University of Santo Tomas

College of Education
Department of Food Nutrition and Science

Food Quality Assurance FT115

LABORATORY EXPERIMENT #1:
Quality Assurance of Fruit Juices

Submitted By:
AGUILAR, Cristelle Angela R.
GALANIDO, Shenaiah Luisa S.
LARGO, Heaven Dane C.
MARCELO, Andrea Marie M.
YU, Jazlyn Bon O.

Submitted To:
Ms. Eiselle Joyce R. Hidalgo

Date of Experiment: February 21, 2019

Date of Submission: March 7, 2019
I. OBJECTIVES
 To determine the quality control and safety of fruit juices
 To know the different quality parameters for fruit juices
 To analyze the vitamin content in fruit juices
 To perform different analyses in fruit juices
 To determine if the quality of the fruit juices follow the general standards

II. MATERIALS AND METHOD

PRODUCT INFORMATION:
Sample 1: Apple Juice
Product name: Zesto Apple Juice
Lot code: 13July19 (all 3 samples)
Serving size: 200mL
No. of servings per container: 1
Type of packaging: Tetra pack
Manufactured by: Zesto Corporation. 74 P. Dela Cruz St., Sitio Gitna, Kaybiga,
Novaliches, Quezon City, Philippines.
Use by date: July 13, 2019
Ingredients: Water, Refined sugar, Apple concentrate, Nature-identical apple flavor,
Citric acid, Vitamin C, Malic acid, Sodium benzoate, Carboxymethylcellulose, Steviol
glycosides/stevia, Potassium sorbate, Zinc lactate, Vitamin A palmitate

Sample 2: Orange Juice

Product name: Zesto Orange Juice
Lot code: 06June19 (all 3 samples)
Serving size: 200mL
No. of servings per container: 1
Type of packaging: Tetra pack
Manufactured by: Zesto Corporation. 74 P. Dela Cruz St., Sitio Gitna, Kaybiga,
Novaliches, Quezon City, Philippines.
Use by date: June 06, 2019
Ingredients: Water, Refined Sugar, Orange Concentrate, Citric Acid, Vitamin C,
Vitamin A palmitate, Xanthan Gum, Natural and Nature-Identical Flavors, Sodium
Benzoate, Potassium Sorbate
Sample 3: Grape Juice
Product name: Zesto Grape Juice
Lot code: 30July19SB12 (all 3 samples)
Serving size: 200mL
No. of servings per container: 1
Type of packaging: Tetra pack
Manufactured by: Zesto Corporation. 74 P. Dela Cruz St., Sitio Gitna, Kaybiga,
Novaliches, Quezon City, Philippines.
Use by date: July 30, 2019
Ingredients: Water, Refined sugar, Fruit juice concentrate, Tartaric acid, Artificial grape
flavor, Vitamin C, Sodium citrate, Xanthan gum, Sodium benzoate, Steviol glycosides/
stevia, Potassium sorbate, FD&C Red #40, Zinc lactate, Vitamin A palmitate, FD&C
Blue #1

METHODS:
 Specific Gravity – to determine the fluid’s characteristics compared to water

Instrument Used:

Analytical Balance – is a highly sensitive instrument used to accurately measure

mass.

 Vitamin C Content – to determine the vitamin c content of the juices

Reagents Used:

Sodium dichlorophenolindophenol – is a chemical compound used as a redox dye

and an indicator which helps in determining the vitamin c content. It changes its

color from blue to red in the presence of an acid.

Oxalic Acid – is an organic compound used to stabilize the ascorbic acid. Oxalic

acid also the ascorbic acid in its oxidation through ascorbic acid oxidase.

 pH – to measure the acidity of the juices

Instrument Used:

pH Meter – is a scientific instrument that measures the hydrogen-ion activity in

water-based solutions, indicating its acidity or alkalinity expressed as pH.

