VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR: A CONSUMERS' PREFERENCE STUDY

By Rocío Fernández-Vázquez, C. Stinco, A. Meléndez-Martínez, F. J. Heredia, I. M. Vicario. 2011

85 citations recorded by the source corpus.

ABSTRACT This study was aimed at (1) finding out correlations between the instrumental and the sensory evaluation of color attributes (lightness, chroma and hue) in orange juices (OJs) and (2) evaluating consumer preferences on OJs color. Fresh hand squeezed OJs from five varieties of oranges were evaluated by image analysis (DigiEye System, VeriVide Ltd., Leicester, UK) and spectroradiometer. Eighteen trained panelists classified the OJs in increasing order of hue (yellowish–reddish), chroma (dull–vivid) and lightness (clear–dark) and scored the colorimetric parameters on a continuous scale of 10 cm, anchored at the ends. Hue and lightness were well correlated with the instrumental measurement but not chroma. One hundred eleven consumers were asked to order the five OJs according to their color liking. A significant preference (P < 0.05) was observed for the OJs with intermediate hue and lightness values (Valencia Midnight). Consumers' segmentation was also explored by cluster analyses. PRACTICAL APPLICATIONS For the first time, the correlations between instrumental color parameters obtained with DigiEye and the sensory evaluation of color in orange juice (OJ) has been explored. These correlations have demonstrated that trained panelists can effectively evaluate orange juice hue and lightness. Small chroma differences (<2.96 CIELAB units) are not well appreciated by a trained panel and therefore would not be relevant for the industry. Consumers' preference for OJ color suggests that the preferred hues are the most orangish against other more reddish or yellowish ones. However, there are different segments of the population that show preference for more reddish hues.

Subfields: Analytical Chemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/f00bea4a05fddba77e15535935e2a9e565a55465

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

  1. Di Wu
  2. Da‐Wen Sun
  3. Hongbin Pu
  4. Jun‐Hu Cheng
  5. Athina Ropodi
  6. Efstathios Z Panagou
  7. George - John Nychas
  8. Ji Ma

In Food Science

  1. Di Wu
  2. Da‐Wen Sun
  3. Hongbin Pu

In Nutrition and Dietetics

  1. Da‐Wen Sun

Citations in the corpus