The objective of the study was to compare the sensory quality of black currant nectars and beverages without any additives and enriched with echinacea and green tea extracts. The sensory analysis was performed using three methods. A 5-point scale rating method was applied to assess the colour, clarity, flavour, and smell; a profiling method was applied to assess the smell and flavour factors that were earlier determined, as well as the total quality of product; a ranking method was used to evaluate preferences. Instrumental methods were applied to measure colour of the products studied. While taking calorimetric measurements, the values of basic colour parameters were determined, i.e.: L*, a*, b*, C*, and h. In order to additionally characterize the products, the maximum of spectrophotometric spectra and absorbances at λmax were measured The extracts applied caused the sensory quality of nectars and beverages to significantly decrease. They negatively impacted the smell, flavour, and final quality of the products analyzed. No essential impact of those extracts was found on the clarity of the products. In the nectars with echinacea and green tea extracts added, as well as in the beverage enriched with the In the beverage enriched with the Echinacea extract, it was found that the maximum absorbance was slightly shifted towards the longer waves.
nectars, beverages, echinacea, green tea, sensory quality