Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance

The aim of this work is to develop a list of descriptors to evaluate fresh and processed mandarin juices by the conventional sensory profile method and to select a group of assessors for future research in this field. Descriptors to evaluate fresh juices were generated by triadic elicitation (Repertory Grid method) performed by 20 assessors with five samples of juices. Next, each assessor quantified the intensity of the elicited descriptors in 12 juice samples, using individual charts including only those attributes that she/he chose. Data were studied by Generalized Procrustes analysis to select the most suitable attributes. Descriptors to evaluate processed juices were generated using a previous list. A total of 29 descriptors constituted the final list. A group of 11 judges participated in discussion sessions to establish consensus terms and definitions for these descriptors, to fix anchor terms for unstructured scales, and to obtain consensus scores of a reference sample. The results of a conventional sensory profile carried out by these 11 judges with nine samples, including fresh and processed mandarin and orange juices, showed acceptable panel performance.