CONSUMER ACCEPTANCE OF PUMPKIN SEED OIL-BASED FUNCTIONAL DRINKS (ORGANOLEPTIC AND SENSORY ANALYSIS)

Abstract

This article presents the results of a study of consumer perception of functional drinks based on pumpkin seed oil using organoleptic and sensory analysis. The aim of the study was to determine the optimal concentration of pumpkin seed oil (1-5%) in emulsified drinks that ensures high consumer acceptance. The study involved 120 volunteers aged 18-55. The assessment was conducted on a 9-point hedonic scale for the following parameters: taste, aroma, color, consistency, and overall impression. It was found that drinks containing 2-3% pumpkin seed oil received the highest scores: 7.8-8.2 out of 9. At concentrations above 4%, acceptance decreased due to a pronounced bitter taste and oily texture. The sensory profile, constructed using the descriptive analysis method, revealed the key descriptors: “nutty,” “grassy,” “slightly bitter,” and “smooth.” The results confirm that, when used at the optimal dosage, pumpkin seed oil can be successfully used in the production of functional beverages without compromising its organoleptic qualities.