Marín-Arroyo María Remedios, González-Bonilla Sofía Marcela
Institute for Sustainability & Food Chain Innovation (ISFOOD), Universidad Pública de Navarra, 31006 Pamplona, Spain.
Foods. 2022 Oct 8;11(19):3129. doi: 10.3390/foods11193129.
Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo ( Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumers' overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a drying aid, was added to freeze-dry the samples. The freeze-dried samples were rehydrated for consumption. The sensory characterization of the new beverage was carried out by using CATA questions with consumers ( = 69). The most influential attributes that affected acceptability were identified by using ideal product characterization and hedonic scores of the samples. The beverage formulations with stevia alone had the lowest acceptability. Most sensory differences among samples were found between the visual attributes. The attributes "clean", "homogeneous", "fruity" and "citrus" odor, "just-right acidity", "just-right sweetness", and "fresh" were necessary to increase global acceptance in the juice-only beverages (Js), whereas "cloudy", "off-odor", and "very acidic" negatively impacted acceptance. For products with pulp (Ps), "citrus" and "tropical fruit" odors, "just-right acidity", "just-right sweetness", and "fresh" attributes were needed to increase acceptance, while "cloudy" and "chemical/artificial" flavors negatively impacted acceptance. The lulo-powder-based soluble beverage was accepted by consumers; however, there is still potential for the sensory-quality improvement of this product.
最近，即使在热带水果的产区之外，人们对它们的兴趣也广泛增加，但这些水果易腐的特性使其销售困难。然而，由于卢洛果（茄科酸浆属）具有特殊的感官特性和营养价值，它是满足这一不断增长需求的产品开发的良好候选者。因此，根据先前确定的配方制备了一种以卢洛果粉为基础的可溶性饮料。因此，本研究的目的是获得该新型饮料的感官特征，研究消费者的总体可接受性，并确定对该新型饮料的喜爱驱动因素。用卢洛果汁或果肉 + 甜菊糖苷，或甜味剂混合物（赤藓糖醇 + 木糖醇 + 甜菊糖苷）制备了八个样品。添加麦芽糊精或菊粉作为干燥助剂，对样品进行冷冻干燥。将冷冻干燥的样品复水后供消费者饮用。通过向消费者（n = 69）提出CATA问题，对新型饮料进行感官特征描述。通过使用理想产品特征描述和样品的享乐评分，确定了影响可接受性的最具影响力的属性。仅含甜菊糖苷的饮料配方的可接受性最低。样品之间的大多数感官差异出现在视觉属性之间。对于纯果汁饮料（Js），“清澈”、“均匀”、“果香”和“柑橘类”气味、“酸度恰到好处”、“甜度恰到好处”和“新鲜”等属性是提高总体可接受性所必需的，而“浑浊”、“异味”和“酸度很高”则对可接受性有负面影响。对于含果肉的产品（Ps），“柑橘类”和“热带水果”气味、“酸度恰到好处”、“甜度恰到好处”和“新鲜”等属性是提高可接受性所需要的，而“浑浊”和“化学/人工”风味则对可接受性有负面影响。消费者接受了这种以卢洛果粉为基础的可溶性饮料；然而，该产品的感官品质仍有提升潜力。
