Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses
Katarzyna Włodarska , Katarzyna Pawlak-Lemańska , Tomasz Górecki , Ewa Sikorska
AbstractThe physicochemical (color, turbidity, total soluble solids, sucrose, d‐glucose and d‐fructose content, pH, acidity, total phenolic content and antioxidant activity) and sensory quality and consumer perception of differently processed clear and cloudy commercial apple juices were studied. Among eight studied juices, freshly squeezed juices were liked the most by consumers, whereas the cloudy juices not from concentrate and clear juices prepared from concentrate, were significantly less liked. Principal component analysis revealed groups of similar juices, in terms of their physicochemical properties and sensory characteristics assessed both by experts and consumers. The external preference mapping showed a nonhomogenous distribution of individual preferences in relation to juice attributes. Three groups of consumers differing in apple juice preferences were distinguished by means of the agglomerative hierarchical clustering. The sensory and physicochemical data were correlated with consumer acceptance by partial least square regression and cues of acceptance of apple juices were identified.
|Journal series||Journal of Food Quality, ISSN 0146-9428, (A 20 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||apple juices, physicochemical parameters, descriptive analysis, consumers, PCA, PLS|
|Score|| = 20.0, 12-12-2019, ArticleFromJournal|
= 20.0, 12-12-2019, ArticleFromJournal
|Publication indicators||= 7; : 2016 = 0.685; : 2016 = 0.968 (2) - 2016=1.119 (5)|
|Citation count*||14 (2020-08-11)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.