Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

作者：Jesus Cejudo Bastante Maria; Rodriguez Dodero M Carmen; Duran Guerrero Enrique; Castro Mejias Remedios; Natera Marin Ramon; Garcia Barroso Carmelo

来源：Journal of the Science of Food and Agriculture, 2013, 93(4): 741-748.

DOI：10.1002/jsfa.5785

• sherry vinegar
• fruit juice
• sensory analysis
• acceptability
• new products

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 kg1 of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg1 was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and purchase intent%26apos;, 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.

• 出版日期2013-3-15