Industrial orange juice debittering: effect on volatile compounds and overall quality attributes
Identifieur interne : 001120 ( Main/Exploration ); précédent : 001119; suivant : 001121Industrial orange juice debittering: effect on volatile compounds and overall quality attributes
Auteurs : Rocío Fernandez-Vazquez [Espagne] ; Carla M. Stinco [Espagne] ; Dolores Hernanz [Espagne] ; Francisco J. Heredia [Espagne] ; Isabel M. Vicario [Espagne]Source :
- International journal of food science & technology [ 0950-5423 ] ; 2013.
Descripteurs français
- Pascal (Inist)
English descriptors
- KwdEn :
Abstract
This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice (FOJ) and the corresponding OJ after the DP (DOJ) were taken. No significant differences were found in acidity, pH and total soluble solids. Colour was evaluated by image analysis (DigiEye System). Hue and lightness were lower (more reddish and darker) after debittering (P < 0.001). Odour profile (limonene, α-pinene, ethyl butanoate, octanal, linalool, citral and terpineol) decreased significantly (from 16% to 61% on average) as well as total phenolic compounds measured by Folin-Ciocalteu (P < 0.05). The influence of the debittering on the perceived colour, smell and taste was evaluated by paired comparison tests. The naive panellists found significant differences not only in taste but also in colour and aroma between FOJ and DOJ; however, preference was not clear.
Affiliations:
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Stinco</name><affiliation wicri:level="2"><inist:fA14 i1="01"><s1>Food Colour & Quality Laboratory, Department Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla</s1><s2>41012 Sevilla</s2><s3>ESP</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>Espagne</country><placeName><region nuts="2" type="communauté">Andalousie</region></placeName></affiliation></author><author><name sortKey="Hernanz, Dolores" sort="Hernanz, Dolores" uniqKey="Hernanz D" first="Dolores" last="Hernanz">Dolores Hernanz</name><affiliation wicri:level="2"><inist:fA14 i1="02"><s1>Department Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla</s1><s2>41012 Sevilla</s2><s3>ESP</s3><sZ>3 aut.</sZ></inist:fA14><country>Espagne</country><placeName><region nuts="2" type="communauté">Andalousie</region></placeName></affiliation></author><author><name sortKey="Heredia, Francisco J" sort="Heredia, Francisco J" uniqKey="Heredia F" first="Francisco J." last="Heredia">Francisco J. 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Vicario</name><affiliation wicri:level="2"><inist:fA14 i1="01"><s1>Food Colour & Quality Laboratory, Department Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla</s1><s2>41012 Sevilla</s2><s3>ESP</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>Espagne</country><placeName><region nuts="2" type="communauté">Andalousie</region></placeName></affiliation></author></analytic><series><title level="j" type="main">International journal of food science & technology</title><title level="j" type="abbreviated">Int. j. food sci. technol.</title><idno type="ISSN">0950-5423</idno><imprint><date when="2013">2013</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">International journal of food science & technology</title><title level="j" type="abbreviated">Int. j. food sci. technol.</title><idno type="ISSN">0950-5423</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Aroma</term><term>Orange juice</term><term>Quality</term><term>Volatile compound</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Jus d'orange</term><term>Composé volatil</term><term>Qualité</term><term>Arôme</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice (FOJ) and the corresponding OJ after the DP (DOJ) were taken. No significant differences were found in acidity, pH and total soluble solids. Colour was evaluated by image analysis (DigiEye System). Hue and lightness were lower (more reddish and darker) after debittering (P < 0.001). Odour profile (limonene, α-pinene, ethyl butanoate, octanal, linalool, citral and terpineol) decreased significantly (from 16% to 61% on average) as well as total phenolic compounds measured by Folin-Ciocalteu (P < 0.05). The influence of the debittering on the perceived colour, smell and taste was evaluated by paired comparison tests. The naive panellists found significant differences not only in taste but also in colour and aroma between FOJ and DOJ; however, preference was not clear.</div></front></TEI><affiliations><list><country><li>Espagne</li></country><region><li>Andalousie</li></region></list><tree><country name="Espagne"><region name="Andalousie"><name sortKey="Fernandez Vazquez, Rocio" sort="Fernandez Vazquez, Rocio" uniqKey="Fernandez Vazquez R" first="Rocío" last="Fernandez-Vazquez">Rocío Fernandez-Vazquez</name></region><name sortKey="Heredia, Francisco J" sort="Heredia, Francisco J" uniqKey="Heredia F" first="Francisco J." last="Heredia">Francisco J. Heredia</name><name sortKey="Hernanz, Dolores" sort="Hernanz, Dolores" uniqKey="Hernanz D" first="Dolores" last="Hernanz">Dolores Hernanz</name><name sortKey="Stinco, Carla M" sort="Stinco, Carla M" uniqKey="Stinco C" first="Carla M." last="Stinco">Carla M. Stinco</name><name sortKey="Vicario, Isabel M" sort="Vicario, Isabel M" uniqKey="Vicario I" first="Isabel M." last="Vicario">Isabel M. Vicario</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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