Formulation of a mocktail concentrate of orange with flavor of peppermint

Abstract

The objective of this work was to develop a formulation of an orange mocktail concentrate with peppermint aroma, based on liking overall test combined with the just-about-right (JAR). This study associated the most significant attributes of mocktail concentrate formulations with different levels of peppermint essence to achieve high acceptance. The differences of the mocktail concentrates were related to the essence content (0.4, 0.8, 1.2, 1.6 and 2.0 g/100 g orange nectar). A group of 87 potential consumers participated in overall liking test with a seven-point hedonic scale and JAR test with a five-point scale for the attributes peppermint, orange and sweetness. Penalty analysis based on the JAR scale showed that the peppermint level was the sensory characteristic that affected the acceptability of the mocktail concentrate. Thus, it was determined that a peppermint essence content of 1.04 g/100 g orange nectar was the ideal level for the product.

Keywords: mocktail, concentrate, formulation, orange, peppermint, JAR scale.