**3. Quality of natural beverages and their sensory attributes**

The development of a new drink requires ensuring its quality in microbiological, physicochemical, and sensory aspects; the first two relate to the sanitary and nutrimental quality of the drink. The sensory aspects are the reason for this section; the properties and attributes that should be considered to assess and ensure the sensory quality of new natural beverages are presented.

The sensory quality of drinks considered the following properties:


The parameters that define the quality of a drink are positive attributes such as: color and overall appearance, taste properties: flavor, mouth persistence, aftertaste; olfactory properties: aroma, odor, orthonasal and retronasal; tactile properties: mouth feel, body, and absence of contaminants (odors and strange flavors). Among the negative attributes are: discoloration, foaming, sedimentation, gas, unpleasant smells production (notes ketone or vinegary), bitterness and astringency [25].

Before releasing a drink to the market, its acceptability and availability of purchase by the consumer is valued. Positive and negative attributes are evaluated through hedonic scales; that can be verbal and applied in evaluations carried out with adults; the facial hedonic scale is used preferably with infants, the scales used can be from 5 to 11 points, which vary from the maximum level of displeasure to the maximum level of pleasure. The scales used in the tests of acceptance of a drink are according to their discriminative power, reliability and predictive value correlated with eating habits. The hedonic scale most commonly used in these tests is the


consumption of anthocyanins in the mixtures studied (493.5–118.2 mg/l) can protect humans

Juices with pulp or nectar which usually retain the nutritional value of the fruit from which they were made, however, settle during storage. Five types of juices with pulp obtained from apples, pears, carrots and tomatoes, as well as a mixture with ratio 1:1:1 of apples, pears and

The efficiency of conversion to juice was high for all mixtures studied, the maximum value of 580 ml/kg of apples was recorded, and the minimum value was 25 ml/kg of carrot, which has a high content of vegetable fiber. The acidity, the presence of nitrates and nitrites, and the sugar content in the processed juices were lower than those found in the supermarket. Ascorbic acid was added to all the juices to correct the taste and to prevent deterioration by

The development of a new drink requires ensuring its quality in microbiological, physicochemical, and sensory aspects; the first two relate to the sanitary and nutrimental quality of the drink. The sensory aspects are the reason for this section; the properties and attributes that should be considered to assess and ensure the sensory quality of new natural beverages

• Organoleptic properties: Visual, olfactory, tactile; auditory properties in beverages do not represent a decision point for the consumer therefore not be addressed in this section.

• Digestive are those that are experienced after ingesting the drink: heaviness, fullness, and/or

The parameters that define the quality of a drink are positive attributes such as: color and overall appearance, taste properties: flavor, mouth persistence, aftertaste; olfactory properties: aroma, odor, orthonasal and retronasal; tactile properties: mouth feel, body, and absence of contaminants (odors and strange flavors). Among the negative attributes are: discoloration, foaming, sedimentation, gas, unpleasant smells production (notes ketone or vinegary), bitter-

Before releasing a drink to the market, its acceptability and availability of purchase by the consumer is valued. Positive and negative attributes are evaluated through hedonic scales; that can be verbal and applied in evaluations carried out with adults; the facial hedonic scale is used preferably with infants, the scales used can be from 5 to 11 points, which vary from the maximum level of displeasure to the maximum level of pleasure. The scales used in the tests of acceptance of a drink are according to their discriminative power, reliability and predictive value correlated with eating habits. The hedonic scale most commonly used in these tests is the

carrots were studied [24] according to their efficiency for the extraction of juice.

**3. Quality of natural beverages and their sensory attributes**

The sensory quality of drinks considered the following properties:

from the diseases attributed to the reactions of free radicals.

light oxidation.

76 Antioxidants in Foods and Its Applications

are presented.

pleasure.

ness and astringency [25].

**Table 2.** Attributes commonly evaluated in natural drinks and the sensory tests used.

nine points, also can be three, five, or seven points. Acceptance tests are normally conducted with consumers; the number of participants will be based on the level of confidence that is desired for decision making. **Table 2**, presents a list of attributes commonly evaluated in natural drinks and the sensory tests used. You can call the reader's attention to the use of the attributes taste and taste as well as aroma and smell, for this reason, these qualities are pointed out here:


The scientists can also evaluate the persistence in the mouth of a flavor and refers to the time it takes for the stimulus to disappear from the oral cavity. Generally, it is used in wines, although with the new mixtures of juices and teas it is considered one more attribute to evaluate.

The cleansing of the palate aims to eliminate a taste in the mouth to give rise to a new sensory experience. As shown in the following table, the most widely used product is unsalted cookies. This product is used to eliminate sweet, spicy, bitter or fatty tastes. Water is the ideal complement to clean the mouth. To evaluate sweet beverages as natural beverages, it is common to use this combination of products, so common that researchers do not report them in their publications.
