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Figure 1: Schematic of the relationship of the department of food group partners with ISA.
Table 1: Distribution of the three panelists in sessions
Participants Categories Male female Total participants
Screening test in the sensibiliss 6 15 35
Condition Tasting Non sensibiliss 3 11
Screening test in the sensibiliss 6 11 33
condition packaging Non sensibiliss 5 11
Test match sensibiliss and 5 11 20
Non sensibiliss 3 17
Table 2: Characteristics of the participants 'awareness' and 'not aware'
Category of participants Characteristics of participants"Sensitized" Usually eat and drink everything that was
good for health and / or "do not care as long
as they eat enough healthy foods such as
fruits and vegetables."
- For the majority of them, soft drinks are
consumed less than once a week.
- The nutritional quality was part of their
essential selection criteria when purchasing a
food product.
Unsensitized Eat and drink for pleasure, "" not so muchworried enough that he eats healthy foods
like vegetables and fruits "or" eat and drink
anything because they did lots of exercise "- They use very frequently (at least once a
week) soft drinks and dishes
- The "nutritional quality" does not appear
among their criteria for choosing a food
product
Total 23 65 88
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Table 3: Distribution of orange juice as the type of juice (page 18)
Orange juice types Legal sales of orange juice
"Pure juice" fresh - "Fresh orange juice without pulp" Tropicana
- "100% pure squeezed orange juice" Andros
- "Pure orange juice without pulp of Spain"
Carrefour
"Pure juice" at room temperature - "Pure orange juice without pulp" Tropicana
- "100% Pure Pressed Orange Juice from Brazil
without pulp" of Pampryl
- "Pure Orange Juice" crossroads
- "100% pure orange juice organic farming"
Carrefour agar
Nectar - "Nectar of orange pulp" of Rea
- "Vital balance Amber Joker
- "Nectar organic orange" Pressade
"Juice from concentrate" - "Orange pulp pulped" Joker
- "Morning orange" Fruity
- "Orange juice" Winny
- "Orange juice from concentrate" Carrefour
Discount.
Figure 2: Participants spirit to categorize orange juice during the screening test under
conditions of tasting (page 19)
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Figure 3: Participants spirit to categorize the packaging of orange juice during the screeningtest on the packaging:
Figure 4: Participant about to orange juice paired with their corresponding packaging
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Table 4: Description of questions to assess the nutritional knowledge of participants (page 20)
Question Types Nature of questionsMultiple choice questions Frequency of cooking: traditional oven, pan,
water, steam, in a pressure cooker andmicrowave (see question 3) Emphasis oncertain criteria when purchasing ajuiceorange: brand, price, nutritionalinformation aesthetics of the packaging,
convenience of packing, place of origin of thefruit taste, fruit content (see question 13)
Statements with True / False Twenty statements relating to nutrition andhealth related to food (see question 15)
Statements indicating the level of acceptance Twelve statements about their behavior vis--vis their diet (see question 16)
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Table 5: Values of stress for each dimension of the configuration obtained with XLSTAT forsorting tasting in the condition for the participants "sensitized" (page 24)
Dimensions 1 2 3 4 5 6 7 8 9 10
Stress deKruskal (1)
0,339 0,165 0,104 0,069 0,047 0,028 0,013 0,004 0,002 0,002
Table 6: Values of stress for each dimension of the configuration obtained with XLSTAT for
sorting tasting in the condition for the participants "not aware".
Dimensions 1 2 3 4 5 6 7 8 9 10
Stress de
Kruskal (1)
0,323 0,173 0,102 0,076 0,048 0,028 0,016 0,007 0,002 0,002
Figure 5: Configuration of orange juice to 4 dimensions to participants 'awareness' obtained
during the screening test under conditions of tasting.
Figure 6: Configuring orange juice to 4 dimensions for participants' non-sensitized "
obtained during the screening test under conditions of tasting. (Page 25)
Table 7: Estimated Means of color measurements made for the value b on orange juice andgroups from the Newman-Keuls test (page 26)
Modality Estimated average GroupsSD frais 95,277 AAndros-PJ-frais 74,630 B
Joker-ABC-amb 74,307 C
Trop-PJ- frais 74,117 DCarre -PJ-amb 73,773 E
Carre-PJ- frais 73,680 ETrop-PJ-amb 72,533 FPress-N-amb- Bio 72,500 FPam - PJ - amb 72,417 F
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Winny-ABC- amb 71,993 G
Fruit-ABC- amb 71,323 HCarre disc- ABC-amb 71,290 HRa-N- amb 63,917 IJoker-N- amb 62,910 J
Carre-PJ- amb-Bio 60,950 KOasis-amb 30,610 L
Table 8: Frequency of various types of cooking according to the category of participants
studied in the screening test under conditions of tasting (page 27)
Oven Stove Water Vapour Casserole MicrowaveSeveral timesa week
S 67% 100% 48% 24% 19% 24%
NS 29% 57% 38% 10% 5% 19%Several times /month
S 29% 0% 29% 38% 38% 19%
NS 29% 5% 10% 24% 29% 19%
Occasionally S 0% 0% 14% 38% 38% 29%NS 10% 0% 14% 19% 24% 14%
Never S 0% 0% 14% 38% 38% 29%NS 10% 0% 14% 19% 24% 14%
Table 9: Percentage of participants according to the importance they attach to different criteria
for buying orange juice depending on the category of participants studied.
