Faculty of Organic Agricultural Sciences

International Food Business and Consumer Studies

Term paper for the module

“Project Work 2022/2023”

About

UNDERSTANDING THE SENSORY PROFILE OF MORINGA OLEIFERA LEAF

EXTRACTS

Supervisor: Dr. Kamal Hossain – Dr. Alexander Quadt

Presented by

Tuan Nguyen - 35820961

Abayomi David Taiwo - 35820792

Md Tashdidul Alam - 35820436

Tamanna Rahman - 35820945

March 2023
Understanding the sensory profile of Moringa Oleifera leaf extracts

Table of Contents
I. Introduction ................................................................................................... 1
1.1. Moringa Oleifera leaves characteristic: ................................................ 1
1.2. Green extraction method: ...................................................................... 2
1.3. Sports drink market: .............................................................................. 2
I. Objective ........................................................................................................ 3
II. Materials and methodologies .................................................................... 3
3.1. Plant materials ........................................................................................ 3
3.2. Sample preparation ................................................................................ 3
3.2.1. Extraction of Moringa Oleifera leaves ............................................ 3
3.2.2. Moringa Oleifera-infused sports drink............................................ 3
3.3. Panelists sampling ................................................................................. 4
3.4. Pre-selection of panelists ...................................................................... 4
3.4.1. Taste identification test ................................................................... 4
3.4.2. Taste intensity test........................................................................... 5
3.5. Survey of Descriptive Terminology....................................................... 5
3.6. Quantitative Descriptive Sensory Assessment .................................... 6
3.7. Rating test for Moringa Oleifera-infused sport drink ........................... 6
3.8. Preference test for Moringa Oleifera-infused sport drink .................... 6
3.9. Overall acceptability for Moringa Oleifera-infused sport drink ........... 6
3.10. Statistical analysis .............................................................................. 7
III. Results & Discussion ................................................................................ 7
4.1. Descriptive sensory wheel .................................................................... 7
4.2. Quantitative Descriptive Sensory Terminology ................................... 9
4.2.1. Evaluation of the samples ............................................................... 9
4.2.2. Quantitative Descriptive Sensory Assessment ........................... 10
4.3. Rating test for Moringa Oleifera-infused sports drink ....................... 15
4.4. Paired comparison test for Moringa Oleifera-infused sport drink .... 16
4.5. Overall acceptability for Moringa Oleifera-infused sport drink ......... 17
IV. Conclusion ............................................................................................... 18
REFERENCES .................................................................................................... 20
Understanding the sensory profile of Moringa Oleifera leaf extracts

Table of Figures

Figure 1: Sensory wheel of Moringa Oleifera Leaves extract. ..................................................9

Figure 2: Mean scores given to the appearance attributes for Moringa oleifera leaf extracts
..........................................................................................................................................................12
Figure 3: Mean scores given to the aroma attributes for Moringa oleifera leaf extracts. ....13
Figure 4: Mean scores given to the taste attributes for Moringa oleifera leaf extracts. .......14
Figure 5: Mean scores given to the aftertaste attributes for Moringa oleifera leaf extracts.
..........................................................................................................................................................14
Figure 6: Mean scores given to the mouthfeel attributes for Moringa oleifera leaf extracts.
..........................................................................................................................................................15
Figure 7: Mean scores given to the Sweetness and Bitterness for the rating test. ..............16
Figure 8: Results given to the paired comparison test for preference of the two samples. 17
Figure 9: Results given to the Overall acceptability test for Moringa oleifera-infused sports
drink. .................................................................................................................................................18

Table of Tables
Table 1: The nutrient compositions of leaves, leaf powder, seeds, and pods (Source:
Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016)) ............................................................1
Table 2: Chemical and equipment for taste identification test...................................................4
Table 3: Chemical and equipment for taste intensity test ..........................................................5
Table 4: Concentration of Moringa Oleifera leaves extracts sample .......................................6
Table 5: List of descriptive sensory terms of Moringa Oleifera leaves extract. ......................8
Table 6: Sensory characteristics brought up by the panel, their individual definitions, and
the norms that anchor the extremities of the unstructured scale. ...........................................10
Table 7: Mean scores given to the sensory characteristics for Moringa oleifera leaf extracts.
..........................................................................................................................................................11

