scholarly journals Sensory Descriptive Attributes of Grass and Grain-Fed Australian Beef Longissimus Lumborum after Extended Wet-Aging Periods

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. Evers ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
D. R. Woerner ◽  
M. F. Miller
Keyword(s):  
Sensory Attributes ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Postmortem Aging ◽  
Off Flavors ◽  
Longissimus Lumborum ◽  
Strip Loin ◽  
Texas Tech University ◽  
Flavor Profile

ObjectivesThe objective of this study was to evaluate the effects of extended wet-aging on the beef flavor profile of grass and grain-fed Australian strip loins.Materials and MethodsStrip loins (HAM 2140) were collected from grass and grain finished cattle (n = 50) at a commercial abattoir near Brisbane, Australia. Subprimals were portioned into sections and assigned randomly to 1 of 3 postmortem aging periods (45, 70, or 135 d). Portions were individually vacuum packaged and shipped refrigerated (0–4°C) to Texas Tech University in Lubbock, TX. Upon arrival, the strip loin sections were sorted into respective aging groups of 45D, 70D, and 135D and stored at 1–2°C. On each respective day, sections were fabricated into 2.54-cm steaks, vacuum packaged and frozen (–21°C). Electric clamshell grills were used to cook thawed (held at 2–4°C for 24 h) steaks to a medium degree of doneness (71°C); cooked temperatures were recorded. Steaks were cut into cubes and evaluated by trained panelists (n = 6) for descriptive sensory attributes using a 100-mm anchored line scales (0 = slight, 50 = moderate and 100 = strong).ResultsThe sour flavor was the only trait where an interaction between diet and postmortem aging was detected (P < 0.01). Samples aged 135 d from both grass and grain were similarly (P > 0.05) scored with a stronger (P < 0.05) sour flavor than all other treatment combinations, which did not differ (P > 0.05). Aging impacted (P ≤ 0.01) beef flavor ID, liver-like, metallic, rancid, green-hay, umami, and bitter flavors, as well as overall juiciness and overall tenderness. For beef flavor ID, 45D aging resulted in the greatest intensity (P < 0.05), while 70D samples were intermediate, and 135D samples were the least intense. For liver-like, metallic, rancid, green-hay, and bitter flavors, 135D samples had the strongest flavor, while 70D samples were intermediate, and 45D samples had the weakest flavor intensity (P < 0.05). For umami, 45D samples had stronger (P < 0.05) umami flavor than 135D samples, but 70D samples did not differ from either 45D or 135D (P > 0.05). Panelists rated 70D and 135D samples juicier (P < 0.01) than 45D samples, but 70D and 135D did not differ (P > 0.05). For overall tenderness, panelists rated 135D samples more tender (P < 0.05) than 45D and 70D, which were similar (P > 0.05). Diet impacted (P < 0.05) bloody/serumy, liver-like, green-hay, and bitter flavors. For bloody/serumy and liver-like, the grain fed treatments resulted in greater (P < 0.05) flavor intensity than grass fed treatments. However, grass fed samples had stronger (P < 0.05) green-hay and bitter flavors compared to grain fed samples. Diet and aging had no effect (P > 0.05) on fat-like or sweet flavors.ConclusionExtending postmortem aging of Australian beef strip loins from 45 to 135 d resulted in decreased beef and umami flavors, along with concurrent increased detection of off-flavors, such as liver-like, rancid, and sour. Diet influenced fewer flavor traits than postmortem aging, but grass-fed samples still had stronger green-hay flavor, as would be expected. Based on these results, aging beef strip loins 135 d is not recommended based on reduced beef flavor and increased off-flavor detection.

scholarly journals Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Wang ◽  
B. M. Bohrer
Keyword(s):  
Benzoic Acid ◽  
Essential Oils ◽  
Meat Quality ◽  
Fixed Effects ◽  
Cooking Loss ◽  
Post Mortem ◽  
Finishing Cattle ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Off Flavors

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

Flavor-Profile Analysis: An Objective Sensory Technique for the Identification and Treatment of Off-Flavors in Drinking Water

1988 ◽  
Vol 20 (8-9) ◽  
pp. 31-36 ◽  
Author(s):  
Stuart W. Krasner
Keyword(s):  
Drinking Water ◽  
Profile Analysis ◽  
Sensory Data ◽  
Flavor Intensity ◽  
Taste And Odor ◽  
Straight Line ◽  
Trained Panel ◽  
Off Flavors ◽  
Flavor Profile Analysis ◽  
Flavor Profile