 Moisture Content – to determine the amount of water contained in the juices

Instrument Used:

Moisture Analyzer – is an advance technology which consists of a weighing unit

and a heating unit (infrared technology) that is used to determine

the moisture content of a sample with the loss on drying principle.

 Titratable Acidity – to determine the total amount of the acid (malic, citric, tartaric)

in the juices

Reagents Used:

Sodium hydroxide – is a chemical compound used in neutralizing the acids present

in the sample.

Phenolphthalein – is an organic compound used as a laboratory reagent and pH

indicator. It turns colourless acidic solutions to pink/red as the solution becomes

alkaline.

 TSS (Total Soluble Solids) – to determine the amount of solids dissolved in the

juices.

Instrument Used:

Refractometer – is an instrument used for measuring concentrations of aqueous

solutions by measuring the amount of light entering the liquid.

 Sensory Evaluation (Color, appearance, taste, aroma, and general

acceptability) – to evaluate and interpret the juices through the sense of sight,

smell, taste, and touch.

III. RESULTS
Table 1. Values Obtained of Different Analyses Using Zesto Apple Juice as Sample
ANALYSES MEAN/OBTAINED VALUE STANDARD
Titratable Acidity 0.1845929321% 0.16-0.18% (American
Chemical Science Journal,
2014)
pH 3.39 3.35 - 4.00 (US
FDA/CFSAN, 2004)
Level will not be below 10
Total Soluble Solids 10.53 ºBrix (CODEX STAN 247-
2005)
Specific Gravity 0.9472 1.05 (FAO-USDA, 2012)
87.3±1.5% (American
Moisture Content 88.86% Chemical Science Journal,
2014)
Table 2. Sensory Evaluation of Zesto Apple Juice
EVALUATION OVERALL EVALUATION STANDARD
The product shall have the
Color Clear Golden Yellow characteristic color of
apple juice. (CODEX
STAN 48-1981, 2005)
The juice may be turbid or
Clear golden yellow liquid clear. The
Appearance juice may be clarified.
(CODEX STAN 48-1981,
2005)
The product shall have the
Aroma Fruity apple fragrance characteristic aroma of
apple juice. (CODEX
STAN 48-1981, 2005)
The product shall have the
Taste Sweet and flavorful characteristic flavor of
apple juice. (CODEX
STAN 48-1981, 2005)
The juice may have been
concentrated and later
Flavorful and sweet, has a reconstituted with water
true apple flavor. Good suitable for the purpose of
General Acceptability Aroma maintaining the essential
composition and quality
factors of the juice.
(CODEX STAN 48-1981,
2005)
Table 3. Values Obtained of Different Analyses Using Zesto Orange Juice as Sample
ANALYSES MEAN/OBTAINED VALUE STANDARD
Titratable Acidity 0.2477142577% 0.23-0.26% (American
Chemical Science Journal,
2014)
pH 3.2533 3.20 - 4.19 (US
FDA/CFSAN, 2004)
Level will not be below 10
Total Soluble Solids 10.33 ºBrix (CODEX STAN 247-
2005)
Specific Gravity 0.9555 1.05 (FAO-USDA, 2012)
90.2±0.5% (American
Moisture Content 88.18% Chemical Science Journal,
2014)
Table 4. Sensory Evaluation of Zesto Orange Juice
EVALUATION OVERALL EVALUATION STANDARD
The product shall have the
Color Very light orange characteristic color of
orange juice. (CODEX
STAN 45-1981, 2005)
The juice may be turbid or
Appearance Clear light orange Liquid clear. May or may not
contain pulp. (CODEX
STAN 45-1981, 2005)
The product shall have the
Aroma Fruity and tangy characteristic aroma of
orange juice or citrus
aroma. (CODEX STAN 45-
1981, 2005)
The product shall have the
Taste Sweet and slightly sour characteristic flavor of
orange juice. (CODEX
STAN 45-1981, 2005)
The juice may have been
Has a strong orange flavor, concentrated and later
with a slight sour taste. reconstituted with water
General Acceptability Smells like true orange suitable for the purpose of
maintaining the essential
composition and quality
factors of the juice.
(CODEX STAN 45-1981,
2005)
Table 5. Values Obtained of Different Analyses Using Zesto Grape Juice as Sample
ANALYSES MEAN/OBTAINED VALUE STANDARD
Titratable Acidity 0.2261971287% 0.20-0.22% (American
Chemical Science Journal,
2014)
pH 3.0466 2.90 - 3.25 (US
FDA/CFSAN, 2004)
Total Soluble Solids 10.20 16ºBrix (CODEX STAN
247-2005)
Specific Gravity 0.9584 1.07 (FAO-USDA, 2012)
Moisture Content 88.34%
Table 6. Sensory Evaluation of Zesto Grape Juice
EVALUATION OVERALL EVALUATION STANDARD
The product shall have the
Light violet characteristic color
Color from the variety or
varieties of grapes from
which it is made. (CODEX
STAN 82-1981, 2005)
The juice may be turbid or
Appearance Clear light violet liquid clear. (CODEX STAN 82-
1981, 2005)
The product shall have the
characteristic aroma from
Aroma Very sweet, fruity the variety or
varieties of grapes from
which it is made. (CODEX
STAN 82-1981, 2005)
The product shall have the
Sweet and Fruity characteristic flavor from
Taste the variety or
varieties of grapes from
which it is made. (CODEX
STAN 82-1981, 2005)
The juice may have been
Has a strong grape-like concentrated and later
odor, has a fruity and reconstituted with water
sweet taste that resembles suitable for the purpose of
General Acceptability a true grapes. maintaining the essential
composition and quality
factors of the juice.
(CODEX STAN 82-1981,
2005)
III. DISCUSSION

