ArticleFood science & nutrition2026
Texture Matters: Linking Sensory Properties of Fruit Gum Candies to Consumer Acceptance.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The increasing popularity of plant-based diets and snacks has led to a growing variety of alternative foods, yet these often fail to meet sensory expectations, which is a decisive factor for food acceptance. The confectionery sector has recognized this dietary transition and developed tailored products to meet consumer demands. Despite the variety of plant-based confectioneries on the market, few studies have investigated these novel formulations for their sensory performance compared to their traditional counterparts, or how their sensory properties impact consumer acceptance. In this study, we selected fruit gum candies as a confectionery model to explore sensory perception and the modality-specific liking in relation to overall acceptance. In addition to taste, our consumer study (
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