Determining the odor and flavor characteristics of probiotic, health-promoting ingredients and the effects of repeated exposure on consumer acceptance

One control and 3 juices fortified with probiotic microorganisms (Lactobacillus rhamnosus GG, Lactobacillus casei Imunitass(R), or Lactobacillus paracasei NFBC 43338) were manufactured and analyzed by a descriptive panel (n = 9). Results showed that the 4 juices had significantly different,sensory profiles (p < 0.05). The control juice was described as 'orange,' 'sweet,' and 'astringent', while the probiotic products were described as containing 'dairy,' 'savory,' and 'medicinal' flavors. Next, consumers (n = 75) tasted and evaluated their 'Overall Liking' of the 4 samples in a laboratory environment, using 100 mm line scales, and a ranking methodology. Then consumers were assigned into 4 balanced groups. Consumers took home seven 100 mL bottles of one of the juice products, depending on their group number, and consumed one bottle each day for 7 d. After 7 d of in-home usage, consumers returned to the laboratory for post-exposure sensory analysis. Results showed that exposure to probiotic orange juice enhances consumer acceptance. Specifically, groups exposed to Lactobacillus casei Imunitass(R) (n = 18) and Lactobacillus paracasei NFBC 43338 (n = 19) probiotic drinks showed significant increases (p < 0.05) in their 'Overall Liking' post-exposure, while the group exposed to Lactobacillus rhamnonus GG (n = 19) demonstrated a slight increase in their 'Overall Liking' post-exposure. The control group (n = 19) rated the control sample significantly lower post-exposure (p = 0.02). Therefore, exposure to and familiarity with probiotic drinks helps to improve consumer acceptance and liking for the sensory characteristics of probiotic juices.