scholarly journals Sensory evaluation of mono-varietal juices from columnar apple fruits

2021 ◽  
pp. 48-55
Author(s):  
E. S. Salina
Keyword(s):  
Apple Juice ◽  
Sugar Content ◽  
Descriptive Analysis ◽  
Rapid Assessment ◽  
Sensory Level ◽  
Juice Quality ◽  
Sensory Panel ◽  
Yellow Colour ◽  
Biochemical Indices ◽  
Apple Fruits

Tis study presents the sensory and biochemical traits of mono-varietal juices from columnar apple fruits grown in the Orel Region. Fruit juices from the cultivars Valuta, Zvezda Efira, Orlovskaya Eseniya and Priokskoye have been assessed against the Antonovka Obyknovennaya juice as control. We used the emerging sensory scales and dictionaries to develop a sensory panel for the apple juice evaluation and analysed its main biochemical criteria. Te top descriptors in a five-point rating were used to develop the colour, flavour and aroma scales for a quick juice quality evaluation, with suitable descriptors for each sensory level. Analyses of sensory data showed more expert discrimination of flavour than aroma. Te cultivars were divided into three groups in terms of juice quality: transparent without opalescence (Zvezda Efira, Valuta), almost opaque with marked opalescence (Orlovskaya Eseniya, Antonovka Obyknovennaya) and medium-transparent juice with slight opalescence (Priokskoye). Zvezda Efira and Antonovka Obyknovennaya were more sour and tart, while the Valuta and Priokskoye varieties were the sweetest. Orlovskaya Eseniya had a balanced sweet-sour and least tart juice. A correlation has been determined between the point and descriptor scorings of apple juices, as well as between the flavour and biochemical indices. Te sensory panel developed identified the best sensory qualities of apple juice as high transparency, absent opalescence, intense straw-yellow colour, sour-sweet rich flavour and distinct apple aroma. Te most flavour-affecting biochemical indices were the sugar content (°Brix), sugar-acid ratio and P-active catechin amount. Te point and descriptive scorings produce fully accordant results. A descriptive analysis is industry-preferred for allowing a rapid assessment of various product characteristics and their adjustment upon need.

scholarly journals Changes in the levels of selected organic acids and sugars in apple juice after cold storage

2018 ◽  
Vol 36 (No. 2) ◽  
pp. 175-180 ◽  
Author(s):  
Mezey Ján ◽  
Mezeyová Ivana
Keyword(s):  
Cold Storage ◽  
Apple Juice ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Total Sugar ◽  
Biologically Active ◽  
Total Acid ◽  
Organic Acids And Sugars ◽  
Apple Fruits

Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.

scholarly journals Less grown apple varietes in juice production, and the influence of polyphenols and added ascorbic acid on the juice quality

1971 ◽  
Vol 43 (1) ◽  
pp. 20-26
Author(s):  
Taina Kuusi ◽  
Esko Pajunen
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Apple Juice ◽  
Raw Material ◽  
Juice Quality ◽  
Apple Varieties

Three apple varieties, Atlas, Erstaa, and Dolgo, were studied for their suitability for juice production and for the effect of polyphenols and added ascorbic acid on the juice quality. The Atlas and Erstaa varieties were found to be very suitable as raw material for apple juice production. The juices of Atlas were best in quality but they were sensitive to browning while Erstaa juices were not. The juices of Dolgo were considered too tart, but with an exceptionally interesting flavour. Dolgo juices could probably be used in mixtures together with sweeter apple varieties. Ascorbic acid could be used to prevent browning or to stop it to the desired degree and to stabilize the colour of the juice. The second alternative was found to be better because light brownish apple juices are generally preferred. The browning of apple juice was influenced not only by the polyphenolase activity and the polyphenol concentration but also by the type of phenolic compounds. In this respect proanthocyanidins and flavanols were most significant.

scholarly journals Factors affecting the quality of apple juice

2021 ◽  
Vol 34 ◽  
pp. 06011
Author(s):  
Svetlana Popel ◽  
Pavel Epifanov ◽  
Larisa Yushan
Keyword(s):  
Heat Treatment ◽  
Waiting Time ◽  
Apple Juice ◽  
Juice Quality ◽  
Regression Equations ◽  
Factors Affecting ◽  
Technological Factors ◽  
Factors Of Production

This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the waiting time of the wort before the first heat treatment; as well as the presence of preheating. Regression equations have been developed that link the studied parameters and indicators of juice quality. The quantitative values of the characteristics of apple juice in the stated ranges, depending on the studied parameters, can be calculated by substituting the corresponding values in natural units into the developed regression equations.

