Wine as a functional food: chemical, sensory, and consumer perception considerations

Yung J. Yoo

Research output: ThesisDoctoral Thesis

18 Downloads (Pure)

Abstract

The specific phenolic compounds, catechin, quercetin, and resveratrol, and the antioxidant activity of the analyzed Australian red wines varied between individual wines; the maximum variation was more than two fold. The wine price was not correlated with these health beneficial compounds nor with the antioxidant activity; in general, wine price was negatively correlated with health functionality. The consumer rejection threshold varied in the green tea extract or grape seed extract spiked wines between Korean and Australian consumer groups; the Korean sample better tolerated the green tea extract spiked wines while the Australian sample had a higher rejection threshold for the grape seed extract spiked wines. In this spiking method, antioxidant activity increased dose dependently as the concentrations of these extracts increased. Regarding consumer preference on the perceived healthiness of wine and consumer behaviors, Australian consumers perceived health benefits of red wine more than Korean consumers. At the same time, Australian consumers had more health related wine knowledge than Korean consumers. Taste was the most important factor for both Korean and Australian consumers in wine choice. On the other hand, health enhancement of wine was more important to Korean consumers than that of Australian consumers. The most preferred wine outlet for Korean consumers was supermarkets while bottle shops was the most preferred place to buy wine for Australian consumers. In relation to gender, Korean women consumed red wine as much as men, but Australian women consumed significantly more white wine than men. These results are insightful for wine consumers, winemakers, and the wine industry, providing information about the health benefits of wine, methods that increase health functionality, sensory evaluation, and the perceived healthiness of wine in culturally diverse consumer groups.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Charles Sturt University
Supervisors/Advisors
  • Saliba, Anthony, Principal Supervisor
  • Prenzler, Paul, Co-Supervisor
  • Ryan, Danielle, Co-Supervisor
Award date01 Jan 2013
Place of PublicationAustralia
Publisher
Publication statusPublished - 2013

Fingerprint

consumer attitudes
functional foods
wines
red wines
grape seed extract
antioxidant activity
green tea
extracts
health information
consumer behavior
wine industry
white wines
supermarkets
resveratrol
consumer preferences
catechin
bottles

Cite this

Yoo, Y. J. (2013). Wine as a functional food: chemical, sensory, and consumer perception considerations. Australia: Charles Sturt University.
Yoo, Yung J.. / Wine as a functional food : chemical, sensory, and consumer perception considerations. Australia : Charles Sturt University, 2013. 132 p.
@phdthesis{a05624f5506c40a8a44b5f4c1f3d400c,
title = "Wine as a functional food: chemical, sensory, and consumer perception considerations",
abstract = "The specific phenolic compounds, catechin, quercetin, and resveratrol, and the antioxidant activity of the analyzed Australian red wines varied between individual wines; the maximum variation was more than two fold. The wine price was not correlated with these health beneficial compounds nor with the antioxidant activity; in general, wine price was negatively correlated with health functionality. The consumer rejection threshold varied in the green tea extract or grape seed extract spiked wines between Korean and Australian consumer groups; the Korean sample better tolerated the green tea extract spiked wines while the Australian sample had a higher rejection threshold for the grape seed extract spiked wines. In this spiking method, antioxidant activity increased dose dependently as the concentrations of these extracts increased. Regarding consumer preference on the perceived healthiness of wine and consumer behaviors, Australian consumers perceived health benefits of red wine more than Korean consumers. At the same time, Australian consumers had more health related wine knowledge than Korean consumers. Taste was the most important factor for both Korean and Australian consumers in wine choice. On the other hand, health enhancement of wine was more important to Korean consumers than that of Australian consumers. The most preferred wine outlet for Korean consumers was supermarkets while bottle shops was the most preferred place to buy wine for Australian consumers. In relation to gender, Korean women consumed red wine as much as men, but Australian women consumed significantly more white wine than men. These results are insightful for wine consumers, winemakers, and the wine industry, providing information about the health benefits of wine, methods that increase health functionality, sensory evaluation, and the perceived healthiness of wine in culturally diverse consumer groups.",
author = "Yoo, {Yung J.}",
year = "2013",
language = "English",
publisher = "Charles Sturt University",
address = "Australia",
school = "Charles Sturt University",

}

Yoo, YJ 2013, 'Wine as a functional food: chemical, sensory, and consumer perception considerations', Doctor of Philosophy, Charles Sturt University, Australia.

