# Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices
###### Abstract  
The purpose of the study was to analyse and update consumers' changing preferences in the choice of citrus fruit juices and to evaluate the sensory and physicochemical characteristics of two kinds of juices: juice squeezed from raw fruit and a commercial juice indicated by respondents as best matching their preferences. The survey was conducted in the form of an online survey posted on app.ankieteo.pl. The survey was also sent via a link through social networks. A total of 862 people took part in the survey. Consumers are most likely to consume juices one to three times a week (28.3%). Orange juice was the most popular among respondents (52.4%). The main factors influencing decisions to purchase citrus fruit juices are the type of fruit from which the juice was made, the vitamin content and the product's price. In choosing juices, respondents were also guided by favourable health qualities and the presence of minerals. From the physicochemical determinations of orange juices obtained from a juice and squeezer and commercial juice \"O\", it was found that the quality of commercial orange juice indicated by consumers in the survey is comparable to juices made with a squeezer or a juice. consumer preferences; citrus juices; vitamin C; glucose; fructose; quality address=color  
of juice in the fruit, total soluble solids, and the colour of the fruit. Size, shape, absence of blemishes, deformations, and other damage, and absence of pathogens and pests are also important parameters in determining fruit quality [6]. An important factor is the growing conditions of the raw material from which the juice is produced. Growing conditions affect the vitamin C content the fruit. Temperature and the amount of light provided during vegetation affect its content; the less light during growth, the less vitamin C in the plant [7]. This vitamin is the component of citrus juices most recognised and associated with. Citrus juices, like the fruits, are rich in many nutrients, including vitamin C, and also contain various bioactive components such as (poly)phenols [8]. According to [PERSON] [9], citrus juices are a fairly good source of minerals, particularly potassium. Typical values of potassium content per 100 g are 150 mg in grapefruit juice and 200 mg in orange juice. In the other hand, citrus juices are very low in calcium content. Calcium content and vitamin D are added to some fortified citrus juices to make them more nutritionally attractive as a breakfast drink for young children. Citrus fruits and their juices are among the recommended folic acid sources in most dietetic guides. Vitamin C is important, mainly as a cofactor of several enzymes responsible for collagen biosynthesis. Citrus juice seems to be an ideal medium for iron-supplementing food for small children [10]. [PERSON] [11] states that citrus fruit and citrus juice impart acid to formulations and recipes that help to add brightness and heighten the perception of other basic tastes. Citrus juice helps to balance flavour, highlight natural flavours, preserve colour and prevent oxidation. Among other things, citrus and tropical juices are increasingly used as ingredients in soft drinks, flavoured waters and smoothies. According to [PERSON] [12], vitamin C cannot be synthesised in humans because we lost the ability to produce L-gallono-lactone oxidase, the ingredient (enzyme) responsible for its production. Thus, this vitamin must be obtained from dietary sources: citrus fruits and leafy green vegetables. In addition, vitamin C increases the body's immunity by inhibiting the proliferation of viruses [13], which is very important in these times of pandemics. It has also been proven that the supply of vitamin C in higher doses increases the body's immunity, more specifically, the number of leukocytes [14]. This study aimed to investigate consumer preferences in choosing citrus fruit juices.