Influence of the Ratio of Degrees Brix to Percent Acid on Consumer Acceptance of Processed Modified Grapefruit Juice

Abstract

ABSTRACTA batch of frozen concentrated grapefruit juice (GJ) was reconstituted to 10° Brix with water and adjusted with sucrose, citric acid and/or deacidified GJ to produce five experimental samples with Brix:acid ratios from 7–15. Consumers from four large U.S. cities evaluated the samples for flavor, preference and five other quality attributes. Flavor means varied within an acceptable range. Preference was for samples in the 8.4 to 11.1 ratio range. Nonusers preferred 11.1 ratio juice and rated the three lowest ratio juices lower than users. As ratio increased, consumer perception of sweetness increased and decreased for tartness, bitterness, and aroma. All samples were judged somewhat too tart and bitter (except at 15 ratio) and not quite sweet enough.