Flavor-profile analysis (FPA) is a sensory method utilizing a trained panel of four to six individuals. Reference materials are used to establish a common vocabulary for different odors found in drinking water. Known quantities of different taste- and odor-causing chemicals are evaluated to calibrate the panel on a consistent intensity scale. Each identifiable descriptor is assigned its own intensity. This method has been successfully applied in the analysis of musty-smelling compounds, e.g., 2-methylisoborneol (MIB). MIB samples and standards from 1 to 80 ng/l have been shown to observe the WeberFechner law (i.e., a plot of flavor intensity versus logarithm of concentration of MIB yielded a straight line). FPA has also been used to handle fishy/swampy odor problems. In many instances, specific causative organic compounds were not identified; however, FPA evaluations of water using different free-chlorine dosages and contact times made possible immediate resolution of these odor problems. FPA has yielded reproducible sensory data that have been useful in better understanding and handling off-flavors in drinking water.

Intensities of Sensory Attributes in High- and Normal-Oleic Cultivars in the Uniform Peanut Performance Test

2015 ◽  
Vol 42 (2) ◽  
pp. 83-91 ◽  
Author(s):  
Thomas G. Isleib ◽  
Harold E. Pattee ◽  
R. Scott Tubbs ◽  
Timothy H. Sanders ◽  
Lisa O. Dean ◽  
...  
Keyword(s):  
Oil Content ◽  
Performance Test ◽  
Sensory Attributes ◽  
High Oleic ◽  
Flavor Intensity ◽  
Arachis Hypogaea L ◽  
Sensory Attribute ◽  
Detectable Difference ◽  
Off Flavors ◽  
The Mean

ABSTRACT In order to ascertain whether or not flavor differed between high- and normal-oleic peanuts (Arachis hypogaea L.), data from the quality assessment phase of the Uniform Peanut Performance Test (UPPT) were used to compare the mean of 27 high-oleic cultivars with 32 normal oleic cultivars and registered germplasm lines. No difference was detected for any sensory attribute intensity except stale/cardboardy. That difference was minor (0.16 vs. 0.28 flavor intensity units, P = 0.0008) and favored high-oleics. Although there was no detectable difference between high- and normal oleic lines, there was variation among individual lines for oil content, roast color, and several sensory attributes (dark roasted, raw/beany, roasted peanutty, sweet aromatic, sweet, bitter, wood-hulls-skins, and “off flavors” stale/cardboard, fruity/fermented, and plastic/chemical). No variation at all was detected among lines for astringent, earthy, painty, metallic, or sour. The absence of large differences between the two major oleic acid types and the presence of variation among lines within types for some key attributes suggests that it is possible to identify high-oleic cultivars with superior flavor profiles.

scholarly journals Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics1,2

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Kelsey J Phelps ◽  
James S Drouillard ◽  
Travis G O’Quinn ◽  
Terry A Houser ◽  
John M Gonzalez
Keyword(s):  
Control Diet ◽  
Color Stability ◽  
The Other ◽  
Flavor Intensity ◽  
A Value ◽  
Trained Panel ◽  
Off Flavors ◽  
Longissimus Lumborum ◽  
Dietary Treatments ◽  
And Control

