Table 2.
Sensory descriptors, definitions and references used in descriptive analysis of tropical fruit blends
| Descriptor | Definition | References |
|---|---|---|
| Appearance | ||
| Visible solids (VSOL) | Visually perceived particles adhering to the walls of the glass | Weak Acerola pulp (Ali Polpa®) diluted with grape nectar (Dell Valle®) 1:3 (v/v) |
| Strong Acerola pulp (Ali Polpa®) diluted with grape nectar (Dell Valle®) 1.5:1 (v/v) | ||
| Oil on the surface (OS) | Presence of oil that may appear as spots/droplets on the juice surface | Weak Acerola pulp (Ali Polpa®) diluted with grape nectar (Dell Valle®) 1:1 (v/v) plus 15 µL passion fruit oil, homogenized in Turax for 45 s |
| Strong Acerola pulp (Ali Polpa®) diluted with grape nectar (Dell Valle®) 1:1 (v/v) plus 90 µL passion fruit oil, homogenized in Turax for 45 s | ||
| Aroma | ||
| Sweet aroma (SWA) | Sweet aroma associated with fruit that has been heated | Weak Same preparation as the strong reference, diluted with water 1:2 (v/v) |
| Strong 50 mL of mixed fruit nectar (Jandaia®) added with 1 mL of an aqueous solution of brown sugar (Nuntrin G®, 1:2 w/v) and heated for 1.5 min in the microwave (1000 W) | ||
| Acid aroma (ACA) | Aroma pungent associated with the acidity of the fruits | Weak Same preparation as the strong reference, diluted with water 1:1 (v/v) |
| Strong 100 mL of aqueous lemon juice solution 1:100 (v/v) added with 60 μL of pineapple essence (Duas Rodas®) | ||
| Mixed fruits aroma (MFA) | Characteristic aroma of a mixture of ripe fruits | Weak Same preparation as the strong reference, diluted with water 1:4 (v/v) |
| Strong Mixed fruit nectar (Jandaia®) blended with pineapple for 1 min (1:1 v/w) | ||
| Flavor | ||
| Ácid taste (ACT) | Characteristic acid taste of an aqueous solution of citric acid | Weak 0.02 g of citric acid in 100 mL of water |
| Strong 0.2 g of citric acid in 100 mL of water | ||
| Sweet taste (SWT) | Characteristic sweet taste of an aqueous solution of sucrose | Weak 2 g of sucrose in 100 mL of water |
| Strong 5.5 g of sucrose in 100 mL of water | ||
| Mixed fruits flavor (MFF) | Flavor that reminds a mixture of fruits | Weak Mixed fruit nectar (Jandaia®) blended with pineapple for 1 min (1:1 v/w) and then diluted with water 1:4 (v/v) |
| Strong 100 mL mixed fruit nectar (Jandaia®) blended with pineapple for 1 min (1:1 v/w) and added by 15 µL of pineapple essence (Duas Rodas®) | ||
| Texture | ||
| Consistency (CON) | Characteristic related to the juice being more or less fluid, perceived when putting the product in the mouth | Weak Acerola pulp (Ali Polpa®) diluted with grape nectar (Dell Valle®) 1:3 (v/v) |
| Strong Acerola pulp (Ali Polpa®) diluted with grape nectar (Dell Valle®) 1.5:1 (v/v) | ||
| Solids in the mouth (SOL) | Particles perceived when putting the product in the mouth | Weak Guava nectar (Jandaia®) |
| Strong Acerola pulp (Ali Polpa®) diluted with grape nectar (Dell Valle®) 1.5:1 (v/v) | ||