Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Monteiro Maria J.P., Costa Ana Isabel A., Fliedel Geneviève, Cisse Mady, Bechoff Aurélie, Pallet Dominique, Tomlins Keith I., Pintado Manuela. 2017. Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes. Food Chemistry, 225 : pp. 202-212.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
Post-print version - Anglais
Use under authorization by the author or CIRAD.
2016. Monteiro et al. Chemical-Sensory properties and Consumer preference of Hibiscus beverages produced by improved industrial processes. Food Chemistry_postprint.pdf

Télécharger (1MB) | Preview
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
ACL Chemical properties and consumer Food Chem 2017.pdf

Télécharger (646kB) | Request a copy

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Abstract : The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n = 146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity. Moreover, their colour evaluations by trained panellists were mainly linked to colour density and anthocyanin/polyphenol content, while flavour assessments were associated to titratable acidity and sugar-to-acid ratio. Consumer evaluations, in turn, were driven by the beverages' red colour intensity, aroma strength and balance between sweetness and acidity. This explained why they overwhelmingly preferred the under-vacuum concentrate, regardless of their age, gender or frequency of hibiscus beverage consumption. (Résumé d'auteur)

Mots-clés Agrovoc : boisson, Hibiscus sabdariffa, Propriété organoleptique, Comportement du consommateur, Préférence alimentaire, Jus de fruits, Technologie alimentaire, Propriété physicochimique

Mots-clés géographiques Agrovoc : Sénégal

Classification Agris : Q04 - Food composition
E73 - Consumer economics
Q02 - Food processing and preservation

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

Agence(s) de financement européenne(s) : European Commission

Programme de financement européen : FP7

Auteurs et affiliations

  • Monteiro Maria J.P., Universidade Catolica Portuguesa (PRT)
  • Costa Ana Isabel A., Universidade Catolica Portuguesa (PRT)
  • Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Cisse Mady, UCAD (SEN)
  • Bechoff Aurélie, University of Greenwich (GBR)
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Tomlins Keith I., University of Greenwich (GBR)
  • Pintado Manuela, Universidade Catolica Portuguesa (PRT)

Source : Cirad-Agritrop (

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-06-15 ]