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Sensory Profile of Mandarin Chilled Juices and Consumers' Acceptability

Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). P.O. Box 73, Burjassot, Valencia, Spain

J.L. Navarro

Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). P.O. Box 73, Burjassot, Valencia, Spain

L. Izquierdo

Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). P.O. Box 73, Burjassot, Valencia, Spain, luisiz{at}iata.csic.es

I. Carbonell

Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). P.O. Box 73, Burjassot, Valencia, Spain

Chilled mandarin juices from four different commercial brands, two mandarin juices prepared in our pilot plant and two commercial orange juices included for comparative purposes were scored for acceptability by 100 consumers in a unique evaluation session. Independently, a descriptive profile of the same samples was performed by 10 trained assessors, who quantified 29 sensory attributes. Most consumers preferred mandarin juices although a small group (about 10%) found orange juices more acceptable. No differences in acceptability were observed between samples from diluted concentrates and from direct juice, either mandarin or orange. Among sensory attributes, maximum differences between samples were found for color, pulp (aspect and texture), mandarin odor, mandarin taste, bitterness and persistent taste.

Key Words: citrus juices • consumers' acceptability • sensory analysis

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