Sensory and Volatile Flavor Analysis of Beverages

Vilela, Alice

doi:10.3390/foods10010177

Cited by 2 publications

(2 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The use of concentrated apple juice may be considered efficient for cider-processing, but some nutrients addition might be needed to assure yeast vitality during fermentation [49,50]. Overall, the use of the concentrate could be considered efficient for cider fermentation, although some nutritional supplementation might be required to support the vitality of yeast.…”

Section: Apple Varieties For Cider-processingmentioning

confidence: 99%

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

View full text Add to dashboard Cite

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

show abstract

Section: Apple Varieties For Cider-processingmentioning

confidence: 99%

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Penilaian dilakukan secara organoleptik (menggunakan pancaindra) terhadap parameter warna, aroma, dan rasa. Parameter tersebut merupakan acuan standar yang digunakan dalam penilaian suatu produk minuman (Vilela, 2021). Hasil evaluasi berdasarkan nilai pretest dan post-test mengindikasikan partisipan memperoleh nilai baik pada tiap parameter penilaian.…”

Section: Gambar 5 Metode Pencacahan Daununclassified

Pelatihan Pembuatan Teh Herbal Hutan Untuk Petani Hutan Buwun Sejati

Wangiyana

Ratnaningsih²,

Usman³

et al. 2023

SELAPARANG

View full text Add to dashboard Cite

ABSTRAKPetani hutan Desa Buwun Sejati menggantunggkan pendapatan utama dari penjualan buah – buahan tanaman MPTS (Multi Purpose Tree Species) yang dipanen musiman. Harga komoditi buah tersebut cenderung mengalami penurunan signfikan ketika musim panen dilakukan serentak akibat penumpukkan stok. Oleh karena itu diperlukan solusi pemanfaatan alternatif dari tanaman MPTS yang berkelanjutan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pelatihan pengolahan daun tanaman MPTS petani hutan Buwun Sejati menjadi produk teh herbal hutan. Produk teh herbal hutan yang dibuat dalam kegiatan ini adalah: sirsak, durian, rambutan, dan alpukat. Pelaksanaan kegiatan menggunakan metode ceramah dan praktik secara langsung melibatkan sebanyak 20 orang petani hutan Buwun Sejati sebagai partisipan.Tahapan kegiatan yang dilakukan meliputi: penyampaian teori melalui focus group discussion, praktek pembuatan teh herbal dengan menggunakan protokol baku, penilaian kualitas produk teh herbal bersama partisipan, serta monotiring dan evaluasi kegiatan untuk keberlanjutan program. Berdasarkan perbandingan hasil pre-test dan post-test, partisipan telah memahami materi produk teh herbal hutan MPTS dengan persentase peningkatan sebesar 70%. Selain itu mereka juga telah menguasi metode produksi teh herbal hutan MPTS dengan kualitas yang baik. Dapat disimpulkan bahwa petani hutan Buwun Sejati mampu mengolah bahan baku daun tanaman sirsak, durian, rambutan, dan alpukat menjadi produk teh herbal hutan yang dapat menjadi alternatif sumber pemasukan tambahan bagi mereka. Kata kunci: buwun sejati; petani hutan; teh herbal ABSTRACTBuwun Sejati forest farmers depend on the fruit commodity of Multi-Purpose Tree Species (MPTS), which can be harvested only at a particular time in a year. The price of this fruit commodity usually decreases significantly if harvested simultaneously due to oversupply. Thus, it is essential to carry out alternative utilization of MPTS commodities. The purpose of this community service is to give training about MPTS leaves plant processing methods into forest herbal tea products for Buwun Sejati forest farmers. Raw materials for forest herbal tea products in this community service were soursop, durian, rambutan, and avocado. Systematic steps of this community service include 1) a focus group discussion with the participant to discuss the source and potency of forest herbal tea products, 2) a practical step about the method of forest herbal tea production, 3) a hedonic assay of forest herbal tea product made by participant for quality control, 4) monitoring and evaluation for the continuity of the program. Participants understood the forest herbal tea production method based on pre-test and post-test results. It could be concluded that Buwun Sejati forest farmers can utilize leaves of soursop, durian, rambutan, and avocado in forest herbal tea products that could give future additional income. Keywords: buwun sejati; forest farmers; herbal tea

show abstract

Sensory and Volatile Flavor Analysis of Beverages

Abstract: Humans have used their senses to evaluate food for several thousands of years [...]

Cited by 2 publications

References 14 publications

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Pelatihan Pembuatan Teh Herbal Hutan Untuk Petani Hutan Buwun Sejati

Contact Info

Product

Resources

About