On the Preference for Satsuma Mandarin Beverages

Abstract

The relations of acidities, sugar contents, sugar-acid ratio and juice concentrations with the preferences were analyzed organolepticaly on the Satsuma mandarin (Citrus unshiu Marc.) beverages. Various Satsuma mandarin beverages with different acidities, sugar contents and juice concentrations were prepared by adding citric acid and sucrose to diluted Satsuma mandarin juices. Twenty panels rated the overall impression, sweet intensity, sour intensity and sweet-sour balance on a 7 point scale. Results were as follows: (1) The Satsuma mandarin beverages containing juice at 10%, of which acidities and sugar contents were as follows; acidity: 0.75, 0.65 and 0.55%, brix: 14 and 13, were very preferable. As to the Satsuma mandarin beverages of 50% juice, preferable acidity and sugar contents were 0.65, 0.55 and 0.45 for acidity and 13, 14 and 12 for brix. (2) Sour intensity was increased proportionaly to citric acid concentration, on contrary to sugar content which showed reversed effect. These phenomena were more remarkable when the juce content was at 10% than that was at 50%. (3) More acceptable sour-sweet intensity balance was might agreed with desirable sour intensity. Especially too sour ones were remarkably disliked. (4) Children liked less sweet beverages than adult do. (5) No relations of sugar-acid ratio with the preference for Satsuma mandarin beverage were observed, it rather be seen that acidities or sugar contents indicated more directory effect on the preference. (6) In the case that acidities and sugar contents were the same level, it seemed that high juice concentrations gave good effect on the preference.