Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.

@article{Bechoff2014RelationshipsBA,
  title={Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.},
  author={Aur{\'e}lie Bechoff and Mady Ciss{\'e} and G{\'e}nevi{\`e}ve Fliedel and Anne-Laure Declemy and Nicolas Cyrille Ayessou and Noel H Akissoe and Cheikh Tidiane Tour{\'e} and Ben Bennett and Manuela Pintado and Dominique Pallet and Keith Ian Tomlins},
  journal={Food chemistry},
  year={2014},
  volume={148},
  pages={112-9}
}
Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) (n=8) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste) (p<0.05). Consumers (n=160) evaluated… CONTINUE READING