{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T04:53:05Z","timestamp":1791003185455,"version":"4.1.0"},"reference-count":73,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T00:00:00Z","timestamp":1787529600000},"content-version":"vor","delay-in-days":23,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100006360","name":"Bundesministerium f\u00fcr Wirtschaft und Energie","doi-asserted-by":"publisher","award":["01IF00332C"],"award-info":[{"award-number":["01IF00332C"]}],"id":[{"id":"10.13039\/501100006360","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The increasing popularity of plant\u2010based 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\u2010based 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\u2010specific liking in relation to overall acceptance. In addition to taste, our consumer study (\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u2009147), comprising 12 commercial products including various formulations, revealed that texture is an equally important driver of overall liking for fruit gum candies. Chewy gelatine\u2010based candies received the highest overall liking (mean ratings up to 7.3 on a nine\u2010point hedonic scale). Higher stickiness in starch\u2010 or pectin\u2010based candies decreased liking, while a harder texture improved the acceptance of products that used plant\u2010based gelling agents. The acceptance of gelatine decreased with increasing hardness. Acceptance of starch\u2010 and pectin\u2010based products decreased with consumer age by about 0.3\u20130.4 points per 10\u2010year increase in age, while gelatine\u2010based products maintained popularity. The present results highlight that texture, particularly hardness and stickiness, is an important driver of liking for fruit gum candies and provide a basis for optimizing plant\u2010based alternatives to meet sensory expectations.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72267","type":"journal-article","created":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T06:07:11Z","timestamp":1787638031000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Texture Matters: Linking Sensory Properties of Fruit Gum Candies to Consumer Acceptance"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-4844-4361","authenticated-orcid":false,"given":"Maria","family":"Izaber\u2010Ludwig","sequence":"first","affiliation":[{"name":"Department of Sensory Analytics and Technologies Fraunhofer Institute for Process Engineering and Packaging IVV  Freising Germany"},{"name":"Department of Psychiatry and Psychotherapy Friedrich\u2010Alexander\u2010Universit\u00e4t Erlangen\u2010N\u00fcrnberg  Erlangen Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-5267-9544","authenticated-orcid":false,"given":"Zinaida","family":"Catruc","sequence":"additional","affiliation":[{"name":"Department of Sensory Analytics and Technologies Fraunhofer Institute for Process Engineering and Packaging IVV  Freising Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1405-7625","authenticated-orcid":false,"given":"Jonathan","family":"Beauchamp","sequence":"additional","affiliation":[{"name":"Department of Sensory Analytics and Technologies Fraunhofer Institute for Process Engineering and Packaging IVV  Freising Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9052-4497","authenticated-orcid":false,"given":"Jessica","family":"Freiherr","sequence":"additional","affiliation":[{"name":"Department of Sensory Analytics and Technologies Fraunhofer Institute for Process Engineering and Packaging IVV  Freising Germany"},{"name":"Department of Psychiatry and Psychotherapy Friedrich\u2010Alexander\u2010Universit\u00e4t Erlangen\u2010N\u00fcrnberg  Erlangen Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,24]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2017.10.009"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2018.07.005"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2013.08.012"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.18637\/jss.v067.i01"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/dom.16263"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2003.09.015"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.02.027"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2010.01.008"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942910802223404"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9040516"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24071442"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1093\/biomet\/37.3\u20104.256"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2025.101229"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.109119"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.02.028"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2017.1327462"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0268\u2010005X(01)00044\u20103"},{"key":"e_1_2_10_19_1","volume-title":"DIN EN ISO 8586:2023: Sensory Analysis\u2014Selection and Training of Sensory Assessors","author":"Deutsches Institut f\u00fcr Normung","year":"2023"},{"key":"e_1_2_10_20_1","volume-title":"Production in Manufacturing: Germany, Years, Product Classification (9\u2010Digit Codes) (Table\u00a042131\u20130004) [Data Set]","author":"Federal Statistical Office","year":"2025"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foohum.2025.100708"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2022.100919"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2016.02.017"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1111\/nbu.70029"},{"key":"e_1_2_10_25_1","first-page":"621","volume-title":"Encyclopedia of Food and Health","author":"Godshall M. 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