Effect of orange peel essential oil on sensory characteristics in fermented mandarin juice beverages by multivariate visualization.

Abstract

Objectives: To evaluate the effect of the addition of orange peel essential oil (OEC) on the sensory responses of fermented mandarin juice beverages (MFJB) using the visual multivariate analysis technique. Methodology: Statistical plots of multivariate data were generated using freely available software based on principal component analysis (PCA), parallel factor analysis (PARAFAC) and ANOVA. Sensory data were obtained from the hedonic evaluation of nine fermented beverages made with mandarin juice from three varieties to which AEC was added, the dosage used was 0.00, 0.25 and 0.42 ml per liter of beverage. Results: the multivariate analysis graphs showed the discrimination between the evaluated beverages, visually compared and identified the similarities and differences between the BFJM for their evaluated attributes and it was known which of the samples had the greatest preference. The addition of AEC increased the perception of sensory attributes using the highest dose but only in the beverages coming from two varieties of mandarin juice, the panelists disagreed when evaluating the attributes (P<0.05) and only reached a consensus when evaluating the acceptability and color of the beverages. Conclusions: Visualization of the multivariate analysis of the sensory data established that the addition of AEC improved the perception of flavor, aroma and acceptability of BFJM; moreover, it facilitated the evaluation of sensory panel performance, characterize the product and present preference maps. Keywords: mandarin wine, visual statistics, citrus beverage, preference mapping