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Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Bechoff, Aurélie, Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:10.1016/j.foodchem.2013.09.132)

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Abstract

Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste). Consumers (n=160) evaluated drink acceptability on a 9-point verbal hedonic scale. Three classes of behaviour were identified: a) those who preferred syrup (43% of consumers); b) those who preferred infusion (36%); and c) those who preferred all of the samples (21%). Acceptability of ‘syrup likers‘ was positively correlated to sweet taste, reducing sugar content and inversely correlated to acidic taste and titrable acidity. Acceptability of ‘infusion likers’ was positively correlated to the taste of Hibiscus drink and anthocyanin content. The study shows that the distinctions between the acceptability groups are very clear with respect to the chemical composition and rating of sensory attributes.

Item Type: Article
Uncontrolled Keywords: Hibiscus sabdariffa L., roselle, cluster, sensory tasting, acceptability, syrup, infusion
Subjects: S Agriculture > SB Plant culture
Last Modified: 27 Apr 2017 16:02
Selected for GREAT 2016: GREAT a
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/14213

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