An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

“…Meullenet et al [94] in Muscadine grape juices found that the attribute "Musty" was also correlated with the perception of Muscadine flavour. Juices perceived as having a general "grape flavour" were also found to be high in metallics.…”

“…Moreover, and according to Gurak et al [91], as a consequence of the buffer characteristics of fruit juices, the stability of anthocyanins was favoured by the low pH, lack of vitamin C and high concentration of sugar and the pH of the concentrated juice, compared to single-strength juice. In a work performed by Meullenet et al [94], to compare the use of an internal density plot method to the external response surface approach by optimizing the formulation of muscadine grape juices, the authors found that a red juice appearance is, on average, preferable by consumers to white juices.…”

Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping

“…the products' configuration in a sensory space (Carroll, 1972;Meullenet, Lovely, Threlfall, Morris, & Striegler, 2008b). Individual consumer scores are fitted into the product configuration in the sensory space using a regression model (Danzart, 1998).…”

Optimization of blended wine quality through maximization of consumer liking

“…In addition to the optimized wine, consumers also evaluated their segment's highest scoring wine from the first test: 100%Cab for S1 and 50%Cab + 50%Zin for S2 (Meullenet, Lovely, Threlfall, Morris, & Striegler, 2008). Fig.…”