Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/17551 |
Resumo: | 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 |
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Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinksHibiscus sabdariffa L.RoselleClusterSensory tastingAcceptabilitySyrupInfusionChemical 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 attributesElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaBechoff, AurélieCissé, MadyFliedel, GenevièveDeclemy, Anne-LaureAyessou, NicolasAkissoe, NoelTouré, CheikhBennett, BenPintado, ManuelaPallet, DominiqueTomlins, Keith I.2015-05-11T17:16:08Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/17551engBECHOFF, Aurélie ...[et al.] - Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry. ISSN 0308-8146. Vol. 148 (2014), p. 112-1190308-814610.1016/j.foodchem.2013.09.132WOS:000328810500017info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:22:20Zoai:repositorio.ucp.pt:10400.14/17551Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:13:58.872782Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks |
title |
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks |
spellingShingle |
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks Bechoff, Aurélie Hibiscus sabdariffa L. Roselle Cluster Sensory tasting Acceptability Syrup Infusion |
title_short |
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks |
title_full |
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks |
title_fullStr |
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks |
title_full_unstemmed |
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks |
title_sort |
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks |
author |
Bechoff, Aurélie |
author_facet |
Bechoff, Aurélie Cissé, Mady Fliedel, Geneviève Declemy, Anne-Laure Ayessou, Nicolas Akissoe, Noel Touré, Cheikh Bennett, Ben Pintado, Manuela Pallet, Dominique Tomlins, Keith I. |
author_role |
author |
author2 |
Cissé, Mady Fliedel, Geneviève Declemy, Anne-Laure Ayessou, Nicolas Akissoe, Noel Touré, Cheikh Bennett, Ben Pintado, Manuela Pallet, Dominique Tomlins, Keith I. |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Bechoff, Aurélie Cissé, Mady Fliedel, Geneviève Declemy, Anne-Laure Ayessou, Nicolas Akissoe, Noel Touré, Cheikh Bennett, Ben Pintado, Manuela Pallet, Dominique Tomlins, Keith I. |
dc.subject.por.fl_str_mv |
Hibiscus sabdariffa L. Roselle Cluster Sensory tasting Acceptability Syrup Infusion |
topic |
Hibiscus sabdariffa L. Roselle Cluster Sensory tasting Acceptability Syrup Infusion |
description |
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 |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2014-01-01T00:00:00Z 2015-05-11T17:16:08Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/17551 |
url |
http://hdl.handle.net/10400.14/17551 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 0308-8146 10.1016/j.foodchem.2013.09.132 WOS:000328810500017 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131818006413312 |