Sensory Acceptability of Novel Sorrel/Roselle (Hibiscus sabdariffa L.)
Consumers are demanding novel beverages that are
healthier, convenient and have appealing consumer acceptance. The
objectives of this study were to investigate the effects of adding grape
polyphenols and the influence of presenting health claims on the
sensory acceptability of wines. Fresh red sorrel calyces were
fermented into wines. The total soluble solids of the pectinase-treated
sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form
of grape pomace extract was added to sorrel wines (w/v) in specified
levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12
panelists was use to select the level of polyphenol to be added to
sorrel wines for sensory preference The sensory attributed of the
wines which were evaluated were colour, clarity, aroma, flavor,
mouth-feel, sweetness, astringency and overall preference. The sorrel
wine which was most preferred from focus group evaluation was
presented for hedonic rating. In the first stage of hedonic testing, the
sorrel wine was served chilled at 7°C for 24 h prior to sensory
evaluation. Each panelist was provided with a questionnaire and was
asked to rate the wines on colour, aroma, flavor, mouth-feel,
sweetness, astringency and overall acceptability using a 9-point
hedonic scale. In the second stage of hedonic testing, the panelist
were instructed to read a health abstract on the health benefits of
polyphenolic compounds and again to rate sorrel wine with added 25
ppm polyphenol. Paired t-test was used for the analysis of the
influence of presenting health information on polyphenols on hedonic
scoring of sorrel wines. Focus groups found that the addition of
polyphenol addition had no significant effect on sensory color and
aroma but affected clarity and flavor. A 25 ppm wine was liked
moderately in overall acceptability. The presentation of information
on the health benefit of polyphenols in sorrel wines to panelists had
no significant influence on the sensory acceptance of wine. More
than half of panelists would drink this wine now and then. This wine
had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and
alcohol content of 13.0%. The sorrel wine was liked moderately in
overall acceptability with the added polyphenols.
[1] Y. Qi, K.L, Chin, F. Malekian, M. Berhane, J. Garger, “Biological
characteristics, nutritional and medicinal value of roselle, Hibiscus
sabdariffa circular”. UFNR No. 604 March, 2005. Available online
from: <http://www.suagacenter.com.
[2] C.T, Du and F.J. Francis, Anthocyanins of roselle (Hibiscus sabdariffa,
L),” J. Food Science, vol. 38 (5), pp 810-812, 1973.
[3] G.E. Mazza and E. Miniati, Anthocyanin in Fruits, Vegetables and
Grains. Boca Raton, Florida USA: CRC Press, 2000, pp. 309-311.
[4] P.J. Tsai, J. McIntosh, P. Pearce, B. Camden, B.R. Jordan, “Anthocyanin
and antioxidant capacity in roselle (Hibiscus sabdariffa L.) extract, Food
Research International, vol. 35, pp. 351-356
[5] K.R. Christian and J.C. Jackson, “Changes in total phenolic and
monomeric anthocyanin composition and antioxidant activity of three
varieties of sorrel (Hibiscus sabdariffa) during maturity,” J. Food
Compos Anal., vol.22 (7-8), pp. 663-667, 2009.
[6] E.O. Farombi and O.O. Ige, “Hypolipidemic and antioxidant effects of
ethanolic extract from dried calyx of Hibiscus sabdariffa in alloxaninduced
diabetic rats,” Fundamental and Clinical Pharmacology, vol.
21, pp. 601–609, 2009.
[7] V. Chenier, “Polyphenols in foods are more complex than often
thought,” American Journal of Clinical Nutrition, vol. 81(suppl), pp.
223S–229S, 2005.
[8] A. Scalbert, I.T. Johnson and M. Saltmarsh, “Polyphenols: antioxidants
and beyond”, American J. Clinical Nutrition, vol.81 (1 Suppl.), pp.
215S–217S, 2005.
[9] J.-C. Stoclet, T. Chataigneau, M. Ndiaye, M-H. Oak, J. El Bedoui, M.
Chataigneau and V. Svini-Kerth, “Vascular protection by dietary
polyphenols”, European J. Pharmacology, vol. 500 (1-3), pp. 299-313,
2004.
[10] A. Scalbert, C. Manach, C. Morand, C. Rémésy and L. Jiménez,
“Dietary polyphenols and the prevention of chronic diseases,” Critical
Review in Food Science, vol. 45 (5), pp.287-306, 2005.
