| Popis: |
The correlation between the composition of the volatile flavor compounds of apple juices and their sensory evaluation was investigated. Commercially available juices, as well as freshly squeezed, non-blended, cloudy juices of different apple varieties were used for the studies. The headspace aroma profiles (esters, aldehydes, and alcohols) were established using an individually designed technique of purge and trap coupled with thermal desorption and gas chromatography. Calculations of the Aroma Index and the total ester content of the juices were also carried out, resulting in a negative rating for a majority of freshly squeezed juices. In this context, questions about the standardization of aroma values in juices, often presumed a necessity, will be discussed with respect to consumer needs and natural diversity. |
