Enzymatic peeling: first advance on the development of the flavor sensory profile of Navel oranges

Abstract

Enzymatic peeling is one of the methods used to obtain minimally processed citrus fruit. The present work has studied the effect of enzymatic peeling produced on the flavor sensory profile of different cultivars of navel oranges. A trained panel conducted a descriptive analysis. The following flavor descriptors were defined and evaluated: bitter, sweet, acid, orange, and fermented. The enzymatic treatment has influenced the three orange cultivars studied in different manners. In Navelina cultivar, this treatment affected negatively, intensifying bitterness and fermented flavor, so it would not be a recommended cultivar to be minimally processed. Lane late cultivar was affected by enzymatic treatment in sweetness and orange flavor descriptors, decreasing their intensity. In the Parent cultivar, the peeling treatment has not affected the flavor of oranges as this cultivar of oranges remains as one of the sweetest and most orange-flavored ones.

A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup

“…To deal with this process, enzymatic peeling utilizes an enzymatic preparation containing natural cell wall hydrolases. Enzymatic peeling has certain advantages compared with conventional methods, such as improving the yield and quality of the fruit segments obtained, maintaining the fruit's original flavour and texture, and reducing water consumption and contaminants, making this method a more sustainable and eco-friendlier alternative than the traditional process [12][13][14][15]. For instance, segments from 'Cadenera', a traditional orange cultivar, were obtained by enzymatic peeling and packaged in micro-perforated films (with nonselective permeability) made of polypropylene, and segment quality and microbiological safety were maintained for 7 days of storage at 4 • C [12].…”