[11] M. Lόpez-Vélez, F. Martínez-Martínez and C. Valle-Ribes, “The study
of phenolic compounds as natural antioxidants in wine, “Critical Review
in Food Science, vol. 43 (3), pp. 233-244, 2003.
[12] W.B. Esselen and G.M Sammy, “Roselle: a natural colorant for foods,”
Food Prod Dev, vol. 7, pp.80-82, 1973
[13] W.B. Esselen and G.M.Sammy, “Applications for roselle as a red
colorant, Food Prod Development, 9, 34-40, 1975.
[14] M. Clydesdale, J.H. Main and F.J. Francis, “Roselle (Hibiscus
sabdariffa L.) anthocyanins as colorant beverage and gelatine deserts,”
J. Food Protection, vol. 42, pp.204-267, 1979.
[15] D'Heureux-Calix and N. Badrie, “Consumer acceptance and
physicochemical quality of processed red sorrel/roselle (Hibiscus
sabdariffa L.) sauces from enzymatic extracted calyces,” Food Service
Technology, vol. 4(4), pp. 141-148, 2004
[16] G. Oboh and C.A. Elusiyan, CA (2004) “Nutrient composition and
antimicrobial activity of sorrel drinks (soborodo),” J. Med Food, vol7
(3), pp. 340-342, 2004.
[17] P. Mounigan and N. Badrie, “Physicochemical and sensory quality of
wines from red sorrel/roselle (Hibiscus sabdariffa L) calyces,”
International. J. Food Science and Technology, vol. 41, pp.1-7, 2006a.
[18] P. Mounigan P and N. Badrie, “Roselle/sorrel (Hibiscus sabdariffa L.)
Wines with varying calyx puree and total soluble solids: Sensory
acceptance, quantitative descriptive and physicochemical analysis,” J.
Foodservice, vol 17, pp. 102-110, 2006b.
[19] M. Jueanville and N. Badrie N, “Processed sorrel/Roselle (Hibiscus
sabdariffa L.) Leather from pectolase-treated calyces. Effects of xanthan
gum on physicochemical quality and sensory acceptance,” J. Food
Technology., vol. 5 (2), pp. 164-168, 2007.
[20] N. Henry and N. Badrie, “Utilization of sorrel/roselle (Hibiscus
sabdariffa L.) Nectar in stirred yoghurts: Physicochemical and sensory
quality,” J. Food Technology, 5 (1), pp. 55-61, 2007.
[21] M. Bolade, I.B. Oluwalana, and O. Ojo, “Commercial practice of
roselle (Hibiscus sabdariffa L.) Beverage production: Optimization of
hot water extraction and sweetness level,” World Journal of Agricultural
Sciences, vol.5 (1), pp. 126-131, 2009.
[22] J. Broomes and N.Badrie, “Effects of low-methoxyl pectin on
physicochemical and sensory properties of reduced-calorie sorrel/roselle
(Hibiscus sabdariffa L.) Jams,” The Open Food Science J., vol. 4, pp.43-
50, 2010.
[23] I. Lesschaeve and A.C. Noble, “Polyphenols: factors influencing their
sensory properties and their effects on food and beverage preferences,”
Am J. Clinical Nutrition., vol. 81 (supplement): pp. 330S-335S, 2005.
[24] T. Solheim, “Consumer liking for sausages affected by sensory quality
and information on fat content”, Appetite 19, pp. 285-292, 1992.
[25] P. Kähkönen, H.Tuorila and H. Rita, “How information enhances
acceptability of a low-fat spread?,” Food Quality Preference, Vol. 7,
pp.365-372, 1996.
[26] P. Kahkonen, H. Tuorila and H. Lawless, “Lack of effect of taste and
nutrition claims on sensory and hedonic responses to a fat-free yogurt”,
Food Quality Preference, vol. 8, pp. 125-130, 1997.
[27] C.D. Goerlitz and J.F. Delwiche, “Impact of label information on
consumer assessment of soy-enhanced tomato juice,” J Food Science,
vol. 69 (9), pp. S376-S379, 2004.
[28] J. Kanner, E. Frankel, R.Granit, B. German and E. Kinsella, “Natural
antioxidants in grapes and wines,” J. Agriculture and Food Chemistry,
vol. 42, pp. 64-69, 1994.
[29] F.C.F. Galvez and A.V.A.Resurreccion, “Reliability of the focus group
technique in determining the quality characteristics of mungbean (Vigna
radiata (L.) Wilczec) noodles,” J. Sensory Studies, vol. 7, pp. 315-326,
1992.