Table of abbreviations

Abbreviations Definition

Moringa Oleifera M.o

Nine-centimeter 9 cm
Understanding the sensory profile of Moringa Oleifera leaf extracts

I. Introduction
1.1. Moringa Oleifera leaves characteristic:
Moringa oleifera (M.o) is A widespread tree found in many tropical and subtropical
countries. The horseradish tree is known for the flavour of root-grinding preparations
because of the form of its adolescent seed pods. Certain places ingest immature seed pods,
but since the leaves are so nutrient-dense, they are often used as a main food. (Thurber &
Fahey, 2009; Mbikay, 2012; Razis et al., 2014).
M.o includes an assortment of vital substances in its pods, seeds and esspecially in
its leaves. In fact, M.o leaves has 10 times more vitamin A than carrots, 25 times more iron
than spinach and 25 times more vitamin C than oranges, 17 times more calcium than milk,
9 times more protein than yoghurt, according to Rockwood et al. (2013)
M.o leaves are rich in minerals such as calcium, potassium, zinc, magnesium, iron,
and copper (Kasolo et al.,2010). Moreover, M.o also provides vitamins such as beta-
carotene from vitamin A, pyridoxine from vitamin B, folic acid, and vitamins C, D, and E.
(Mbikay, M. 2012). Details nutrient composition of M.o leaves, and leaf powder are shown
in table 1.

Table 1: The nutrient compositions of leaves, leaf powder, seeds, and pods (Source:
Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016))

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Throughout antiquity, M.o has been utilised in traditional medicine. Despite the
paucity of evidence from human subjects, several clinical studies indicate potential benefits
for the treatment of "hyperglycemia and dyslipidemia" in type 2 diabetics. (William et al.,
1993).

1.2. Green extraction method:

The methodology of extraction is an essential stage in the material preparation
process for assessing solid samples. Liquid-liquid extraction, sonication, Soxhlet extraction,
and other traditional sample methods of preparation that rely on extraction method have
been implemented(Teo et al., 2010). “Green chemistry” can be characterized as the
production, design, and usage of organic goods and procedures that seek to minimize or
actually stop the use and generation of harmful compounds. This term can be modified as
such in respect to ecologically responsible extraction of organic products: "Green extraction
is based on the search for and development of extraction techniques which will decrease
consumption of energy, enable the use of substitute chemicals and abundant renewable
materials, and assure a safe and elevated extract/product,"

During hot water extraction, when water reach adequate temperatures, it will works
as an organic solvent and, as a consequence, polarise less with a dieletric constant (Smith,
2002). The use of subcritical water as an extraction solvent for products that to be consumed
by humans looks particularly pertinent, given that a solvent-free organic extraction
technique may eliminate the requirement for solvent removal in the production of non-toxic
goods. (Carr, Mammucari, & Foster, 2011).
1.3. Sports drink market:
The ever-increasing range of products manufactured and sold on the sports drink
market reflects the profitable and competitive nature of the industry. Sports drinks are often
designed to (i) avoid dehydration; (ii) provide carbohydrates to increase energy levels; (iii)
deliver electrolytes to restore perspiration-induced losses; and (iv) meet regulatory
requirements and (v) good taste. Electrolytes are commonly added to sports drinks in small
quantities to enhance flavor and, ideally, assist in rehydration and maintain an equilibrium
in body’s fluid/electrolyte. Sodium is necessary for fluid retention, cellular fluid equilibrium,
nerve impulse transmission, impulses, and it relaxes our actively contracting muscles.
Potassium, together with sodium, contributes to the development and maintenance of
steady nerve impulses and muscle contraction. Moreover, it regulates the blood's pH
balance and prevents clotting. As a storekeeper, potassium assists muscle glycogen

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Understanding the sensory profile of Moringa Oleifera leaf extracts

storage. Glucose aids the body's absorption of water and electrolytes (Coombes, J et
al.,2000) (Nose et al., 1988) (Wemple & Morocco, 1997).

