Structural model of fruit juice quality determining factors in product design and development

Abstract

Purpose – The purpose of this paper is to develop a structural model of factors determining quality of juices and to indicate major variables that are significant for further product development. Design/methodology/approach – Juices of apples, oranges, grapefruits, black currants and mixed fruits were subjected to testing in order to determine the qualitative structure of fruit juices. The following determinations were carried out in all fruit-juice samples: total solids (Brix), Brix other than sucrose, total acidity, pH, vitamin C content, total sugars, direct-reducing-sugar content, saccharose content and volatile acidity. In addition, a sensory assessment in a 5-grade score scale was carried out, covering the sensory characteristics of taste, flavour and colour. Based on the results of sensory analysis, a total sensory quality index (TSQI) was calculated. Findings – Values of the linear correlation coefficient were calculated, and force and direction of the interdependence between the measured juice qu...