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

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.

Keywords:
fruit juices; exotic fruits; check-all-that-apply; consumer acceptance

1 Introduction

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 hence 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). These mixtures present the following advantages: the possibility of combining aromas, flavors and nutritional components and sustainability (Lima et al., 2009).

Typical fruits of Brazil’s Northeast region, such as caja (Spondias mombin L.), umbu (Spondias tuberosa L.), mango (Mangifera indica L.) and cocoa (Theobroma cacao L.) present interesting and exotic flavors, are sources of vitamins, carotenoids and fibers and could be further studied as viable flavors in the production of mixed juices (Tiburski et al., 2011; Duarte et al., 2010; Bonneau et al., 2016; Efraim et al., 2010).

One way to study these sensory expectations is to apply current methodologies, such as the check-all-that-apply (CATA) test. This method is easily 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.

In a study with mixed flavor juices in two different Brazilian regions, Mamede et al. (2015) stated that in order for a beverage to reach the market, the target audience must be well-accepted, which will depend on cultural diversification, as they affect their acceptance and cause variations in taste patterns. Bonany et al. (2013) reported that studies with different apple varieties in several European countries indicated that regional conditions influenced their acceptance. 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.

2 Materials and methods

2.1 Samples and preparation

Samples, of pasteurized and frozen caja, umbu, mango (Doce Mel brand) and cocoa (Santa Rosa brand) pulps, all purchased from local distributors, paying attention to the expiration date and registration. These fruit pulps were chosen considering their importance for the northeast region and also their flavor characteristics. The pulps were weighed while still frozen and subsequently homogenized with sugar and water.

The study comprised sixteen (16) samples, divided into four (4) formulations each containing three (3) different pulp flavors, designated with the letters A, B, C and D, with four (4) concentrations of each, as shown in Table 1. Preliminary studies were carried out with flavor mixtures in order to choose the proportions, considering the acidity and sweetness of each fruit. The pulp ratios were in agreement with the Brazilian legislation, which establishes a minimum of 50% fruit pulp for mixed tropical juices (Brasil, 2003), plus 10% crystal sugar (Caeté brand) and 40% mineral water.

Table 1
Preparation of mixed juice formulations in percentage of each fruit (%).

Flavors	SAMPLES
	A1	A2	A3	A4	B1	B2	B3	B4	C1	C2	C3	C4	D1	D2	D3	D4
Caja (%)	50	40	35	30	50	40	35	30	-	-	-	-	25	30	45	50
Umbu (%)	25	30	20	20	25	30	20	20	25	30	45	50	-	-	-	-
Cocoa (%)	25	30	45	50	-	-	-	-	50	40	35	30	50	40	35	30
Mango (%)	-	-	-	-	25	30	45	50	25	30	20	20	25	30	20	20

• Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja).

2.2 Acceptance test

The acceptance test was applied in the cities of Porto Alegre-RS (Southern region of Brazil) and Salvador-BA (Northeastern region of Brazil). Fruit juice consumers were recruited at the Federal University of Rio Grande do Sul and at the Federal University of Bahia, based on their interest and willingness to participate in the study. Two hundred and twenty-six consumers (one hundred and thirteen in each city) took part in the test. The number of participants was chosen according to the suggestion of Hough et al. (2006), to minimize the effects of the Type I error. The participants were aged between 18 and 60 and all signed a consent form and filled in the recruitment sheet.

The two groups evaluated were previously informed about the products and procedures (scale and evaluation tests), as described in the project registered in the National System of Ethics in Research (CAE 51007515.7.0000.5531/ UFBA).

The evaluations were carried out in individual booths under artificial light, with a temperature between 22 and 24ºC and air circulation, the samples being evaluated in a monadic sequential manner. The tests were carried out in a single session, with the presentation of the sixteen (16) samples following a complete outline of sets, balanced with respect to the sample presentation order (MacFie et al., 1989). To avoid fatigue, the evaluators were allowed a thirty-minute break after every eight (8) samples. The samples (45 mL) were served in plastic cups encoded with random three-digit numbers. A structured hedonic nine-point scale, ranging from 1 - “strongly disliked” to 9 - “strongly liked” was used to assess overall acceptance (Meilgaard & Civille, 2007) . Consumers were also asked to describe what they liked and disliked in the samples on a general basis. Salty biscuits were provided to neutralize the taste and mineral water to rinse the mouth, between samples.

2.3 Check-All-That-Apply (CATA) test

The CATA test was applied in the cities of Porto Alegre-RS and Salvador-BA in the same acceptance test session.

