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Food Science and Technology International
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Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids

L. Carbonell

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

S. Bayarri

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

I. Carbonell

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

Fresh juices from mandarin varieties, from hybrids, and from blends of these raw materials were evaluated by 100 consumers to determine acceptability, and by 10 trained panelists to quantify sensory attributes. Trained panelists found the juice from Clemenules richer in both mandarin and fresh flavor (odor and taste) whereas Nova juice presented minimum scores for these attributes. These aspects obviously affected the evaluation of acceptability by consumers, who preferred the juice from Clemenules (a Clementine variety) either alone or blended in major proportions with less preferred varieties such as Marisol, Hernandina (Clementines), Ortanique or Nova (hybrids). Nova juice was rejected by most consumers, but accepted by a small group of them. These results are of great importance for the European citrus industry since Clemenules is the most abundant variety and will constitute the main source of raw material for processing plants.

Key Words: mandarin juice • sensory profile • acceptability

This version was published on August 1, 2009

Food Science and Technology International, Vol. 15, No. 4, 375-385 (2009)
DOI: 10.1177/1082013209344664
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