Suco de Frutas Research Papers (original) (raw)

The consumption of whole/natural juice has increased significantly, as a result of the increase in demand caused by consumers who are more adept at a more natural diet. For the food industry it is important to understand how consumers... more

The consumption of whole/natural juice has increased significantly, as a result of the increase in demand caused by consumers who are more adept at a more natural diet. For the food industry it is important to understand how consumers perceive and appreciate products. The aim of this study was to investigate ideal sensory attributes of whole grape juice, comparing the results obtained in the sensory laboratory and through an online form. A CATA questionnaire was applied in a sensory laboratory, with three commercial brands of whole grape juice and at the end of the evaluation, the attributes for the ideal juice were evaluated. An online form was also applied, using the same attributes, on what an ideal whole grape juice must look like. The most important attributes for the ideal wholegrain are “characteristic color”, “characteristic smell”, “very strong smell”, “tasty”, “characteristic taste” and “good consistency”. It is concluded that the online form may have potential as a preliminary and/or exploratory analysis, combined with laboratory analyses.