The sensory team was selected by applying a triangular test carried out with twenty four (24) participants using samples A1 and A4; B1 and B4; C1 and C4; D1 and D4, and analyzed by the specific test table (Minimum Number of Triangular Test Responses) at the 5% level of significance (Meilgaard & Civille, 2007). Only the evaluators who correctly discriminated the pairs of sample combinations presented were selected to part in the evaluation team that generated the descriptors for CATA. The final team was composed of sixteen (16) evaluators from the city of Salvador-BA.

After the formation of the team, a survey was carried out using the Kelly Network Method (Moskowitz, 1983) to describe the descriptive terms of the juices, for which two meetings were called to describe the attributes. The terms were ratified in the city of Porto Alegre-RS by a team of 16 evaluators (who reported consuming fruit juice frequently), with the inclusion of two new terms not recognized by the Salvador-BA team.

The final CATA list consisted of a total of nineteen (19) terms; For Appearance: yellow color (YC), greenish color (GC), brightness (B), foam (F), turbidity (T) and visual viscosity (VV); For Aroma: characteristic aroma of caja (CAC), characteristic aroma of cocoa (CACC), sweet aroma (SA), characteristic aroma of mango (CAM) and characteristic aroma of umbu (CAU); For Flavor and Oral Perceptions: acid taste (AT), acid flavor of caja (AFC), sweet taste (ST), mango flavor (MF), sweet flavor of cocoa (SFCC), fruit flavor (FF), acid flavor of cocoa (AFCC) and viscosity (V).

After defining the descriptors, the analysis started with the 226 evaluators, being carried out first in Porto Alegre-RS and then in Salvador-BA. The evaluators were asked to mark all the terms they considered to be characteristic of the product when tasting the sample. It should be noted that the records were produced in different presentation orders to minimize the effect of attribute distribution by the evaluators (Ares et al., 2013).

2.4 Physical and chemical analyses

All the physicochemical analyses were done in order to compare with the acceptance and CATA results by the Multiple Factorial Analysis. pH and titratable acidity (TA) were determined by AOAC (Association of Official Analytical Chemist, 1995) methodology. Total soluble solids (TSS) were analyzed using a portable digital refractometer (Kruss Model DR 201-95). The soluble solids (TSS)/ total acidity (TTA) ratio was also calculated.

The viscosity was measured using a viscometer (Brookfield Model DV-I Prime) with spindle S63, 60 rpm of rotation and torque > 10. For the color analysis, a Konica Minolta CR 5 benchtop colorimeter (Tokyo, Japan) was used in transmittance mode, calibrated for white at 100%, using illuminant D65 and the CIELAB reading system, obtaining values ​​for brightness (L*), Chroma (C*) and hue (h*).

2.5 Statistical analysis

A completely randomized experimental design was used with a factorial arrangement, studying the pulp ratio variables in each composition. The acceptance and physicochemical data obtained in each city were submitted to ANOVA followed by Tukey’s means test (p < 0.05). The t-test was applied to compare the means between the two cities, and Pearson’s correlation test to determine the degree of correlation between the acceptance test in each city and the physicochemical parameters, using the SAS University Edition program version 1.7.0_76.

The results obtained for CATA were evaluated according to the frequency with which each attribute was mentioned for each sample, and the statistical differences (p < 0.05) were evaluated by Cochran’s Q test (Meyners et al., 2013). Correspondence analyses were also carried out for each city (34 rows, 4 columns), and the RV coefficient calculated to compare the two matrices. For this calculation, the greenish attribute selected in Porto Alegre-RS was removed, since this attribute was not selected in Salvador-BA. The multiple factorial analysis was applied to report the data sets (acceptance, CATA and physicochemical) for each city (Ares et al., 2013) (28 rows, 15 columns). The statistical analyses were carried out using XLSTAT (Addinsoft) 17.04.

3 Results and discussion

3.1 Consumer characterization

The comparison between the consumers in the cities of Salvador-BA and Porto Alegre-RS showed that the predominant age group was between 21 and 30 years in both cases. The fruit juice consumption frequency was 55.8% and 34.5% for the daily consumption option for the northeastern and southern regions, respectively. When questioned about liking fruit juice, the incidence was higher in Porto Alegre-RS (93.8%) than in Salvador-BA (87.6%).

3.2 Juice acceptance

The results obtained for juice acceptance in the Southern and Northeastern regions can be seen in Table 2. In the Southern region, juices A1 and D1 presented the highest scores of 7.15 and 6.91, respectively. There was statistical difference (p < 0.05) between sample A1 and the samples C1, C3 and C4. The sample D1 differed statistically only from the sample C4. In Salvador-BA, the juices presenting the highest scores were D2 and D3 with scores of 6.76 and 6.71, respectively, and differed only from the sample C4.

Table 2
Acceptance scores for the mixed juices.

