• Register
  • Login

European Journal of Molecular & Clinical Medicine

  • Home
  • Browse
    • Current Issue
    • By Issue
    • By Subject
    • Keyword Index
    • Author Index
    • Indexing Databases XML
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Indexing and Abstracting
    • Peer Review Process
    • News
  • Guide for Authors
  • Submit Manuscript
  • Contact Us
Advanced Search

Notice

As part of Open Journals’ initiatives, we create website for scholarly open access journals. If you are responsible for this journal and would like to know more about how to use the editorial system, please visit our website at https://ejournalplus.com or
send us an email to info@ejournalplus.com

We will contact you soon

  1. Home
  2. Volume 8, Issue 3
  3. Authors

Online ISSN: 2515-8260

Volume8, Issue3

ANALYSIS OF FORMULATION, EVALUATION AND ACCEPTABILITY OF COCKTAILS – A STUDY ON HOTEL MANAGEMENT STUDENTS

    Dr. Sanjeev Kumar Dr. Amrik Singh Mr. Rahul Tiwari

European Journal of Molecular & Clinical Medicine, 2021, Volume 8, Issue 3, Pages 1065-1075

  • Show Article
  • Download
  • Cite
  • Statistics
  • Share

Abstract

This study concentrates on the formulation, evaluation and acceptability of cocktails along with their ingredients used. Developed cocktails are tested for their ingredients and sensory evaluation on hotel management students. Data analyzed using SPSS software (20) for concrete evaluation of association of taste and flavors of alcoholic beverages. Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This paper introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages and their association with various flavors. The respondents are from the different region who tasted all the samples of cocktails. Research data was collected through structured questionnaires and 100 respondents given response out of 120 respondents targeted. Five point likert scale used for measuring the performance of all factors. In this research study qualitative methods of research were applied. Present study revealed that using of different types of juices, fresh herbs and other useful ingredients change the taste, color, flavor and give new shape to the drink where customer show the acceptability towards the drinks
Keywords:
    Formulation Accessibility Ingredients Cocktails. Flavors’
  • PDF (360 K)
  • XML
(2021). ANALYSIS OF FORMULATION, EVALUATION AND ACCEPTABILITY OF COCKTAILS – A STUDY ON HOTEL MANAGEMENT STUDENTS. European Journal of Molecular & Clinical Medicine, 8(3), 1065-1075.
Dr. Sanjeev Kumar; Dr. Amrik Singh; Mr. Rahul Tiwari. "ANALYSIS OF FORMULATION, EVALUATION AND ACCEPTABILITY OF COCKTAILS – A STUDY ON HOTEL MANAGEMENT STUDENTS". European Journal of Molecular & Clinical Medicine, 8, 3, 2021, 1065-1075.
(2021). 'ANALYSIS OF FORMULATION, EVALUATION AND ACCEPTABILITY OF COCKTAILS – A STUDY ON HOTEL MANAGEMENT STUDENTS', European Journal of Molecular & Clinical Medicine, 8(3), pp. 1065-1075.
ANALYSIS OF FORMULATION, EVALUATION AND ACCEPTABILITY OF COCKTAILS – A STUDY ON HOTEL MANAGEMENT STUDENTS. European Journal of Molecular & Clinical Medicine, 2021; 8(3): 1065-1075.
  • RIS
  • EndNote
  • BibTeX
  • APA
  • MLA
  • Harvard
  • Vancouver
  • Article View: 303
  • PDF Download: 1,122
  • LinkedIn
  • Twitter
  • Facebook
  • Google
  • Telegram
Journal Information

Publisher:

Email:  editor.ejmcm21@gmail.com

  • Home
  • Glossary
  • News
  • Aims and Scope
  • Privacy Policy
  • Sitemap

 

For Special Issue Proposal : editor.ejmcm21@gmail.com

This journal is licensed under a Creative Commons Attribution 4.0 International (CC-BY 4.0)

Powered by eJournalPlus