文章基本信息

标题：Development of Young Coconut ( Cocos nucifera ) Wine
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作者：Polemer M. Cuarto ; Ronie F. Magsino
期刊名称：Asia Pacific Journal of Multidisciplinary Research
印刷版ISSN：2350-7756
电子版ISSN：2350-8442
出版年度：2017
卷号：5
期号：2(Part II)
页码：89-93
出版社：Lyceum of the Philippines University - Batangas
摘要：The study aimed to develop wine from young coconut water. This investigated the acceptability of the quality attributes of young coconut wine compared with commercial wine. Using a 5-point hedonic scale, sensory evaluation test was done by the panelists (N=30) to evaluate the acceptability of the product quality attributes such as color, aroma and taste. Results of the sensory evaluation showed that young coconut wine has a pale light color, powerful aroma and sweet taste. Results also showed that panelists choose the color and taste of the young coconut wine as its desirable attributes. Statistical analysis (p<0.05) showed significant difference in the color and aroma between young coconut wine and commercial wine but no significant difference in terms of taste.
关键词：coconut; sensory evaluation; wine; young coconut water