Study on the sensory acceptance and check all that apply of mixed juices in distinct Brazilian regions

Renata Quartieri Nascimento,Pedro Paulo Lordelo Guimarães Tavares,Bruna Aparecida Souza Machado,Adriana Lucia Da Costa Souza,Maria Eugênia De Oliveira Mamede,Silvia Meireles,Emanuele Araújo Dos Anjos,Roberta Barreto De Andrade

doi:10.1590/fst.37619

Abstract

Abstract Fruit juices are on the rise, due to the search new mixes, flavors and nutritional value. This research investigated the acceptance and sensory profile of mixed juices. Sixteen (16) mixed juices with caja, umbu, cocoa and mango flavors were studied, using acceptance and check-all-that-apply (CATA) tests in different cities (n = 226). Juices A1 and D1 had the highest scores in Porto Alegre-RS, Brazil (respectively, 7.15 and 6.91). Differently from Salvador-BA, Brazil, where the highest scores were D2 (6.76) and D3 (6.71). Using CATA, it was shown that customers in the Southern Region characterized samples differently from customers in the Northeastern Region, and the correspondence analysis, showed that consumers in Porto Alegre-RS presented different attributes than those in Salvador-BA, with respect to mixed juices and their acceptance. It is suggested the validity of the consumer data in the characterization of the sensory parameters of the mixed juices and that the familiarity with the fruit flavors interfered in the acceptance of the same.

Highlights

IntroductionMixed fruit juices with exotic flavors and aromas are being produced using tropical fruits, carbonated or not, with a highly variable fruit juice content (Sousa et al, 2010)
The juice market is constantly expanding and studies have indicated that there is a tendency for the consumption of non‐alcoholic beverages, motivated by a higher consciousness regarding the use of healthy and functional foods, as well as attractive flavors (Kim & Kwak, 2015). Silva et al (2011a) indicated that the beverage market is investing in the commercialization of fruit juices in order to innovate their products and the segment of juices has expanded into fruit mixtures (Neves & Lima, 2010).Mixed fruit juices with exotic flavors and aromas are being produced using tropical fruits, carbonated or not, with a highly variable fruit juice content (Sousa et al, 2010)
Considering that Brazil has a highly diversified culture with variations in taste preferences, this study proposed the use of a sensory evaluation for acceptance and CATA to evaluate mixed juices based on the following tropical fruit pulps: umbu (Spondias tuberosa L.), cocoa (Theobroma cacau L.), cajá (Spondias mombim L.) and mango (Mangifera indica L.) in two Brazilian regions

Summary

Introduction

Mixed fruit juices with exotic flavors and aromas are being produced using tropical fruits, carbonated or not, with a highly variable fruit juice content (Sousa et al, 2010). These mixtures present the following advantages: the possibility of combining aromas, flavors and nutritional components and sustainability (Lima et al, 2009). One way to study these sensory expectations is to apply current methodologies, such as the check-all-that-apply (CATA) test This method is applicable (Ares et al, 2010a), where the sample is presented to the evaluators, along with a predefined list of descriptors terms, from which they are requested to mark all those they believe describes the sample (Ares et al, 2010b). Several recent sensory studies related to CATA method and food products have been conducted in order to verify: the consumer perception of probiotic yogurt using different consumer profiling techniques (Cruz et al, 2013); the performance of a CATA questionnaire as a tool to provide sensory profile of requeijão cremoso (Torres et al, 2017); the temperature-dependent sensory-attribute variations of cooked rice and their association with frequency of consumption (Pramudya & Seo, 2018); the application of CATA as a predictor tool of food choices of children in comparison to hedonic liking (Verwaeren et al, 2019); the use of rating scales versus CATA to quantify Cannabis aroma (Gilbert & DiVerdi, 2019); mouthfeel and texture properties of red wines (Kemp et al, 2019) and consumer perception in relation to Syrah wine produced São Francisco Valley, Brazil, at different fermentation stages (Alencar et al, 2019) using the CATA method

Methods

Results

Conclusion