Figure 2. (A) Principal Component Analysis (PCA) generated with the sensory data for appearance, aroma, flavor and texture of the tamarind functional beverage. (B) External preference map. Axes t1 and t2 were obtained by partial least squares regression of descriptive data and respondent’s overall liking scores for the sensory attributes of the tamarind functional beverage (square = samples; blue circle = consumers; red circle = QDA attributes)

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Impact of Non-nutritive Sweeteners on the Sensory Profile and Acceptance of a Functional Tamarind Beverage

Rafael Sousa Lima, Helena Maria André Bolini

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