Linking sensory perceptions and physical properties of orange drinks
This paper investigates if sensory perceptions of orange drinks (e.g., acidity, thickness, wateriness) can be linked to physical measurements (e.g., pH, particle size, density). Using this information, manufactured drinks can be tailored according to consumer' desires by, for example, the consu...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Published: |
2017
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| Online Access: | https://eprints.nottingham.ac.uk/48445/ |
| _version_ | 1848797764590239744 |
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| author | McCulloch, Josie Isaev, Svetlin Bachour, Khaled Jreissat, Mohannad Wagner, Christian Makatsoris, Charalampos |
| author_facet | McCulloch, Josie Isaev, Svetlin Bachour, Khaled Jreissat, Mohannad Wagner, Christian Makatsoris, Charalampos |
| author_sort | McCulloch, Josie |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | This paper investigates if sensory perceptions of orange drinks (e.g., acidity, thickness, wateriness) can be linked to physical measurements (e.g., pH, particle size, density). Using this information, manufactured drinks can be tailored according to consumer' desires by, for example, the consumer providing a sensory description of their preferred drink. Sensory perceptions of different juices are collected in a survey and used to determine 1) if consumers can distinguish between different drinks using the provided sensory descriptors, and 2) if the perceptions match to physical measurements of the drinks. Results show that most of the given sensory descriptors are useful in describing differences in orange drinks. Additionally, the perceived wateriness and thickness of the drinks can be predicted from measurements. However, the perceived acidity could not be reliably predicted. The results show that personally tailored orange beverages can be manufactured according to some of the consumer's desires and there is scope for future developments tailored to a wider range of drink attributes. |
| first_indexed | 2025-11-14T20:09:04Z |
| format | Conference or Workshop Item |
| id | nottingham-48445 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:09:04Z |
| publishDate | 2017 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-484452020-05-04T19:10:41Z https://eprints.nottingham.ac.uk/48445/ Linking sensory perceptions and physical properties of orange drinks McCulloch, Josie Isaev, Svetlin Bachour, Khaled Jreissat, Mohannad Wagner, Christian Makatsoris, Charalampos This paper investigates if sensory perceptions of orange drinks (e.g., acidity, thickness, wateriness) can be linked to physical measurements (e.g., pH, particle size, density). Using this information, manufactured drinks can be tailored according to consumer' desires by, for example, the consumer providing a sensory description of their preferred drink. Sensory perceptions of different juices are collected in a survey and used to determine 1) if consumers can distinguish between different drinks using the provided sensory descriptors, and 2) if the perceptions match to physical measurements of the drinks. Results show that most of the given sensory descriptors are useful in describing differences in orange drinks. Additionally, the perceived wateriness and thickness of the drinks can be predicted from measurements. However, the perceived acidity could not be reliably predicted. The results show that personally tailored orange beverages can be manufactured according to some of the consumer's desires and there is scope for future developments tailored to a wider range of drink attributes. 2017-10-05 Conference or Workshop Item PeerReviewed McCulloch, Josie, Isaev, Svetlin, Bachour, Khaled, Jreissat, Mohannad, Wagner, Christian and Makatsoris, Charalampos (2017) Linking sensory perceptions and physical properties of orange drinks. In: IEEE International Conference on Systems, Man, and Cybernetics (IEEE SMC 2017), 5-8 October 2017, Banff, Canada. http://ieeexplore.ieee.org/document/8122828/ |
| spellingShingle | McCulloch, Josie Isaev, Svetlin Bachour, Khaled Jreissat, Mohannad Wagner, Christian Makatsoris, Charalampos Linking sensory perceptions and physical properties of orange drinks |
| title | Linking sensory perceptions and physical properties of orange drinks |
| title_full | Linking sensory perceptions and physical properties of orange drinks |
| title_fullStr | Linking sensory perceptions and physical properties of orange drinks |
| title_full_unstemmed | Linking sensory perceptions and physical properties of orange drinks |
| title_short | Linking sensory perceptions and physical properties of orange drinks |
| title_sort | linking sensory perceptions and physical properties of orange drinks |
| url | https://eprints.nottingham.ac.uk/48445/ https://eprints.nottingham.ac.uk/48445/ |