Juices	Acceptance
	Porto Alegre –RS (n = 113)	Salvador – BA (n = 113)
A1	7.15a (1.49)	6.38a (1.59)
A2	6.84abc (1.55)	6.47a (1.44)
A3	6.90abc (1.55)	6.31a (1,.0)
A4	6.83abc (1.45)	6.35a (1.61)
B1	6.61abc (1.72)	6.32a (1.61)
B2	6.45abc (1.74)	6.29ab (1.60)
B3	6.87abc (1.71)	6.37a (1.61)
B4	6.56abc (1.71)	6.69a (1.63)
C1	6.30bc (1.60)	6.18ab (1.83)
C2	6.51abc (1.74)	6.23ab (1.71)
C3	6.20bc (1.66)	6.02ab (1.92)
C4	6.14c (1.80)	5.54b (2.03)
D1	6.91ab (1.76)	6.67a (1.83)
D2	6.83abc (1.77)	6.76a (1.49)
D3	6.89abc (1.74)	6.71a (1.53)
D4	6.70abc (1.81)	6.45a (1.80)
P (Anova)	0.001	0.001

• Values are means with standard deviation between brackets. Means followed the same letters in the same column do not differ statistically (p > 0.05) according to the Tukey test, taking into account the ANOVA assumptions. “n” value corresponds to the number of consumers that participated in the sensory analysis and “p-value” represents the statistical significance, where a p< 0.05 indicates a statistically significant difference between samples. Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja).

The C group samples tended to present the worst results. Juice C4 showed the statistically smallest acceptance (p < 0.05) with a score of 6.14, and samples C1 with a score of 6.30 and C3 with a score 6.20 showed statistically lower acceptance than juice A1, which was more accepted. In Salvador-BA, the same sample, C4, had a score of 5.54, showing statistically lower acceptance than several other samples, but was not significantly different (p < 0.05) from the other Group C samples.

In general, all the juices from both regions received good scores and no beverage in either city scored below 5.0, showing a good acceptance potential for the mixed juices. In addition, consumers in Porto Alegre-RS proved to be more demanding, since they presented three distinct groups of statistical acceptance, whereas the consumers in Salvador-BA only separated the samples into two distinct statistical groups (Table 2). This can be explained by the greater habit of consuming tropical juices such as caja, umbu and cocoa in the Brazilian Northeast, since they are typical fruits of this region. In a study developed by Silva et al. (2011b), using mixed juices with the addition of prebiotics, average scores between 5.8 and 7.0 were obtained, supporting those verified in the present study.

In the t test, there was a significant difference in the acceptance score between the two cities for the juices A1, A3, A4, B3 and C4, as shown in Table 3. It can be seen that the juices that obtained the highest scores in Salvador-BAhia showed no differences in relation to Porto Alegre-RS, which can be justified by the fact that in both regions the same products obtained the same acceptance, and the differences between the locations did not affect the choices of the evaluators. In a study of mixed fruit flavored beverages, Mamede et al. (2015) showed that consumer behavior was little influenced by regional differences and familiarity with a product.

Table 3
Comparative t-test for acceptance of the mixed juice averages.

Juices	Cities		t-Value	p-Value	t-test
	Porto Alegre-RS (n = 113)	Salvador-BA (n = 113)			Porto Alegre-RS	Salvador-BA
A1	7.15	6.38	3.62	0.000	1.49	1.59
A2	6.84	6.47	1.73	0.086	1.55	1.44
A3	6.90	6.31	2.75	0.007	1.53	1.46
A4	6.83	6.35	2.28	0.025	1.45	1.62
B1	6.61	6.32	1.24	0.216	1.72	1.61
B2	6.45	6.29	0.67	0.503	1.73	1.56
B3	6.87	6.37	2.47	0.015	1.66	1.59
B4	6.56	6.69	-0.59	0.556	1.71	1.63
C1	6.30	6.18	0.12	0.904	1.53	1.83
C2	6.51	6.23	1.30	0.197	1.69	1.68
C3	6.20	6.02	0.69	0.492	1.61	1.92
C4	6.14	5.54	2.60	0.011	1.74	2.03
D1	6.91	6.67	0.91	0.366	1.67	1.83
D2	6.83	6.76	0.46	0.642	1.72	1.48
D3	6.89	6.71	0.99	0.323	1.75	1.50
D4	6.70	6.45	1.18	0.242	1.81	1.80

• Values for the t-test for the comparison of means, where p < 0.05 shows a statistical difference between the cities studied. “n” value corresponds to the number of consumers that participated in the sensory analysis and “p-value” represents the statistical significance, where a p< 0.05 indicates a statistically significant difference between samples. Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja).

