Sensory evaluation of fermented beverages of cajá-umbu and cashew apple fruits

S.M. Araújo, C. Ferraz, J.J.S. Moreira, A.V.F. Silva, M.A. Euzébio, N. Narain
Fermented beverages can be obtained from virtually any fruit provided that adequate correction of must is made in the contents of soluble solids and nutritients to the yeast. However, the perception of sensory attributes such as color, appearance, aroma, flavor and texture are decisive factors for consumers'acceptance of the product. Aiming to verify which of the fermented beverages produced by the use of cajá-umbu and cashew apple pulp, obtained better acceptance of the consumers, the sensorial analysis of the fermented beverages was performed using a panel of 25 untrained members from the Federal University of Sergipe. The purchase intention was evaluated and the hedonic scale of 9 points was used for attributes of consistency, aroma, appearance, flavor and overall impression. Among the two beverages prepared in this work, the fermented cashew apple beverage obtained the highest note (7.28) in the flavor attribute. In the purchase intention of the product, 33% of the panelists reported that they would certainly buy the fermented cashew apple drink.
Araújo, S.M., Ferraz, C., Moreira, J.J.S., Silva, A.V.F., Euzébio, M.A. and Narain, N. (2018). Sensory evaluation of fermented beverages of cajá-umbu and cashew apple fruits. Acta Hortic. 1198, 259-262
DOI: 10.17660/ActaHortic.2018.1198.43
https://doi.org/10.17660/ActaHortic.2018.1198.43
cashew apple, sensory analysis, fermented beverages, cajá-umbu, quality
English

Acta Horticulturae