Sugarbeet (Beta vulgaris) response to residual soil N under Mediterranean agronomic practices

1999 ◽  
Vol 132 (3) ◽  
pp. 273-280 ◽  
Author(s):  
P. MARTÍN-OLMEDO ◽  
J. M. MURILLO ◽  
F. CABRERA ◽  
R. LÓPEZ
Keyword(s):  
Beta Vulgaris ◽  
Time Course ◽  
Sugar Content ◽  
N Uptake ◽  
Soil Layer ◽  
Wastewater Sludge ◽  
Control Treatment ◽  
Residual Soil ◽  
Juice Quality ◽  
Mineral Fertilization

Autumn-sown sugarbeet (Beta vulgaris L.) responses (sugar yield, plant N-uptake and juice quality) were studied in relation to the residual NO3−-N in a soil of southwestern Spain which, for the previous five years (1989–93), had received high N rates, in accordance with conventional fertilization schedules used by farmers in the area. Three different combinations of fertilizers, supplying equal amounts of N, were used during the fertilization period (1989–93): a mineral fertilization treatment (MF, a complex 15N-15P2O5-15K2O) and two organo-mineral fertilization treatments (an olive mill wastewater sludge compost, AC, and a depotassified concentrated beet vinasse, V). All these treatments also received a top-dressing with urea (46% N). A control treatment (C), without fertilization was included for comparison.During the major part of the beet growing season, the presence of almost four times as much mineral N in the 0·100 cm soil layer of previously fertilized plots (AC, V and MF) than in the unfertilized one (C), led to a significant increase (P<0·05) in total fresh weight yield and N-uptake, but also to a significant decrease (P<0·05) in sugar content and beet processing quality. The time course of NO3−-N concentration in sugarbeet petioles and the evolution of the nutritional state of leaf-blades gave advance information about the final response of the crop to the different fertilization treatments. Besides N, Na was the element which, due to the repeated and high fertilization rates applied, had a major effect in reducing the technological quality of the sugarbeet.

Combined effect of sugar content and pH on the growth of a wild strain of Zygosaccharomyces rouxii and time for spoilage in concentrated apple juice

Food Control ◽  
2016 ◽  
Vol 59 ◽  
pp. 298-305 ◽  
Author(s):  
Huxuan Wang ◽  
Zhongqiu Hu ◽  
Fangyu Long ◽  
Chunfeng Guo ◽  
Chen Niu ◽  
...  
Keyword(s):  
Apple Juice ◽  
Sugar Content ◽  
Wild Strain ◽  
Combined Effect ◽  
Zygosaccharomyces Rouxii

scholarly journals ANALISIS FINANSIAL INDUSTRI PENGOLAHAN GULA MERAH DI DESA PENAGO II KECAMATAN ILIR TALO (Kajian : Industri Rumah Tangga “Kelompok Sumber Rezeki” di Desa Penago II Kec. Ilir Talo Kabupaten Seluma)

2016 ◽  
Vol 3 (1) ◽  
Author(s):  
Melinda Triasmadita
Keyword(s):  
Financial Analysis ◽  
Sugar Industry ◽  
Sugar Content ◽  
Descriptive Analysis ◽  
Cost Ratio ◽  
Analysis Method ◽  
Processing Industry ◽  
Brown Sugar ◽  
General Picture ◽  
Point Analysis

Nira water  in coconut plants containing 7.5 to 20% sugar content so that it can be processed brown sugar. The purpose of this study was to identify the general picture industry, BEP and feasibility analysis brown sugar processing industry. Descriptive analysis was used as the analysis method in this research to identify the general picture industry, BEP (Break Event Point) analysis, and Return Cost Ratio (R / C Ratio) analysis. The results revealed that general picture of brown sugar processing industry in Penago II village deserves to be developed because it can improve the living standards of economy community's as a craftsman brown sugar, BEP production obtained brown sugar industry amounted to 2682.78 kg/year the price of BEP Rp. 7804.28/kg, Value of Return Cost Ratio R / C ≥ 1 is equal to 1.45.  Keywords: Brown Sugar Processing Industry, Financial Analysis

scholarly journals Mouldy, musty earthy off-odour of apple fruits – Short communication