pH

pH is a measure of the acidity or alkalinity of a water solution. The acidity or

alkalinity of a water solution is determined by the relative number of hydrogen ions or

hydroxyl ions present (Loftus, 2003). The reasons for determining pH in food processing

is to efficiently produce products at optimal cost, to meet regulatory requirements, to

produce products with reliable precise properties, and to avoid causing health problems

to consumers (Deshpande et al., 2015). The principle of the pH meter is to measure the

concentration of hydrogen ions. Acids dissolve in water forming positively charged

hydrogen ions. The greater this concentration of hydrogen ions, the stronger the acid is.

According to US FDA/CFSAN (2014), the standard pH range of zesto apple juice

is approximately between 3.35-4 pH, for zesto orange juice is approximately 3.20-4.19

pH, and for zesto grape juice is approximately 2.90-3.25 pH. Table 1 shows the pH results

for zesto apple, orange and grape juices having the values of 3.39, 3.25 and 3.05

respectively. These three samples have reached the set US FDA standard pH level and

can therefore be accepted.

Total soluble solid

The principle of total soluble solids (TSS) is the dry soluble solids content of a

sample is estimated from its refractive index, with reference to the refractive index of a

pure sugar solution (Badilla and Manara, 2014). The one used in the experiment is a hand

refractometer.
 In Table 1, the standard measurement of the total soluble solid for zesto apple

juice and zesto orange juice should not be below 10oBrix (CODEX STAN 247, 2005) while

for zesto grape juice should not be less than 16oBrix (CODEX STAN 247, 2005). The

results for zesto apple and orange juice gave a value of 10.53 oBrix and 10.33oBrix

respectively and has acceptable total soluble solid content since the values are not lower

than 10oBrix while for zesto grape juice gave a value of 10.20 oBrix and it did not comply

with the said standard.

Specific Gravity

Specific gravity is the ratio of the density (mass of a unit volume) of a substance

to the density (mass of the same unit volume) of a reference substance. One approach

to measuring specific gravity is a comparison of the weights of equal volumes of a liquid

and water in standardized glassware, a pycnometer (Neilsen, 2010).

