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Sensory attributes and volatile components of stored strawberry juice.

Author(s) : GOLASZEWSKI R., SIMS C. A., O'KEEFE S. F., BRADDOCK R. J., LITTELL R. C.

Type of article: Article

Summary

Juices from three strawberry cultivars were stored at 2 deg C and 25 deg C for 6 weeks and evaluated for the sensory attributes fresh strawberry, strawberry-jam, off-flavour, green, and sweet. Fresh flavour declined while off-flavour increased during storage, with the largest changes occuring at 25 deg C. Juice color and ascorbic acid also degraded much faster at 25 deg C. Fifteen volatiles were measured. Results are given. Correlations with flavour are explained.

Details

  • Original title: Sensory attributes and volatile components of stored strawberry juice.
  • Record ID : 1999-2351
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 4
  • Publication date: 1998/07
  • Document available for consultation in the library of the IIR headquarters only.

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