Linking sensory perceptions and physical properties of orange drinks (original) (raw)
Related papers
Linking sensory perceptions anc physical properties of orange drinks
2017 IEEE International Conference on Systems, Man, and Cybernetics (SMC), 2017
This paper investigates if sensory perceptions of orange drinks (e.g., acidity, thickness, wateriness) can be linked to physical measurements (e.g., pH, particle size, density). Using this information, manufactured drinks can be tailored according to consumer' desires by, for example, the consumer providing a sensory description of their preferred drink. Sensory perceptions of different juices are collected in a survey and used to determine 1) if consumers can distinguish between different drinks using the provided sensory descriptors, and 2) if the perceptions match to physical measurements of the drinks. Results show that most of the given sensory descriptors are useful in describing differences in orange drinks. Additionally, the perceived wateriness and thickness of the drinks can be predicted from measurements. However, the perceived acidity could not be reliably predicted. The results show that personally tailored orange beverages can be manufactured according to some of the consumer's desires and there is scope for future developments tailored to a wider range of drink attributes.
Journal of Sensory Studies, 2019
This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers. Fresh, pasteurized, commercially sterilized, frozen concentrated, fruit liquid concentrated, and powered drink mix orange juices were selected as the types of juice. Acceptance and check-all-that-apply tests were carried out in three different conditions: (a) blind, (b) informed (juice processing characteristics, price, ingredients, and shelf-life), and (c) given the information relative to each type of juice, although the samples tasted were identical and comprised a mix of fresh, sterilized, and powdered drink juices. Results showed that fresh juice was preferred in all tests (even in c, when the same juice mix was served for all samples) and that the acceptance of processed juices (mainly pasteurized, sterilized, and frozen concentrated) was higher in the informed tests. Moreover, the third test (serving the same juice mix) clearly showed how positive-negative information can change the consumer perception about the product. These results highlight the need to improve consumers' access to information about juice processes, helping them to be more aware of processed food products. Practical Application Consumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. Results of this study show that consumers easily recognize and prefer fresh juice and consistently reject processed samples when no information about the products is given. On the other hand, information on processing characteristics, ingredients, durability, and price positively influenced consumer acceptance of processed juices, especially those produced only with oranges (without sugar, water, or additives), regardless of the form of processing. Therefore, the juice industry can use consumer access to information about product characteristics as a marketing strategy. 1 | INTRODUCTION Over the last decades, the demand for ready-to-eat and long shelf-life products has been increasing, boosting the consumption of processed food due to a new consumer lifestyle (Romano, Rosenthal, & Deliza, 2015). However, in recent years consumers have been searching for processed products with a low content of food additives and naturallike attributes, aiming to combine convenience and health (Gadioli
Categorization of Commercial Orange Juices Based on Flavor Characteristics
Journal of Food Science, 2003
ABSTRACT: Research on chemical aspects of orange juice has shown that orange juice can be differentiated and categorized by chemical qualities, but no published data on categorizing orange juice based on sensory characteristics were found. In this study, flavor descriptions of 23 orange juices, representing a variety of products, were described. Multivariate statistical methods were used to provide an overview of the relationships among products and flavor attributes. The results from cluster analysis showed that orange juices that were processed similarly had similar main flavor characteristics and were categorized together. However, other variations in manufacturing formulations, such as brand and/or “style,” also affect sensory characteristics of orange juice products.
PERCEIVED TEXTURAL DIMENSIONS OF FRUIT-BASED BEVERAGES
Journal of Texture Studies, 1981
The major sensory dimensions of the mouthfeel of fruit based beverages were determined by principal components analysis and the degree of correlation between mouthfeel characteristics and the taste and pleasantness of' beverages was assessed. Untrained college students rated 35 different beverages on 16 different 10-point scales containing mouthfeel, taste and hedonic terms. Two major mouthfeel dimensions emerged with this set of beverages and they were termed density/thickness and chemical irritant effect. A n interdependence between mouth feel and taste ratings was also found. Sweetness ratings were negatively correlated and sour, salty and bitter tastes were positively correlated with mouth feel terms describing oral mucosal irritation.
Journal of Food Science, 2013
Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea.
