Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Descriptive Analysis
2.3. Consumers
2.4. Rate All That Apply
2.5. Intensity Scale
2.6. Product Optimization
2.7. Validation Test
2.8. Data Analysis
3. Results and Discussion
3.1. Descriptive Analysis
3.2. Rate All That Apply
3.3. Intensity Scale
3.4. Response Surface Ideal Point Mapping
3.4.1. DA Data
3.4.2. RATA Data
3.4.3. IS Data
3.5. Comparison of Methodologies
3.6. Validation Test
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Ingredients |
---|---|
P1 | Water, high-fructose corn syrup, apple concentrate 1% (juice 10%), citric acid, synthetic flavoring agent (apple aroma), trisodium citrate, enzymatically modified stevia, vitamin C |
P2 | Water, sugar, apple concentrate 1.1% (solids 70%, juice 8%), apple paste 0.6% (juice 2%), pectin, citric acid, skim milk powder 0.1%, sodium citrate, synthetic flavoring agent (apple aroma), thaumatin, enzymatically modified stevia, dextrin |
P3 | Water, apple concentrate 14.286% (solids 70%), synthetic flavoring agent (apple aroma), citric acid, vitamin C, DL-malic acid, steviol glycoside |
P4 | Water, apple concentrate 25% (solids 48%), citric acid, vitamin C, synthetic flavoring agent (apple aroma) |
P5 | Water, apple concentrate 25%, apple puree 1%, synthetic flavoring agent, natural flavoring agent, vitamin C |
P6 | Water, apple concentrate 25% (solids 50%), natural apple aroma |
P7 | Apple juice 100% |
Attribute | Definition | Reference (Intensity) | |
---|---|---|---|
Appearance | Yellowness | Intensity of the yellow color of apple juice | Water [0], Allulose [7] (Samyang Co., Ltd., Seoul, Republic of Korea), Olive oil [12.5] (NoBrand, Seoul, Republic of Korea) |
Turbidity | Intensity of the turbidity of apple juice | Water [0], Cool Pis pineapple flavor [13.5] (Dongwon F&B Co., Ltd., Seoul, Republic of Korea) | |
Aroma | Sour | Intensity of the sour aroma of apple juice | 20%, 70% apple vinegar solution [5.5], [11.5] (Ottogi Co., Ltd., Seoul, Republic of Korea) |
Metallic | Intensity of the metallic aroma of apple juice | Ddaom apple juice [8.5] (Binggrae Co., Ltd., Seoul, Republic of Korea) | |
Apple | Intensity of the apple aroma of apple juice | Mychew apple flavor [8] (Crown Co., Ltd., Seoul, Republic of Korea) | |
Flavor | Sweetness | Intensity of the sweetness of apple juice | 2%, 7% sucrose solution [2], [7] |
Sourness | Intensity of the sourness of apple juice | 0.05%, 0.12% citric acid solution [2], [9] | |
Artificial | Intensity of the artificial flavor of apple juice | Welchs apple juice [6.5] (Nongshim Co., Ltd., Seoul, Republic of Korea), Demisoda apple flavor [13] (Donga-Otsuka Co., Ltd., Anyang city, Republic of Korea) | |
Apple | Intensity of the apple flavor of apple juice | NFC apple juice [8] (NoBrand, Seoul, Republic of Korea) | |
Honey | Intensity of the honey flavor of apple juice | 10% honey solution [5.5] (Green food, Yongin city, Republic of Korea) | |