In the opening question, the attributes the evaluators most liked in the juices were appearance, aroma, flavor/taste, viscosity and astringency. Flavor/taste was the one most liked in both cities, with percentage of 46% in Salvador-BA and 48.7% in Porto Alegre-RS. Jaekel et al. (2010) stated that the sensory quality of the products is one of the most important factors, since this is decisive in the consumer’s choice of beverage, especially when associated with the flavor attribute, which overlaps with other sensory properties.

Pearson’s correlation was used to evaluate the acceptance data obtained in the two cities and the physicochemical parameters. In Porto Alegre-RS there was no correlation for the parameter of pH, and as a counterpart, in Salvador-BA there was also no correlation for the parameter of total acidity. The correlation showed that the color parameters showed greater correlation with acceptance, and hence as from this statistical analysis one can consider that color is an important parameter for juice acceptance. Teixeira (2009) affirmed that the first contact of a consumer with a product is generally the visual presentation, where color and appearance stand out. All products have an expected color and appearance, which are associated with the personal reactions of acceptance, indifference or rejection.

A strong, negative correlation was observed in the southern region between acceptance and the acidity of juice D2, suggesting that the less acid the product the more accepted. In the northeastern region the parameter of pH also showed a strong negative and positive correlation with juices A2 and A4, respectively, and could therefore have contributed to their acceptance.

3.3 Check-All-That-Apply (CATA)

Tables 4 and 5 indicate the frequency with which the evaluators marked each attribute of each sample. There was no statistical difference between the samples (p > 0.05) for the following attributes in Porto Alegre-RS: visual viscosity, characteristic aroma of caja, characteristic aroma of cocoa, sweet aroma, fruit flavor, acidic flavor of cocoa or viscosity. For Salvador-BA, the attributes with no statistical difference were: greenish color, visual viscosity, sweet flavor of cocoa and viscosity. In a study with yogurts, whey drinks and fermented milks using the same sensory methodology, Farah et al. (2017) suggested that attributes that did not show any significant difference could not be considered responsible for accepting or rejecting a particular sample.

Table 4
Number of times the attribute was scored by the evaluators for each mixed juice sample in the city of Porto Alegre-RS.

Juices \ Attributes	YC	GC	B	F	T	VV	CAC	CACC	SA	CAM	CAU	AT	AFC	ST	MF	SFCC	FF	AFCC	V
A1	107ab	0c	33d	21abc	27abc	54a	37a	4a	53a	39ab	6a	49abcd	22a	50ab	36ab	29c	59a	2a	53a
A2	108ab	0c	37cd	28ab	30abc	62a	30a	1a	63a	22bc	16a	46abcd	22a	52ab	18bc	42abc	58a	3a	51a
A3	102abc	1c	34d	42a	38abc	69a	23a	7a	64a	28abc	18a	40bcde	15ab	53ab	27abc	48abc	55a	4a	59a
A4	101abc	5c	40bcd	34ab	35abc	67a	31a	3a	62a	26abc	17a	39bcde	23a	63ab	28abc	50abc	51a	4a	53a
B1	111a	3c	65a	7cd	23c	55a	21a	5a	54a	49a	10a	66a	24a	43b	48a	43abc	56a	8a	41a
B2	109ab	7bc	63ab	7cd	22c	54a	20a	8a	61a	41ab	11a	61ab	27a	43b	32ab	35bc	56a	6a	46a
B3	107ab	5c	63ab	6cd	30abc	66a	24a	5a	59a	39ab	12a	57abc	19ab	52ab	48a	43abc	58a	6a	46a
B4	108ab	0c	61ab	4d	25bc	66a	21a	8a	61a	40ab	11a	40bcde	22a	63ab	42ab	45abc	51a	9a	51a
C1	95bc	11abc	43bcd	12bcd	38abc	63a	15a	14a	64a	11c	24a	18e	3b	65ab	19bc	64a	56a	10a	50a
C2	95bc	14abc	43bcd	20abcd	41abc	71a	17a	11a	63a	20bc	22a	33cde	11ab	59ab	18bc	58ab	53a	9a	58a
C3	88c	21ab	44abcd	24abc	48a	77a	23a	7a	60a	19bc	16a	51abc	23a	51ab	20bc	42abc	52a	4a	50a
C4	85c	27a	37cd	29ab	46ab	72a	27a	7a	56a	10c	20a	60ab	20a	57ab	9c	45abc	52a	9a	63a
D1	107ab	4c	55abcd	17bcd	39abc	74a	24a	7a	68a	35ab	9a	25de	13ab	71a	38ab	61a	55a	6a	53a
D2	111a	2c	58abc	12bcd	40abc	73a	20a	8a	68a	35ab	10a	25de	17ab	71a	40ab	58ab	55a	8a	50a
D3	110ab	1c	50abcd	14bcd	42abc	71a	26a	11a	58a	26abc	10a	44abcd	18ab	61ab	29ab	57ab	58a	13a	52a
D4	110ab	0c	57abc	21abc	40abc	72a	19a	9a	66a	24bc	15a	42abcd	16ab	71a	32ab	61a	57a	8a	56a
P-value (Cochran’s Q)	0.000	0.000	0.000	0.000	0.000	0.000	0.004	0.018	0.292	0.000	0.000	0.000	0.000	0.000	0.000	0.000	0.985	0.082	0.043

