Six samples of each of 5 types of Florida-processed grapefruit juice obtained from the U.S. retail market during 1983 were evaluated for overall flavor and other quality attributes by 108-member consumer sensory panels. Grapefruit juice consumers found overall flavor acceptable and color about right, aroma and sweetness lacking (P < 0.01) and tartness and bitterness excessive (P < 0.01). Juices were measured for content of furfural, naringin, limonin, Brix and acid with Brix:acid ratio being calculated. Most factors varied according to type of product. Many correlation coefficients, although mostly low, were found significant between factors (P < 0.05). Panelists perceived bitterness to a measurable extent as tartness or lack of sweetness and did not clearly differentiate between these two sensory attributes.
Six commercial Florida-packed frozen concentrated orange juice samples drawn from the U.S. retail market on a monthly basis for 1 yr were evaluated for sensory attributes, color (by calorimeter), Brix, acid, and bottom pulp. Consumers rated flavor "like moderately" on a 9-point hedonic scale for every sample. The degree of sweetness and tartness of samples was "just right;" bitterness was somewhat excessive and color was somewhat too light (P < 0.05). Generally, as the "Brix to % acid ratio increased, the flavor improved, and the closer to "just right" was the degree of sweetness, tartness, and bitterness. A significant amount of bitterness was perceived as tartness or lack of sweetness (P < 0.01). Plant-to-plant variation was found in ratings of flavor and calorimeter color and "Brix to % acid ratios.
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