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Categorization of Commercial Orange Juices Based on Flavor Characteristics
Author(s) -
Lotong V.,
Chambers E.,
Chambers D.H.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05739.x
Subject(s) - flavor , orange (colour) , orange juice , food science , categorization , chemistry , sensory analysis , mathematics , computer science , artificial intelligence
Research on chemical aspects of orange juice has shown that orange juice can be differentiated and categorized by chemical qualities, but no published data on categorizing orange juice based on sensory characteristics were found. In this study, flavor descriptions of 23 orange juices, representing a variety of products, were described. Multivariate statistical methods were used to provide an overview of the relationships among products and flavor attributes. The results from cluster analysis showed that orange juices that were processed similarly had similar main flavor characteristics and were categorized together. However, other variations in manufacturing formulations, such as brand and/or “style,” also affect sensory characteristics of orange juice products.