title: Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.
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.
authors.affiliation: Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, United Kingdom. Electronic address: a.bechoff@gre.ac.uk.
authors.forename: Aurélie
authors.initials: A
authors.lastname: Bechoff
authors.forename: Mady
authors.initials: M
authors.lastname: Cissé
authors.forename: Geneviève
authors.initials: G
authors.lastname: Fliedel
authors.forename: Anne-Laure
authors.initials: AL
authors.lastname: Declemy
authors.forename: Nicolas
authors.initials: N
authors.lastname: Ayessou
authors.forename: Noel
authors.initials: N
authors.lastname: Akissoe
authors.forename: Cheikh
authors.initials: C
authors.lastname: Touré
authors.forename: Ben
authors.initials: B
authors.lastname: Bennett
authors.forename: Manuela
authors.initials: M
authors.lastname: Pintado
authors.forename: Dominique
authors.initials: D
authors.lastname: Pallet
authors.forename: Keith I
authors.initials: KI
authors.lastname: Tomlins
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D031584:Hibiscus / Q000737:chemistry*; D006801:Humans; D010936:Plant Extracts / Q000032:analysis*; D013649:Taste
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts
keywords: Acceptability; Cluster; Hibiscus sabdariffa L.; Infusion; Roselle; Sensory tasting; Syrup