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THE INFLUENCE OF APPLE RIPENESS AND JUICE STORAGE TEMPERATURE ON THE SENSORY EVALUATION AND COMPOSITION (VOLATILE AND NONVOLATILE COMPONENTS) OF APPLE JUICE.

Author(s) : POLL L.

Type of article: Article

Summary

APPLES WITH 5 DIFFERENT DEGREES OF RIPENESS WERE OBTAINED BY COMBINING 3 PICKING DATES WITH 2 STORAGE CONDITIONS: 7 DAYS AT 293 K (20 DEG C) OR 5 MONTHS AT 276 K (3 DEG C). CRITERIA USED TO CHARACTERIZE THE DEGREES OF RIPENESS WERE: COLOUR, ACID CONTENT, MAGNESS-TAYLOR PRESSURE VALUE AND STARCH CONTENT. JUICES STORED AT 276 AND 293 K FOR 1 YEAR, WERE SENSORILY EVALUATED AND CHEMICALLY ANALYZED. FOR SAMPLES STORED AT 276 K FRUIT AROMA AND VOLATILE CONTENT STRONGLY INCREASED. VARIOUS CLASSES OF VOLATILES DEVELOPED DIFFERENTLY FOR THE DIFFERENT DEGREES OF RIPENESS. STORAGE OF JUICES AT 293 K (INSTEAD OF 276 K) GAVE A LOWER ESTER AND ALDEHYDE CONTENT AND FRUIT HAD A LOWER AROMA.

Details

  • Original title: THE INFLUENCE OF APPLE RIPENESS AND JUICE STORAGE TEMPERATURE ON THE SENSORY EVALUATION AND COMPOSITION (VOLATILE AND NONVOLATILE COMPONENTS) OF APPLE JUICE.
  • Record ID : 1986-1136
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 4
  • Publication date: 1985/10

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