According to Statistica, 4.31 billion cases of sports and energy drinks were sold
throughout the globe. In 2021, sports drink sales in the United States alone exceeded 1.2
billion 192-ounce cases, representing for 35.7% of the non-carbonated soft drink market. In
2021, the average American drank around 3,3 litres of sports drinks. This amount is
expected to increase to 3.6 litres per person by 2027. In 2021 with sales of more than $6
billion, Gatorade Perform was the most popular sports drink in the US. The beverages that
were initially designed for athletes are gaining appeal among non-athletes, such as young
people who consume them around lunch. This new development has prompted a number
of concerns. Certain sports drinks include a high percentage of sugar and artificial colours,
causing industry experts to be worried about possible health risks (Statista, 2022).

I. Objective
The main aim of this research was to create a sensory profile for the M.o leaf extracts
using descriptive sensory analysis. The second objective is to evaluate the potential of
making a M.o-infused sports drink without altering the original taste of the sports drinks.
II. Materials and methodologies
3.1. Plant materials
Sun-dried M. oleifera leaves were collected from Narsingdi, Bangladesh. The leaves
were allowed to dry completely in adequate sunshine for at least three days. The samples
were transported to the laboratory in Kassel, Germany, for further processing.
3.2. Sample preparation
3.2.1. Extraction of Moringa Oleifera leaves
The dried M.o leaves samples were extracted using simple hot water extraction with
closed cap techniques at 100±3 ºC respectively for 25 minutes, an electric stove was used
as a heat source, and the temperature was measured using a thermocouple sensor; this
process was recognized as a green and organic solvent-free extraction technique (Matshed,
Cukrowska and Chimuka, 2015). Extracted samples were filtered using a Melitta ® 16
original 3- lear coffee filter (Germany), and the extracts were stored at 4ºC in glass bottles.
All samples were freshly prepared for further analysis.
3.2.2. Moringa Oleifera-infused sports drink
According to the FDA, a serving size of 8 ounces of sports drink should contain
18mg-46mg of potassium. Therefore, we have mixed 20ml of the condensed M.o leaves

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Understanding the sensory profile of Moringa Oleifera leaf extracts

extract with a concentration of 13,75g/20ml with 980ml of the commercial sports drink
Gatorade-original taste to create a M.o-infused sports drink with a potassium concentration
of 40mg/240ml. Then, the drink was stored at 4ºC in glass bottles and was freshly prepared
at most 2 days before the sensory tests.
3.3. Panelists sampling
The panelists will be recruited from the students of International Business and
Consumer Science, at the University of Kassel by means of an adequate survey, to confirm
personal health, confirmation to participate in all the tests and acquaintance with sensory
terms.
3.4. Pre-selection of panelists
The panelists will be evaluated through the taste identification test and taste intensity
test, in which people with 80% of corrects answer will be recruited as panelists for further
test.
3.4.1. Taste identification test
a. Materials and Equipment

Table 2: Chemical and equipment for taste identification test

b. Procedure
A tray will be prepared for each of the participants. For each tray, 6 cups of each
sample with a 3-digit code and 1 cup of water will be provided. 6 types of solution (sweet,
sour, bitter, salty) will be added to each cup with the same volume. A scorecard will be
prepared for each tray. Participants will be instructed clearly about the test and results will
be recorded on scorecards.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

3.4.2. Taste intensity test

a. Materials and Equipment

Table 3: Chemical and equipment for taste intensity test

b. Procedure
A tray will be prepared for each of the participants. For each tray, 15 cups of each
sample with a 3-digit code and 1 cup of water will be provided. 3 types of solution (sweet,
sour, salty) in different concentrations will be added to each cup with the same volume. A
scorecard will be prepared for each tray. Participants will be instructed clearly about the test
and results will be recorded on scorecards.
3.5. Survey of Descriptive Terminology
The network method will be used for the survey of attributes (“The Kelly Repertory
Grid Method” - Moskowitz, 1988). Thirteen panelists were asked to taste three samples of
M.o leaves extract at concentrations of respectively 10g/1L, 20g/1L, and 30g/1L. They then
wrote down all the sensory attributes that they recognized from the samples. After that, they
were requested to participate in an open conversation led by a moderator; three (3) Moringa
samples will be presented again, and panelists will be asked to clarify and describe the
sensory terms in depth.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Table 4: Concentration of Moringa Oleifera leaves extracts sample

