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Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

2014Journal article Open access
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dc.contributor.authorBechoff, Aurélie
dc.contributor.authorCissé, Mady
dc.contributor.authorFliedel, Geneviève
dc.contributor.authorDeclemy, Anne-Laure
dc.contributor.authorAyessou, Nicolas
dc.contributor.authorAkissoe, Noel
dc.contributor.authorTouré, Cheikh
dc.contributor.authorBennett, Ben
dc.contributor.authorPintado, Manuela
dc.contributor.authorPallet, Dominique
dc.contributor.authorTomlins, Keith I.
dc.date.accessioned2015-05-11T17:16:08Z
dc.date.available2015-05-11T17:16:08Z
dc.date.issued2014
dc.description.abstractChemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) (n = 8) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste) (p < 0.05). Consumers (n = 160) evaluated drink acceptability on a 9-point verbal hedonic scale. Three classes of behaviour were identified: (a) those who preferred syrup (43% of consumers); (b) those who preferred infusion (36%); and (c) those who preferred all of the samples (21%). Acceptability of ‘syrup likers’ was positively correlated to sweet taste, reducing sugar content and inversely correlated to acidic taste and titratable acidity (p < 0.10). Acceptability of ‘infusion likers’ was positively correlated to the taste of Hibiscus drink and anthocyanin content. The study showed that the distinctions between the acceptability groups are very clear with respect to the chemical composition and rating of sensory attributespor
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationBECHOFF, Aurélie ...[et al.] - Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry. ISSN 0308-8146. Vol. 148 (2014), p. 112-119por
dc.identifier.doi10.1016/j.foodchem.2013.09.132
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.14/17551
dc.identifier.wosWOS:000328810500017
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevier
dc.subjectHibiscus sabdariffa L.por
dc.subjectRosellepor
dc.subjectClusterpor
dc.subjectSensory tastingpor
dc.subjectAcceptabilitypor
dc.subjectSyruppor
dc.subjectInfusionpor
dc.titleRelationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinkspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage119
oaire.citation.startPage112
oaire.citation.titleFood Chemistry
oaire.citation.volume148
person.familyNameBechoff
person.familyNameBennett
person.familyNamePintado
person.familyNameTomlins
person.givenNameAurelie
person.givenNameBen
person.givenNameMaria Manuela
person.givenNameKeith
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8141-4448
person.identifier.orcid0000-0003-3260-3212
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-6897-5902
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id25929782000
person.identifier.scopus-author-id36343374700
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id9036710800
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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