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Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar
Author(s) -
CejudoBastante María Jesús,
Rodríguez Dodero M. Carmen,
Durán Guerrero Enrique,
Castro Mejías Remedios,
Natera Marín Ramón,
García Barroso Carmelo
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5785
Subject(s) - wine , food science , fruit juice , fruit wine , orange (colour) , orange juice , wine tasting , sensory analysis , chemistry , dried fruit , fermentation , brewing
BACKGROUND: Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic‐based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. RESULTS: Based on the sensory analysis, 50 g kg −1 of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg −1 was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and ‘purchase intent’, the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. CONCLUSION: New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company. © 2012 Society of Chemical Industry