Relation between Consumers' Preference for Satsuma Mandarin Juice and Its Sugar and Acid Content

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  • OWADA TAKAO
    National Food Research Institute Ministry of Ariculture and Forestry
  • IINO KYUEI
    National Food Research Institute Ministry of Ariculture and Forestry
  • ISHIMA TOSHIO
    National Food Research Institute Ministry of Ariculture and Forestry
  • YOSHIKAWA SEIJI
    National Food Research Institute Ministry of Ariculture and Forestry

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Other Title
  • 温州ミカン果汁の糖度及び酸含量とし好の関係
  • ウンシュウ ミカン カジュウ ノ トウド オヨビ サン ガンリョウ ト シコウ

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Abstract

Sensory evaluation tests were carried out to investigate consumers' preference and palatability for 100% natural Satsuma mandarin (Citrus unshiu MARC.) juice having different sugar content. Varieties of 50 samples were systematically prepared with addition of sugar and citric acid within the range of sugar content and acidity (as citric acid) in the 100% natural orange juice. When a acidity (X) of juice was measured, optimum concentration of sugar (Y) was given in the following equation: Y=6X+7. Sugar-acid ratio has long been used as an index for measuring sweetness of fruit juice, but this investigation showed that the obtained equatlon did not necessarily coincide with the index. Actually consumers showed in the sensory test that they felt sweeter for the juice which was distributed above the equation, while they found those below the equation rather flavorless and more sour. Since most of the 100% natural orange juice were found in the area below the equation, the present experiment suggested that trying to bring the sugar content as close to the equation as possible by adding sugar would be best to fit to the palatability and preference of consumers for the Satsuma mandarin juice.

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