Sensory evaluation of passion fruit and blueberry nectar: Analysis of consumer perception of organoleptic attributes

Sauna Aguilar B.J.; Osorio Paredes L.; Moreno Ramos J.A.; Estrada Gonzales H.L. · Nutricion Clinica y Dietetica Hospitalaria (2025) · DOI: 10.12873/454sauna

Resumen

Introduction: This study addresses the formulation of nectars made from mixtures of blueberry, passion fruit, and eucalyptus, with the purpose of evaluating their sensory and physicochemical characteristics. These fruits were selected for their contribution of bioactive compounds and functional properties, as well as for the growing need to develop innovative beverages that meet the demands of consumers seeking natural and healthy alternatives. Objectives: To develop and perform the sensory evaluation of a nectar based on blueberry, passion fruit, and eucalyptus infusion, using different proportions, with the aim of creating a healthy beverage that is sensorially appealing in flavor and potentially beneficial due to its nutritional and medicinal characteristics. Materials and Methods: The research was conducted at the Technological University of Peru, using fruits from Ancash and La Libertad, regions of Peru, in three different formulations. Sixty panelists participated in the sensory evaluation, which was carried out using a 5-point Likert hedonic scale and paired comparison tests to identify significant differences in taste, aroma, color, texture, and overall acceptance. The process included standardization of preparation and the use of statistical tools such as ANOVA and Tukey’s test. Initial physicochemical parameters, including pH and total soluble solids, were determined. Results: The results indicated that formulation F1430 (50% blueberry, 50% passion fruit) was the most accepted by panelists due to its balance of sweetness, acidity, and texture. In contrast, formulation F1428 (75% passion fruit, 25% blueberry) received the lowest ratings because of its acidity and strong eucalyptus aroma. The inclusion of eucalyptus in all three formulations contributed a mentholated and refreshing flavor, though its perception varied according to the fruit ratio. Overall, a balanced fruit proportion enhanced sensory acceptance. Further studies are recommended to analyze the “odor” attribute and to conduct microbiological analyses to optimize future formulations and ensure the product’s commercial viability. Conclusions: The evaluated formulations demonstrated that combining blueberry, passion fruit, and eucalyptus yields nectars with distinctive color, flavor, and functional properties. The nectar with an intermediate fruit balance was the most accepted, highlighting the potential of this blend for the development of innovative and functional beverages.

Instituciones: Universidad Tecnológica del Perú