• Attributes: YC (Yellow Color); GC (Greenish Color); B (Brightness); F (Foam); T (Turbidity); VV (Visual Viscosity); CAC (Characteristic Aroma of Caja); CACC (Characteristic Aroma of Cocoa); SA (Sweet Aroma); CAM (Characteristic Aroma of Mango); CAU (Characteristic Aroma of Umbu); AT (Acidic Taste); AFC (Acidic Flavor of Caja); ST (Sweet Taste); MF (Mango Flavor); SFCC (Sweet Flavor of Cocoa); FF (Fruit Flavor); AFCC (Acidic Flavor of Cocoa); and V (Viscosity). The “p-value” represents the Statistical Significance, where a p < 0.05 correponds to a statistically significant difference between samples. Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja). The values ​​are the frequency with which each attribute was marked for each sample. Values ​​followed by equal letters in the same column did not differ statistically (p > 0.05) according to the Cochran test (n = 113).

Table 5
Number of times the attribute was scored by the evaluators for each mixed juice sample in the city of Salvador-BA.

Juices \ Attributes	YC	GC	B	F	T	VV	CAC	CACC	SA	CAM	CAU	AT	AFC	ST	MF	SFCC	FF	AFCC	V
A1	110a	0a	45abc	9cd	24b	53a	84a	7bcd	24ab	16ef	8dc	50abc	67ab	20d	15cdef	24a	30a	6bc	31a
A2	102a	0a	37bc	11bcd	33ab	65a	82a	8abcd	25ab	15ef	9dc	39bcd	69a	28bcd	12def	22a	27a	7bc	31a
A3	106a	0a	35bc	14bcd	36ab	52a	78ab	6bcd	30ab	14ef	15bcd	37bcd	65ab	42abcd	14def	28a	32a	4c	32a
A4	97ab	0a	28c	24abc	37ab	62a	67abc	19ab	32ab	9f	11bcd	38bcd	58abc	36bcd	8ef	29a	28a	13abc	34a
B1	108a	0a	55ab	5cd	25b	61a	60abc	2cd	28ab	45bcd	8cd	59ab	53abcd	23cd	38abc	19a	32a	2c	38a
B2	104a	0a	59a	2d	26b	71a	46cde	4bcd	33ab	47bc	9cd	45abcd	51abcde	30bcd	41ab	24a	29a	7bc	34a
B3	110a	0a	64a	4d	22b	73a	30def	1d	32ab	72a	5d	49abc	32cdefg	33bcd	60a	30a	23a	4bc	39a
B4	105a	0a	61a	3d	27b	73a	27ef	2cd	38ab	70ab	6d	36bcd	31defg	43abcd	61a	30a	35a	2c	40a
C1	69c	0a	33bc	16bcd	48a	58a	19f	26a	34ab	26cdef	31b	24de	19g	53ab	23bcdef	36a	36a	31a	35a
C2	81bc	0a	44abc	16bcd	37ab	61a	23ef	13abcd	42a	36cde	24bc	34bcde	27efg	44abc	35bcd	35a	34a	14abc	46a
C3	42d	0a	34bc	36a	45ab	60a	21f	16abc	26ab	10f	66d	56ab	21fg	36bcd	10ef	30a	39a	20ab	42a
C4	32d	0a	30c	31ab	41ab	61a	22f	12abcd	19b	9f	68a	68a	18g	24cd	7f	29a	39a	13abc	40a
D1	106a	0a	53ab	10cd	28b	61a	44cde	5bcd	37ab	47abc	1d	14e	37cdefg	62a	42ab	40a	33a	4bc	32a
D2	109a	0a	61a	4d	25b	63a	52bcd	6bcd	34ab	47abc	7cd	30cde	44bcdef	52ab	42ab	39a	38a	2c	35a
D3	109a	0a	64a	8cd	26b	64a	75ab	3cd	31ab	27cdef	8cd	37bcd	58abc	44abc	29bcde	26a	33a	3c	37a
D4	105a	0a	54ab	9cd	29ab	65a	75ab	7bcd	24ab	21def	6cd	43bcd	70a	38bcd	17cdef	24a	36a	6bc	40a
P-value (Cochran’s Q)	0.000	1	0.00	0.000	0.000	0.005	0.000	0.000	0.008	0.000	0.000	0.000	0.000	0.000	0.000	0.006	0.241	0.000	0.132