Sample Concentration

Sample 1 10g/1L

Sample 2 20g/1L

Sample 3 30g/1L

3.6. Quantitative Descriptive Sensory Assessment

The sample will be evaluated based on the characteristics specified by thirteen
panelists, including appearance, aroma, taste, aftertaste, and mouthfeel, using unstructured
9-centimeter scales that were previously established by the team. The exams will be
conducted in separate booths to ensure the privacy of each tester. The samples will be
served in three-digit-number-coded plastic cups. The panelists will be required to rinse with
water between each sample. In addition to the sample, the panelists will receive an
evaluation sheet with descriptive phrases, and a nine-centimeter (9 cm) unstructured scale.
3.7. Rating test for Moringa Oleifera-infused sport drink
Twenty participants were recruited from the University of Kassel's International
Business and Consumer Science students. The participants were asked to rate the
bitterness and sweetness of the two samples on a 5-point scale, with sample 1 being the
control sports drink and sample 2 being the sports drink infused with M.o. The samples will
be accompanied by a glass of water and a three-digit random number. Each tray will be
assigned a scorecard. Participants will be given explicit test instructions, and results will be
recorded on scorecards.
3.8. Preference test for Moringa Oleifera-infused sport drink
Twenty participants were recruited from the University of Kassel's International
Business and Consumer Science students. The participants were asked to taste and select
their preferred sample from two; sample 1 is the control sports drink and sample 2 is the
sports drink infused with M.o. The samples will be accompanied by a glass of water and a
three-digit random number. Each tray will be assigned a scorecard. Participants will be
given explicit test instructions, and results will be recorded on scorecards.
3.9. Overall acceptability for Moringa Oleifera-infused sport drink
Sixty participants were recruited from the University of Kassel's International
Business and Consumer Science students. The participants were asked to taste the M.o-

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 Understanding the sensory profile of Moringa Oleifera leaf extracts

infused sports drink and rated them following a 5-point hedonic scale for their overall
acceptability. Each tray will be assigned a scorecard. Testers will be introduced clearly to
the product and the test instruction, and results will be recorded on scorecards. The results
will then be converted to numerical values ranging from 1 for “dislike moderately to 5 for
“like very much”.
3.10. Statistical analysis
Using the statistical software SPSS 25, the data were examined using analysis of
variance (ANOVA), and the Duncan multiple range test was used to compare means to
confirm differences at a 95% confidence interval (p ≤ 0.05).
III. Results & Discussion
4.1. Descriptive sensory wheel
Taste, aftertaste, appearance, aroma, and mouthfeel all influence the acceptability
and selection of foods. Based on the findings of the descriptive sensory survey and the
focus group discussion of thirteen panelists, our group has generated a Sensory list, which
includes 71 descriptive sensory terms that are shown in table 4. However, an efficient
sensory profile should only contain around 10 to 20 (Vannier, Brun, & Feinberg, 1999).
Thus, by grouping together similar phrases, deleting redundancies, and discarding features
observed in a limited number of samples, they were drastically reduced. The final list of 16
major attributes and 28 sub-attributes is presented in figure 1.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Table 5: List of descriptive sensory terms of Moringa Oleifera leaves extract.

Aftertaste Appearance Aroma Mouthfeel Taste

1 Astringent Brown Bitter Smooth Bitter
2 Bitter Dark green Chinese tea Watery Bland
3 Coffee bitter Dark yellow Dry grass Viscous Burnt
4 Earthy Green Floral-sweet Airy Chinese tea
5 Lawn Clipping Herbal Fragrant Astringent Dried leaf
6 Leafy Light brown Grass Thick Earthy
7 Leafy bitter Light green Herbal Grass
8 Lightly sweet Light yellow Honey odor Medicinal
9 Metallic Opaque Moldy Moldy
10 Oxidized Smooth Musty Musty
11 Pungent Tea-like Natural Musty
12 Tart Yellow Nutty Natural
13 Tea Pungent Pungent
14 Umami Roasted Salty
15 Wheat grass Smoky Sweet
16 Woody Sulfury Tea
17 Tea Umami
18 Wheat grass Wheat grass
19 Woody

