Orange Juices Sensory Data

8/7/2019 Orange Juices Sensory Data

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Orange juices Sensory Evaluation at ISA

Abdul Satar AHMADZAI 11/07/2010 Page 1

Figure 1: Schematic of the relationship of the department of food group partners with ISA.

Table 1: Distribution of the three panelists in sessions

Participants Categories Male female Total participants

Screening test in the sensibiliss 6 15 35

Condition Tasting Non sensibiliss 3 11

Screening test in the sensibiliss 6 11 33

condition packaging Non sensibiliss 5 11

Test match sensibiliss and 5 11 20

Non sensibiliss 3 17

Table 2: Characteristics of the participants 'awareness' and 'not aware'

Category of participants Characteristics of participants"Sensitized" Usually eat and drink everything that was

good for health and / or "do not care as long

as they eat enough healthy foods such as

fruits and vegetables."

- For the majority of them, soft drinks are

consumed less than once a week.

- The nutritional quality was part of their

essential selection criteria when purchasing a

food product.

Unsensitized Eat and drink for pleasure, "" not so muchworried enough that he eats healthy foods

like vegetables and fruits "or" eat and drink

anything because they did lots of exercise "- They use very frequently (at least once a

week) soft drinks and dishes

- The "nutritional quality" does not appear

among their criteria for choosing a food

product

Total 23 65 88


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Table 3: Distribution of orange juice as the type of juice (page 18)

Orange juice types Legal sales of orange juice

"Pure juice" fresh - "Fresh orange juice without pulp" Tropicana

- "100% pure squeezed orange juice" Andros

- "Pure orange juice without pulp of Spain"

Carrefour

"Pure juice" at room temperature - "Pure orange juice without pulp" Tropicana

- "100% Pure Pressed Orange Juice from Brazil

without pulp" of Pampryl

- "Pure Orange Juice" crossroads

- "100% pure orange juice organic farming"

Carrefour agar

Nectar - "Nectar of orange pulp" of Rea

- "Vital balance Amber Joker

- "Nectar organic orange" Pressade

"Juice from concentrate" - "Orange pulp pulped" Joker

- "Morning orange" Fruity

- "Orange juice" Winny

- "Orange juice from concentrate" Carrefour

Discount.

Figure 2: Participants spirit to categorize orange juice during the screening test under

conditions of tasting (page 19)


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Figure 3: Participants spirit to categorize the packaging of orange juice during the screeningtest on the packaging:

Figure 4: Participant about to orange juice paired with their corresponding packaging


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Table 4: Description of questions to assess the nutritional knowledge of participants (page 20)

Question Types Nature of questionsMultiple choice questions Frequency of cooking: traditional oven, pan,

water, steam, in a pressure cooker andmicrowave (see question 3) Emphasis oncertain criteria when purchasing ajuiceorange: brand, price, nutritionalinformation aesthetics of the packaging,

convenience of packing, place of origin of thefruit taste, fruit content (see question 13)

Statements with True / False Twenty statements relating to nutrition andhealth related to food (see question 15)

Statements indicating the level of acceptance Twelve statements about their behavior vis--vis their diet (see question 16)


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Table 5: Values of stress for each dimension of the configuration obtained with XLSTAT forsorting tasting in the condition for the participants "sensitized" (page 24)

Dimensions 1 2 3 4 5 6 7 8 9 10

Stress deKruskal (1)

0,339 0,165 0,104 0,069 0,047 0,028 0,013 0,004 0,002 0,002

Table 6: Values of stress for each dimension of the configuration obtained with XLSTAT for

sorting tasting in the condition for the participants "not aware".

Dimensions 1 2 3 4 5 6 7 8 9 10

Stress de

Kruskal (1)

0,323 0,173 0,102 0,076 0,048 0,028 0,016 0,007 0,002 0,002

Figure 5: Configuration of orange juice to 4 dimensions to participants 'awareness' obtained

during the screening test under conditions of tasting.

Figure 6: Configuring orange juice to 4 dimensions for participants' non-sensitized "

obtained during the screening test under conditions of tasting. (Page 25)

Table 7: Estimated Means of color measurements made for the value b on orange juice andgroups from the Newman-Keuls test (page 26)

Modality Estimated average GroupsSD frais 95,277 AAndros-PJ-frais 74,630 B

Joker-ABC-amb 74,307 C

Trop-PJ- frais 74,117 DCarre -PJ-amb 73,773 E

Carre-PJ- frais 73,680 ETrop-PJ-amb 72,533 FPress-N-amb- Bio 72,500 FPam - PJ - amb 72,417 F


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Winny-ABC- amb 71,993 G

Fruit-ABC- amb 71,323 HCarre disc- ABC-amb 71,290 HRa-N- amb 63,917 IJoker-N- amb 62,910 J

Carre-PJ- amb-Bio 60,950 KOasis-amb 30,610 L

Table 8: Frequency of various types of cooking according to the category of participants

studied in the screening test under conditions of tasting (page 27)

Oven Stove Water Vapour Casserole MicrowaveSeveral timesa week

S 67% 100% 48% 24% 19% 24%

NS 29% 57% 38% 10% 5% 19%Several times /month

S 29% 0% 29% 38% 38% 19%

NS 29% 5% 10% 24% 29% 19%

Occasionally S 0% 0% 14% 38% 38% 29%NS 10% 0% 14% 19% 24% 14%

Never S 0% 0% 14% 38% 38% 29%NS 10% 0% 14% 19% 24% 14%

Table 9: Percentage of participants according to the importance they attach to different criteria

for buying orange juice depending on the category of participants studied.

