Харчова наука і технологія (Food science and technology)

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DESCRIPTOR-PROFILE METHOD FOR DETERMINING THE QUALITY OF APPLE JUICE SAMPLES
(2019) A. Lilishentseva, A. Smolyar
To assess the competitiveness of products abroad, the method of descriptor-profile analysis is widely used, the essence of which is that the complex concept of one of the organoleptic properties (taste, smell, texture) is in the form of a set of simple components (descriptors) that are evaluated by tasters intensity on the appropriate scale. The method allows comparing the sensory characteristics of the products produced with competitors and developing the sensory profiles of the original standards (brands) of products. The article presents the results of scoring the quality of nine samples of apple juice. As a result of the work carried out by the commission of appraisers of taste, fruit juice descriptors were developed. Based on the marketing research, consumer preferences were studied and the coefficients of significance of fruit juice descriptors were determined. Further, a 50-point scale for evaluating the quality of fruit juices based on the received descriptors was developed. Using the developed point scale, the quality of nine samples of reconstituted apple juice was assessed, as a result of which a sample of apple juice was determined, which scored the maximum number of points and approached the profile of an ideal apple juice.