Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference

Jaros, Doris; Thamke, Ines; Raddatz, Heike; Rohm, Harald

doi:10.1007/s00217-009-1025-0

Cited by 41 publications

(52 citation statements)

References 49 publications

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“…The lowest viscosity characterized with a variety of 'Rajka' and 'Red Elstar', where the average viscosity value equaled to 1.4 mPa s (Table 2). Similar results were obtained by Jaros et al [41] and Will et al [36]. Apple juice viscosity, determined by Jaros et al [41], was in the range from 1.43 to 1.55 mPa s, and Will et al [36] obtained results in the range from 1.74 to 2.15 mPa s. The viscosity of apple juice is mainly determined by the content of pectic polymers of the cell walls.…”

Section: Resultssupporting

confidence: 84%

“…Similar results were obtained by Jaros et al [41] and Will et al [36]. Apple juice viscosity, determined by Jaros et al [41], was in the range from 1.43 to 1.55 mPa s, and Will et al [36] obtained results in the range from 1.74 to 2.15 mPa s. The viscosity of apple juice is mainly determined by the content of pectic polymers of the cell walls. During ripening of apples, decrease in water-insoluble protopectin, increase in water-soluble pectin and decrease in arabinose and galactose residues and solubilization of the middle lamella are observed.…”

Section: Resultssupporting

confidence: 84%

“…The size of particles suspended in the juice depends on the degree of ripeness of processed fruit [39,40]. Progressive maturation of apples determines cell wall loosening and increases their fragmentation, which results in reduced average particle during pulp stamping [41]. This is confirmed by Markowski [39], who in his study observed that cloudy apple juice, processed immediately after harvest, were characterized by a low stability of turbidity, seeing the cause of this fact in the presence of starch in the fruits.…”

Section: Resultsmentioning

confidence: 99%

“…Also Jaros et al [41] marked the content of polyphenolic compounds from different varieties of apples, in the range of 585-655 mg/L. According to Wolfe and Lui [47], the content of polyphenolic compounds in apple juices can affect the maturity and the variety of used fruit and to the greatest extent is shaped by the production process [7].…”

Section: Quantitative Analysismentioning

confidence: 99%

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Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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Polyphenols are one of the most important dietary antioxidants, and the apples, being a major source of polyphenolic compounds. There is increasing evidence that the consumption of fruit and their preserves, which are rich sources of vitamins and phenolics, is negatively associated with lung cancer and coronary heart disease. The influence of ascorbic acid addition on the quality, polyphenolic profile and antioxidant capacity in 14 selected varieties of apple juices during the 3 years of study was examined. Evaluation of changes of ascorbic acid content allowed to demonstrate the differences in susceptibility of apples on the enzymatic oxidation. The study shows that the variations of the least susceptible to oxidation of ascorbic acid are 'Shampion' and 'Topaz', and to a lesser extent, 'Szara Reneta', 'Arlet' and 'Jonafree' apples. A total of 17 kinds of polyphenolic compounds including catechins, procyanidins, hydroxycinnamates, flavonols, anthocyanins and dihydrochalcones were identified in apple tissues by HPLC with DAD analysis and after phloroglucinolysis and LC-MS. During the 3 years of study, the addition of ascorbic acid positively affects on the polyphenol compounds and antioxidant capacity (DPPH, ABTS and FRAP), increasing their content in the analyzed samples by 65 and 433, 328 and 300 %, respectively. The correlation coefficient between DPPH, ABTS and FRAP antioxidant capacity and ascorbic acid was 0.71, 0.71 and 0.72, respectively.

