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This diploma thesis deals with the sensorial and analytical evaluation of varietal juices from apples. All the juices were made from apples from the orchad of Faculty of Horticulture in Lednice. Together was assessed a total of nine varieties. The theoretical part of the thesis deals with the origin, distribution and utilization of apples in the processing industry, the technology of production of apple juice, its individual basic substance components, conditions and methods of sensory analysis of food. For all samples was carried out analytical and sensory evaluation. The juices produced were sensorially evaluated by the following parameters: appearance and colour, consistency, taste and aroma, intensity of taste after swallowing and overall rating. In the context of analytical reviews were established: titratable acids, soluble solids, content of total polyphenols, ascorbic acid and Malic acid content. The results obtained from the analytical and sensory evaluation were graphically and statistically evaluated. |
