CONSUMER EVALUATION OF THE INTERRELATIONSHIPS BETWEEN THE SENSORY COMPONENTS OF COMMERCIAL ORANGE JUICES AND DRINKS

被引：6

作者：

ENNIS, DM ^{[1
]}

KEEPING, L ^{[1
]}

CHINTING, J ^{[1
]}

ROSS, N ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03434.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fifteen orange beverages in four classes (dry formulations, frozen, canned, and bottled) were evaluated by 630 consumers for sensory characteristics. Considering preference, dry orange drink formulations compared favorably with frozen juices and sweetened canned juices and rated higher than unsweetened canned juices and one of the bottled juices. Analysis of the sensory components influencing preference revealed that sweetness and appearance had a major influence on preference with dry beverage formulations, but since these two sensory Characteristics were found to be very highly correlated (I = 0.94) only one of them, sweetness, was required to predict preference. In the case of the canned juices, sourness had the greatest influence on preference, while frozen juice preference was influenced by the product of sweetness and sourness. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1011 / &