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Section: Resultssupporting

confidence: 84%

Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Quantitative Analysismentioning

confidence: 99%

See 2 more Smart Citations

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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“…A APG permite ainda detectar diferenças na percepção e falta de repetibilidade, e eliminar resultados de provadores que não apresentam consenso com a equipe (WILLIAMS; LANGRON, 1984). Na análise dos resultados, as dimensões do espaço de consenso são interpretadas pelas correlações dos atributos de cada provador (LAWLESS; HEYMANN, 2010 (BLANCHER et al, 2007;DAIROU;SIEFFERMANN, 2002, DELARUE;SIEFFERMANN, 2004;JAROS et al, 2009;LASSOUED et al, 2008;PERRIN;PAGÈS, 2009;POINOT et al, 2007;RASON et al, 2006;SIEFFERMANN, 2000;TAREA;TERHAAG;. Dessa forma, o presente estudo teve como objetivo a aplicação do Perfil Flash na caracterização sensorial de cafés solúveis comerciais brasileiros, avaliados como bebidas adoçadas.…”

Section: Introductionunclassified

Caracterização sensorial de cafés solúveis comerciais por Perfil Flash

Kobayashi

Benassi

2012

Sem. Ci. Agr.

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ResumoDentro do competitivo mercado atual, há demanda por métodos mais simples na descrição de produtos. O Perfil Flash (Flash Profile) é uma combinação do levantamento de atributos do Perfil Livre com um método de ordenação, baseado na apresentação simultânea de todas as amostras a serem avaliadas, proporcionando uma descrição e discriminação rápida de um conjunto de produtos. Dessa forma, o presente estudo visou empregar o método de Perfil Flash para caracterizar sensorialmente cafés solúveis comerciais. Quatro cafés solúveis selecionados por apresentar diversidade de processo e composição foram avaliados por 32 julgadores, em uma única sessão. As bebidas foram preparadas com 28 g de café solúvel para 1000 mL de água filtrada, e adicionadas de 9,5 % de sacarose. Primeiramente, todos os cafés foram apresentados simultaneamente aos julgadores para o desenvolvimento da lista de atributos. Em discussão individual, os julgadores foram assistidos na definição dos atributos e na elaboração da ficha de avaliação. Posteriormente, as quatro bebidas foram apresentadas simultaneamente ao julgador, que as ordenou em ordem crescente quanto à intensidade de cada atributo da sua ficha de avaliação. Os resultados foram avaliados por Análise Procrustes Generalizada. Os atributos mais relevantes na descrição e discriminação das bebidas de cafés adoçadas foram cor marrom, aroma e sabor de café, gosto amargo, gosto doce e presença de oleosidade na superfície da bebida. O método Perfil Flash mostrou ser eficiente na descrição e discriminação de uma matriz alimentar complexa, cafés solúveis, apresentando consenso entre os julgadores, e rapidez na avaliação. Palavras-chave: Análise procrustes generalizada, cor marrom, aroma e sabor de café, gosto amargo, gosto doce AbstractIn today's competitive market, there is a lack of simple methods for sensory characterization of products. The Flash Profile is a combination of the Free Choice Profiling terms selection with a ranking method, based on the simultaneous presentation of all samples to be evaluated, providing a quick description and discrimination of a set of products. Thus, this study aimed to apply the Flash profile method on the characterization of commercial soluble coffees. Four soluble coffees selected by presenting diversity in the production process and composition were evaluated by 32 assessors in a single session. The coffee brews were prepared with 28 g of soluble coffee per 1000 mL of purified water, and added of 9.5 % sucrose. Initially, the whole set of samples were presented simultaneously for the glossary development. In individual discussion, each assessor was assisted on the elaboration of individual score sheet with the definition of each attribute. Subsequently, the four coffee beverages were presented simultaneously to the assessor, who ordered the samples in ascending order for the intensity of each attribute on its score

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New Trends in Sensory Characterization of Food Products

Ares¹,

Giménez²

2013

Advances in Food Science and Nutrition

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Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference

Cited by 41 publications

References 49 publications

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Caracterização sensorial de cafés solúveis comerciais por Perfil Flash

New Trends in Sensory Characterization of Food Products

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