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Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance

Chemistry Research Centre-Vila Real (CQ-VR), Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Edifício de Enologia, 5001-801 Vila Real, Portugal
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Academic Editor: Laura Vázquez-Araújo
Beverages 2016, 2(4), 29; https://doi.org/10.3390/beverages2040029
Received: 7 August 2016 / Revised: 10 October 2016 / Accepted: 21 October 2016 / Published: 3 November 2016
(This article belongs to the Special Issue Fruit Beverages: Sensory Evaluation and Consumer Acceptance)
Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, which is associated with their antioxidant activity, shows a protective effect against many chronic diseases. Nevertheless, the profile and concentration of anthocyanins are different in function of the fruit used; therefore, the color and health benefits of the juices also show differences. Some red fruit juices have lower concentrations of anthocyanins, for example strawberry, and others have higher concentrations, such as elderberry and black currant juices. High correlation was observed between antioxidant activity and red fruit juices’ total anthocyanins concentration. Therefore, this review will addresses red fruit juices phenolic composition, with a special focus on the challenges for future, and some ideas on the sensory impact. View Full-Text
Keywords: red fruit juices; phenolic compounds; anthocyanins; antioxidant activity; sensorial analysis; consumer perception; sensorial acceptance red fruit juices; phenolic compounds; anthocyanins; antioxidant activity; sensorial analysis; consumer perception; sensorial acceptance
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MDPI and ACS Style

Vilela, A.; Cosme, F. Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance. Beverages 2016, 2, 29.

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