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INFLUENCE OF STORAGE TEMPERATURE ON SENSORY EVALUATION AND COMPOSITION OF VOLATILES OF MCINTOSH APPLE JUICE.

Author(s) : POLL L.

Type of article: Article

Summary

APPLE JUICE PRODUCED FROM MCINTOSH APPLES WAS STORED AT 276, 283, 293 AND 303 K (3, 10, 20 AND 30 DEG C) FOR 1 YEAR. AFTER STORAGE, THE JUICES WERE SENSORY EVALUATED (AROMA PROFILE), ANALYZED FOR VOLATILE COMPOUNDS AND FOR HYDROXYMETHYLFURFURAL. THE RESULTS SHOWED THAT WITH INCREASING STORAGE TEMPERATURE, THERE WAS A MARKED FALL IN FRUIT AROMA SCORE AND AN INCREASE IN COOKED AROMA SCORE. WITH STORAGE AT 303 K, THE TOTAL ESTER CONTENT AND TOTAL ALDEHYDE CONTENT EACH FELL TO 13% OF THE AMOUNT PRESENT AFTER STORAGE AT 276 K, WHILE ALCOHOL CONTENT ONLY FELL TO 67%.

Details

  • Original title: INFLUENCE OF STORAGE TEMPERATURE ON SENSORY EVALUATION AND COMPOSITION OF VOLATILES OF MCINTOSH APPLE JUICE.
  • Record ID : 1985-1159
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 4
  • Publication date: 1983/08

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