Grape juice contains phenolic compounds in considerable amounts, and it is fit for human consumption since it can increase the intake of natural antioxidants. The objectives of this study were to investigate the sensory attributes and to evaluate the acceptance of commercial grape juices. Three types of commercial grape juices were analyzed: pasteurized juice, concentrated juice, and sugar added pasteurized juice. A modified Quantitative Descriptive Analysis and an Acceptance Test with a structured nine-point hedonic scale were used including questions about consumption and purchase intention. The results indicated that the pasteurized juice showed higher intensity of color and bitterness; the concentrated juice (reconstituted) demonstrated low intensity of all attributes; and the sugar added product showed the highest intensity in sweetness and characteristic grape juice taste. The pasteurized and the sugar added juices were the most accepted products by consumers, who indicated consumption of grape juice of four or more glasses a month. Pasteurized juices received the highest purchase intention scores, and the sugar added juice was the most consumed. Although consumers appreciated pasteurized grape juices with higher intensities of attributes, the sugar added product was the most consumed.
sensory analysis; grape juice; quantitative descriptive analysis; affective analysis
