Evaluating the effect of physicochemical properties and juiciness on consumers' perception of sweetness and sourness and their preferences: A comparison between fruit juices prepared as gel or sponge samples

• Juiciness intensity influences consumer sensory perception and preference. • Strong juiciness enhances the sweetness of the fruit juice. • Moisture content of food does not necessarily correlate with juiciness. • High juiciness does not necessarily increase food preference. The aim of this research project was to determine the effect of fruit juiciness on consumer taste and preference. Here, two samples, both containing the same quantity of quality fruit juice and agar, but differing in physical properties, particularly juiciness was developed. Gel samples were prepared by adding agar to fruit juices (strawberries, mandarin, and melon juice) and allowing them to solidify. Spongy samples that presented a juicier texture were prepared by freeze-drying water solidified with agar which was then soaked in fruit juice. The different samples were then chemically and physically analyzed using instrumental analysis. Furthermore, sensory evaluations were used to compare the perceived juiciness, sweetness, sourness, and preference of different samples. From the results, it was determined that the samples did not differ substantially in terms of moisture content. Regardless of the moisture content, more than 88% of assessors indicated that the spongy samples were juicier. From the perception analysis, the spongy samples demonstrated stronger sweetness than the gel samples, with strawberries, mandarins, and melons at 63%, 76%, and 90%, respectively.