## 3 Results and Discussion
### Results of the Sensory Analysis of the Developed Formulations  
#### 3.6.1 Liking and Buying Intention of the Developed Beverages per School  
The results of liking and buying intention of the developed beverages obtained per school are shown in Figure 2. According to the ANOVA, there were significant differences (\(p\) < 0.001) among the four variables analyzed (liking of color, smell, and flavor as well as buying intention) in the developed beverages. The color of the BM beverage obtained the highest scores in the three schools (Figure 2A). These values are close to those reported by [PERSON] et al. [67] for the liking of the color of a citrus-based beverage developed with a medicinal herb (_Asteracantha longifolia_), sugar syrup and spices (cardamom and cinnamon) and for a blue pea (_Clitoria ternatea_ L.) flower extract, lime juice and stevia beverages developed by [PERSON] et al. [49]. The color of BM beverage, can be attributed to the natural pigments of the bougainvillea which gave an attractive pink color to the product. The beverage BB which does not include bougainvillea obtained the lowest scores for this attribute. Other ingredients as chamomile and Melissa were the main responsible for the dull yellow color of this beverage. The color of a food product is a relevant criterion for its selection, consumption, and preference, influencing consumer acceptance [67]. In this case, the color of the beverages developed was attractive and positively related to products based on fruits and herbal extracts. Concerning the flavor (Figure 2B), ICBI participants showed the same degree of liking for the 4 developed beverages. In contrast, for ICSA and ICEA participants, significant differences (\(p\) < 0.01) were found. In these schools, the flavor of BM and BB was the most liked. The beverage BR includes Melissa among its ingredients, so it is probable, that this plant provided an unpleasant or no recognizable smell and flavor. In the case of the beverage codified as BB, this one also contains Melissa, but other ingredients like orange and chamomile could have masked Melissa's smell and flavor, contributing to the liking degree showed toward it. In relation to the smell of the developed beverages, no  
Figure 2: Mean (n = 400) of hedonic grades for the liking degree ((**A**): color, (**B**): flavor, (**C**): smell) and buying intention (**D**) of the developed beverages according to the school of origin of the participants: Basic Sciences and Engineering (ICBI), Commerce and Business Administration (ICEA) and Health Sciences (ICSA). Different lowercase letters between bars indicate significant difference (*** \(p\) < 0.001 and *** \(p\) < 0.01). significant differences were found for ICEA and ICBI participants. On the contrary, at ICSA school, the smell of BC beverage was significantly the most disliked (Figure 2C). This formulation contained only three ingredients (Melissa, bougainvillea, and guava) in the lowest proportion compared to BM, BB and BR. This fact may have contributed to the low impact of smell and flavor of BC beverage. The results observed for the liking of flavor are lower than those reported for [PERSON] et al. [68] and [PERSON] et al. [49] although the formulations developed for those authors include sugar and stevia, respectively, which could have influenced positively the liking degree of flavor. The smell and flavor of herbal infusions may be unpleasant for some consumers due to their association with medicinal uses which is not desirable when developing a healthy drink. So, it would be recommendable to mask these attributes using ingredients with a high smell and flavor impact. In our case, the amount of all ingredients incorporated in the formulations was low in general; using a higher quantity of pulp and peel fruits could increase the liking of smell and flavor of these beverages.