FLAVOUR, FIRMNESS AND COMPOSITION OF CHILLED STRAWBERRIES: AN INTERLABORATORY STUDY.

Author(s) : GORMLEY T. R., et al.

Type of article: Article

Summary

AN INTERLABORATORY STUDY COMPRISING A TOTAL OF 9 LABORATORIES FROM 8 COUNTRIES INVESTIGATED CHANGES IN THE FLAVOUR, COMPOSITION AND FIRMNESS OF CHILLED: 276 K (3 DEG C) STRAWBERRIES OVER A 5-DAY PERIOD. SINGLE SAMPLE HEDONIC AND PAIRED COMPARISON TASTE PANELS INDICATED A FALL OFF IN FLAVOUR OVER THE CHILL STORAGE PERIOD BUT THE MAGNITUDE OF THE EFFECT WAS RELATIVELY SMALL AND THE SAMPLES WERE STILL ACCEPTABLE AT THE END OF THE STORAGE. SOLUBLE SOLIDS, TITRATABLE ACIDITY AND SHEAR VALUES REMAINED RELATIVELY CONSTANT ; ASCORBIC ACID VALUES REMAINED CONSTANT WITH THE EXCEPTION OF ONE LABORATORY WHERE VALUES INCREASED DURING CHILL STORAGE.

Details

Original title: FLAVOUR, FIRMNESS AND COMPOSITION OF CHILLED STRAWBERRIES: AN INTERLABORATORY STUDY.
Record ID : 1989-0583
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 1
Publication date: 1988

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Strawberry; Chilling; Organoleptic property; Chemical property; Fruit