Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance

Abstract

ABSTRACT: One control and 3 juices fortified with probiotic microorganisms ( Lactobacillus rhamnosus GG, Lactobacillus casei Imunitass®, or Lactobacillus paracasei NFBC 43338) were manufactured and analyzed by a descriptive panel ( n = 9). Results showed that the 4 juices had significantly different sensory profiles (p < 0.05). The control juice was described as‘orange,’'sweet,’and‘astringent’, while the probiotic products were described as containing‘dairy,’'savory,’and‘medicinal’flavors. Next, consumers ( n = 75) tasted and evaluated their'Overall Liking’of the 4 samples in a laboratory environment, using 100 mm line scales, and a ranking methodology. Then consumers were assigned into 4 balanced groups. Consumers took home seven 100 mL bottles of one of the juice products, depending on their group number, and consumed one bottle each day for 7 d. After 7 d of in‐home usage, consumers returned to the laboratory for post‐exposure sensory analysis. Results showed that exposure to probiotic orange juice enhances consumer acceptance. Specifically, groups exposed to Lactobacillus casei Imunitass® ( n = 18) and Lactobacillus paracasei NFBC 43338 ( n = 19) probiotic drinks showed significant increases (p < 0.05) in their‘Overall Liking’post‐exposure, while the group exposed to Lactobacillus rhamnonus GG ( n = 19) demonstrated a slight increase in their‘Overall Liking’post‐exposure. The control group (n = 19) rated the control sample significantly lower post‐exposure ( p = 0.02). Therefore, exposure to and familiarity with probiotic drinks helps to improve consumer acceptance and liking for the sensory characteristics of probiotic juices.