• Attributes: YC (Yellow Color); GC (Greenish Color); B (Brightness); F (Foam); T (Turbidity); VV (Visual Viscosity); CAC (Characteristic Aroma of Caja); CACC (Characteristic Aroma of Cocoa); SA (Sweet Aroma); CAM (Characteristic Aroma of Mango); CAU (Characteristic Aroma of Umbu); AT (Acidic Taste); AFC (Acidic Flavor of Caja); ST (Sweet Taste); MF (Mango Flavor); SFCC (Sweet Flavor of Cocoa); FF (Fruit Flavor); AFCC (Acidic Flavor of Cocoa); and V (Viscosity); The “p-value” represents the Statistical Significance, where a p < 0.05 correponds to a statistically significant difference between samples. Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja). The values ​​are the frequency with which each attribute was marked for each sample. Values ​​followed by equal letters in the same column did not differ statistically (p > 0.05) by the Cochran test (n = 113).

Nevertheless it can also be seen that other terms differed between the samples (p < 0.05), such as, for example, the attributes of yellow color, greenish color, brightness, foam, turbidity, characteristic aroma of mango, acidic taste, acidic flavor of caja, sweet taste, mango flavor and sweet cocoa flavor in the Southern region. Of these attributes, those of yellow color and sweet taste for juices A1 and D1 received significant emphasis. The juice C4 showed a significant difference (p < 0.05) for the attribute greenish color when compared with the samples of groups A, B and D.

In the Northeastern region the attributes with the greatest frequency and which differed significantly (p < 0.05) were: yellow color, brightness, foam, turbidity, characteristic aroma of caja, characteristic aroma of cocoa, sweet aroma, characteristic aroma of mango, characteristic aroma of umbu, acidic taste, acidic flavor of caja, sweet taste, mango flavor, and acidic flavor of cocoa. Of these attributes, yellow color, brightness and characteristic aroma of caja for juices D2 and D3 received the most significant emphasis. The consumers in Salvador-BA appear to have significantly differentiated (p < 0.05) a greater number of attributes for the juices, which can be explained by the greater habit of this population to consume tropical juices of the fruits used in this study.

Using the CATA results, correspondence analyses were carried out for each region. Figure 1 refers to the analysis carried out in Porto Alegre-RS, indicating that the dimensions accounted for 75.5% of the total variation in the data (47.68% for dimension I and 27.80% for dimension II). It can be seen that samples A1, B1 and B2 were more associated with the following attributes: characteristic aroma of caja, acidic flavor of caja, characteristic aroma of mango, fruit flavor, yellow color and acidic taste. The samples A2, A3, A4, C3 and C4 were more associated with the attributes of foam and viscosity. It can also be seen that the attributes of sweet cocoa flavor, characteristic aroma of cocoa and acidic flavor of cocoa characterized the samples D4, D3 and C2, as also the attributes of sweet taste and sweet aroma, due to their proximity.

Figure 1
Correspondence analysis for Porto Alegre-RS without greenish color, associating the data from the CATA test (n = 113) with the mixed juices. Attributes: YC (Yellow Color); GC (Greenish Color); B (Brightness); F (Foam); T (Turbidity); VV (Visual Viscosity); CAC (Characteristic Aroma of Caja); CACC (Characteristic Aroma of Cocoa); SA (Sweet Aroma); CAM (Characteristic Aroma of Mango); CAU (Characteristic Aroma of Umbu); AT (Acidic Taste); AFC (Acidic Flavor of Caja); ST (Sweet Taste); MF (Mango Flavor); SFCC (Sweet Flavor of Cocoa); FF (Fruit Flavor); AFCC (Acidic Flavor of Cocoa); and V (Viscosity). Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja).

On the other hand, Figure 2 (Salvador-BA) showed that dimensions I and II accounted for 83.58% of the total variation in the data (56.54% for dimension I and 27.05% for dimension II). The group C juices (C1, C2, C3 and C4) can be seen to be associated with the attributes of characteristic aroma of umbu, acidic flavor of cocoa and sweet cocoa flavor, since the fruits contained in these mixed juices (umbu and cocoa) are known in the region.