Mouth feel | Astringency | Intensity of the astringency of apple juice | 50% black tea solution [2], Black tea [9] (Dongsuh Food Co., Ltd., Inchon, Republic of Korea) |
Viscosity | Intensity of the viscosity of apple juice | Water [0], Whole milk [5.5] (Seoul milk, Seoul, Republic of Korea), Yogurt [13] (Maeil Dairy Industry Co., Ltd., Seoul, Republic of Korea) |
Attribute | P1 | P2 | P3 | P4 | P5 | P6 | P7 |
---|---|---|---|---|---|---|---|
Appearance | |||||||
Yellowness | 0.9 ± 0.3 1 f 2 | 1.5 ± 0.5 e | 4.4 ± 0.9 d | 9.7 ± 1.0 b | 4.7 ± 0.6 d | 8.1 ± 1.3 c | 11.2 ± 1.0 a |
Turbidity | 0.6 ± 0.3 e | 8.2 ± 0.7 c | 1.2 ± 0.4 de | 11.3 ± 1.2 a | 8.8 ± 1.2 c | 10.1 ± 1.1 b | 1.3 ± 0.5 d |
Aroma | |||||||
Sour | 4.3 ± 0.7 c | 1.7 ± 1.0 e | 4.6 ± 0.6 abc | 5.1 ± 0.8 a | 4.8 ± 0.6 ab | 4.4 ± 0.6 bc | 2.2 ± 0.6 d |
Metallic | 3.2 ± 1.0 de | 2.8 ± 1.6 e | 4.4 ± 1.0 bc | 4.8 ± 1.1 b | 6.2 ± 0.8 a | 6.5 ± 0.7 a | 3.8 ± 1.0 cd |
Apple | 5.1 ± 0.8 b | 2.3 ± 0.9 c | 4.8 ± 0.5 b | 6.4 ± 0.7 a | 5.0 ± 0.9 b | 5.3 ± 0.4 b | 5.9 ± 0.9 a |
Flavor | |||||||
Sweetness | 5.1 ± 1.0 bc | 6.4 ± 0.8 a | 4.6 ± 0.9 cd | 4.3 ± 0.9 d | 5.3 ± 1.3 b | 6.1 ± 0.7 a | 6.4 ± 0.7 a |
Sourness | 4.7 ± 1.5 c | 1.9 ± 1.1 e | 5.8 ± 1.1 b | 7.9 ± 1.3 a | 4.8 ± 0.9 c | 3.8 ± 0.7 d | 3.3 ± 0.9 d |
Artificial | 9.8 ± 1.2 a | 8.8 ± 1.0 b | 7.3 ± 1.1 c | 6.6 ± 0.4 cd | 6.5 ± 1.0 cd | 6.4 ± 1.0 d | 6.0 ± 1.6 d |
Apple | 3.1 ± 1.0 d | 2.7 ± 0.8 d | 5.1 ± 0.9 c | 6.4 ± 0.9 b | 6.6 ± 0.9 b | 6.6 ± 0.8 b | 8.6 ± 1.1 a |
Honey | 1.1 ± 0.4 d | 2.1 ± 0.7 bc | 2.6 ± 0.5 b | 2.1 ± 0.7 bc | 1.7 ± 0.4 c | 2.3 ± 0.6 b | 5.9 ± 1.0 a |
Mouthfeel | |||||||
Astringency | 3.3 ± 0.8 c | 1.1 ± 0.5 e | 4.2 ± 1.0 b | 5.2 ± 0.9 a | 3.5 ± 0.9 c | 3.0 ± 0.7 c | 1.7 ± 0.8 d |
Viscosity | 1.5 ± 0.7 c | 4.2 ± 0.7 a | 1.3 ± 0.3 c | 3.5 ± 0.7 b | 3.2 ± 0.6 b | 3.5 ± 0.6 b | 1.5 ± 0.6 c |
Attribute | P1 | P2 | P3 | P4 | P5 | P6 | P7 |
---|---|---|---|---|---|---|---|
Appearance | |||||||
Yellowness | 0.6 ± 0.5 1 c 2 | 0.9 ± 0.8 c | 3.0 ± 1.2 b | 4.0 ± 1.3 a | 2.8 ± 0.8 b | 3.6 ± 1.1 a | 3.7 ± 1.0 a |
Turbidity | 0.9 ± 1.3 b | 3.4 ± 1.3 a | 1.5 ± 1.7 b | 3.5 ± 2.0 a | 3.4 ± 1.4 a | 3.7 ± 1.5 a | 0.8 ± 0.9 b |
Aroma | |||||||
Sour | 1.0 ± 1.3 ab | 0.4 ± 0.8 b | 1.4 ± 1.6 a | 1.5 ± 1.7 a | 1.3 ± 1.6 a | 1.1 ± 1.5 a | 0.9 ± 1.3 ab |
Metallic | 0.1 ± 0.4 d | 0.4 ± 1.0 cd | 0.6 ± 1.2 cd | 0.9 ± 1.4 c | 2.0 ± 1.9 a | 1.5 ± 1.7 ab | 0.9 ± 1.5 bc |
Apple | 2.4 ± 1.4 a | 1.1 ± 1.3 b | 2.3 ± 1.4 a | 2.4 ± 1.6 a | 2.0 ± 1.4 a | 2.4 ± 1.6 a | 1.8 ± 1.7 ab |
Flavor | |||||||
Sweetness | 3.1 ± 1.5 a | 2.8 ± 1.6 ab | 2.3 ± 1.5 b | 2.1 ± 1.7 b | 2.6 ± 1.6 ab | 2.8 ± 1.6 ab | 2.5 ± 1.7 ab |
Sourness | 2.0 ± 1.8 b | 0.7 ± 1.1 c | 2.4 ± 1.7 ab | 2.9 ± 1.5 a | 2.0 ± 1.7 b | 1.7 ± 1.5 b | 1.7 ± 1.7 b |
Artificial | 1.9 ± 1.9 ab | 2.5 ± 2.0 a | 1.5 ± 1.9 b | 1.5 ± 1.7 b | 1.8 ± 1.9 ab | 1.4 ± 1.7 b | 1.4 ± 1.6 b |
