Abstract:
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In beverage products flavor is separated from acid and water is reduced to form concentrated components which contains flavor emulsions. This provides unique challenges like creaming and sedimentation during storage. We study the impact of product separation on the sensory of the finished beverage and necessity of agitation in the Food Service equipment to restore homogeneity and assure flavor consistency. A sensory panel evaluated flavor concentrate stored in pouches. Deviation in the Nephelometric Turbidity values (dNTU) was used to assess the homogeneity of the product. Variants (dNTU in %) were compared to a control (dNTU=0) within triangle sets and descriptive analysis. The panelists evaluated the magnitude of difference between the sample and the control, in terms of Overall Difference, Flavor Character, Flavor intensity, Sweetness Intensity, Sourness Intensity and Mouthfeel. Principal components analysis, is applied to reduce the dimensionality of the six sensory responses to two dimensions. It was observed that, on the model with the Principal component scores as the response, and dNTU & Session as the factors, none of the dNTU variants differed to the control. The results
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