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CHANGES IN ORANGE JUICE AROMA DURING STORAGE. SENSORIAL ANALYSIS USING MULTIDIMENSIONAL SCALING.

[In Spanish. / En espagnol.]

Author(s) : VELEZ C.

Type of article: Article

Summary

FRESHLY SQUEEZED JUICE FROM VALENCIA ORANGES WAS BOTTLED UNDER ASEPTIC CONDITIONS. THE BOTTLES WERE GROUPED IN 10 SAMPLES: ONE WAS FROZEN AND STORED AT 255 K (-18 DEG C) AND THE OTHERS WERE KEPT FOR 1, 2 OR 3 MONTHS AT 273, 293 AND 310 K (0, 20 AND 37 DEGC). ALL POSSIBLE DIFFERENT PAIRS OF SAMPLES WE RE EVALUATED FOR AROMA SIMILARITY AND, SEPARATELY, THE JUDGES SCORED THE QUALITY OF THE AROMA OF EACH JUICE. WHILE MULTIDIMENSIONAL SCALING ANALYSIS OF DISSIMILARITY DATA PROVIDED AN EASILY UNDERSTANDABLE PICTURE OF THE AROMA DIFFERENCES, ANALYSIS OF VARIANCE APPLIED TO AROMA QUALITY DATA INFORMED ON THE PATTERN OF LOSS OF QUALITY DURING STORAGE AND ON THE QUALITY LEVEL AT ANY OF THE STORAGE PERIODS.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1989-1044
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 28 - n. 3
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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