PSYCHOPHYSICAL AND PSYCHOMETRIC EVALUATION OF COMMERCIAL APPLE JUICES |
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| Authors: | D D SHARMA V F D'SOUZA G MAZZA |
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| Affiliation: | Department of Food Science University of Manitoba Winnipeg, Manitoba, R3T 2N2, Canada;Food Science and Technology Laboratory Agriculture Canada Research Station Morden, Manitoba, R0G 1J0, Canada |
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| Abstract: | Psychophysical and psychometric relationships of five commercial apple juices were evaluated. Sugar content of apple juices ranged from 9.6 to 10.6%, acid content from 0.40 to 0.51% and phenolic content from 0.12 to 0.23%. Sweetness intensity (log) correlated with sugar content (r = 0.92), sourness intensity (log) with acid content (r = 0.93) and sugar-acid ratio (r = 0.92), and bitter/astringent taste (log) with phenolic content (r = 0.95) and the acid content (r = 0.91). The expected correlation between sweetness intensity and sugar acid ratio was absent. Preference (like/dislike) scores for thefive brands of apple juices were significantly different at p < 0.05 and ranged from 5.70 to 7.90. Preference did not correlate with any chemical contents, ratios or sensory intensities. Preference for apple juice was adequately described by multivariate equations combining aroma intensity either with sugar content (r2= 0.91) or sweetness intensity (r2= 0.99). |
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