According to FAO-USDA (2012), the standard specific gravity of zesto apple and

orange juice is 1.05 while for zesto grape juice is 1.07. Based on Table 1, the specific

gravity calculated in the experiment for zesto apple juice was 0.9472, for zesto orange

juice was 0.9555 and for zesto grape juice was 0.9584. All three juice samples are close

to their standards.

Percent Moisture Content

The main constituent of juice is water which accounts for 70 to 97 percent juice.

Water content in fruits is mostly influenced by cultivation and post - harvest conditions.

Juices are classified according to total soluble solids present, juice content and kind of

processing used (George and Moiloa, 2015). The moisture content of zesto orange,
apple, and grape are 88.86%, 88.18%, and 88.34% respectively which are all within the

range of moisture content from the reference mentioned.

Titrable Acidity

The principle involved in this method of analysis is the neutralization of organic

acids present in a known quantity of food sample using a standard base. Its endpoint is

determined usually by a target pH level or a color change of an indicator, usually

phenolphthalein, and the volume of titrant used along with the normality of the base and

the weight of sample used are used to calculate the percent titratable acidity expressed

in terms of the principal organic acid. Titratable acidity quantifies a food’s total acid

concentration, mostly organic samples. Organic acids naturally present in some food can

also be formed and/or added to a specific food formulation due to its contribution in

enhancing the flavor of food through this method. Titratable acidity can also be used as

an index of maturity for some fruits along with the sugar content of the commodity

(Nielsen, 2010). The titratable acidity of the zesto orange, apple, and grape juices are

0.25%, 0.18%, and 0.23% respectively. It infers that only a small amount of possibly

naturally occurring acids (citric, malic, and tartaric acids) are present in the juices.

Vitamin C Analysis

The principle of vitamin C analysis involves the oxidation of L-ascorbic acid to

Ldehydroascorbic acid with the aid of an oxidation-reduction indicator dye called

2,6dichloroindophenol (Nielsen, 2010). Nearing endpoint, an acidic solution rose-pink in

color is observed indicating that the solution contains excess unreduced dye (Nielsen,

2010). The purpose of this analysis is to monitor the amount of ascorbic acid present in
certain food products, especially those that were affected by many factors including

climate, harvesting methods, storage, and processing (Gazdik et al., 2008). In order to

maintain good health a recommended daily allowance of vitamin C is required (Gazdik et

al., 2008) in order to prevent diseases such as scurvy (Kumar et al., 2013), which is why

most food industries are increasing the ascorbic acid content of their products especially

fruit juices to be able to maintain the body’s necessary dose of vitamin C even after

processing, resulting to the application of this analysis (Majidi and Y-ALQubury, 2016).

According to the Philippine National Standard (PNS) for citrus beverage products (2010),

ascorbic acids maximum level in the juice should be 200mg/kg. The zesto orange juice

was at 107.63mg/kg and did not went above the mentioned limit meaning that they were

compliant of the national standards.

Sensory Evaluation

The principle involved in this method of analysis is the utilization of the perceiving

power of the five senses namely sight, smell, touch, taste, and hearing in order to analyze,

measure, and interpret sensations as well as the characteristics of food and materials

(Stone and Sidel, 2004). This type of analysis converts the subjective nature of human

judgement into a certain degree of objectivity similar to an accurate and reliable

instrument by combining different multidisciplinary fields such as physics, chemistry,

statistics, etc (Gatchalian and Brannan, 2011). Sensory evaluation controls the effect from

small-scale samples up until large-scale productions and is a critical key in determining

changes or modifications in the process flow of certain product starting from raw handling

until packaging. It helps identify sensory attributes that drives consumer acceptance at

the same time the quality of the product (Kemp et al., 2009). According to the Philippine
National Standard (PNS) for citrus beverage products (2010), as long as the taste and

odor are unobjectionable, then the fruit juice has passed these two parameters. Color and

turbidity of the fruit juices are not measured through sensory evaluation but rather

mechanically in the PNS. The sensory panelists concluded that no off-flavors and aroma

was noticed in the fruit juices, thus all are acceptable under the Philippines standards.