[30] ASTM Committee E-18, ASTM Manual on Consumer Sensory
Evaluation. In E.E. Schaefer (Ed), ASTM Special Technical Publication
682, (pp. 5, 28-30). Am Soc Testing and Materials, Philadelphia, PA, pp.
5, 28-30, 1979.
[31] A.V.A. Resurreccion, Consumer Sensory Testing for Product
Development, Aspen Publishers Inc, Gaithersburg, Maryland, pp. 9-42,
1998.
[32] IFT/SED, “Sensory evaluation guideline for testing food and beverage
products,” Food Technology, Chicago, vol. 35 (11), pp.50-59, 1981.
[33] R.S. Jackson RS, Wine Tasting: A Professional Handbook, Brock
University Food Science Technology. Int. Series, Academic Press,
Ontario, Canada, 2002.
[34] D.R.Peryam and F. J. Pilgrim, “Hedonic scale method of measuring food
preference,” Food Technology, Chicago, vol. 11(9), pp. 9-14, 1957.
[35] R.G. McGuire, “Reporting of objective colour measurement,” Hort
Science, vol. 27, pp.254 -/1255, 1992.
[36] AOAC, Official Methods of Analysis, Association of Analytical
Chemists. Blackie Academic and Professional, London vol.2, 1990.
[37] K.M.J. Swanson, F.F. Busta, E.H. Peterson and M.G. Johnson, Colony
count methods. In C. Vanderzant, D.F. Splittstoessser, Compendium of
Methods for the Microbiological Examination of Foods, American
Public Health Association, Washington DC, pp. 75-95, 1992.
[38] S.Ghanzanfar and M.E. Camire, “Influence of health attitudes on the
acceptability of cranberry juice,” J. Food Science, vol. 67(9), pp.3497-
3501, 2002. [39] M.A. Drake and P.D. Gerard, “Consumer attitudes and acceptability of
soy-fortified yoghurt,” J. Food Science, vol. 68 (3),pp. 1118-1122, 2003.
[40] H. Tuorila and A.V. Cardello, “Consumer responses to an off-flavor in
juice in the presence of specific health claims,” Food Quality
Preference, vol. 13, pp.561-569, 2002.
[41] A.C. Nobel. (2002) Astringency and bitterness of flavonoid phenols. Acs
Sym Ser 825,192-201, 2002.
[42] R. Lopez, L.Mateo-Vivaracho, J. Cacho and V. Ferreira, “Optimization
and validation of a taste dilution analysis to characterize wine taste,” J
Food Science, vol. 72 (6), pp. S345-351, 2007.
[43] R. Brouillard, Chemical structure of anthocyanins. In P. Markakis,
Anthocyanins as Food Colors, Academic Press, New York, pp.1, 1982.
[44] G. Mazza and R. Brouillard, Color stability and structural
transformations of cyaniding 3, 5 – diglucoside and four 3-
deoxyanthocyanins in aqueous solutions, J. Agriculture and Food
Chemistry, vol 35, pp. 422-426, 1985.
[45] F.T. Francis, “Food colorants –Anthocyanins,” Critical Review in Food
Science, vol. 28(4),pp. 273-314, 1989.
[46] F. Delgado –Vargas and O. Paredes – López, Natural Colorants for
Food and Nutraceutical Uses, CRC Press, LLC, Boca Raton, Florida,
2003.
[47] M.E.Ibrahim, K.A. Karamalla and A.G. Khattab, “Biochemical studies
on roselle (Hibiscus abdariffa),” Sudan J. Food Science and
Technology, vol 3, pp. 37, 1971.
[48] J. Kerharo, “Senegal bisap (Hibiscus sabdariffa) or guinea sorrel or red
sorrel,” Plant Medicine Phytotherapy, 5,pp. 272-281, 1972.
[49] J.F. Morton, Roselle. In C.F. Dowling. Fruits of Warm Climate (pp. 281-
286), Media Incorporated, Greensborough, NC, pp. 281-286, 1987.
[50] P. Pliner, “The effects of mere exposure in liking for edible substances,”
Appetite, vol 3, pp. 283-290, 1982.
[51] T. Luckow, V. Sheehan, C. Delahunty and G. Fitzgerald, “Determining
the odor and flavor characteristics of probiotic, health-promoting
ingredients and the effects of repeated exposure on consumer
acceptance,” J. Food Science, vol.70 (1),pp. S53-S59, 2005.
[1] Y. Qi, K.L, Chin, F. Malekian, M. Berhane, J. Garger, “Biological
characteristics, nutritional and medicinal value of roselle, Hibiscus
sabdariffa circular”. UFNR No. 604 March, 2005. Available online
from: <http://www.suagacenter.com.
