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

Chemical 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 attributes

Keywords

Hibiscus sabdariffa L. Roselle Cluster Sensory tasting Acceptability Syrup Infusion

URI

http://hdl.handle.net/10400.14/17551

Citation

BECHOFF, Aurélie ...[et al.] - Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry. ISSN 0308-8146. Vol. 148 (2014), p. 112-119