The sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50°C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30°C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties.

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描述乳制品的感官特性的免费列表任务：微滤山羊乳清橙汁饮料的案例研究

研究了使用自由列出任务进行的感官分析以及消费者接受的通过微滤（20、30、40和50°C）或常规巴氏灭菌处理的山羊乳清橙汁（GWOJ）饮料的情况。免费上市任务允许根据加工类型（巴氏灭菌或微滤）和微滤温度来区分饮料。巴氏消毒的饮料具有黄色，橙色的香气和风味，并且具有更粘的质地，而微滤饮料具有绿色，苦味，甜味，发酵的风味和液体质地。较低的微滤温度可改善橙色和发酵香气，与巴氏灭菌产品具有相似的消费者接受度，而较高的温度则可增加酸，柠檬酸和乳清香气，并降低消费者接受度。总体，