Abstract The objective of this study was to determine the effects of four microalgae and antioxidant feeding regimens on beef longissimus lumborum color stability and palatability. Steers were blocked by weight and randomly assigned to one of four dietary treatments fed during a 45-d feeding period. Treatments (n = 10 per treatment) consisted of a control diet (CON) and control diet plus 100 g∙steer−1∙d−1 microalgae (ALGAE), ALGAE plus antioxidants (103 IU/d vitamin E and Sel-Plex) fed throughout feeding (AOX), and AOX fed for the final 10 d of finishing (LATE). The longissimus lumborum muscle was removed, aged for 14 d, and fabricated into steaks for objective and subjective color and palatability analyses. There were treatment × day of display interactions for a* value and steak surface metmyoglobin percentage (P &lt; 0.01). There were no treatment differences through day 4 of display for a* value (P &gt; 0.16) and day 5 of display for surface metmyoglobin (P &gt; 0.10). By day 10 of display, ALGAE steaks had a smaller a* value than all other treatments (P &lt; 0.01). Steaks from AOX steers had a greater (P &lt; 0.01) a* value than CON steaks, whereas both a* values did not differ from LATE steaks (P &gt; 0.19). By the end of display, ALGAE steaks had more metmyoglobin than the other treatments (P &lt; 0.01). Steaks from AOX steers had less metmyoglobin than CON and LATE steaks (P &lt; 0.04), which did not differ (P &gt; 0.25). Treatment did not affect trained panel ratings (P &gt; 0.15); however, treatment did affect (P &lt; 0.01) off-flavor intensity. Steaks from ALGAE and AOX steers had greater off-flavor ratings than CON steaks (P &lt; 0.03), but did not differ (P = 0.10). Steaks from LATE steers did not differ in off-flavor ratings from the other treatments (P &gt; 0.07). Use of antioxidants improved color stability of steaks from microalgae fed steers; however, panelists still detected off-flavors.

scholarly journals Effects of Extended Aging on the Flavor Characteristics of Grass and Grain Fed Australian Beef Longissimus Thoracis

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
O. E. Musa ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
D. R. Woerner ◽  
M. F. Miller
Keyword(s):  
Fixed Effects ◽  
Ageing Time ◽  
Random Effect ◽  
Flavor Analysis ◽  
Beef Flavor ◽  
Extended Aging ◽  
Off Flavors ◽  
Texas Tech University ◽  
Ageing Period ◽  
Wet Ageing

ObjectivesThe objective of this study was to investigate the effects of extended wet ageing on the flavor characteristics, of grass and grain fed Australian beef lumborum thoracis.Materials and MethodsCube rolls (HAM #2244) were collected from grass and grain fed cattle (n = 30) at a commercial abattoir near Brisbane, Australia. Cube rolls were vacuum packaged and shipped under refrigeration (0–2°C) to Texas Tech University. Each cube roll was cut into 2.5-cm steaks and labeled according to position from posterior to anterior end. Steaks were vacuumed packaged, stored through the appropriate postmortem ageing period (35, 45, 55, or 65 d postmortem), and then frozen until further analysis. One steak from each cube roll was used for trained descriptive flavor analysis with 8 trained panelists comprised of mostly graduate students from Texas Tech University. Flavor attributes of cooked steaks were scored using 100-point anchored line scales (0 = none, 50 = moderate, and 100 = strong).Data were analyzed used PROC GLIMMIX of SAS with diet, postmortem ageing, and their interaction as fixed effects and panelist as a random effect. Final temperature was tested as a covariate for all the flavor attributes.ResultsAn interaction was detected only for the bitter flavor and overall juiciness (P ≤ 0.03). Beef flavor ID, fat-like, metallic, umami, and sweet were not influenced by diet or postmortem ageing (P > 0.05). Ageing influenced bloody serumy flavor (P > 0.05) with 45 d samples having greater flavor than 55 d samples, but not differing (P > 0.05) from any other ageing period. Diet and ageing influenced rancid flavor (P > 0.05), with grass fed samples having a stronger rancid flavor than grain fed samples. Samples aged 65 d had a stronger rancid flavor than 45 or 55-d samples, and 35-d samples had the lowest rancid flavor. Diet and ageing influenced grassy flavor (P > 0.05), again being stronger in grass than grain fed samples. Samples aged 35 d had a weaker (P > 0.05) grassy flavor than any other ageing period, which did not differ (P > 0.05). Diet and ageing had an effect on liver-like flavor (P < 0.05) with stronger flavors in grain than grass fed samples and liver-like flavor increasing with postmortem ageing time. Sour flavor was affected by diet only (P < 0.05) with grass fed samples having stronger sour flavor than grain fed samples. Ageing had an effect on overall tenderness (P < 0.05); samples aged 35 d were least tender, and samples aged 45 d were more tender than 55 d samples but did not differ from 65 d samples.ConclusionThe results suggest that beef flavor as measured by beef flavor ID and umami were not impacted by extended ageing; however, some off-flavors grew stronger as ageing time extended. Flavor attributes such as rancid, grassy, sour were stronger in grass than grain fed samples, but grain fed has a stronger liver-like flavor. Ageing influenced both overall tenderness and juiciness, but typically not in a linear fashion.

scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Low Cost ◽  
Zero Point ◽  
Cooking Methods ◽  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin ◽  
Texas Tech University ◽  
Eating Experience ◽  
Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

scholarly journals Influence of feeding systems on selected beef quality and sensory attributes

2020 ◽  
Vol 49 (6) ◽  
pp. 1158-1173
Author(s):  
E Moholisa ◽  
P.E. Strydom ◽  
I Van Heerden ◽  
A Hugo
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
Classification Systems ◽  
Moisture Loss ◽  
Eating Quality ◽  
Beef Industry ◽  
Longissimus Lumborum ◽  
Meat Samples ◽  
Feeding Systems

Feeding systems and other factors associated with processing influence meat quality, and therefore sensory attributes. This study was conducted to assess the meat quality attributes of young grain-fed and older grass-fed steers that mostly affect consumer acceptability of beef. Eighty Bonsmara steers consisting of 20 each of A-age (0-tooth) grain-fed (AC) and grain-fed supplemented with zilpaterol (AZ), 20 each of grass-fed AB (1-2 teeth) and B-age (3 - 6 teeth) animals were used. This combination represented the typical feeding systems of South Africa and other countries using similar classification systems, therefore describes the typical feeding systems of the South African beef industry. The longissimus lumborum (LL), semitendinosus (ST), and biceps femoris (BF) muscles were tested for colour, moisture properties, lipid oxidation and sensory attributes. It was found that diet in combination with animal age influenced meat colour. Muscles of the older grass-fed steers were generally darker and duller (darker red) compared to muscles of young grain-fed animals. Moisture loss was consistently higher in zilpaterol supplemented meat samples compared to the feedlot controls, while muscles of the grass-fed animals had lower moisture loss. A sensory panel clearly distinguished between cuts of grain-fed (AZ and AC) and grass-fed carcasses (AB and B) on the grounds of flavour characteristic. The AB and B cuts scored higher for grassy, animal-like and rancid flavour overtones and lower for roasted flavour and sourness than AZ and AC grain-fed cuts. This indicated that typical flavours related to diet define expected eating quality. Keywords: age, grain, grass, meat quality, zilpaterol

scholarly journals Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels

2021 ◽  
Author(s):  
Samuel G. Davis ◽  
Keayla Harr ◽  
Kaylee J. Farmer ◽  
Erin Beyer ◽  
Sydney B. Bigger ◽  
...  
Keyword(s):  
Shear Force ◽  
Ground Beef ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Texture Profile ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Moisture Percentage ◽  
Fat Level

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15 / fat level) of 1.36 kg GB chubs of three different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy-protein based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All three GB samples rated higher (P &lt; 0.05) than the three GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P &lt; 0.05) juicy, softer (P &lt; 0.05), and lower (P &lt; 0.05) for beef flavor and odor intensity and higher (P &lt; 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P &lt; 0.05) change in shape through cooking and a lower (P &lt; 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P &lt; 0.05) shear force and PJP values than the GB. The color of the GBA differed (P &lt; 0.05) from the GB, with the GB samples being more (P &lt; 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

scholarly journals Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 464 ◽  
Author(s):  
Andries Gous ◽  
Valérie Almli ◽  
Vinet Coetzee ◽  
Henrietta de Kock
Keyword(s):  
Factorial Design ◽  
Grapefruit Juice ◽  
Bitter Taste ◽  
Sensory Perception ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Flavor Intensity ◽  
Sensory Profiles

Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consumers’ liking and perception of its sensory properties. The sensory profiles of thirty-six grapefruit-like beverages, created on the basis of a factorial design, has been described. Consumers rated their liking of color, aroma, and flavor of the twelve most diverse beverages. Bitter and sweet levels of the beverages had a significant effect on the flavor and aftertaste attributes. Aroma concentration had a significant effect on the majority of the sensory attributes. Color had a significant effect on perception of some of the aroma attributes, as well as the grapefruit’s flavor intensity. Consumers liked the red beverages more than the yellow ones, and those with low aroma over the high aroma intensity. Consumers preferred the low bitter/high sweet beverages. Pungent and grapefruit aroma were found to be negative drivers for liking of the aroma. Sweet and citrus flavors were found to be positive drivers and sour and bitter flavors were found to be negative drivers of flavor-preferences (or liking) of the tested beverages.

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