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ORIGINAL ARTICLE
Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings
1
Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
2
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Central Java 55281, Indonesia
3
Department of Food Science and Technology, Bakrie University, Jakarta 12920, Indonesia
Submission date: 2023-02-09
Acceptance date: 2023-07-11
Online publication date: 2023-08-02
Publication date: 2023-08-02
Corresponding author
Ervina Ervina
Food Technology Department, Faculty of Engineering, Bina Nusantara University, 11480 Jakarta, Indonesia
Food Technology Department, Faculty of Engineering, Bina Nusantara University, 11480 Jakarta, Indonesia
Pol. J. Food Nutr. Sci. 2023;73(3):233-241
KEYWORDS
TOPICS
ABSTRACT
The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings of blind and non-blind (informed) tests. Sixty adult consumers were involved in the evaluation. The basil leaf extract and sugar contents influenced the sensorial characteristic of basil syrups. Moreover, consumers had different perceptions and changed their preferences for this product in different sensory evaluation settings. Information related to ingredients and sugar contents was demonstrated to consumers to enable the shift in their preferences. Consumers perceived the basil syrups as significantly healthier in the non-blind setting (p<0.001) compared to the blind test (p=0.110). Moreover, the liking showed to be significantly higher in the non-blind setting compared to the blind test (p=0.050), especially for the sugar-free samples. This research could be used as a preliminary study to further develop functional drinks made from basil leaves and to consider the information regarding food ingredients provided to consumers.
ACKNOWLEDGEMENTS
We would like to thank all the participants who have been involved in this research.
FUNDING
We would like to thank Bina Nusantara University for the research funding of PTB (research grant contract No: 060/VR.RTT/IV/2022).
CONFLICT OF INTEREST
The authors declare that there is no conflict of interests.
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