Figure 2
Correspondence analysis for Salvador-BA without greenish color, associating the data from the CATA test (n = 113) with the mixed juices. Attributes: YC (Yellow Color); GC (Greenish Color); B (Brightness); F (Foam); T (Turbidity); VV (Visual Viscosity); CAC (Characteristic Aroma of Caja); CACC (Characteristic Aroma of Cocoa); SA (Sweet Aroma); CAM (Characteristic Aroma of Mango); CAU (Characteristic Aroma of Umbu); AT (Acidic Taste); AFC (Acidic Flavor of Caja); ST (Sweet Taste); MF (Mango Flavor); SFCC (Sweet Flavor of Cocoa); FF (Fruit Flavor); AFCC (Acidic Flavor of Cocoa); and V (Viscosity). Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja).

Juices B2, D2 and D1 (Figure 2) are associated with the characteristic aroma of mango, mango flavor, brightness and sweet aroma. These juices contain mango pulp, which justifies the associations cited above. Mixed juices B3 and B4 have the same relationship with the attributes, however, less sensitive in the description of the evaluators.

Regarding beverages B1, D3 and D4, which have the highest concentrations of caja juice, there was an association between the attributes yellow color, acidic flavor of caja and characteristic aroma of caja.

For the RV coefficient, which is the correlation between the two matrices generated by the correspondence analysis of the two regions, the value found was 0.494. Although this correlation was low, it was significant (p < 0.05), that is, there was little consensus in the description of the samples between consumers in Porto Alegre-RS and in Salvador-BA, the two regions having a divergent acceptance of the proposed mixed juices in relation to flavor, which can explain this result. Koppel et al. (2014), in a study with functional juices, reported that, independent of the city considered, there was greater cultural diversity than divergence between consumers. The fact that Porto Alegre-RS and Salvador-BA have different eating habits cannot justify the divergence in the detailing of the mixed juices, this being due to the behavior of the consumers when faced with the flavors presented.

In the multiple factorial analysis, A1 and A3 juices, which had the highest acceptance scores (Table 2) in Porto Alegre-RS (Figure 3), were associated with the attributes yellow color, fruit flavor, mango flavor, characteristic mango aroma, characteristic aroma of caja and no interaction with physicochemical variables. This shows that there are similarities in their sensory profiles and explains their highest scores in that region. In Salvador-BA (Figure 4) the A1, A2 and A3 juices were associated with the descriptors and physicochemical variables: acid flavor of caja, characteristic aroma of caja, yellow color, characteristic aroma of mango, visual viscosity, viscosity and soluble solids (°Brix).

Figure 3
Multiple factorial analysis associating the CATA test data for the mixed juices, the acceptance test (n = 113) and the physicochemical variables obtained in Porto Alegre-RS of mixed juices. Attributes: YC (Yellow Color); GC (Greenish Color); B (Brightness); F (Foam); T (Turbidity); VV (Visual Viscosity); CAC (Characteristic Aroma of Caja); CACC (Characteristic Aroma of Cocoa); SA (Sweet Aroma); CAM (Characteristic Aroma of Mango); CAU (Characteristic Aroma of Umbu); AT (Acidic Taste); AFC (Acidic Flavor of Caja); ST (Sweet Taste); MF (Mango Flavor); SFCC (Sweet Flavor of Cocoa); FF (Fruit Flavor); AFCC (Acidic Flavor of Cocoa); and V (Viscosity). Physicochemical variables: Total Acidity-TA; Soluble Solids-TSS (°Brix); Color C* (Chroma); TSS/TA; Color L* (Brightness); Color h* (hue); Viscosity. Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja).

Figure 4
Multiple factor analysis associating the CATA test data for the mixed juices, the acceptance test (n = 113) and the physicochemical variables obtained in Salvador-BA. Attributes: YC (Yellow Color); GC (Greenish Color); B (Brightness); F (Foam); T (Turbidity); VV (Visual Viscosity); CAC (Characteristic Aroma of Caja); CACC (Characteristic Aroma of Cocoa); SA (Sweet Aroma); CAM (Characteristic Aroma of Mango); CAU (Characteristic Aroma of Umbu); AT (Acidic Taste); AFC (Acidic Flavor of Caja); ST (Sweet Taste); MF (Mango Flavor); SFCC (Sweet Flavor of Cocoa); FF (Fruit Flavor); AFCC (Acidic Flavor of Cocoa); and V (Viscosity). Physicochemical variables: Total Acidity-TA; Soluble Solids-TSS (°Brix); Color C* (Chroma); TSS/TA; Color L* (Brightness); Color h* (hue); Viscosity. Juices: Group A (caja, umbu and cocoa); Group B (caja, umbu and mango); Group C (cocoa, mango and umbu); Group D (cocoa, mango and caja).

The attributes brightness, acid taste of caja and acid taste, together with the physicochemical variables viscosity, total acidity and soluble solids (°Brix), are directly integrated with all the juices of Group B, as well as with the juices A2 and A4 in the Southern region (Figure 3). In the Northeast region (Figure 4) all group B juices were associated with the same descriptive terms and variables of the A1, A2 and A3 juices (Figure 4).

