2.9. Sensorial analysis
The sensory analyses of the three fresh juices (MHGE, NJ, IJ)
were conducted by a panel consisting of 15 graduate students from
Avignon University, France. The subjects were seated in sensory
booths with appropriate ventilation and lighting. The samples
were presented to each panellist in polystyrene cups. For the three
juices, the following attributes were evaluated: colour, smell, acidity,
astringency and global acceptance. For overall quality, the scale
ranged from 0 (weakest attribute) to 10 (strongest attribute) and a
score of 5 corresponded to an ideal perception. The panellists gave
their preferences for each sample on a hedonic scale (0–10). The
average of the points was calculated for each attribute.