Apple | 2.8 ± 1.5 ab | 1.3 ± 1.4 d | 2.1 ± 1.5 bc | 2.0 ± 1.6 cd | 2.4 ± 1.4 abc | 2.9 ± 1.4 a | 2.5 ± 1.7 abc |
Honey | 0.2 ± 0.6 c | 0.7 ± 1.3 bc | 0.6 ± 1.2 bc | 0.4 ± 1.2 bc | 0.6 ± 1.2 bc | 0.9 ± 1.4 b | 2.1 ± 1.9 a |
Mouthfeel | |||||||
Astringency | 1.3 ± 1.6 b | 0.4 ± 0.8 c | 1.3 ± 1.6 b | 2.0 ± 1.7 a | 1.6 ± 1.6 ab | 1.4 ± 1.5 ab | 1.3 ± 1.5 ab |
Viscosity | 0.5 ± 0.8 b | 1.3 ± 1.6 a | 0.6 ± 1.2 ab | 1.2 ± 1.6 a | 1.3 ± 1.6 b | 1.2 ± 1.7 a | 0.9 ± 1.3 ab |
Attribute | P1 | P2 | P3 | P4 | P5 | P6 | P7 |
---|---|---|---|---|---|---|---|
Appearance | |||||||
Yellowness | 0.2 ± 0.4 1 f 2 | 1.5 ± 1.3 e | 4.9 ± 2.1 d | 9.0 ± 1.4 a | 6.1 ± 2.0 c | 6.6 ± 1.7 c | 8.0 ± 1.6 b |
Turbidity | 1.5 ± 3.3 c | 7.0 ± 2.2 b | 1.9 ± 2.4 c | 8.4 ± 2.7 a | 7.4 ± 2.0 ab | 7.2 ± 2.3 b | 2.0 ± 2.4 c |
Aroma | |||||||
Sour | 5.0 ± 2.9 ab | 2.1 ± 2.4 c | 4.8 ± 3.0 ab | 5.6 ± 2.9 a | 4.9 ± 2.6 ab | 4.5 ± 2.8 ab | 3.8 ± 3.1 b |
Metallic | 2.3 ± 2.3 c | 2.6 ± 2.8 c | 3.0 ± 2.6 bc | 4.6 ± 2.9 a | 5.0 ± 3.0 a | 5.0 ± 3.3 a | 4.2 ± 3.1 ab |
Apple | 5.4 ± 2.8 a | 3.5 ± 2.7 b | 5.4 ± 2.2 a | 5.8 ± 2.7 a | 5.5 ± 2.7 a | 5.7 ± 2.6 a | 5.3 ± 3.1 a |
Flavor | |||||||
Sweetness | 5.3 ± 2.7 b | 6.4 ± 2.5 ab | 6.0 ± 5.0 ab | 5.5 ± 2.8 ab | 6.5 ± 2.3 ab | 6.8 ± 2.1 a | 6.3 ± 2.5 ab |
Sourness | 6.2 ± 2.8 a | 2.2 ± 1.9 c | 4.8 ± 2.6 b | 7.0 ± 2.4 a | 4.5 ± 2.7 b | 4.6 ± 2.4 b | 4.0 ± 2.6 b |
Artificial | 6.8 ± 2.4 a | 6.8 ± 2.6 a | 5.6 ± 2.8 ab | 6.0 ± 2.6 ab | 5.4 ± 2.8 b | 5.3 ± 2.7 b | 5.1 ± 2.9 b |
Apple | 5.3 ± 2.5 bc | 4.2 ± 2.7 c | 5.8 ± 2.2 ab | 6.8 ± 4.1 a | 6.5 ± 2.2 ab | 6.5 ± 2.2 ab | 5.9 ± 2.7 ab |
Honey | 2.4 ± 1.9 d | 4.6 ± 2.9 bc | 4.2 ± 2.8 bc | 3.5 ± 2.6 cd | 4.8 ± 2.7 bc | 4.9 ± 2.5 b | 6.2 ± 3.1 a |
Mouthfeel | |||||||
Astringency | 4.2 ± 3.1 b | 2.0 ± 2.4 c | 4.4 ± 3.0 b | 6.2 ± 2.6 a | 4.6 ± 3.0 b | 5.0 ± 3.0 ab | 4.3 ± 3.0 b |
Viscosity | 1.5 ± 1.7 e | 3.3 ± 2.6 cd | 2.3 ± 2.0 de | 5.4 ± 2.6 a | 4.5 ± 2.8 ab | 4.1 ± 2.7 bc | 2.8 ± 2.7 d |
Products | Overall Liking | Rank Scores 1 |
---|---|---|
DA ideal product | 6.3 ± 1.7 2 a 3 | 2.8 ± 1.2 a 3 |
RATA ideal product | 6.2 ± 1.6 a | 3.0 ± 1.3 a |
Intensity scale ideal product | 6.7 ± 1.6 a | 2.4 ± 1.1 a |
P1 | 6.2 ± 1.8 a | 2.9 ± 1.4 a |
P6 | 4.9 ± 2.4 b | 3.9 ± 1.5 b |
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Jeong, Y.; Kwak, H.S.; Lim, M.; Kim, Y.J.; Lee, Y. Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice. Foods 2024, 13, 2853. https://doi.org/10.3390/foods13172853
Jeong Y, Kwak HS, Lim M, Kim YJ, Lee Y. Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice. Foods. 2024; 13(17):2853. https://doi.org/10.3390/foods13172853
Chicago/Turabian StyleJeong, Yoojin, Han Sub Kwak, Manyoel Lim, Young Jun Kim, and Youngseung Lee. 2024. "Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice" Foods 13, no. 17: 2853. https://doi.org/10.3390/foods13172853