‐that‐apply (CATA) and a 9‐point hedonic scale. No significant differences ( p > 0.05) were observed between beer‐based samples and the control for texture, volume, or color, indicating that milk replacement did not impair technological quality. CATA revealed that the control was associated with “sweet taste” and “moist cake,” Red Ale cakes with “fluffy” and “soft cake,” and Stout cakes with “beer aroma” and “firmness.” “Sweet taste,” “sweet cake aroma,” and “characteristic cake flavor” were positively related to acceptance, whereas “beer flavor” negatively influenced liking. All formulations achieved good consumer acceptance (6.39–6.64), corresponding to “slightly liked” to “moderately liked.” Overall, special beers can be successfully used as alternative ingredients in mini cake formulations, adding sensory differentiation without compromising quality or acceptance.

This study examined how visual attention to specialty coffee label elements relates to consumers’ stated purchase intention. A total of 105 regular specialty coffee consumers viewed the front and back panels, simultaneously, of six commercially available labels while their eye movements were recorded with an eye tracker. Areas of Interest (AOIs) were defined for the label’s content, and a Normalized Fixation Ratio (NFR; proportional fixation time scaled by AOI area) was calculated. Purchase intention was measured on a seven-point structured scale, and the association between NFR and purchase intention was modeled using Landscape Segmentation Analysis (LSA). Heatmaps showed that central regions of the front and back panels were attentional “hot zones”, particularly when they contained sensory claims, cupping score, origin and traceability, roast level, coffee variety, and the “specialty coffee” designation. In contrast, weight, best-before date, grain or ground, and contact information consistently received little attention. Higher NFR values for sensory and origin-related cues were positively associated with purchase intention; labels that gave these attributes visual prominence achieved the highest intention scores. These findings indicate that consumers prioritize sensory and traceability-related information over technical or administrative cues and that both the content and graphic salience of label elements are critical for driving perceived value and choice. Results provide evidence-based guidance for structuring specialty coffee labels to optimize communication.

Food labels shape expectations and can steer acceptance. In yogurt‐like products, dairy‐anchored terms may trigger mismatched expectations among non‐vegans. We tested how naming affects sensory acceptance of plant‐based yogurt. One hundred adults (18–60 years) were randomly assigned to two cohorts: 50 evaluated strawberry/coconut samples labeled as “yogurt,” and 50 evaluated the same products labeled as “non‐dairy creamy beverage” (between‐subjects). Participants provided free‐listing descriptors and rated overall liking on a nine‐point hedonic scale. The “non‐dairy creamy beverage” label elicited more positive descriptors (e.g., attractive appearance, consistent texture) and higher overall acceptance than the “yogurt” label. Liking reached 69.2% (strawberry) and 48.8% (coconut) when named non‐dairy creamy beverage, versus 41.2% and 21.5% as yogurt. Naming therefore substantially shapes perception and acceptance of plant‐based yogurt analogs among non‐vegans, suggesting that avoiding the term “yogurt” may reduce negative carryover from dairy expectations and improve market appeal.