The official sensory wheel's purpose is to provide standards and recommendations

for M.o leaf extract in relation to the development of new goods, consumer behavior, and
commerce activities. The template of the sensory wheel consists of a distinct appearance,
taste, fragrance, aftertaste, and mouthfeel on the inner row, followed by 16 primary
attributes in the middle, and 28 sub-attributes on the outer row. The percentage of the area
of each sensory attribute does not represent its intensity in the extracts or the occurrence
in the results but rather just a demonstration of the sensory profile of M.o leaves extracts
as a whole.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Figure 1: Sensory wheel of Moringa Oleifera Leaves extract.

4.2. Quantitative Descriptive Sensory Terminology

4.2.1. Evaluation of the samples
The samples were appraised based on the characteristics determined by trained
panelists, as shown in table 5, in terms of appearance, aroma, taste, aftertaste, and
mouthfeel on unstructured 9 cm scales earlier established by the group. Each tester will be
tested separately in a sensory booth to reduce the bias and improve the results. The
samples will be accompanied by a glass of water and a three-digit random number. Each
tray will be assigned a scorecard with descriptive terms and an unstructured 9cm scale.
Participants will be given explicit test instructions before entering the booth (Priulli, E.,
PEREIRA, C. M. T., Oliveira, A. C., & PIRES, C. R. F., 2021).

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Table 6: Sensory characteristics brought up by the panel, their individual definitions, and
the norms that anchor the extremities of the unstructured scale.

4.2.2. Quantitative Descriptive Sensory Assessment

Thirteen tasters were recruited for the sensory evaluations of M.o leaf
extracts. According to Silva et al. (2018), In sensory analysis investigations, the use
of quantitative descriptive evaluation is vital since it permits the exploration of
several qualities to generate a thorough sensory profile of the product. Table 6
displays the mean scores for each sensory feature evaluated using unstructured
measures ranging from 1 to 9.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Table 7: Mean scores given to the sensory characteristics for Moringa oleifera leaf extracts.

According to figure 2, it is possible to observe that they were significant

differences in the appearance sub-attributes of all three samples. Sample 1 was
observed to be significantly yellow as compared to other samples as indicated with
a mean value of 4.51, sample 2 was observed to be significantly brown as compared
to sample 1 as indicated with a mean value of 5.08 while sample 3 was observed
by the panelists to be significantly browner as compared to other samples as
indicated with a mean value of 7.46. Sample 1 was observed to be the least on the
appearance spectrum as indicated by the mean value of green sub-attributes of 2.92
while sample 3 was observed to be the highest on the appearance spectrum as
indicated by the mean value of brown sub-attributes of 7.46. The colour is an

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Understanding the sensory profile of Moringa Oleifera leaf extracts

essential aspect of apperance, since it is the first thing a buyer sees and can convey
information about the product's processing (Generoso et al., 2009).

Figure 2: Mean scores given to the appearance attributes for Moringa oleifera leaf extracts

As for the aroma attribute, grass, fragrance, sulphury and tea aroma were the
sensory attributes analyzed for the M.o leaf extracts as shown in figure 3. It was observed
that there was a significant difference in the aroma sub-attributes of sample 1 except for the
grass and fragrant attributes that didn’t differ from one another. The tea and sulphury aroma
of sample 2 was observed to differ significantly from the other aroma sub-attributes but
there was no significant difference between the grass and fragrant attributes of sample 2.
All aroma sub-attributes of sample 3 were observed to differ significantly from each other.
Sample 1 was observed to be the least on the aroma spectrum as indicated by the mean
value of tea sub-attributes of 3.62 while sample 3 was observed to be the highest on the
aroma spectrum as indicated by the mean value of tea sub-attributes of 6.61. Sample 3 was
observed to be the highest in the grass, fragrant, and tea sub-attributes of aroma
characteristics.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Figure 3: Mean scores given to the aroma attributes for Moringa oleifera leaf extracts.

