Quality of Retail Florida‐Packed Frozen Concentrated Orange Juice as Determined by Consumers and Physical and Chemical Analyses

Fellers, P. J.; Jager, Gerry; Poole, M. J.

doi:10.1111/j.1365-2621.1986.tb13080.x

Cited by 10 publications

(3 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar results and conclusions, as just described, were reached by Carter and Buslig (1975) and by Fellers et al (1986).…”

Section: Introductionsupporting

confidence: 91%

“…COLOR has been recognized for many years as one of the most influential factors in orange juice preference (CECO Marketing Consulting Research, Inc., 1965;Carter and Buslig, 1975;Fellers et al, 1986). The first study, conducted at the 1964 New York World's Fair utilizing large numbers of consumers, showed that as orange color increased and yellow color decreased, overall flavor preference also increased.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A Commercial Method for Recovery of Natural Pigment Granules from Citrus Juices for Color Enhancement Purposes

Fellers

Barron

1987

Journal of Food Science

View full text Add to dashboard Cite

Using differential centrifugation, natural highly colored orange pigment granules were recovered from the juices of single lots of Florida Dancy tangerines harvested in each of 4 years, and orange/red pigment granules from two lots of Murcotts harvested during a single year. Recovery of the concentrated colored matter was about 0.6% by vol. for the tangerine juice; 2.4% for the Murcott juice. Color was significantly enhanced in poorly colored commercial orange juices through addition of relatively small amounts of pigment granules recovered from the tangerine and Murcott juices. Addition of pigment granules to poorly colored orange juices to increase color numbers from 1 to 1.5 points did not significantly affect flavor (P > 0.05) in the resultant products.

show abstract

“…Similar results and conclusions, as just described, were reached by Carter and Buslig (1975) and by Fellers et al (1986).…”

Section: Introductionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

A Commercial Method for Recovery of Natural Pigment Granules from Citrus Juices for Color Enhancement Purposes

Fellers

Barron

1987

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…They reported 6 major clusters of orange juice products as well as determined flavor characteristics of orange juices under each cluster (Lotong and others ). In addition to the studies mentioned above, a considerate amount of research has been conducted to look at chemical, microbial, and sensorial characteristics of orange juices (Fellers and others ; Moshonas and Shaw ; Marbesa and Lim ; Fayoux and others ; Spoto and others ).…”

Section: Introductionmentioning

confidence: 99%

Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea

Kim

Lee

Kwak

et al. 2013

Journal of Food Science

View full text Add to dashboard Cite

Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea.

show abstract

Sensory Assessment of Appearance—Methodology

Hutchings

1994

Food Colour and Appearance

View full text Add to dashboard Cite

Quality of Retail Florida‐Packed Frozen Concentrated Orange Juice as Determined by Consumers and Physical and Chemical Analyses

Cited by 10 publications

References 2 publications

A Commercial Method for Recovery of Natural Pigment Granules from Citrus Juices for Color Enhancement Purposes

A Commercial Method for Recovery of Natural Pigment Granules from Citrus Juices for Color Enhancement Purposes

Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea

Sensory Assessment of Appearance—Methodology

Contact Info

Product

Resources

About