[2] C.T, Du and F.J. Francis, Anthocyanins of roselle (Hibiscus sabdariffa,
L),” J. Food Science, vol. 38 (5), pp 810-812, 1973.
[3] G.E. Mazza and E. Miniati, Anthocyanin in Fruits, Vegetables and
Grains. Boca Raton, Florida USA: CRC Press, 2000, pp. 309-311.
[4] P.J. Tsai, J. McIntosh, P. Pearce, B. Camden, B.R. Jordan, “Anthocyanin
and antioxidant capacity in roselle (Hibiscus sabdariffa L.) extract, Food
Research International, vol. 35, pp. 351-356
[5] K.R. Christian and J.C. Jackson, “Changes in total phenolic and
monomeric anthocyanin composition and antioxidant activity of three
varieties of sorrel (Hibiscus sabdariffa) during maturity,” J. Food
Compos Anal., vol.22 (7-8), pp. 663-667, 2009.
[6] E.O. Farombi and O.O. Ige, “Hypolipidemic and antioxidant effects of
ethanolic extract from dried calyx of Hibiscus sabdariffa in alloxaninduced
diabetic rats,” Fundamental and Clinical Pharmacology, vol.
21, pp. 601–609, 2009.
[7] V. Chenier, “Polyphenols in foods are more complex than often
thought,” American Journal of Clinical Nutrition, vol. 81(suppl), pp.
223S–229S, 2005.
[8] A. Scalbert, I.T. Johnson and M. Saltmarsh, “Polyphenols: antioxidants
and beyond”, American J. Clinical Nutrition, vol.81 (1 Suppl.), pp.
215S–217S, 2005.
[9] J.-C. Stoclet, T. Chataigneau, M. Ndiaye, M-H. Oak, J. El Bedoui, M.
Chataigneau and V. Svini-Kerth, “Vascular protection by dietary
polyphenols”, European J. Pharmacology, vol. 500 (1-3), pp. 299-313,
2004.
[10] A. Scalbert, C. Manach, C. Morand, C. Rémésy and L. Jiménez,
“Dietary polyphenols and the prevention of chronic diseases,” Critical
Review in Food Science, vol. 45 (5), pp.287-306, 2005.
[11] M. Lόpez-Vélez, F. Martínez-Martínez and C. Valle-Ribes, “The study
of phenolic compounds as natural antioxidants in wine, “Critical Review
in Food Science, vol. 43 (3), pp. 233-244, 2003.
[12] W.B. Esselen and G.M Sammy, “Roselle: a natural colorant for foods,”
Food Prod Dev, vol. 7, pp.80-82, 1973
[13] W.B. Esselen and G.M.Sammy, “Applications for roselle as a red
colorant, Food Prod Development, 9, 34-40, 1975.
[14] M. Clydesdale, J.H. Main and F.J. Francis, “Roselle (Hibiscus
sabdariffa L.) anthocyanins as colorant beverage and gelatine deserts,”
J. Food Protection, vol. 42, pp.204-267, 1979.
[15] D'Heureux-Calix and N. Badrie, “Consumer acceptance and
physicochemical quality of processed red sorrel/roselle (Hibiscus
sabdariffa L.) sauces from enzymatic extracted calyces,” Food Service
Technology, vol. 4(4), pp. 141-148, 2004
[16] G. Oboh and C.A. Elusiyan, CA (2004) “Nutrient composition and
antimicrobial activity of sorrel drinks (soborodo),” J. Med Food, vol7
(3), pp. 340-342, 2004.
[17] P. Mounigan and N. Badrie, “Physicochemical and sensory quality of
wines from red sorrel/roselle (Hibiscus sabdariffa L) calyces,”
International. J. Food Science and Technology, vol. 41, pp.1-7, 2006a.
[18] P. Mounigan P and N. Badrie, “Roselle/sorrel (Hibiscus sabdariffa L.)
Wines with varying calyx puree and total soluble solids: Sensory
acceptance, quantitative descriptive and physicochemical analysis,” J.
Foodservice, vol 17, pp. 102-110, 2006b.
[19] M. Jueanville and N. Badrie N, “Processed sorrel/Roselle (Hibiscus
sabdariffa L.) Leather from pectolase-treated calyces. Effects of xanthan
gum on physicochemical quality and sensory acceptance,” J. Food
Technology., vol. 5 (2), pp. 164-168, 2007.