2014 ◽  
Vol 41 (No. 1) ◽  
pp. 44-47 ◽  
Author(s):  
K. Kaack
Keyword(s):  
Sodium Carbonate Solution ◽  
Short Communication ◽  
Chemical Compounds ◽  
Apple Fruit ◽  
Oxidation Products ◽  
Controlled Atmosphere ◽  
Sensory Panel ◽  
Apple Peel ◽  
Golden Delicious ◽  
Apple Fruits

Chemical compounds identification that cause the mouldy, musty and earthy off-odours of apple fruit stored in controlled atmosphere at low temperature for several months has been studied. Compounds with off-odour were extracted from cv. Golden Delicious apple peel using ether and purified on a silica-aluminium column with washing using a sodium carbonate solution. Presence of compounds with mouldy, musty and earthy off-odour in extracts and washings was verified using a sensory panel with four members intensively trained in identification and description of the odour throughout the whole analytical process. Separation of compounds in the final extract by gas chromatography showed that the odour was associated with five peaks associated with oxidation products of &alpha;-farnesene. &nbsp; &nbsp;

scholarly journals Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 596 ◽  
Author(s):  
Claudia Gonzalez Viejo ◽  
Damir D. Torrico ◽  
Frank R. Dunshea ◽  
Sigfredo Fuentes
Keyword(s):  
Artificial Intelligence ◽  
Computer Vision ◽  
Emerging Technologies ◽  
Descriptive Analysis ◽  
Bubble Formation ◽  
Rapid Assessment ◽  
Chemical Components ◽  
Sparkling Wine ◽  
Foam Formation ◽  
Carbonated Beverages

Quality control, mainly focused on the assessment of bubble and foam-related parameters, is critical in carbonated beverages, due to their relationship with the chemical components as well as their influence on sensory characteristics such as aroma release, mouthfeel, and perception of tastes and aromas. Consumer assessment and acceptability of carbonated beverages are mainly based on carbonation, foam, and bubbles, as a flat carbonated beverage is usually perceived as low quality. This review focuses on three beverages: beer, sparkling water, and sparkling wine. It explains the characteristics of foam and bubble formation, and the traditional methods, as well as emerging technologies based on robotics and computer vision, to assess bubble and foam-related parameters. Furthermore, it explores the most common methods and the use of advanced techniques using an artificial intelligence approach to assess sensory descriptors both for descriptive analysis and consumers’ acceptability. Emerging technologies, based on the combination of robotics, computer vision, and machine learning as an approach to artificial intelligence, have been developed and applied for the assessment of beer and, to a lesser extent, sparkling wine. This, has the objective of assessing the final products quality using more reliable, accurate, affordable, and less time-consuming methods. However, despite carbonated water being an important product, due to its increasing consumption, more research needs to focus on exploring more efficient, repeatable, and accurate methods to assess carbonation and bubble size, distribution and dynamics.

Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast

2011 ◽  
Vol 74 (1) ◽  
pp. 149-153 ◽  
Author(s):  
TIANLI YUE ◽  
QINFANG DONG ◽  
CAIXIA GUO ◽  
RANDY W. WOROBO
Keyword(s):  
Apple Juice ◽  
Fruits And Vegetables ◽  
Reduction Rate ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Fungal Species ◽  
Juice Quality ◽  
Yeast Strains ◽  
Wide Range ◽  
Apple Products

The mycotoxin, patulin (4-hydroxy-4H-furo[3,2c]pyran-2[6H]-one), is a secondary metabolite produced mainly in rotten parts of fruits and vegetables, most notably apples and apple products, by a wide range of fungal species in the genera Penicillium, Aspergillus, and Byssochlamys. Due to its mutagenic and teratogenic nature and possible health risks to consumers, many countries have regulations to reduce levels of patulin in apple products. In the present study, reduction of patulin contamination in apple juice by using 10 different inactivated yeast strains was assessed. Our results indicated that nearly twofold differences in biomass existed among the 10 yeast strains. Eight of the 10 inactivated yeast strains could provide &gt;50% patulin reduction in apple juice within 24 h, with the highest reduction rate being &gt;72%. Furthermore, juice quality parameters, i.e., degrees Brix, total sugar, titratable acidity, color value, and clarity, of the treated apple juice were very similar to those of the untreated patulin-free juice. Potential applications of using inactivated yeast strain for patulin control are also discussed.

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