Methodology of sensory analysis in improving the technology of canned fruit beverages

Abstract

The Ukrainian fruit juice market is competitive and consumers prefer products that have high organoleptic characteristics and retain the maximum amount of nutrients. The study analyses the current state of the fruit beverage market, in particular apple juice, in Ukraine, with a focus on organoleptic properties that influence consumer choice. The relevance of the study lies in the need to improve the technologies for the production of canned fruit juices, in particular apple juice, to ensure compliance with modern consumer requirements for product quality and safety. The fruit juice market in Ukraine is competitive and consumers prefer products with high organoleptic characteristics and retaining the maximum amount of nutrients. Given the change in consumer preferences and increased interest in healthy eating, there is a need for a comprehensive analysis of consumer expectations and sensory properties of products. The aim of the study was to identify the main factors influencing consumers' choice of apple juice, assess the quality of products of the five leading brands in the Ukrainian market (Nash Sik, Jaffa, Galicia, Rich and Biola), and develop recommendations for improving organoleptic characteristics to increase the competitiveness of products. Based on the developed questionnaire, a survey was conducted to determine consumer preferences and the formation of the juice market. The results of the survey revealed a high level of consumer interest in new types of varietal fruit juices, which underlines the importance of research in this area. The main results of the study showed that the juice of the Rich brand meets consumer expectations the best, particularly in terms of taste and aroma. Consumers noted the importance of naturalness of products and the absence of artificial additives, which emphasizes the need to improve production technologies to preserve the natural composition and taste. Recommendations have been developed to improve the quality of apple juice, including optimization of technological processes, increasing the content of nutrients in the final product and ensuring compliance with consumer expectations. The results obtained can be used to increase the competitiveness of products in the market and expand the range of fruit juices in line with current trends in healthy eating.