Group C was not associated with acceptance in any of the regions, possibly because they presented the lowest grades in both cities. They showed to be associated, in the South region (Figure 3), with the terms characteristic umbu aroma and greenish color and there were no references to the physicochemical variables. In the Northeast region (Figure 4), the group C (C1, C2 and C3) juices were integrated into the descriptor and physicochemical variables: turbidity, viscosity, foam, characteristic umbu aroma, fruit flavor, characteristic cocoa aroma, acid taste of cocoa, sweet taste of cocoa, color h* and color L*.

It was verified that the physicochemical variables were not interacted with the acceptance in Porto Alegre-RS, and it is possible to say that these results may not have influenced the acceptance of the products by the consumers, but only the descriptor terms were determinants. In Salvador-BA the pH, color C * and soluble solids (°Brix)/total acidity variables were integrated with the acceptance, showing that these parameters may have influenced consumers, possibly because they were aware of the flavors used.

Samples of Group D in Porto Alegre-RS (Figure 3) are directly associated with physicochemical variables and descriptor terms: soluble solid ratio (°Brix)/total acidity, pH, color C*, L* and h* sweet taste, sweet aroma, sweet cocoa flavor, viscosity, visual viscosity, characteristic cocoa flavor, acid cocoa taste, foam and turbidity. In Salvador-BA (Figure 4), the physicochemical attributes and variables associated to this juice group were: mango flavor, brightness, sweet aroma, sweet taste, pH, color C*, soluble solids ratio (°Brix)/acidity total.

These beverages in Porto Alegre-RS were linked to the greatest number of attributes and variables, but were not associated with acceptance, in contrast, in Salvador-BA because they were directly associated with acceptance, they showed that their descriptive sensorial profiles are similar because they had in their composition the cocoa, mango and caja flavors, in different concentrations and had the highest scores.

In the South of the country, the seasonal production of typically temperate climate fruits predominates, such as apple, grape, peach, strawberry, blackberry and blueberry. The northeast of Brazil produces large amounts of fruits such as melon, mango, grape and cocoa, and a typically family agricultural production of exotic fruits such as caja and umbu. Caja and umbu are typical fruits of semi-arid regions and are only produced and consumed in the northeast of Brazil (Beling, 2008). The data produced in this study show that even though they are unknown in the southern region, caja and umbu show the potential for consumption in other parts of the country. The results are important to the producers of these fruits, with a view to the development and improvement in the economic situation of small farmers in the northeastern region. However, it is worth mentioning that it is necessary to carry out additional tests with projective and innovative methods based on the perception of consumers. Such methods can consistently contribute to the interpretation of results and may be applied routinely in the development of marketing strategies and approaches (Pacheco et al., 2018; Judacewski et al., 2019; Soares et al., 2019; Speight et al., 2019; Rodrigues et al., 2020).

4 Conclusions

The use of CATA questions could be an interesting, simple and rapid methodology to evaluate the consumer perception, with a complete description of the product. One must also consider that the alliance between CATA, the hedonic scale and the correspondence analysis make it possible to understand the acceptance and the sensory attributes. The answers gathered by the multiple factorial analysis of the two regions concurred with the discrepancy in acceptance amongst the samples, suggesting the validity of the consumer data in the characterization of the sensory parameters of the mixed juices evaluated. It should be noted that the evaluation of the juices could identify groups of consumers in each city with different standards of acceptance, since there was a mixed juice capable of meeting the sensory and hedonic expectations of all the consumers. An interesting conclusion of the present study was that unfamiliarity with some tropical fruit flavors seems to markedly affect the quality perceived, when comparing one region with another, suggesting that the selection of flavors for mixed juices may be critical in the development of these beverages. Although the methodologies applied seem to have validity in characterizing the sensory properties of the juices as they are perceived, further studies could investigate the influence of the order and number of terms considered in the CATA questions, as well as comparing the results obtained from a trained panel using descriptive quantitative analysis.

Acknowledgements

To the judges who took part in the Sensory Analysis; to the Faculty of Medicine of the Federal University of Rio Grande do Sul (UFRGS), especially to professors Viviani Ruffo and Vanuska da Silva and to the Coordination for the Improvement of Higher Education Personnel (CAPES).

• Practical Application: The work used an innovative sensory descriptive method called CATA in which the judges select the descriptive terms that characterized the samples in two different regions of the country, one of which does not have the habit of consuming the fruits studied.

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Publication Dates

• Publication in this collection
  31 July 2020
• Date of issue
  Dec 2020

History

• Received
  06 Jan 2020
• Accepted
  19 Feb 2020