Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar

Abstract

Ultrasonication is a nonthermal food processing technology that is used in several applications (extraction, pretreatment before drying, freezing, inactivation of microorganisms etc.). The objective of this study was to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of cranberry juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20kHz under various conditions (treatment time 3, 6 and 9min, sample temperature: 20, 40 and 60°C and amplitude 60, 90 and 120μm). The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, the ultrasonic treatment led to the formation of new compounds or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120μm) were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principle component analysis (PCA) confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples. Sensory evaluation showed that ultrasonically treated and pasteurised juices received lower scores in comparison with the untreated samples.

Analysis of apple beverages treated with high‐power ultrasound: a quality function deployment approach

“…For sensory values, statistically significant differences for sensory properties are for A1.11 (120 µm, 9 min, 20 °C) for taste difference and A1.15 (90 µm, 9 min, 40 °C) for aroma values. Deterioration effect (sensorial) is most often higher if ultrasound amplitude is higher and treatment time is longer , . Odour values are better for A1.5 (120 µm, 6 min, 40 °C) than for the untreated one.…”

“…The designs were based on the central composite design, face‐centred design characteristic with two centre points. The total number of experiments of the designs N can be calculated as follows: where N i = 2 n is the number of experiments (2 3 = 8), N o is the number of centre points and N j = 2 × n (2 × 3 = 6) is the number of star points . The design matrix for the experiment and the regression model proposed for the response is as follows: where β 0 is the value of the fixed response at the central point of the experiment, which is the point (0, 0, 0); β i , β ii and β ij are the linear, quadratic and cross‐product coefficients respectively.…”

“…A trained 10‐member panel consisting of researchers from the University of Zagreb participating in the research was used to evaluate the quality of juices. They evaluated the samples for the sensory characteristics of taste, odour, aroma and colour (Table ) , , . For taste and aroma, 1 was the lowest and 6 was the highest score; for odour and colour, 1 was the lowest and 4 was the highest score.…”

Research of Cranberry Main Indicators of Chemical Composition and Its Processing Products

“…Cranberry is an especially rich and heterogenic source of phytochemical substances. More than 150 individual phytochemical substances that demonstrate the high biological activity, functional properties and treating-prophylactic effect, are revealed in it [10][11].…”

Study of the сhemical composition of cranberry and the use of berries in food technology

“…Flavonoids and a full range of triterpene acids make cranberries a leader among products to be consumed in avitaminosis. Cranberry pectin forms solid compounds with heavy and radioactive metals and is excreted from the body [11]. Paper [12] shows that the regular use of cranberry products reduces the risk of gastric ulcer due to obstruction of the action of Helicobacter pylori bacteria.…”