QUALITY ASSESSMENT OF NON-ALCOHOLIC SWEET CARBONATED BEVERAGES «LEMONADE» ON THE UKRAINIAN MARKET

Abstract

The article presents a comprehensive assessment of the quality of non-alcoholic sweet carbonated beverages marketed as “Lemonade” produced by three Ukrainian brands: Obolon, Biola, and ZlataVoda. The relevance of this study is driven by the rapid expansion of the non-alcoholic beverage market in Ukraine, which is characterized by clear trends toward sugar reduction, the use of natural ingredients, the development of products with functional properties, and increasingly stringent quality and safety requirements. In the context of these transformations, the analysis of formulations and product properties of popular carbonated beverages makes it possible to evaluate their compliance with modern standards and consumer expectations. A comparative analysis of the compositions of the examined lemonades revealed significant differences in the use of sweeteners and auxiliary ingredients. The beverage produced by Obolon contains glucose–fructose syrup, acesulfame K, and sucralose, providing a balanced sweet taste. Biola combines glucose–fructose syrup, sugar, and saccharin, along with additional citrus flavourings. ZlataVoda is manufactured without added sugar, sweetened with aspartame and saccharin, and contains 1% juice base derived from apple concentrate. A clear relationship was established between the type of sweetener and the caloric content of the product: full or partial replacement of sugar with synthetic sweeteners significantly reduces the beverage’s energy value. Organoleptic and physicochemical parameters were evaluated in accordance with DSTU 4069:2016. All examined samples complied with the standard requirements with respect to clarity, colour, absence of visible defects, taste, aroma, total soluble solids, and acidity. Sensory analysis revealed the highest overall score for the Obolon sample, with a slightly lower score for Biola. The ZlataVoda beverage received the lowest rating due to excessive sweetness and a pronounced “artificial” aftertaste resulting from the use of synthetic sweeteners. However, this sample may be recommended for consumers who need to limit sugar intake. The results confirm that all examined beverages meet regulatory requirements and demonstrate the influence of formulation components on product quality and sensory characteristics.