Sensory analysis applied to the preservation of strawberry and pineapple flavored waters

Abstract

The aim of the research was to study the sensory behavior of strawberry and pineapple flavored waters with sweeteners at room temperature and in PET containers for six months. First, 5 experts checked the sensory quality of the added flavorings as an ingredient by smelling them on strips, rating them with the help of the method with specifications. The methodology followed in the water conservation study coincided with that used in the durability studies, so in an initial session seven tasters described the appearance, smell and taste of both products at time zero, issuing a judgment on a scale of five quality categories, from very poor to excellent. This description served as a standard for subsequent evaluations over time. Each evaluation recorded the sensory changes perceived compared to time zero and the previous evaluation. The sensory quality of the ingredients strawberry and pineapple flavorings was rated as excellent, as they defined the flavoring, their notes were typical and harmonious, and its scent in the strip persisted for more than the 30 established minutes. The pineapple flavored water was accepted up to five and a half months; at 150 days (5 months) of study it still presented a sensory quality of good, with a light intensity pineapple smell and taste, a very light acidic and sweet taste, and a light-yellow color. While the strawberry flavored water showed a shorter preservation time of three and a half months, at 90 days (3 months) it was qualified for the taster as good, with a light pink color, a light strawberry smell and taste, very light sweetness and a light acidic taste.