IV. CONCLUSION

Fruit juices are highly complex food products with a wealth of valuable

ingredients. Before the product goes out of the market, set of standards are arranged to

make sure that the product is safe to consume by people. In this experiment, three fruit

juices (Orange, Apple, and Grapes) are used in testing the quality assurance standards

set by the US FDA. The three juice samples have reached the standards of the quality

parameters of pH that was set by the US FDA. The zesto orange juice and the zesto

apple juice gave an acceptable total soluble solid content, however, the zesto grape juice

did not comply with the standards. All three juice samples’ specific gravity was somehow

close to the given standards, making them rejected in terms of specific gravity. Moisture

content of each juice are within the moisture content range of 70-97%. The three juice

samples inferred only small amount of natural occurring acids based on titratable acidity.

And as for the % ascorbic acid content found in the zesto orange juice, it did not go

beyond the standard set by the PNS. The quality parameters total soluble solids, specific

gravity, and % titratable acid are out of range. Therefore, the zesto orange juice, zesto

apple juice, and zesto grape juice are rejected for not reaching the set of standards for

quality assurance of fruit juices. All three juice samples showed no off-flavor and aroma

making them acceptable under the Philippine Standards.

V. REFERENCES

Badilla, M., & Manara, E. (2014). Titratable acidity and total soluble solids. International

Journal of Food Science, 32(3).

Deshpande, S.A., Yamada, R., Mak, C., Hunter, B., Obando, A., Hoxha, S., & Ja,

W.W. (2015). Acidic food pH increases palatability and consumption and extends

drosophila lifespan. The Journal of Nutrition, 145(12): 2789-2796.

Gatchalian, M.M., & Brannan, G.D. (2011). Sensory quality measurement: Statistical

analysis of human responses. Quezon City, Philippines: Quality Partners

Company, Ltd.

Gazdik, Z., Zitka, O., Petrlova, J., Adam, V., Zehnalek, J., Horna, A., Reznicek, V.,

Beklova, M., & Kizek, R. (2008). Determination of vitamin c (ascorbic acid) using

high performance liquid chromatography coupled with electrochemical detection.

Sensors, 8, 7097-7112.

George, M., & Moiloa, L. (2015). Determination and comparison of physico – chemical

properties of homemade juices in Lesotho and commercial juice available in the

local markets. American Chemical Science Journal, 5(3), 247-252.

Kemp, S.E., Hollowood, T., & Hort, J. (2009). Sensory evaluation: A practical handbook.

Hoboken, NJ: Wiley-Blackwell Publishing.

Kumar, G.V., Ajay, K.K., Raghu, P.G.R., & Manjappa, S. (2013). Determination of vitamin

C in some fruits and vegetables in Davanagere city, (Karanataka) – India.

International Journal of Pharmacy and Life Sciences, 4(3): 2489-2491.

Loftus, T. (2003). Matters of perspective (Vol. 1). Maine: Maine Rural Association.

Majidi, M.I.H.A., & Y-ALQubury, H. (2016). Determination of vitamin c (ascorbic acid)

contents in various fruit and vegetable by uv-spectrophotometry and titration

methods. Journal of Chemical and Pharmaceutical Sciences, 9(4): 2972-2974.

Nielsen, S.S. (2010). Food analysis, (4th ed.). New York, NY: Springer Science &

Business Media.

Nielsen, S.S. (2010). Food analysis laboratory manual, (2nd ed.). New York, NY: Springer

Science & Business Media.

