# Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices
## 3 Results and Discussion
### Organoleptic Evaluation of Commercial juice and juices Made with a Juicer or Squeezer  
Fruit flavour and nutritional characteristics are key quality traits and one of the main factors influencing consumer preference [34]. The organoleptic evaluation included self-made juices and commercial juice \"O\", which was indicated in the survey as the most attractive and appreciated by the respondents. Such parameters were evaluated: the colour, aroma, taste, and appearance of the juices. The highest average rating for the aforementioned parameters was given to EW juice with 4.3, followed by ES juice with 4.1 (see Table 1). The evaluation of commercial juice was a rating similar to that of ES juice (4.0). The weakest rating was given to HS juice with an average rating of 2.8. Commercial orange juice \"O\" received a similar rating (4.03) in an assessment of orange juice quality conducted by [PERSON] and [PERSON] [35]. This study evaluated orange juices from three Polish producers: Hortex, Fortuna, and Tymbark. The juices squeezed with a squeezer had the most intense colour. Their colour was intensely orange. The colour of juice from oranges from Egypt received a rating of 4.6, and oranges from Spain received 4.8. The colour of juices squeezed with a juice was slightly yellow, the rating for oranges from Egypt was 4.0, and for oranges from Spain 3.9. Commercial juice \"O\" had the brightest yellow colour, the average rating for the colour of this juice was 3.4. According to [PERSON] et al. [21], aroma index is one of the important qualities of citrus juice, and this indicates that the quality may be judged from the changes of these compounds. Aroma is generated by a complex mixture of volatiles emitted by the fruit; however, even if hundreds of volatiles are detected in most fruits, a small subset of them is thought to be responsible for their distinctive fragrance [36; 37; 38]. Aroma was rated highest for ES juice--4.5. There was little difference in the ratings for the aroma of EW and HW juice and commercial \"O\" juice, for which the ratings were 4.1, 4.0, and 3.9, respectively. The worst rating for juice aroma was given to HS juice--2.5. This juice had an unpleasant, slightly bitter aroma. Monoterpenes and sesquiterpenes greatly contribute to floral emissions and the aroma of several fruits, including citrus [39]. The taste of HS juice was rated the lowest of all--1.6. This juice was bitter, slightly astringent, and generally tasteless. HW juice was rated 3.1. It was characterised by a bitter and tarty taste, although much less than HS juice. The taste of Egyptian orange juices was rated highly, for EW juice--4.5, and for ES juice--4.1. These juices were sweet and tasty. Commercial juice \"O\" was characterised as sweet and sour, and as a result it received a rating of 4.0. Similar to a study by [PERSON] and [PERSON] [40], taste and flavour, associated with optimum juiciness, are \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Type of juice** & **Colour** & **Fragrance** & **Taste** & **Appearance** & **Average** \\ \hline ES & 4.0 & 4.5 & 4.1 & 3.6 & 4.1 \\ EW & 4.6 & 4.1 & 4.5 & 3.8 & 4.3 \\ HS & 3.9 & 2.5 & 1.6 & 3.4 & 2.8 \\ HW & 4.8 & 4.0 & 3.1 & 3.6 & 3.9 \\ O & 3.4 & 3.9 & 4.0 & 4.8 & 4.0 \\ \hline \hline \end{tabular} Legend: Squeezed using a juicer on oranges originating in Spain (HS). Squeezed using a juicer on oranges originating in Egypt (ES). Squeezed using a squeezer on oranges originating in Spain (HW). Squeezed using a squeezer on oranges originating in Egypt (EW). Commercial juice coming from Polish company (O).  
\end{table} 
Table 1: Organoleptic evaluation of produced juices and commercial juice. Figure 8: Percentage of respondents who chose a company’s citrus juice. Legend: A–S the type of the juice produced by different Polish companies. considered the most important quality traits. The appearance of the juice was rated highest for commercial \"O\" juice--4.8. In this juice no pulp particles were perceptible at all, the texture was homogenous and uniform.