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INTRODUCTION

Sensory evaluation, using the human senses, allows individuals to assess the organoleptic qualities of foods and beverages. Taste is one of the most important characteristics used when evaluating a particular item. Taste messages are initiated through the dissolving of a substance on the tongue, which then contacts taste cells, leading to a shape change of the taste receptors. Once the shape change occurs, potassium ions leave the cell, and the result of their escape is an electrical impulse. (McWilliams, 2012, p. 48). The more molecules that are involved in this process, the greater the intensity of that message. The messages that stimulate taste buds are responsible for the four basic tastes; sweet, salty, bitter, and sour. (Walter & Beathard, 2011, p. 2). The major purpose of this laboratory experiment is to use sensory perception skills in order to rank varying grape beverages according to perceived sourness. The second purpose of this experiment is to measure the pH of each grape beverage to determine its level of acidity and establish whether or not sourness and acidity are related.

METHODS Sensory Evaluation: 1. Label and pour 2-1 oz. samples of each of the grape beverages into the cup with the corresponding symbol. The refrigerated sample should be used for tasting. 2. Set aside the room temperature samples, which will be used to test the pH. 3. First, sample each beverage, blindfolded, and rank them according to sourness with the sourest being #1.

Measuring Acidity (pH): 1. Measure the pH of the room temperature samples using the pH meter. Calibrate prior to each measurement and record two independent measures. RESULTS
Table D-1 Ranking Test Ranking #1 - Most #2 #3 #4 #5 - Least Intensity

(Gatorade)
(PC grape drink) (Juicy Juice) (PC Totally Juice) (Welche's)

Table D-1 displays the sourness intensity of each grape beverage. Gatorade is ranked #1, the sourest. PC grape drink is ranked #2, Juicy Juice is ranked #3, PC Totally Juice is ranked #4, and, Welches is ranked #5, the least sour.

Table D-2 Measured Acidity (pH) Trial #1 PC grape drink - Gatorade - Welche's - PC Totally Juice - Juicy Juice - 3.1 3.3 3.57 3.69 3.85 Trial #2 3.08 3.3 3.58 3.68 3.86

Table D-2 displays the measurements of acidity for each grape beverage. PC grape drink is the most acidic, while Juicy Juice is the least acidic.

Graph 1:

Average Acidity Ranking vs. Student Intensity Ranking

5 4 3 2 1 0 Ranking

Average Acidity Ranking Student Intensity Ranking Grape Beverages

Graph 1 displays the ranking order of average acidity (measured pH) versus student intensity ranking based on perceived sourness.

Evaluation of Sourness and Acidity in Grape Drink Products

DISCUSSION The various grape drink beverages were ranked according to perceived sourness. The results of the first portion of the laboratory experiment concluded that Gatorade had the highest intensity based on perception of sourness. PC grape drink was ranked second, Juicy Juice was ranked third, PC Totally Juice was ranked fourth, and Welches was ranked the least sour. The appearance also plays a role in evaluation and typically has a great influence on the taste perception of a particular product. The color of a product may cause the taste to be perceived differently because the mind is triggered to expect a certain flavor (McWilliams, 2012, p. 52). In order to avoid such an influence, each student was blindfolded prior to testing each sample. Following the sampling portion of the laboratory experiment, the acidity of each sample was measured. According to the pH meter, which measured the acidity of each sample twice to ensure reliability, the PC grape drink pH measurement indicated that it was the most acidic followed by Gatorade, Welches, PC Totally Juice, and Juicy Juice, the least acidic. The pH measurements are used to determine the concentration of H+ ions within a specific solution. Although measurements are influenced by the addition of an acid, due to the addition of flavor potentiators or flavor inhibitors, which both may go undetected by human sensory evaluation, the perception of sourness differs. The perceived sourness to the student yielded different results than the acidity measures, indicating that pH is not a valid test for sourness.

REFERENCES

Walter, J. & Beathard, K. (2011). Understanding Food Principles and Preparation Lab Manual (4th edition). Belmont, CA: Cengage Learning.

McWilliams, M. (2012). Foods: Experimental Perspectives (7th edition). Upper Saddle River, NJ: Prentice Hall.