How to manage the balance between organoleptic and nutritional qualities in foods ? The example of polyphenols in cider apple juices

Key Points

• Balancing nutritional qualities improves overall juice quality and consumer satisfaction, especially regarding polyphenol content.
• The study highlights the importance of organoleptic qualities in enhancing the appeal of cider apple juices across different palates.
• Assessment of polyphenol levels through sensory analysis revealed interesting trade-offs between flavor and health benefits.
• Managing both qualities may enable producers to meet increasing consumer demand for healthier, tastier options.