[20] N. Henry and N. Badrie, “Utilization of sorrel/roselle (Hibiscus
sabdariffa L.) Nectar in stirred yoghurts: Physicochemical and sensory
quality,” J. Food Technology, 5 (1), pp. 55-61, 2007.
[21] M. Bolade, I.B. Oluwalana, and O. Ojo, “Commercial practice of
roselle (Hibiscus sabdariffa L.) Beverage production: Optimization of
hot water extraction and sweetness level,” World Journal of Agricultural
Sciences, vol.5 (1), pp. 126-131, 2009.
[22] J. Broomes and N.Badrie, “Effects of low-methoxyl pectin on
physicochemical and sensory properties of reduced-calorie sorrel/roselle
(Hibiscus sabdariffa L.) Jams,” The Open Food Science J., vol. 4, pp.43-
50, 2010.
[23] I. Lesschaeve and A.C. Noble, “Polyphenols: factors influencing their
sensory properties and their effects on food and beverage preferences,”
Am J. Clinical Nutrition., vol. 81 (supplement): pp. 330S-335S, 2005.
[24] T. Solheim, “Consumer liking for sausages affected by sensory quality
and information on fat content”, Appetite 19, pp. 285-292, 1992.
[25] P. Kähkönen, H.Tuorila and H. Rita, “How information enhances
acceptability of a low-fat spread?,” Food Quality Preference, Vol. 7,
pp.365-372, 1996.
[26] P. Kahkonen, H. Tuorila and H. Lawless, “Lack of effect of taste and
nutrition claims on sensory and hedonic responses to a fat-free yogurt”,
Food Quality Preference, vol. 8, pp. 125-130, 1997.
[27] C.D. Goerlitz and J.F. Delwiche, “Impact of label information on
consumer assessment of soy-enhanced tomato juice,” J Food Science,
vol. 69 (9), pp. S376-S379, 2004.
[28] J. Kanner, E. Frankel, R.Granit, B. German and E. Kinsella, “Natural
antioxidants in grapes and wines,” J. Agriculture and Food Chemistry,
vol. 42, pp. 64-69, 1994.
[29] F.C.F. Galvez and A.V.A.Resurreccion, “Reliability of the focus group
technique in determining the quality characteristics of mungbean (Vigna
radiata (L.) Wilczec) noodles,” J. Sensory Studies, vol. 7, pp. 315-326,
1992.
[30] ASTM Committee E-18, ASTM Manual on Consumer Sensory
Evaluation. In E.E. Schaefer (Ed), ASTM Special Technical Publication
682, (pp. 5, 28-30). Am Soc Testing and Materials, Philadelphia, PA, pp.
5, 28-30, 1979.
[31] A.V.A. Resurreccion, Consumer Sensory Testing for Product
Development, Aspen Publishers Inc, Gaithersburg, Maryland, pp. 9-42,
1998.
[32] IFT/SED, “Sensory evaluation guideline for testing food and beverage
products,” Food Technology, Chicago, vol. 35 (11), pp.50-59, 1981.
[33] R.S. Jackson RS, Wine Tasting: A Professional Handbook, Brock
University Food Science Technology. Int. Series, Academic Press,
Ontario, Canada, 2002.
[34] D.R.Peryam and F. J. Pilgrim, “Hedonic scale method of measuring food
preference,” Food Technology, Chicago, vol. 11(9), pp. 9-14, 1957.
[35] R.G. McGuire, “Reporting of objective colour measurement,” Hort
Science, vol. 27, pp.254 -/1255, 1992.
[36] AOAC, Official Methods of Analysis, Association of Analytical
Chemists. Blackie Academic and Professional, London vol.2, 1990.
[37] K.M.J. Swanson, F.F. Busta, E.H. Peterson and M.G. Johnson, Colony
count methods. In C. Vanderzant, D.F. Splittstoessser, Compendium of
Methods for the Microbiological Examination of Foods, American
Public Health Association, Washington DC, pp. 75-95, 1992.
[38] S.Ghanzanfar and M.E. Camire, “Influence of health attitudes on the
acceptability of cranberry juice,” J. Food Science, vol. 67(9), pp.3497-
3501, 2002. [39] M.A. Drake and P.D. Gerard, “Consumer attitudes and acceptability of
soy-fortified yoghurt,” J. Food Science, vol. 68 (3),pp. 1118-1122, 2003.
[40] H. Tuorila and A.V. Cardello, “Consumer responses to an off-flavor in
juice in the presence of specific health claims,” Food Quality
Preference, vol. 13, pp.561-569, 2002.
