Compositional variations and sensory acceptability of apple juice drink

Abstract Apple juice drinks containing 60% of Granny Smith or Jonathan juice, 8–14% soluble solids and Brix: acids ratios of 15:1 to 30:1 were assessed by a panel of twenty-five tasters. Sweetness and sourness increased with increasing levels of soluble solids and acidity respectively. Sourness showed little change with soluble solids at constant Brix: acid ratio but sweetness changed significantly. Intensity of flavour increased with soluble solids but the changes differed in the two types of drinks. Drinks having different soluble solids or Brix:acid ratios sometimes had similar flavour acceptabilities. Sweetness or lack of sourness, and intensity of flavour appeared to account for much of the flavour acceptability of the drinks. Equations for predicting flavour acceptance, based on Brix and Brix:acid ratios, were also developed.