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Qualité sensorielle et composants volatils du jus de fraise entreposé.

Sensory attributes and volatile components of stored strawberry juice.

Auteurs : GOLASZEWSKI R., SIMS C. A., O'KEEFE S. F., BRADDOCK R. J., LITTELL R. C.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Sensory attributes and volatile components of stored strawberry juice.
  • Identifiant de la fiche : 1999-2351
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 63 - n. 4
  • Date d'édition : 07/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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