Mark Price NutritionalInformation
Aestheticpackaging
Practicalityof thepackaging
Place oforigin
BioProduct
Taste FruitContent
veryImportant
S 14% 14% 29% 0% 19% 10% 19% 90% 76%
NS 14% 36% 21% 0% 0% 7% 0% 86% 50%Important S 43% 71% 57% 19% 19% 43% 19% 10% 24%
NS 36% 21% 36% 29% 57% 21% 21% 14% 43%
Total S 57% 86% 86% 19% 38% 52% 38% 100% 100%NS 50% 57% 57% 29% 57% 29% 21% 100% 93%
Lessimportant
S 43% 14% 10% 57% 48% 43% 43% 0% 0%
NS 36% 36% 29% 29% 29% 64% 29% 0% 0%
Notimportant
S 0% 0% 0% 24% 14% 0% 19% 0% 0%
NS 14% 7% 14% 43% 14% 7% 50% 0% 0%
Total S 43% 14% 10% 81% 62% 43% 62% 0% 0%NS 50% 43% 43% 71% 43% 71% 79% 0% 0%
Figure 7: Circle of correlation of vocabulary associated with orange juice and maps products
(juice orange) in 4 dimensions from the PCA performed on the panel "sensitized" condition in
tasting. (Page 28)
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Figure 8: Circle of correlation of vocabulary associated with orange juice and maps products
(juice orange) in 4 dimensions from the PCA performed on the panel "not aware" in condition
Tasting. (Page 29).
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Table 10: Values of stress for each dimension of the configuration obtained with
XLSTAT for sorting in the condition of packaging for the participants "sensitized" (page
30).
Dimensions 2 3 4 5 6 7 8 9 10
1Stress deKruskal (1)
0,315 0,158 0,102 0,074 0,048 0,033 0,009 0,005 0,004 0,003
Table 11: Values of stress for each dimension of the configuration obtained with
XLSTAT for sorting in the condition of packaging for the participants "not aware"
Dimensions 1 2 3 4 5 6 7 8 9 10
Stress deKruskal (1)
0,464 0,225 0,121 0,062 0,036 0,023 0,009 0,010 0,006 0,002
Figure 9: Mapping of orange juice on 4 dimensions to participants 'awareness' obtained
during the screening test on the packaging.
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Figure 10: Mapping of orange juice on 4 dimensions for participants' non-sensitized "
obtained during the screening test on the packaging. (Page 31)
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Table 12: Frequency of various types of cooking according to the category of participants studied (page 32)
Table 13: Percentage of participants according to the importance they attach to different criteria for buying
orange juice depending on the category of participants studied.
Mark Price NutritionalInformation
Aestheticpackaging
Practicalityof thepackaging
Placeoforigin
ProduitBio Taste FruitContent
Very
important
S 12% 12% 53% 6% 18% 24% 0% 88% 88%
NS 0% 27% 20% 0% 13% 0% 0% 67% 47%
Important S 53% 71% 35% 29% 47% 29% 41% 6% 13%NS 40% 60% 47% 20% 60% 7% 20% 33% 33%
TOTOL S 65% 82% 88% 35% 65% 53% 41% 94% 100%NS 40% 87% 67% 20% 73% 7% 20% 100% 80%
Lessimportant
S 24% 12% 12% 41% 24% 35% 47% 0% 0%
NS 57% 14% 29% 71% 21% 93% 57% 0% 21%
Notimportant S 12% 6% 0% 18% 6% 12% 6% 0% 0%NS 0% 0% 0% 13% 0% 7% 20% 0% 0%
TOTAL S 35% 18% 12% 59% 29% 47% 53% 0% 0%NS 57% 14% 29% 85% 21% 100% 77% 0% 21%
Figure 11: Cartographies of products and associated vocabulary represented in 4 sizes fromAFC conducted on the panelists 'sensitized' in condition packaging. (Page 33)
Figure 12: Cartographies of products and associated vocabulary represented in 4 sizes from
AFC conducted on the panelists 'not aware' in condition packaging. (Page 34)
Oven Stove Water Steam Casserole MicrowaveSeveral timesa week
S 59% 76% 59% 47% 18% 24%
NS 31% 81% 44% 13% 6% 44%
Several times /month S 29% 12% 41% 35% 59% 12%NS 50% 13% 31% 19% 31% 19%
Occasionally S 12% 12% 0% 18% 18% 35%
NS 13% 6% 13% 56% 38% 31%
Never S 0% 0% 0% 0% 6% 29%NS 6% 0% 13% 13% 25% 6%
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Figure 13: Histogram showing the percentage of correct responses to matching test on each orange juice
tested (page 35)
Figure 14: Histogram and test results comparing mean (Newman-Keuls) test for matching orange juice by
mark.
Results of Newman-Keuls test result
the ANOVA
Modalit Moyenneestime
Groupes
Oasis 0,750 A
SunnyDelight
0,700 A
Joker 0,425 B
Andros 0,350 B CCarrefo
ur
0,338 B C
Tropica
na
0,250 B C
Winny 0,200 B C
Ra 0,150 B C
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Figure 15: Histogram and test results comparing mean (Newman and Keuls) test for matching orange juiceby type of juice (N, PJ, ANC) (page 36).
Results of Newman and Keuls test
following the ANOVA
Figure 16: Histogram showing the percentage of correct answers to test matching orange juice on thepresence and absence of pulp.
Pampryl 0,100 B CFruit 0,050 C
Pressade 0,050 C
Modalit Moyenneestime
Groupes
PJ 0,586 AN 0,540 AABC 0,313 B
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Figure 17: Histogram showing the percentage of correct answers to test matching orange juice on sale at
the radius (ambient radius / radius-free).
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