STUDY OF THE SENSORY CHARACTERISTICS OF GOJI BERRIES USING THE FLAVOR PROFILE METHOD
DOI:
https://doi.org/10.31548/humanhealth.2.2026.34Keywords:
wild berries, functional raw materials, organoleptic evaluation, taste descriptors, aromatic profile, health productsAbstract
The sensory characteristics of goji berries are an important indicator of their consumer properties and determine their suitability for use in functional foods. The relevance of this study stems from growing consumer interest in natural products with high biological value, as well as their widespread use in the food industry, including the production of juices, yogurts, granola, tea beverages, dietary supplements, and health foods. The study of the sensory characteristics of the berries enables the determination of their quality, suitability for consumption, and potential for use in various recipes without compromising the finished product's taste.
The aim of this study was to determine the main sensory indicators of goji berries, establish their flavor profile, and identify descriptors for taste, aroma, texture, and appearance to comprehensively evaluate their consumer properties.
Organoleptic methods were used in the study, including descriptor-profile analysis and the construction of flavor profiles. Samples were selected from different batches of berries to ensure the reliability of the results. Sensory evaluation was conducted by a tasting panel consisting of four experts. Thirteen descriptors were evaluated: uniformity, wrinkling, color, fruity and herbaceous aroma, sweetness, acidity, bitterness, elasticity, firmness, and spreadability. The data were statistically analyzed using mean and standard deviation, and the significance of differences was determined using Student’s t-test at p < 0.05.
The results showed that the samples differed in the intensity of individual characteristics. The most balanced flavor profile was found in the third sample, which combined optimal sweetness, a fruity aroma, high elasticity, and uniform berry texture. The other samples exhibited increased grassiness, greater firmness, or reduced elasticity, which may affect the product’s consumer qualities.
The practical value of this study lies in the ability to apply the findings to assess the quality of goji berries for use in the food industry, develop new functional products, ensure quality control and standardization of raw materials for the production of health foods, and formulate recommendations for the optimal use of goji berries in various manufacturing processes.
Received: April 6, 2026; Accepted: May 11, 2026; Published: June 22, 2026.
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