Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
DELLA TORRE, Jussara C. de M.; RODAS, Maria Auxiliadora de B.; BADOLATO, Gabriela G. and TADINI, Carmen C.. Sensory evaluation and consumer test of minimaly processed orange juice. Ciênc. Tecnol. Aliment. [online]. 2003, vol.23, n.2, pp. 105-111. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612003000200001.
Eleven selected and trained panelists evaluated the appearance, odor and flavor of orange juice (OJ) processed at nine different pasteurization temperature - holding time in comparison to fresh single-strength OJ, by Quantitative Descriptive Analysis (QDA). A consumer test was conducted in laboratory with fifty non-trained panelists through the ratings: hedonic, natural odor and flavor intensity and buying intention. Panelists for both tests received the samples in individual booths with red light, except for the appearance tests that they were conducted under daylight. Samples were tested using a randomized complete block experimental design and the results analyzed by Analysis of Variance (ANOVA). The QDA showed significant differences concerning presence of pulp, orange natural odor and flavor, decreasing the intensity as the holding time increasing. However, there was no significant difference among non-pasteurized OJ and processed OJ samples, concerning yellow color, visual viscosity, fermented odor and flavor and essential oil flavor. The consumer test indicated that the OJ pasteurized under more severe heat treatment (87.0°C/58.55s) was more accepted, exhibited more natural odor and flavor intensity and showed higher buying intention in comparison to a similar commercial pasteurized OJ.
Keywords : orange juice; sensory evaluation; Quantitative Descriptive Analysis (QDA); consumer test.