Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice

Autor:	David A. Heatherbell, Cindy Lederer, J. H. Flores, Mina R. McDaniel
Rok vydání:	1990
Předmět:	Chromatography biology Ultrafiltration chemistry.chemical_element biology.organism_classification complex mixtures Sulfur respiratory tract diseases chemistry.chemical_compound chemistry Soluble solids Food science Phenols Aroma Food Science
Zdroj:	Journal of Food Science. 55:728-730
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1990.tb05216.x
Popis:	Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1140648b1633cdbba2ccb5c871db0620 https://doi.org/10.1111/j.1365-2621.1990.tb05216.x Zobrazit plný text záznamu Plný text