SENSORY PERCEPTION OF THE DISCRIMINATIVE ABILITY OF UNIVERSITY TASTERS FOR ORIGINAL AND ZERO COLA AND ORANGE SOFT DRINKS

Abstract

This study aimed to evaluate the discriminative ability of untrained university tasters in identifying sensory differences between cola and orange soft drinks in their original (with sugar) and zero (sugar-free) versions. The research was conducted in two stages: a literature review on sweeteners and sensory acceptability, and an empirical approach involving sensory tests. A total of 59 university students assessed the samples based on flavor, aroma, appearance, and overall impression. Results showed a high accuracy rate in distinguishing between versions, with flavor being the most decisive attribute. In the cola drink, 76.7% correctly identified the zero version; for orange, the rate was 86.7%. The analysis revealed that changes in perceived sweetness, aftertaste, and body significantly influence sensory perception. It is concluded that university consumers can accurately distinguish reformulated versions, reinforcing the importance of sensory analysis as a strategic tool for the beverage industry in developing lower-sugar products with greater consumer acceptance.