Sensory Analysis of Orange Juice Samples
Translated by
ScribdTranslationsSensory Analysis of Orange Juice Samples
Translated by
ScribdTranslationsSORTING METHOD - "RANKING"
MANAGEMENT METHOD - "ENDLESS"
Erney Contreras; Angie Dilicio; Katherine Fuentes; Johan Torres
Faculty of Engineering, Food Engineering Program, University of Córdoba.
INTRODUCTION
Sensory Analysis is a technique that allows for a more comprehensive understanding of the
characteristics of food. Nowadays, it is considered a tool
essential that allows obtaining information about aspects of quality of the
foods that cannot be accessed with other techniques. It can be defined
like the examination of the organoleptic characteristics of a product through the
senses, obtaining quantifiable and objective data. One of the many
applications that this technique (or science as some define it) is like
method to evaluate and identify the possible differences between two or more samples
(discriminative tests) and/or to establish the order according to some criterion
(scale and category tests), for example, hierarchically ordering them
samples according to the perception of some attribute or general impression that
availability of the product (Sancho i Vans, 1999).
This work presents the evaluation carried out on four samples of juice.
orange (trademark) in order to establish the possible differences
significant in the intensity of the sweet flavor and the judges' ability to
sort the samples according to that flavor. The characteristics of the
test, the analysis of the results obtained and the conclusions of that test,
in addition to some considerations.
MATERIALS AND METHODS
The previous practice took place in the sensory analysis laboratory, located in
the pilot plant of the Food Engineering program at the University of Córdoba
Berástegui headquarters, properly adapted to seek to provide conditions
optimal and necessary for an adequate sensory study of the different juices of
orange
Sample preparation: four different samples of the
as follows:
10ml of orange juice (hit) was added to 12 small glasses.
10ml of orange juice (from the valley) were added to 12 small glasses.
1
60ml of orange juice (hit) was diluted in 60ml of ozonated water in a
250ml beaker, then 10ml of the solution was added to 12
small vases
60ml of orange juice (from the valley) was diluted in 60ml of ozonated water.
a 250ml beaker, then 10ml of the 12 solution was added
small vases, for a total of 48 samples.
Presentation of the sample: for the sorting method test, it
12 untrained tasters were used, to whom the respective guidelines were given.
instructions from the group in charge of the sensory analysis laboratory,
looking in this way for the correct execution of the different tests, after the
instructions, the tasters at their respective stations received a tray with 4
encoded samples with three-digit numbers (467, 687, 803, 435) which
corresponded to four glasses of the different samples of orange juice (normal hit,
diluted hit, from the normal valley, from the diluted valley) delivered completely in order
random; additionally, they were given a glass containing water to rinse the
mouth after tasting each sample and waiting 30 or 40 seconds in between
evaluation of one sample and another. Finally, each taster was instructed to
diligence the received format corresponding to the sorting test.
Sensory analysis: when conducting the sorting method laboratory, a was used
discriminative sensory test since the main objective of this practice is
it aimed to verify if there were differences regarding any characteristic
of sensory quality, in this case the sweetness of products from different
treatments (orange juice). To this end, 4 samples of different juices were used
orange, evaluating these with global sensory quality to subsequently be
categorized in descending order depending on the criterion of each taster.
Statistical Analysis: the data was tabulated in order to facilitate interpretation of
the same, since subsequently different mean tests were implemented to
being able to discriminate the tests according to the perceptions made by the different
tasters where the sensory difference between the samples was sought
they have a different formulation.
RESULTS AND DISCUSSION
Table No. 1. Tasting Results
DISCRIMINATORY TEST: SORTING METHOD
Hit Diluted valley From the normal valley Hit
diluted normal
WASTE PICKERS 803 467 687 435 TOTAL
Diana Bula 3 1 2 4 10
CESAR RICARDO 1 2 3 4 10
ANA CARABALLO 3 4 2 1 10
TATIANA PETRO 2 4 3 1 10
Francisco Revuelas 3 4 2 1 10
ERICKNEY RIOS 3 4 2 1 10
2
Yineth Acosta 3 4 1 2 10
Linda Diaz 3 4 1 2 10
ANA DIAZ 4 3 2 1 10
Esilda Torres 3 4 2 1 10
DANIELA CUADRADO 3 4 2 1 10
LINA PRASCA 2 4 3 1 10
TOTAL 33 42 25 20 120
ANALYSIS
CONCLUSIONS
A test was successfully designed for the evaluation of four juice samples.
orange analyzing specifically the attribute of sweet.
A statistically significant difference was found between the products.
it is concluded that the evaluators do not tend to
Sort the samples in the predetermined or correct order.
In general, the objectives of the practice were achieved.
BIBLIOGRAPHIC REFERENCES
COLOMBIAN INSTITUTE OF TECHNICAL STANDARDS AND CERTIFICATION. Sensory analysis:
Methodology, arrangement according to a specific criterion. Bogotá. ICONTEC, 2009 (NTC
3930
3
- STONE and SIDEL (1993), cited by RAMÍREZ ORTÍZ, Miguel Ángel, in INTI-Dairy Seminar.
[Online]. Available at <>. Accessed in July 2013