Sensory evaluation of fruit juices.

Consumer acceptability of the LVC-treated juice was assessed as described by Walkling-Ribeiro et al. (70). Twenty untrained panelists ages 20 to 35 years were selected for the study, and the results were compared in terms of product-specific odor, sweetness, color, acidity, flavor, and overall acceptability on a 9-point hedonic scale, with 1 being the lowest acceptability and 9 being the highest acceptability. Nonsalted crackers and water were provided to eliminate the residual taste between samples. LVC at 1× MIC (linalool, 1.298 mM; vitamin C, 8 mM; copper, 16.3 μM) was homogeneously mixed with fresh citrus and pomegranate juice, and the mixture was evaluated for alterations in sensory attributes.