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The Physiochemical Characteristic and Descriptive Sensory Evaluation of the Blackberry Fruit Beverage

복분자 음료의 이화학적 특성 및 묘사적 관능평가

  • Yang, Hyang-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 양향숙 (전북대학교 식품영양학과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Received : 2011.12.09
  • Accepted : 2012.02.28
  • Published : 2012.04.30

Abstract

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

Keywords

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