Figure 4 shows the mean score of the taste attribute of M.o leaves extract, the
panelists did consider the samples bitter, and the bitter taste was observed to increase with
increasing substitution of moringa inclusion. Significant differences were observed in the
taste sub-attributes of Sample 1 except for the tea and grass sub-attributes which did not
differ from one another but differed from all other sub-attributes. Similar patterns were
observed in samples 2 and 3. The bitter and pungent taste sub-attribute was observed to
differ significantly from all other sub-attributes in all samples. The bitter, pungent, musty and
grass taste of M.o leaf extracts was observed to intensify with increasing substitution of
moringa extracts; on the other hand, the tea taste sub-attributes decreased with increasing
substitution of moringa extracts. Sample 1 was observed to be the least on the taste
spectrum as indicated by the mean value of bitter sub-attributes of 3.46 while sample 3 was
observed to be the highest on the taste spectrum as indicated by the mean value of musty
sub-attributes of 7.62. Taste is one of the primary determinants of customer acceptability
since it influences consumer choice and signals food quality.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Figure 4: Mean scores given to the taste attributes for Moringa oleifera leaf extracts.

Being the sensations, flavors, or tastes that stay in the mouth after a food has been
swallowed or expectorated, the aftertaste is a significant determinant in product acceptance
and quality (Lawless & Heymann, 2010). Regarding the formulation aftertaste, it is possible
to observe in figure 5 that there were no significant differences in the aftertaste of all three
samples in all four major attributes bitter, coffe bitter, leafy bitter and pungent.

Figure 5: Mean scores given to the aftertaste attributes for Moringa oleifera leaf extracts.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Mouthfeel is an important aspect because, together with taste and aroma, it

contributes to the impression of food and is essential for consumers' liking and acceptance
(Guinard & Mazzucchelli, 1996; Kemp et al., 2011). The mouthfeel of M.o leaf extracts was
also investigated in this study and the results are visualized in figure 6. The smooth
mouthfeel sub-attributes were observed to increase with increasing substitution of M.o leaf
extracts. In contrast, watery mouthfeel sub-attributes were observed to decrease with
increasing substitution of M.o leaf extracts. No significant difference was observed between
the mouthfeel attributes of Samples 1 and 2; however, smooth mouthfeel sub-attributes
were observed to differ significantly from the watery mouthfeel sub-attributes of sample 3.
Sample 1 was observed to be the least on the mouthfeel spectrum as indicated by the mean
value of smooth sub-attributes of 4.38 while sample 3 was observed to be the highest on
the mouthfeel spectrum as indicated by the mean value of smooth sub-attributes of 6.38.

Figure 6: Mean scores given to the mouthfeel attributes for Moringa oleifera leaf extracts.

4.3. Rating test for Moringa Oleifera-infused sports drink

Twenty tasters from the Kassel university were recruited to take part in the rating
tests of M.o-infused sports drinks. Due to the high intensity of the bitter taste in the
condensed M.o sample which can directly affect the sweet taste of the M.o infused sports
drink, the two attributes, sweetness and bitterness of the control sports drink and sports
drink infused with M.o extract are chosen to be tested. The results of the test are presented
in figure 7. Overall, with a rating of 0.94 over 4 for bitterness and 1.88 over 4 for sweetness,
and a rating of 0.75 over 4 for bitterness and 2.50 over 4 for sweetness, when tested by

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Understanding the sensory profile of Moringa Oleifera leaf extracts

single factor one-way ANOVA the M.o-infused sports drink shows no significant difference
over the control sports drink. This tells us that the difference between the Bitterness and
Sweetness of the two samples is not noticeable. This may be due to the already high
sweetness from the original sports drink that overwhelms the bitterness of the condensed
M.o leaves extracts added into the product.

Rating Test
4

0
Control Products Control Products
Sweetness Bitterness

Figure 7: Mean scores given to the Sweetness and Bitterness for the rating test.

4.4. Paired comparison test for Moringa Oleifera-infused sport drink

A total of twenty tasters from Kassel university were recruited to participate in the
paired comparison test for preference of M.o-infused sports drink and control sports drink.
The results are visualized in figure 8, where we can see that only 55% of participants prefer
the control sample over the M.o-infused product. Awo-tail chi-square is used to analyze
whether one sample is preferred over the other, and the result given is that the control sports
drink is not significantly preferred over the M.o-infused sports drink, which once again
emphasizes the indifferences between two samples.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Preference

45%

55%

Control sports drink Moringa oleifera-infused sports drink

Figure 8: Results given to the paired comparison test for preference of the two samples.

