Descriptor-profile method for determining the quality of samples of apple juice
Abstract
The article presents the results of a quality assessment of nine samples of apple juice. At the first stage of research, the commission of tasters-appraisers developed descriptors of fruit juices. Based on a marketing research, consumer preferences were studied and significance factors for fruit juice descriptors were determined. Next, a fifty-point scale for assessing the quality of fruit juices based on the descriptors obtained was developed. Using the developed scale, we assessed the quality of nine samples of reconstituted apple juice, which resulted in the determination of an apple juice sample that scored the maximum number of points and approached the profile of ideal apple juice.
About the Authors
A. N. Lilishentseva
Educational Institution «Belarusian State Economic University»
Belarus
Belarus
Lilishentseva Anna N. — Candidate of Technical Sciences, assistant professor, head of the Department of Commodity Food Science
7, Sverdlova st., 220030, Minsk, Republic of Belarus
A. V. Smoliar
Educational Institution «Belarusian State Economic University»
Belarus
Belarus
Smoliar Anna V. — Master student of the department of merchandising food products
7, Sverdlova st., 220030, Minsk, Republic of Belarus
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Review
For citations:
Lilishentseva A.N., Smoliar A.V. Descriptor-profile method for determining the quality of samples of apple juice. Food Industry: Science and Technology. 2020;13(1):84-94. (In Russ.)
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