SENSORY OPTIMISATION IN NEW FOOD PRODUCT DEVELOPMENT: A CASE STUDY OF POLISH APPLE JUICE

Main Article Content

M. HALAGARDA
G. SUWAŁA

Keywords

new food product development, apple juice, new product, consumer preference

Abstract

A large variety of juices representing a wide range of sensory profiles can be found on the market. Nevertheless, their manufacturers may not fully recognise the needs and demands of consumers. The aim of the study was to verify a new strategy for consumer product testing using apple juice as an example. The material comprised of 14 apple juices. The sensory analysis was carried out by a team of 130 assessors. The impact of individual physicochemical parameters on the results of the juice sensory assessment was tested with the use of generalised additive models (GAM). The results of the research indicate that the most preferred apple juice is characterised by a balanced sweet and sour taste, low density as well as the colour described by a compromise between the high value of L* and low values of a* and b* parameters and a relatively low price. After the analysis of the map of preferences and its comparison with the results of the sensory assessment, it can be concluded that the products tested do not fully meet the consumer expectations. The research adds new insight into knowledge on new food product development. It shows that by examining the sensory desirability of products available on the market and by employing the GAM analysis the characteristics of the most appreciated product can be determined.

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