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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks
Food Chemistry, Volume 148, Year 2014
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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. © 2013 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Bechoff, Aurelie
United Kingdom, Chatham
Natural Resources Institute
Cissé, Mady
Senegal, Dakar
Cheikh Anta Diop University
Fliedel, Géneviève
France, Paris
Cirad
Declemy, Anne Laure
France, Paris
Cirad
Ayessou, Nicolas Cyrille Mensah
Senegal, Dakar
Cheikh Anta Diop University
Akissoë, Noël Houédougbé
Benin, Cotonou
University of Abomey-calavi
Touré, Cheikh
Senegal, Dakar
Association Afrique Agro Export
BENNETT, Ben
United Kingdom, Chatham
Natural Resources Institute
Pintado, M. Estevez
Portugal, Porto
Escola Superior de Biotecnologia da Universidade Católica Portuguesa
Pallet, Dominique
France, Paris
Cirad
Tomlins, Keith I.
United Kingdom, Chatham
Natural Resources Institute
Statistics
Citations: 33
Authors: 11
Affiliations: 6
Identifiers
Doi:
10.1016/j.foodchem.2013.09.132
ISSN:
03088146
e-ISSN:
18737072