Stone, H., & Sidel, J.L. (2004). Sensory evaluation practices, (3rd ed.). Cambridge, MA:

Academic Press.
APPENDICES
Raw data for the computation of pH
Lot A Lot B Lot C pH
Grapes 3.010 3.07 3.06 3.0466
Orange 3.24 3.25 3.27 3.2533
Apple 3.37 3.43 3.37 3.39

Raw data for the computation of Titratable Acidity

Sample 1 Sample 2 Sample 3
Orange Apple Grapes
Trial 1 Trial 2 Trial 3 Trial 1 Trial 2 Trial 3 Trial 1 Trial 2 Trial 3
Flask + 147.78 148.25 145.58 145.68 146.01 130.59 130.68 132.46 147.81
Sample
Flask 137.51 137.51 135.35 135.33 135.33 120.39 120.38 120.38 137.52
Sample 10.27 10.74 10.23 10.35 10.68 10.20 10.20 12.08 10.29
Final 7.40 15.20 3.40 3.00 18.10 5.80 10.90 21.6 8.80
Burette
Initial 3.00 10.90 0.00 0.00 15.20 3.40 7.40 18.1 5.80
Burette
Vol 4.40 4.30 3.40 3.00 2.90 2.40 3.5 3.5 3.00
NaOH
%TA 0.274% 0.256% 0.212% 0.194% 0.181% 0. 17% 0.254% 0.205% 0.218%
Mean 0.2477142577% 0.1845929321% 0.2261971287%

Computation for Titratable Acidity of Orange Juice

%TA = (Ntiter x Vtiter)(meq. wt. of acid) x100
wt. of sample
Trial 1 (4.40𝑚𝑙)(0.1𝑁)(0.064)
% Citric = 𝑥 100
10.27𝑔
=0.2741966894%
Trial 2 (4.30𝑚𝑙)(0.1𝑁)(0.064)
% Citric = 𝑥 100
10.74𝑔
=0.2562383613%
Trial 3 (3.40𝑚𝑙)(0.1𝑁)(0.064)
% Citric = 𝑥 100
10.23𝑔
=0.2127077224%
Average:
0.2741966894+0.2562383613+0.2127077224
= 3

= 0.2477142577%
Computation for Titratable Acidity of Apple Juice
%TA = (Ntiter x Vtiter)(meq. wt. of acid) x100
wt. of sample
Trial 1 (3.00𝑚𝑙)(0.1𝑁)(0.064)
% Malic = 𝑥 100
10.35𝑔
=0.1942028986%
Trial 2 (2.90𝑚𝑙)(0.1𝑁)(0.064)
% Malic = 𝑥 100
10.68𝑔
=0.181928839%
Trial 3 (2.40𝑚𝑙)(0.1𝑁)(0.064)
% Malic = 𝑥 100
10.20𝑔
=0. 1776470588%
Average:
0.1942028986+0.181928839+0.1776470588
= 3
= 0.1845929321%

Computation for Titratable Acidity of Grape Juice

%TA = (Ntiter x Vtiter)(meq. wt. of acid) x100
wt. of sample
Trial 1 (3.50𝑚𝑙)(0.1𝑁)(0.064)
% Tartaric = 𝑥 100
10.30𝑔
=0.2548543689%
Trial 2 (3.50𝑚𝑙)(0.1𝑁)(0.064)
% Tartaric = 𝑥 100
12.80𝑔
=0.205078125%
Trial 3 (3.00𝑚𝑙)(0.1𝑁)(0.064)
% Tartaric = 𝑥 100
10.29𝑔
=0.2186588921%
Average:
0.2548543689+0.205078125+0.2186588921
= 3
= 0.2261971287%

Raw data for the computation of Total Soluble Solid

Lot A Lot B Lot C Average
Grapes 10.40 10.00 10.20 10.20
Orange 10.40 10.40 10.20 10.33
Apple 10.40 10.40 10.40 10.53
Specific Gravity
Raw Data for computation of specific gravity
Orange Mass (g)
Trial 1 9.7968
Trial 2 9.2033
Trial 3 9.5775
Average: 9.5259
Apple
Trial 1 9.2603
Trial 2 9.3364
Trial 3 9.7360
Average: 9.4442
Grapes
Trial 1 9.4349
Trial 2 9.9782
Trial 3 9.2513
Average: 9.5548