[41] A.C. Nobel. (2002) Astringency and bitterness of flavonoid phenols. Acs
Sym Ser 825,192-201, 2002.
[42] R. Lopez, L.Mateo-Vivaracho, J. Cacho and V. Ferreira, “Optimization
and validation of a taste dilution analysis to characterize wine taste,” J
Food Science, vol. 72 (6), pp. S345-351, 2007.
[43] R. Brouillard, Chemical structure of anthocyanins. In P. Markakis,
Anthocyanins as Food Colors, Academic Press, New York, pp.1, 1982.
[44] G. Mazza and R. Brouillard, Color stability and structural
transformations of cyaniding 3, 5 – diglucoside and four 3-
deoxyanthocyanins in aqueous solutions, J. Agriculture and Food
Chemistry, vol 35, pp. 422-426, 1985.
[45] F.T. Francis, “Food colorants –Anthocyanins,” Critical Review in Food
Science, vol. 28(4),pp. 273-314, 1989.
[46] F. Delgado –Vargas and O. Paredes – López, Natural Colorants for
Food and Nutraceutical Uses, CRC Press, LLC, Boca Raton, Florida,
2003.
[47] M.E.Ibrahim, K.A. Karamalla and A.G. Khattab, “Biochemical studies
on roselle (Hibiscus abdariffa),” Sudan J. Food Science and
Technology, vol 3, pp. 37, 1971.
[48] J. Kerharo, “Senegal bisap (Hibiscus sabdariffa) or guinea sorrel or red
sorrel,” Plant Medicine Phytotherapy, 5,pp. 272-281, 1972.
[49] J.F. Morton, Roselle. In C.F. Dowling. Fruits of Warm Climate (pp. 281-
286), Media Incorporated, Greensborough, NC, pp. 281-286, 1987.
[50] P. Pliner, “The effects of mere exposure in liking for edible substances,”
Appetite, vol 3, pp. 283-290, 1982.
[51] T. Luckow, V. Sheehan, C. Delahunty and G. Fitzgerald, “Determining
the odor and flavor characteristics of probiotic, health-promoting
ingredients and the effects of repeated exposure on consumer
acceptance,” J. Food Science, vol.70 (1),pp. S53-S59, 2005.
@article{"International Journal of Biological, Life and Agricultural Sciences:70775", author = "Tamara Anderson and Neela Badrie", title = "Sensory Acceptability of Novel Sorrel/Roselle (Hibiscus sabdariffa L.)", abstract = "Consumers are demanding novel beverages that are
healthier, convenient and have appealing consumer acceptance. The
objectives of this study were to investigate the effects of adding grape
polyphenols and the influence of presenting health claims on the
sensory acceptability of wines. Fresh red sorrel calyces were
fermented into wines. The total soluble solids of the pectinase-treated
sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form
of grape pomace extract was added to sorrel wines (w/v) in specified
levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12
panelists was use to select the level of polyphenol to be added to
sorrel wines for sensory preference The sensory attributed of the
wines which were evaluated were colour, clarity, aroma, flavor,
mouth-feel, sweetness, astringency and overall preference. The sorrel
wine which was most preferred from focus group evaluation was
presented for hedonic rating. In the first stage of hedonic testing, the
sorrel wine was served chilled at 7°C for 24 h prior to sensory
evaluation. Each panelist was provided with a questionnaire and was
asked to rate the wines on colour, aroma, flavor, mouth-feel,
sweetness, astringency and overall acceptability using a 9-point
hedonic scale. In the second stage of hedonic testing, the panelist
were instructed to read a health abstract on the health benefits of
polyphenolic compounds and again to rate sorrel wine with added 25
ppm polyphenol. Paired t-test was used for the analysis of the
influence of presenting health information on polyphenols on hedonic
scoring of sorrel wines. Focus groups found that the addition of
polyphenol addition had no significant effect on sensory color and
aroma but affected clarity and flavor. A 25 ppm wine was liked
moderately in overall acceptability. The presentation of information
on the health benefit of polyphenols in sorrel wines to panelists had
no significant influence on the sensory acceptance of wine. More
than half of panelists would drink this wine now and then. This wine
had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and
alcohol content of 13.0%. The sorrel wine was liked moderately in
overall acceptability with the added polyphenols.", keywords = "Sorrel wines, Roselle Hibiscus sabdariffa L, novel
wine, polyphenols, health benefits, physicochemical properties.", volume = "9", number = "7", pages = "794-6", }