Journal of Food Quality, 2016
The physicochemical (color, turbidity, total soluble solids, sucrose, D-glucose and D-fructose content, pH, acidity, total phenolic content and antioxidant activity) and sensory quality and consumer perception of differently processed clear and cloudy commercial apple juices were studied. Among eight studied juices, freshly squeezed juices were liked the most by consumers, whereas the cloudy juices not from concentrate and clear juices prepared from concentrate, were significantly less liked. Principal component analysis revealed groups of similar juices, in terms of their physicochemical properties and sensory characteristics assessed both by experts and consumers. The external preference mapping showed a nonhomogenous distribution of individual preferences in relation to juice attributes. Three groups of consumers differing in apple juice preferences were distinguished by means of the agglomerative hierarchical clustering. The sensory and physicochemical data were correlated with consumer acceptance by partial least square regression and cues of acceptance of apple juices were identified. PRACTICAL APPLICATIONS This study has important practical implications for apple juice industry because it contributes to understanding of the relationship between intrinsic juices characteristics and consumer perception and may help processors determine the final quality of juice. The results obtained indicate that the use of the intensity scale in consumer study may constitute an alternative to sensory panel assessment. The study revealed the heterogeneity of the group of consumers. Application of multivariate analysis enabled the detection of homogeneous segments and the identification of the drivers of liking for the entire group of the consumers and for the separate segments.
Effects of Package on Taste Perceptions for Fruit Juices
This study investigated how congruent and incongruent images attached to the juice packages influence taste evaluations. 42 subjects were randomly assigned for one of two experimental conditions, congruent where orange pictures were used or incongruent where pictures of non-food objects were used. The subjects rated their actual palatability, goodness of odor, sweetness, bitterness, sourness, richness, freshness and artificiality of 6 juice samples. 3 samples were attached 3 images which randomly selected from 12 images within one condition, and another was attached 3 scrambled images of these images. Congruent images influenced goodness of odor, and incongruent images influenced freshness and artificiality. These data shows that images attached to the juice packages influence taste evaluations.
How Close Can We Get to Mimic a Product? by the Descriptive Sensory Analysis
2015
Quantitative Descriptive Analysis was adapted for simulating a commercial fruit and vegetable juice. Panel successfully developed 12 attributes describing the product in appearance, flavor, aroma and mouth feel. Trained panelists were able to reproduce a close product using this sensory method and technical tool. Reproduced samples were shown significant difference in attributes including appearance-turbidity, appearance-brightness, flavor-sourness, flavor-fruity, and aroma-fruity. QDA profile suggested that the reproduced samples were close to the target Po-Mee drink in a similar spider-web shape. A further fine tuning of the reproduced sample can be conducted by adjusting each attribute to be closer to the Po-Mee fruit and vegetable drink. The commercial sample should have been included in the analysis of variance to statistically identify accuracy of the reproduced sample rather than the QDA profile.
Analytica Chimica Acta, 2007
Free-choice profile (FCP), developed in the 1980s, is a sensory analysis method that can be carried out by untrained panels. The participants need only to be able to use a scale and be consumers of the product under evaluation. The data are analysed by sophisticated statistical methodologies like Generalized Procrustean Analysis (GPA) or STATIS. To facilitate a wider use of the free-choice profiling procedure, different authors have advocated simpler methods based on principal components analysis (PCA) of merged data sets. The purpose of this work was to apply another easy procedure to this type of data by means of a robust PCA. The most important characteristic of the proposed method is that quality responsible managers could use this methodology without any scale evaluation. Only the free terms generated by the assessors are necessary to apply the script, thus avoiding the error associated with scale utilization by inexpert assessors. Also, it is possible to use the application with missing data and with differences in the assessors' attendance at sessions. An example was performed to generate the descriptors from different orange juice types. The results were compared with the STATIS method and with the PCA on the merged data sets. The samples evaluated were fresh orange juices with differences in storage days and pasteurized, concentrated and orange nectar drinks from different brands. Eighteen assessors with a low-level training program were used in a six-session free-choice profile framework. The results proved that this script could be of use in marketing decisions and product quality program development.
Foods (Basel, Switzerland), 2018
A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter-no added weight, or heavier-20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink. They also evaluated the intensity of each beverage's sweetness, bitterness, sourness, and carbonation. The results revealed a significant influence of the colour of the receptacle on perceived carbonation, with the beverages tasted from the red receptacles being rated as tasting more carbonated than when served in black receptacles. In terms of flavour, ...