**Acknowledgements**

can work with trained judges and consumers, where the latter apply simpler tests and require

These tests are applied with trained judges and with consumers; the statistical method used is Chi-square. Judge fatigue can occur when repeatedly testing the samples and consequently, the adaptation to the stimulus can occur; thus six maximum samples can be evaluated in a session. The interpretation is through the use of statistical tables according to the size of the sample, minimum number of correct answers and the level of significance required. Once the new drink is ready to go on the market, it is necessary to define their sensory properties to establish a flavor profile and define the properties that have to be monitored in the quality control process. Quantitative descriptive analysis (QDA), used for those purposes in this analysis, describes the sensory attributes (no more than seven) of products such as flavor, mouthfeel, aftertaste, and appearances through 10–12 trained judges. The objective of the QDA is to provide a quantitative specification of the sensory attributes of a product as well as

Beverages are evaluated by the intensity of their attributes crossing the level of intensity found on a vertical line. These distances are converted into numerical values that will be analyzed

Hruškar et al. [26] evaluated nectars through quantitative descriptive analysis and generated ten descriptive terms related to color, smell, taste, consistency, and overall sensory impression. The analysis of variance showed significant differences in the color intensity, taste sour and sweet intensity, as well as for the overall sensory impression. There were no significant

The analysis of main components (PCA) is used to study the positioning of the beverage on the market. It uses the sensory attributes of beverage such as flavor, color, aroma, and body. This descriptive technique allows the study of the sensory attributes quantitatively through the correlation between them and calculates new variables by grouping attributes in such a way that it is possible to observe in a plane the distance between groups of attributes and define which product is better positioned to the consumer and in consequence on the market.

• The important factors facing the development of natural beverages with functional compounds are market and technological problems. The current cost of the functional drinks is very high and discourages consumption. A technological challenge is the conservation of

• The mixture of fruit juices and infusions is relevant in terms of the functional properties

• Sensory methodologies and current knowledge about the functional properties of fruit and infusions do not constitute a limit for the development of natural drinks with functional

the functional properties during conservation treatments and shelf life.

that contribute to the consumer, as well as provide new sensory experiences.

more participants in order to increase the degree of reliability in the results.

to determine the nature and intensity of these.

differences in the addition of sugar and acid.

by means of an ANOVA.

82 Antioxidants in Foods and Its Applications

**5. Conclusions**

properties.

Saucedo-Pompa thanks to Jesús Noel Yáñez Reyes and Fitokimica Industrial de México S.A. de C.V. for the facilities given to study his doctorate.