Computation of density for the determination of specific gravity

Density = weight of liquid / volume of liquid Specific Gravity
Orange 9.5259 0.9526 g/ml
10𝑚𝑙 0.9970 𝑔/𝑚𝑙
= 0.9526 g/ml = 0.9555 g/ml
Apple 9.442 0.9444 g/ml
10𝑚𝑙 0.9970 𝑔/𝑚𝑙
= 0.9444 g/ml = 0.9472 g/ml
Grapes 9.5548 0.9555 g/ml
10𝑚𝑙 0.9970 𝑔/𝑚𝑙
= 0.9555 g/ml = 0.9584 g/ml

Standardization of KHP

Trial 1 Trial 2

Wt. of KHP = 0.60 g Wt. of KHP = 0.60 g

Final Reading: 31. 40 mL Final Reading: 32. 50 mL
Initial Reading: 0.00 mL Initial Reading: 0.00 mL
31. 40 mL 32. 50 mL
 N = 0.60 g / (31.40 mL) (0.204 g/mol) N = 0.60 g / (32.50 mL) (0.204 g/mol)
= 0.09366804016 = 0.09049773756

Average N = (0.09366804016) (0.09049773756) / 2

= 0.09208288886

Computation for the determination of %Ascorbic Acid of Orange Juice

mgAA = f X vol. of indophenol used

100ml vol. of sample X wt. of sample

Trial 1 mgAA/100mL = 10.16 X 49.5

5 mL X 9.5g
mgAA/100mL = 10.58778947%

Trial 2 mgAA/100mL = 10.16 X 51.0

5 mL X 9.5g
mgAA/100mL = 10.90863158%

Trial 3 mgAA/100mL = 10.16 X 50.5

5 mL X 9.5g
mgAA/100mL = 10.80168421%

Sensory Evaluation on Orange Juice Sample

Name Color Appearance Aroma Taste General
Acceptability
Aguilar Light Clear orange Fruity Sweet and Tastes like
Orange slightly real orange
sour
Galanido Orange Transparent Sweet Sweet and Smells and
orange liquid flavorful taste like
orange
Largo Light Transparent Sweet and Slightly Good color
Orange Tangy sour and flavor
Marcelo Light Clear orange Sweet Very Very
Orange like sweet flavorful,
has good
aroma
Yu Golden Clear orange Fruity Flavorful Real fruity
Orange flavor, good
aroma

Sensory Evaluation on Apple Juice Sample

Name Color Appearance Aroma Taste General
Acceptability
Aguilar Light yellow Clear light Strong Very Smells and
yellow apple smell Sweet taste like
true apple
Galanido Light yellow Transparent Sweet Flavorful Good flavor
yellow liquid and aroma
Largo Golden Transparent Fruity Fruity and Great color,
yellow Flavorful and taste
Marcelo Yellow Clear yellow Apple-like Very Apple like
like Sweet aroma and
taste
Yu Light Yellow Clear yellow Fruity Very Flavorful,
apple-like true apple
flavor

Sensory Evaluation on Grape Juice Sample

Name Color Appearance Aroma Taste General
Acceptability
Aguilar Light Violet Clear light Strong Very Resembles
violet grape-like sweet the color
smell and taste of
a real
grapes
Galanido Violet Transparent Sweet and Sweet and Very
violet liquid fruity flavorful flavorful and
good aroma
Largo Violet Transparent Grape-like Sweet and Great
grape like appearance,
flavorful
Marcelo Light Violet Clear violet Sweet Very Perfect
like grape-like Sweet grape taste
smell and aroma
Yu Light Violet Clear violet Sweet and Sweet and Very
fruity flavorful flavorful,
smells like
real grapes