Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Bechoff Aurélie, Cisse Mady, Fliedel Geneviève, Declemy Anne-Laure, Ayessou Nicolas, Akissoé Noël H., Touré Cheikh, Bennett Ben, Pintado Manuela, Pallet Dominique, Tomlins Keith I.. 2014. Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 148 : pp. 112-119.

Journal article ; Article de revue à facteur d'impact
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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Abstract : Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) (n = 8) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste) (p < 0.05). Consumers (n = 160) evaluated drink acceptability on a 9-point verbal hedonic scale. Three classes of behaviour were identified: (a) those who preferred syrup (43% of consumers); (b) those who preferred infusion (36%); and (c) those who preferred all of the samples (21%). Acceptability of 'syrup likers' was positively correlated to sweet taste, reducing sugar content and inversely correlated to acidic taste and titratable acidity (p < 0.10). Acceptability of 'infusion likers' was positively correlated to the taste of Hibiscus drink and anthocyanin content. The study showed that the distinctions between the acceptability groups are very clear with respect to the chemical composition and rating of sensory attributes. (Résumé d'auteur)

Mots-clés Agrovoc : Roselle, Hibiscus sabdariffa, Sirop de fruits, Tisane, Qualité, Composition chimique, Propriété organoleptique, Innovation, Boisson non alcoolisée

Mots-clés géographiques Agrovoc : Sénégal

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Bechoff Aurélie, University of Greenwich (GBR)
  • Cisse Mady, UCAD (SEN)
  • Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Declemy Anne-Laure, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Ayessou Nicolas, UCAD (SEN)
  • Akissoé Noël H., UNB (BEN)
  • Touré Cheikh, Association Afrique Agro Export (SEN)
  • Bennett Ben, University of Greenwich (GBR)
  • Pintado Manuela, Universidade Catolica Portuguesa (PRT)
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Tomlins Keith I., University of Greenwich (GBR)

Source : Cirad - Agritrop (

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