The aroma of beverages is perceived by the
release of volatile substances that are by-products
of yeast metabolism which vary with cell growth
patterns during fermentation. An average aroma was
perceived by panelists indicating a not too strong or
not too weak aroma for the two beverages. A similar
scoring was done for taste. Most African beers are
sweet-sour in nature. Palate fullness also known
as ‘body’ or ‘mouthfeel’ is defined as the tactile
sensations perceived at the lining of the mouth,
including the tongue and teeth. Panelists did not
perceive a difference between pito fermented by SC
and MC with regards to palate fullness. There was
no significant difference in terms of alcohol strength
between the two products which explains that they
were all fully attenuated after the fermentation
period. Alcohol strength was scored little above
average, indicating a moderate strength of the
beverage. Evaluation of the samples on a hedonic
scale by panelists had SC pito graded 2 (good) and
2.7 (fair) for MC pito for color. Panelists indicated
that they liked the colour and palate fullness of both
samples fairly (Table 4) but their aroma as good. In
terms of taste and alcohol strength, there was better
preference for MC than for SC which scored fairly.