Sensory evaluation of passion fruit and blueberry nectar: Analysis of consumer perception of organoleptic attributes
DOI:
https://doi.org/10.12873/454saunaKeywords:
fruit nectar, sensory analysis, blueberry, passion fruit, eucalyptusAbstract
This study focuses on the development and sensory evaluation of a nectar made from blueberry, passion fruit, and eucalyptus infusion, with the aim of creating a healthy beverage that is sensorially appealing in flavor and potentially beneficial due to its nutritional and medicinal properties. The research was conducted at the Technological University of Peru, using fruits from the Áncash and La Libertad regions in three different formulations, evaluated by 60 panelists through a sensory analysis based on the Likert scale. The process included standardized preparation and the use of statistical tools such as ANOVA and Tukey’s test. Results indicated that formulation F1430 (50% blueberry, 50% passion fruit) was the most accepted by the panelists due to its balance of sweetness, acidity, and texture, while F1428 (with higher passion fruit content) was the least preferred because of its acidity and strong eucalyptus aroma. The inclusion of eucalyptus in all three formulations provided a fresh, menthol-like flavor, although its perception varied depending on the fruit ratio. In conclusion, a balanced proportion of fruits enhances sensory acceptance, and further studies on the “aroma” attribute and microbiological analyses are recommended to optimize future formulations and ensure the product’s commercial viability.
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