Wine as a functional food : chemical, sensory, and consumer perception considerations. / Yoo, Yung J.

Australia : Charles Sturt University, 2013. 132 p.

Research output: ThesisDoctoral Thesis

TY - THES

T1 - Wine as a functional food

T2 - chemical, sensory, and consumer perception considerations

AU - Yoo, Yung J.

PY - 2013

Y1 - 2013

N2 - The specific phenolic compounds, catechin, quercetin, and resveratrol, and the antioxidant activity of the analyzed Australian red wines varied between individual wines; the maximum variation was more than two fold. The wine price was not correlated with these health beneficial compounds nor with the antioxidant activity; in general, wine price was negatively correlated with health functionality. The consumer rejection threshold varied in the green tea extract or grape seed extract spiked wines between Korean and Australian consumer groups; the Korean sample better tolerated the green tea extract spiked wines while the Australian sample had a higher rejection threshold for the grape seed extract spiked wines. In this spiking method, antioxidant activity increased dose dependently as the concentrations of these extracts increased. Regarding consumer preference on the perceived healthiness of wine and consumer behaviors, Australian consumers perceived health benefits of red wine more than Korean consumers. At the same time, Australian consumers had more health related wine knowledge than Korean consumers. Taste was the most important factor for both Korean and Australian consumers in wine choice. On the other hand, health enhancement of wine was more important to Korean consumers than that of Australian consumers. The most preferred wine outlet for Korean consumers was supermarkets while bottle shops was the most preferred place to buy wine for Australian consumers. In relation to gender, Korean women consumed red wine as much as men, but Australian women consumed significantly more white wine than men. These results are insightful for wine consumers, winemakers, and the wine industry, providing information about the health benefits of wine, methods that increase health functionality, sensory evaluation, and the perceived healthiness of wine in culturally diverse consumer groups.

AB - The specific phenolic compounds, catechin, quercetin, and resveratrol, and the antioxidant activity of the analyzed Australian red wines varied between individual wines; the maximum variation was more than two fold. The wine price was not correlated with these health beneficial compounds nor with the antioxidant activity; in general, wine price was negatively correlated with health functionality. The consumer rejection threshold varied in the green tea extract or grape seed extract spiked wines between Korean and Australian consumer groups; the Korean sample better tolerated the green tea extract spiked wines while the Australian sample had a higher rejection threshold for the grape seed extract spiked wines. In this spiking method, antioxidant activity increased dose dependently as the concentrations of these extracts increased. Regarding consumer preference on the perceived healthiness of wine and consumer behaviors, Australian consumers perceived health benefits of red wine more than Korean consumers. At the same time, Australian consumers had more health related wine knowledge than Korean consumers. Taste was the most important factor for both Korean and Australian consumers in wine choice. On the other hand, health enhancement of wine was more important to Korean consumers than that of Australian consumers. The most preferred wine outlet for Korean consumers was supermarkets while bottle shops was the most preferred place to buy wine for Australian consumers. In relation to gender, Korean women consumed red wine as much as men, but Australian women consumed significantly more white wine than men. These results are insightful for wine consumers, winemakers, and the wine industry, providing information about the health benefits of wine, methods that increase health functionality, sensory evaluation, and the perceived healthiness of wine in culturally diverse consumer groups.

M3 - Doctoral Thesis

PB - Charles Sturt University

CY - Australia

ER -

Yoo YJ. Wine as a functional food: chemical, sensory, and consumer perception considerations. Australia: Charles Sturt University, 2013. 132 p.