Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings
The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-08-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Sensory-Characteristics-and-Consumer-Liking-of-Basil-Syrups-Ocimum-basilicum-L-in,169483,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832546421063024640 |
|---|---|
| author | Ervina Ervina Kyle Bryant Dwi Larasatie Nur Fibri Wahyudi David |
| author_facet | Ervina Ervina Kyle Bryant Dwi Larasatie Nur Fibri Wahyudi David |
| author_sort | Ervina Ervina |
| collection | DOAJ |
| description | The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings of blind and non-blind (informed) tests. Sixty adult consumers were involved in the evaluation. The basil leaf extract and sugar contents influenced the sensorial characteristic of basil syrups. Moreover, consumers had different perceptions and changed their preferences for this product in different sensory evaluation settings. Information related to ingredients and sugar contents was demonstrated to consumers to enable the shift in their preferences. Consumers perceived the basil syrups as significantly healthier in the non-blind setting ( p <0.001) compared to the blind test ( p =0.110). Moreover, the liking showed to be significantly higher in the non-blind setting compared to the blind test ( p=0.050), especially for the sugar-free samples. This research could be used as a preliminary study to further develop functional drinks made from basil leaves and to consider the information regarding food ingredients provided to consumers. |
| format | Article |
| id | doaj-art-b8986c61e8324077bb57fe9d3a950983 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-b8986c61e8324077bb57fe9d3a9509832025-02-03T07:05:10ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-08-0173323324110.31883/pjfns/169483169483Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory SettingsErvina Ervina0https://orcid.org/0000-0002-6503-6907Kyle Bryant1https://orcid.org/0000-0003-4940-0219Dwi Larasatie Nur Fibri2https://orcid.org/0000-0001-9130-1957Wahyudi David3https://orcid.org/0000-0002-7611-0076Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, IndonesiaFood Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Central Java 55281, IndonesiaDepartment of Food Science and Technology, Bakrie University, Jakarta 12920, IndonesiaThe objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings of blind and non-blind (informed) tests. Sixty adult consumers were involved in the evaluation. The basil leaf extract and sugar contents influenced the sensorial characteristic of basil syrups. Moreover, consumers had different perceptions and changed their preferences for this product in different sensory evaluation settings. Information related to ingredients and sugar contents was demonstrated to consumers to enable the shift in their preferences. Consumers perceived the basil syrups as significantly healthier in the non-blind setting ( p <0.001) compared to the blind test ( p =0.110). Moreover, the liking showed to be significantly higher in the non-blind setting compared to the blind test ( p=0.050), especially for the sugar-free samples. This research could be used as a preliminary study to further develop functional drinks made from basil leaves and to consider the information regarding food ingredients provided to consumers.http://journal.pan.olsztyn.pl/Sensory-Characteristics-and-Consumer-Liking-of-Basil-Syrups-Ocimum-basilicum-L-in,169483,0,2.htmlblind testcheck-all-that-applyinformed testconsumer perception |
| spellingShingle | Ervina Ervina Kyle Bryant Dwi Larasatie Nur Fibri Wahyudi David Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings Polish Journal of Food and Nutrition Sciences blind test check-all-that-apply informed test consumer perception |
| title | Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings |
| title_full | Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings |
| title_fullStr | Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings |
| title_full_unstemmed | Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings |
| title_short | Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings |
| title_sort | sensory characteristics and consumer liking of basil syrups ocimum basilicum l in different sensory settings |
| topic | blind test check-all-that-apply informed test consumer perception |
| url | http://journal.pan.olsztyn.pl/Sensory-Characteristics-and-Consumer-Liking-of-Basil-Syrups-Ocimum-basilicum-L-in,169483,0,2.html |
| work_keys_str_mv | AT ervinaervina sensorycharacteristicsandconsumerlikingofbasilsyrupsocimumbasilicumlindifferentsensorysettings AT kylebryant sensorycharacteristicsandconsumerlikingofbasilsyrupsocimumbasilicumlindifferentsensorysettings AT dwilarasatienurfibri sensorycharacteristicsandconsumerlikingofbasilsyrupsocimumbasilicumlindifferentsensorysettings AT wahyudidavid sensorycharacteristicsandconsumerlikingofbasilsyrupsocimumbasilicumlindifferentsensorysettings |