4.5. Overall acceptability for Moringa Oleifera-infused sport drink

According to figure 9, there were 32 testers with the highest choice in “like product
slightly” in overall acceptability. The product had 6 testers who “liked it very much”.
However, 19 people chose “neither like nor dislike”, while 3 people “disliked slightly”. Based
on the results, we can conclude that our product might be in the range of acceptable
products for more than half of the testers. To further clarify the results, 3 people that chose
“dislike slightly” were asked for specific reasons behind their choice, and the response was
mostly because of the slight bitterness aftertaste. Whereas the 32 people selected “like
slightly” and 6 selected “like very much” said that they prefer the moderate sweetness of
the product over the other commercial sports drinks on the market. These results prove to
be positive for a sports drink with natural sources of micronutrients and potassium.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

Overall Acceptability
35 32
30
Number of Testers

25

20 19

15

10
6
5 3
0
0
Dislike Dislike slightly Neither like nor Like slightly Like very much
moderatly dislike
Personal choices

Figure 9: Results given to the Overall acceptability test for Moringa oleifera-infused sports
drink.

IV. Conclusion

In this work, the Sensory characteristic of M.o extract is developed through a series
of Quantitative Descriptive Sensory Terminology by thirteen trained panelists. The overall
profile can be described as a combination of “Bitter”, “Tea”,” Pungent”, “Musty”, and “Grass-
like” tastes with “Fragrant”, “Sulfury”, “Tea” and “Grass-like” aromas, “Bitter” and “Pungent”
Aftertaste, and a moderate “Smooth” and “Watery” mouthfeel. By providing a preliminary
terminology vocabulary and Quantitative Descriptive Analysis, this work can be used to
create a standard for M.o leaf extract. Thus, contributing to the research and development
of new food products, consumer behavior, and commercials. However, the sampling of the
tests is still limited in both quantity and variety and could be improved in further research.

The panelists observed significant differences in the appearance, aroma, and taste
sub-attributes of the three samples of M.o leaf extract. Sample 1 was observed to be
significantly yellow, sample 2 was observed to be significantly browner, and sample 3 was
observed to be significantly browner. In terms of aroma, all the samples were observed to
differ significantly with the exception of the grass and fragrant attributes of Sample 2. With
regards to taste, the bitter taste was observed to increase with increasing substitution of

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Understanding the sensory profile of Moringa Oleifera leaf extracts

moringa inclusion, and all samples were observed to differ significantly in taste sub-
attributes with the exception of the tea and grass sub-attribute of samples 1 and 2. Finally,
the smooth mouthfeel sub-attributes were observed to increase with increasing substitution
of M.o leaf extracts. In contrast, watery mouthfeel sub-attributes were observed to decrease
with increasing substitution of M.o leaf extracts.

The results of the rating test, paired comparison test and overall acceptability test
between the control sports drink and sports drink infused with M.o extract show the
undifferentiated of these samples and the positive feedback of the participants on the
product. Thus, open up a potential for a sports drink with natural sources of micronutrients
and potassium.

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Understanding the sensory profile of Moringa Oleifera leaf extracts

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Barminas, J. T., Charles, M., & Emmanuel, D. (1998). Mineral composition of non-
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Understanding the sensory profile of Moringa Oleifera leaf extracts

Percentage of distribution in overall project

Members Percentage of contribution

Tuan Nguyen 40%

Abayomi David Taiwo 30%

Md Tashdidul Alam 20%

Tamanna Rahman 10%

Statutory Declaration
I herewith assure that I have completed the present project as a group listed above and
without unauthorized help other than those cited in the project. No part of this work has
been used in another thesis qualification procedure before. I have marked all places in the
project, which are taken verbatim or analogously from published or unpublished writings. I
agree that this project could be examined for plagiarism with anti‐plagiarism software. For
this reason, I provide the paper in electronic and anonymous format.

Witzenhausen, 29/03/2023 __________________________

Place, Date Signature

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