Mark Price NutritionalInformation

Aestheticpackaging

Practicalityof thepackaging

Place oforigin

BioProduct

Taste FruitContent

veryImportant

S 14% 14% 29% 0% 19% 10% 19% 90% 76%

NS 14% 36% 21% 0% 0% 7% 0% 86% 50%Important S 43% 71% 57% 19% 19% 43% 19% 10% 24%

NS 36% 21% 36% 29% 57% 21% 21% 14% 43%

Total S 57% 86% 86% 19% 38% 52% 38% 100% 100%NS 50% 57% 57% 29% 57% 29% 21% 100% 93%

Lessimportant

S 43% 14% 10% 57% 48% 43% 43% 0% 0%

NS 36% 36% 29% 29% 29% 64% 29% 0% 0%

Notimportant

S 0% 0% 0% 24% 14% 0% 19% 0% 0%

NS 14% 7% 14% 43% 14% 7% 50% 0% 0%

Total S 43% 14% 10% 81% 62% 43% 62% 0% 0%NS 50% 43% 43% 71% 43% 71% 79% 0% 0%

Figure 7: Circle of correlation of vocabulary associated with orange juice and maps products

(juice orange) in 4 dimensions from the PCA performed on the panel "sensitized" condition in

tasting. (Page 28)


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Figure 8: Circle of correlation of vocabulary associated with orange juice and maps products

(juice orange) in 4 dimensions from the PCA performed on the panel "not aware" in condition

Tasting. (Page 29).


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Table 10: Values of stress for each dimension of the configuration obtained with

XLSTAT for sorting in the condition of packaging for the participants "sensitized" (page

30).

Dimensions 2 3 4 5 6 7 8 9 10

1Stress deKruskal (1)

0,315 0,158 0,102 0,074 0,048 0,033 0,009 0,005 0,004 0,003

Table 11: Values of stress for each dimension of the configuration obtained with

XLSTAT for sorting in the condition of packaging for the participants "not aware"

Dimensions 1 2 3 4 5 6 7 8 9 10

Stress deKruskal (1)

0,464 0,225 0,121 0,062 0,036 0,023 0,009 0,010 0,006 0,002

Figure 9: Mapping of orange juice on 4 dimensions to participants 'awareness' obtained

during the screening test on the packaging.


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Figure 10: Mapping of orange juice on 4 dimensions for participants' non-sensitized "

obtained during the screening test on the packaging. (Page 31)


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Table 12: Frequency of various types of cooking according to the category of participants studied (page 32)

Table 13: Percentage of participants according to the importance they attach to different criteria for buying

orange juice depending on the category of participants studied.

Mark Price NutritionalInformation

Aestheticpackaging

Practicalityof thepackaging

Placeoforigin

ProduitBio Taste FruitContent

Very

important

S 12% 12% 53% 6% 18% 24% 0% 88% 88%

NS 0% 27% 20% 0% 13% 0% 0% 67% 47%

Important S 53% 71% 35% 29% 47% 29% 41% 6% 13%NS 40% 60% 47% 20% 60% 7% 20% 33% 33%

TOTOL S 65% 82% 88% 35% 65% 53% 41% 94% 100%NS 40% 87% 67% 20% 73% 7% 20% 100% 80%

Lessimportant

S 24% 12% 12% 41% 24% 35% 47% 0% 0%

NS 57% 14% 29% 71% 21% 93% 57% 0% 21%

Notimportant S 12% 6% 0% 18% 6% 12% 6% 0% 0%NS 0% 0% 0% 13% 0% 7% 20% 0% 0%

TOTAL S 35% 18% 12% 59% 29% 47% 53% 0% 0%NS 57% 14% 29% 85% 21% 100% 77% 0% 21%

Figure 11: Cartographies of products and associated vocabulary represented in 4 sizes fromAFC conducted on the panelists 'sensitized' in condition packaging. (Page 33)

Figure 12: Cartographies of products and associated vocabulary represented in 4 sizes from

AFC conducted on the panelists 'not aware' in condition packaging. (Page 34)

Oven Stove Water Steam Casserole MicrowaveSeveral timesa week

S 59% 76% 59% 47% 18% 24%

NS 31% 81% 44% 13% 6% 44%

Several times /month S 29% 12% 41% 35% 59% 12%NS 50% 13% 31% 19% 31% 19%

Occasionally S 12% 12% 0% 18% 18% 35%

NS 13% 6% 13% 56% 38% 31%

Never S 0% 0% 0% 0% 6% 29%NS 6% 0% 13% 13% 25% 6%


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Figure 13: Histogram showing the percentage of correct responses to matching test on each orange juice

tested (page 35)

Figure 14: Histogram and test results comparing mean (Newman-Keuls) test for matching orange juice by

mark.

Results of Newman-Keuls test result

the ANOVA

Modalit Moyenneestime

Groupes

Oasis 0,750 A

SunnyDelight

0,700 A

Joker 0,425 B

Andros 0,350 B CCarrefo

ur

0,338 B C

Tropica

na

0,250 B C

Winny 0,200 B C

Ra 0,150 B C


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Figure 15: Histogram and test results comparing mean (Newman and Keuls) test for matching orange juiceby type of juice (N, PJ, ANC) (page 36).

Results of Newman and Keuls test

following the ANOVA

Figure 16: Histogram showing the percentage of correct answers to test matching orange juice on thepresence and absence of pulp.

Pampryl 0,100 B CFruit 0,050 C

Pressade 0,050 C

Modalit Moyenneestime

Groupes

PJ 0,586 AN 0,540 AABC 0,313 B


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Figure 17: Histogram showing the percentage of correct answers to test matching orange juice on sale at

the radius (ambient radius / radius-free).


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Orange Juices Sensory Data

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