Naslov
Sensory profile of chokeberry juices

Autori
Tolić, Mandica-Tamara ; Rupert, Maja ; Landeka Jurčević, Irena ; Panjkota Krbavčić, Ines ; Vahčić, Nada

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

Izvornik
Book of Abstracts of 26th International Scientific-Expert Conference of Agriculture and Food Industry / Drkenda, Pakeza ; Dučić, Belma - Sarajevo : TMP d.o.o., 2015, 95-95

Skup
26th International Scientific-Expert Conference of Agriculture and Food Industry

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 27.09.2015. - 30.09.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chokeberry ; juice ; sensory profile ; PCA

Sažetak
The purpose of this study was to characterize and compare the sensory quality of eleven different chokeberry juices present on the Croatian market during the year 2014. Quantitative descriptive analysis (QDA) was used to describe the sensory properties while CIE L*a*b* system was used to monitor colour parameters. The physicochemical properties, including soluble solids, total solids, pH value and titratable acidity, were also determined. The panel (7 persons) assessed each of the sensory descriptors (colour, odour- fresh, odour-fermented, sweetness, acidity, bitterness, astringent, the floral aroma, aroma of aronia, flavour, off-flavour and overall acceptability), rating according to a 10-point scale (0 = bad to 10 = very good). Chokeberry juices had a mean pH value of 3.79 and ranged from 3.54 to 3.92. The mean total titratable acidity was 0.96 % as citric acid and ranged from 0.29 % to 1.32 %. Total solids content ranged from 13.42 to 21.54 % with mean value of 15.90 % while the content of soluble solids ranged from 13.30 °Brix to 20.99 °Brix (mean value was 15.55 °Brix). Sensory evaluation indicated that there were differences (p<0.05) in sensory attributes observed by panelists. The results of sensory evaluation were also presented by means of multivariate modelling methods, such as principal component analysis (PCA), which established that analysed sensory attributes can clearly be connected with particular juices. Significant diferences (p<0.05) were also observed in the physicochemical properties and colour parameters among examined chokeberry juices. There was a high correlation between sensory attributes of colour by panelists and colour parameters determined by CIE L*a*b* system as well between sensory attributes of acidity and total titratable acidity. The results established during this study on sensory profiles of chokeberry juices represent a contribution to the characterization of sensory profiles of these nutritionally high-valued products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA