摘要：Three drinks based on milk with apple, orange and grapefruit juice with following proportion: 1:1, 1:2 and 2:1 were analyzed. In the initial phase was used sensory analysis by applying the rank in order test and based on it the products to the panelists best reacted were established. The sensory analysis is a method widely used in the alimentary products evaluation and in the successful development of new products. For one session of tests there were served approximately 9 samples, three at a time for the three variants of products. The samples were served immediately after their preparation in order to reduce the loss of flavor and to avoid the risk of taste and color alteration. The tested products were coded using 4 letter codes which mark the product with a settled ratio. After this, the analyze sheets were carried out by each sheet board, where each sensorial feature was evaluated using a scale from 1-9. Significant in the organoleptic feature - for the coloured shade the elementary system of colours was used (NCS system), choosing according with each set the corresponding variant. The data of the sensory analysis were statistically processed though the mono-factorial ANOVA method. ANOVA or the process of variance analysis analyzed the variation of a variable related with the influence factors. This procedure allows the testing of statistical assumptions regarding the parameters of a model. Variance analysis also allows to estimate variance components of a variable and determine the significance of factors of influence. Through statistical processing of the obtained data from the sensory analysis was established that significant differences does exist between the drinks assortments. The present study emphasized the most appreciated products: the drink with milk and apple juice addition in an 1:2 ratio and the drink with milk and orange and graph-fruit juice addition in equal proportion
关键词：mono-factorial ANOVA method; sensory analysis; cow milk; fruit juice
