Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

Table 1

Definition of sensory attributes used in qualitative descriptive sensory analysis.

Attribute	Definition	Reference
Appearance
Yellow	CAJ at ideal conditions of consumption (nonoxidized)	Strong: CAJ added by a 5% solution of citric acid followed by refrigerating; Weak: CAJ stored at room temperature for 24 h and exposed to oxygen
Brown	CAJ stored at room temperature and exposed to the action of oxygen	Strong: CAJ stored at room temperature for 24 h and exposed to the action of oxygen; Weak: CAJ added by a 5% solution of citric acid followed by refrigerating
Aroma
	Like aroma of fresh cashew apple	Fresh cashew apple
Taste
Astringent	CAJ with taste that induces the tongue’s constriction	Strong: CAJ added by 0.5% tannin; Weak: CAJ added by 50% of water
Bitter	CAJ with a taste that is sharp, acrid, and unpleasant	Strong: CAJ added by 0.1% of caffeine solution; Weak: CAJ added by 50% of water
Sweet	CAJ with taste of honey or sugar	Strong: CAJ added by 20% sucrose; Weak: CAJ pulp plus 50% water