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INFLUENCE OF STORAGE TIME AND TEMPERATURE ON THE SENSORY QUALITY OF SINGLE-VARIETY APPLE JUICE.

Author(s) : POLL L., FLINK J. M.

Type of article: Article

Summary

SINGLE STRENGTH JUICES FROM MCINTOSH, FILIPPA, MUTZU, INGRID MARIE AND JAMES GRIEVE APPLES AND 4-FOLD CONCENTRATES FROM MCINTOSH AND FILIPPA WERE STORED FOR UP TO 12 MONTHS AT 276 AND 293 K (3 AND 20 DEG C). AT 276 K NO DIFFERENCE WAS NOTED BETWEEN EVALUATIONS AT 6 OR 12 MONTHS. 293 K GAVE JUICES WITH LESS FRUIT AROMA AND MORE COOKED AROMA THAN JUICES STORED AT 276 K. WHILE THIS EFFECT WAS ALREADY CLEAR AFTER 6 MONTHS, IT BECAME EVEN MORE PRONOUNCED AFTER 12 MONTHS STORAGE. SIMILARLY, AFTER 12 MONTHS, STORAGE AT 276 VS 293 K RESULTED IN A SIZABLE DIFFERENCE IN THE AROMA OF RECONSTITUTED CONCENTRATE. HYDROXYMETHYLFURFURAL WAS FOUND ONLY IN JUICES AND CONCENTRATES AT 293 K.

Details

  • Original title: INFLUENCE OF STORAGE TIME AND TEMPERATURE ON THE SENSORY QUALITY OF SINGLE-VARIETY APPLE JUICE.
  • Record ID : 1984-1096
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 4
  • Publication date: 1983/08

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