What Makes a Great Orange Soda?

Orange soda is an all time favorite drink. Not only can you drink Orange Soda, but you can freeze it and make popsicles!

The aroma and flavor profiles of a high quality orange soda should lead with orange notes. There may also be tangerine/mandarin, orange candy, citrus and orange zest notes present. If orange zest notes are present, they will add to the quality of the soda. There should not be chewable Vitamin C notes as they will detract from the orange aroma and flavor.

The texture of the orange soda should be effervescent, with a soft bubble texture – not overly harsh to the point that the bubbles sting the palate. There should be some mouth weight and may also be some astringency and mouth drying textures present.

The transparency of the soda is stylistic, but it should appear “bubbly” when first poured. The taste profile should lead with sweet, followed by sour and bitter.

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Tasting terms

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • astringency

    The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.

  • taste profile

    The expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • bitter

    One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.