Sensory Analysis as a Tool for the Improvement of the Quality of Beverages

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Sensory Analysis of Beverages".

Deadline for manuscript submissions: 15 June 2024 | Viewed by 3270

Special Issue Editors


E-Mail Website
Guest Editor

E-Mail Website
Guest Editor
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
Interests: sensory analysis; chromatography; wine; vinegar; spirits; beer

Special Issue Information

Dear Colleagues,

Sensory analysis is a scientific discipline with relevant applications in many branches of sciences. When dealing with beverages, its employ is almost compulsory in order to guarantee the actual quality of the final product as well as to ensure the sensory acceptability of consumers. Sensory analysis has been widely used, for example, for the monitoring and improvement of the production process of beverages, for the classification and autentification of beverages attending to their origins, for the development of new products, or for the correlation of aroma with the aromatic profile of beverages, to cite some of them. Therefore, this Special Issue pretends to cover the latest applications of sensory analysis with the purpose of improving the final quality of beverages.

Prof. Dr. Enrique Durán-Guerrero
Prof. Dr. M. Carmen Rodríguez-Dodero
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sensory analysis
  • beverages
  • methodology
  • quality
  • new products

Published Papers (2 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

16 pages, 1115 KiB  
Article
Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception
by Madian Johel Galo Salgado, Iuri Lima dos Santos Rosario, Arlen Carvalho de Oliveira Almeida, Bruna Samara dos Santos Rekowsky, Uiara Moreira Paim, Deborah Murowaniecki Otero, Maria Eugênia de Oliveira Mamede and Marion Pereira da Costa
Beverages 2023, 9(4), 90; https://doi.org/10.3390/beverages9040090 - 31 Oct 2023
Viewed by 1362
Abstract
This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based [...] Read more.
This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based cocoa beverage. In this sense, five treatments were elaborated; BCC, the control with a commercial beverage formulation; BCE, the experimental control; BFA, with the addition of açaí flour; BFB, with added beetroot flour; and BFH, with the addition of hibiscus flour. The experiment was divided into two stages: In the first, the beverages were submitted to sensory analyses of acceptance (nine-point hedonic scale), purchase intention and just-about-right (five points), and check-all-that-apply (CATA). In the second stage, the beverages with the highest and lowest acceptance rates were taken, and they were subjected to the effect of sustainability and health information on consumer acceptance, purchase intention, and the CATA test using terms referring to emotions and feelings. The addition of flours decreased the beverage acceptance rate compared to the BCC treatment. The treatments were penalized in aroma and sweet taste. There was no effect on the type of information received by the consumer. Probably, the addition of high cocoa percentages can negatively affect the acceptance of products, as well as the use of flour with bitter flavors, due to the greater acceptance of sweeter products. Full article
Show Figures

Figure 1

12 pages, 1532 KiB  
Article
Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits
by Ikram Es-Sbata, Remedios Castro-Mejías, Carmen Rodríguez-Dodero, Rachid Zouhair and Enrique Durán-Guerrero
Beverages 2023, 9(3), 74; https://doi.org/10.3390/beverages9030074 - 04 Sep 2023
Cited by 1 | Viewed by 1308
Abstract
Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. [...] Read more.
Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using Acetobacter malorum strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material. Full article
Show Figures

Figure 1

Back to TopTop