Sensory Evaluation In Quality Control Of Orange Juice Beverage

With the beverage of orange juice as study material, this research described the sensory characteristics such as its appearance, fragrance, texture, flavor etc. through descriptive analytic panelists who have been trained strictly, combined consumer's acceptance test, studied the relativity of the two in order to confirm the sensory characteristics of products that influence consumer's acceptance. Simultaneously, the research appraised quality stability of tongyi orange juice product through using flavor profile and the average-range( X - R )chart, the results shows:(1)The result of quantitative descriptive analysis shows that important sensory attributes of 14 kinds of orange juice beverage samples differ significantly and these attributes are the main sensory characteristics that can influence the flavor of orange juice beverage which are elicited from the flavor descriptve analysis.(2) The result of consumer's acceptance test also shows that there is a greater difference except the fragrance between the appearance and especially the flavor of 14 kinds of orange juice beverage products, result in the different consumer's acceptance of all products.(3) The result of SAS regress analysis shows that the relativities between the main sensory characteristics of orange juice beverage and consumer's acceptance are all high and having no obvious difference.(4) Through the principal components analysis of the orange juice beverage, the first 4 principal components can be used for explaining the sensory characteristics and physical and chemical quality of the orange juice beverage. The first 4 principal components can explain 95.90% variance of the sensory characteristics of the orange juice beverage products. The contribution rates of the first 4 principal components are 84.83%, 5.16%, 4.14%, 1.77% respectively. The 1* principal component is influenced by a few particles, smooth, shining, tootheth, the sweet taste and the astringency primarily, thus we may define the 1st principal components as texture characteristic and mouthfeel. Because the 1st principal component may explain most variations, therefore, the sensory characteristics' difference of orange juice beverage is mainly duo to texture characteristic and mouthfeel. The 2^nd, the 3^rd and the 4^th principal components are representative of orange flavor, sour...