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Aroma Compounds and Sensory Evaluation of Mandarin and Clementine Products


Levaj, Branka; Repajić, Maja; Hećimović, Ivana; Strižak, Željka; Lukešić, Željka; Kovačević Ganić, Karin; Bursać Kovačević, Danijela; Banović, Mara; Dragović-Uzelac Verica
Aroma Compounds and Sensory Evaluation of Mandarin and Clementine Products // 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, Helga (ur.).
Opatija, Hrvatska: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2011. str. 132-132 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Aroma Compounds and Sensory Evaluation of Mandarin and Clementine Products

Autori
Levaj, Branka ; Repajić, Maja ; Hećimović, Ivana ; Strižak, Željka ; Lukešić, Željka ; Kovačević Ganić, Karin ; Bursać Kovačević, Danijela ; Banović, Mara ; Dragović-Uzelac Verica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, Helga - : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2011, 132-132

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20-23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Mandarin; clementine; juice; jam; candied peel; grinded dehydrated peel; aromatic compounds; solid-phase microextraction; sensory evaluation

Sažetak
Mandarin and clementine are known as very aromatic fruit. They are suitable for processing into different products so their use can be extended in the off-season. Pulp can be processed into juices and jams, and peel can be candied or dried. Aim of this research was to investigate sensory attributes and aroma profile of fresh mandarin and clementine and their products. Two cultivars of mandarin (Citrus Unshiu Markovitch cv. Saigon and Owari) and clemetine (Citrus clementina cv. Corsica SRA 64 and Hernandina) were purchased at local market in Zagreb (Croatia) and stored at -18 °C. Processing into juice, jam, candied peel and grinded dehydrated peel was conducted in laboratory conditions. Physico-chemical analysis (dry matter, soluble solid, pH, total acidity, pectin and total sugar content) were performed in all samples, as well as sensory evaluation. Aromatic compounds were analyzed using HS-SPME/GC method. Cultivar of mandarin and clementine and type of processing did not have remarkable influence on physico-chemical parameters. Regard to aromatic compounds, in pulp samples and its products about 15 volatiles have been identified. Peel and its products had about 20 identified aromatic compounds. The largest number of identified aromatic compounds in all samples belong to terpens, among which limonene, linalool, geraniol and myrcene, have been the most abundant. Mandarin cv. Saigon pulp and its products were better sensory evaluated in comparison with cv. Owari, but cv. Owari peel products had better sensory attributes than those of cv. Saigon. Sensory evaluation of clementina showed that the pulp and the juice of cv. Hernandina were scored better than those of Corsica, while candied peel, grinded dehydrated peel and jam produced by Corsica showed better sensory scores compared to Hernandina. Generally, more aromatic compounds have been identified in the peel and its products than in the pulp and pulp products of both fruits. Terpenes are the largest group of identified compounds. Among all investigated samples, the best sensory evaluated were mandarin cv. Saigon pulp and clementine cv. Corsica SRA 64 jam.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-2728 - Promjene visokovrijednih sastojaka tijekom prerade odabranih vrsta voća (Branka Levaj, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb