Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation
Identifieur interne : 002D64 ( Main/Exploration ); précédent : 002D63; suivant : 002D65Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation
Auteurs : P. E. Shaw [États-Unis] ; M. Lebrun [France] ; M. Dornier [France] ; M. N. Ducamp [France] ; M. Courel [France] ; M. Reynes [France]Source :
- LWT - Food Science and Technology [ 0023-6438 ] ; 2001.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Agrume.
English descriptors
- KwdEn :
Abstract
A pilot scale process involving microfiltration followed by osmotic evaporation was used to prepare concentrated orange and passionfruit juices. Both juices were concentrated 3-fold to 33.5 and 43.5 °Brix, respectively. Quantitative headspace gas chromatographic analysis of 20–35 volatile components showed a loss of about 32% of the volatile components in orange and about 39% in passionfruit juices. For both orange and passionfruit, sensory evaluations using triangle difference tests showed a significant difference between the initial juice and the reconstituted concentrate. In orange juice, a trained taste panel was used to evaluate six specific flavour characteristics in the two juices. The characteristics evaluated were green, fresh orange, fruity/floral, peel oil, cooked/processed and terpene. There were no significant differences found by the panel between the juices in any one characteristic, but the average flavour score for each characteristic was slightly lower in juice from concentrate that in the initial juice. This study demonstrates the feasibility of using osmotic evaporation combined with microfiltration to prepare concentrated orange and passionfruit juices of intermediate concentration degree with high flavour quality.
Url:
DOI: 10.1006/fstl.2000.0715
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream Istex, to step Corpus: 000865
- to stream Istex, to step Curation: 000865
- to stream Istex, to step Checkpoint: 000973
- to stream Main, to step Merge: 002F50
- to stream PascalFrancis, to step Corpus: 000890
- to stream PascalFrancis, to step Curation: 000114
- to stream PascalFrancis, to step Checkpoint: 000873
- to stream Main, to step Merge: 003029
- to stream Main, to step Curation: 002D64
Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation</title><author><name sortKey="Shaw, P E" sort="Shaw, P E" uniqKey="Shaw P" first="P. E." last="Shaw">P. E. Shaw</name></author><author><name sortKey="Lebrun, M" sort="Lebrun, M" uniqKey="Lebrun M" first="M." last="Lebrun">M. Lebrun</name></author><author><name sortKey="Dornier, M" sort="Dornier, M" uniqKey="Dornier M" first="M." last="Dornier">M. Dornier</name></author><author><name sortKey="Ducamp, M N" sort="Ducamp, M N" uniqKey="Ducamp M" first="M. N." last="Ducamp">M. N. Ducamp</name></author><author><name sortKey="Courel, M" sort="Courel, M" uniqKey="Courel M" first="M." last="Courel">M. Courel</name></author><author><name sortKey="Reynes, M" sort="Reynes, M" uniqKey="Reynes M" first="M." last="Reynes">M. Reynes</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:7909277C251AE9B88917BA95037F802307C8E4E0</idno><date when="2001" year="2001">2001</date><idno type="doi">10.1006/fstl.2000.0715</idno><idno type="url">https://api.istex.fr/document/7909277C251AE9B88917BA95037F802307C8E4E0/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000865</idno><idno type="wicri:Area/Istex/Curation">000865</idno><idno type="wicri:Area/Istex/Checkpoint">000973</idno><idno type="wicri:doubleKey">0023-6438:2001:Shaw P:evaluation:of:concentrated</idno><idno type="wicri:Area/Main/Merge">002F50</idno><idno type="wicri:source">INIST</idno><idno type="RBID">Pascal:01-0315475</idno><idno type="wicri:Area/PascalFrancis/Corpus">000890</idno><idno type="wicri:Area/PascalFrancis/Curation">000114</idno><idno type="wicri:Area/PascalFrancis/Checkpoint">000873</idno><idno type="wicri:doubleKey">0023-6438:2001:Shaw P:evaluation:of:concentrated</idno><idno type="wicri:Area/Main/Merge">003029</idno><idno type="wicri:Area/Main/Curation">002D64</idno><idno type="wicri:Area/Main/Exploration">002D64</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation</title><author><name sortKey="Shaw, P E" sort="Shaw, P E" uniqKey="Shaw P" first="P. E." last="Shaw">P. E. Shaw</name><affiliation wicri:level="1"><country xml:lang="fr">États-Unis</country><wicri:regionArea>USDA, ARS, SAA Citrus and Subtropical Products Laboratory, 600 Avenue S.N.W. Winter Haven, FL, 33881</wicri:regionArea><wicri:noRegion>33881</wicri:noRegion></affiliation></author><author><name sortKey="Lebrun, M" sort="Lebrun, M" uniqKey="Lebrun M" first="M." last="Lebrun">M. Lebrun</name><affiliation wicri:level="3"><country xml:lang="fr">France</country><wicri:regionArea>Centre International de Recherche Agronomique, Fruits Dept. CIRAD-FLHOR, 5035, 34032, Montpellier Cedex 1</wicri:regionArea><placeName><region type="region" nuts="2">Occitanie (région administrative)</region><region type="old region" nuts="2">Languedoc-Roussillon</region><settlement type="city">Montpellier</settlement></placeName></affiliation></author><author><name sortKey="Dornier, M" sort="Dornier, M" uniqKey="Dornier M" first="M." last="Dornier">M. Dornier</name><affiliation wicri:level="3"><country xml:lang="fr">France</country><wicri:regionArea>Ecole Nationale Supérieure des Industries Alimentaires, Tropical Food Dept. ENSIA-SIARC, 5098, 34033, Montpellier Cedex 1</wicri:regionArea><placeName><region type="region" nuts="2">Occitanie (région administrative)</region><region type="old region" nuts="2">Languedoc-Roussillon</region><settlement type="city">Montpellier</settlement></placeName></affiliation></author><author><name sortKey="Ducamp, M N" sort="Ducamp, M N" uniqKey="Ducamp M" first="M. N." last="Ducamp">M. N. Ducamp</name><affiliation wicri:level="3"><country xml:lang="fr">France</country><wicri:regionArea>Centre International de Recherche Agronomique, Fruits Dept. CIRAD-FLHOR, 5035, 34032, Montpellier Cedex 1</wicri:regionArea><placeName><region type="region" nuts="2">Occitanie (région administrative)</region><region type="old region" nuts="2">Languedoc-Roussillon</region><settlement type="city">Montpellier</settlement></placeName></affiliation></author><author><name sortKey="Courel, M" sort="Courel, M" uniqKey="Courel M" first="M." last="Courel">M. Courel</name><affiliation wicri:level="3"><country xml:lang="fr">France</country><wicri:regionArea>Centre International de Recherche Agronomique, Fruits Dept. CIRAD-FLHOR, 5035, 34032, Montpellier Cedex 1</wicri:regionArea><placeName><region type="region" nuts="2">Occitanie (région administrative)</region><region type="old region" nuts="2">Languedoc-Roussillon</region><settlement type="city">Montpellier</settlement></placeName></affiliation></author><author><name sortKey="Reynes, M" sort="Reynes, M" uniqKey="Reynes M" first="M." last="Reynes">M. Reynes</name><affiliation wicri:level="3"><country xml:lang="fr">France</country><wicri:regionArea>Centre International de Recherche Agronomique, Fruits Dept. CIRAD-FLHOR, 5035, 34032, Montpellier Cedex 1</wicri:regionArea><placeName><region type="region" nuts="2">Occitanie (région administrative)</region><region type="old region" nuts="2">Languedoc-Roussillon</region><settlement type="city">Montpellier</settlement></placeName></affiliation></author></analytic><monogr></monogr><series><title level="j">LWT - Food Science and Technology</title><title level="j" type="abbrev">YFSTL</title><idno type="ISSN">0023-6438</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="2001">2001</date><biblScope unit="volume">34</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="60">60</biblScope><biblScope unit="page" to="65">65</biblScope></imprint><idno type="ISSN">0023-6438</idno></series><idno type="istex">7909277C251AE9B88917BA95037F802307C8E4E0</idno><idno type="DOI">10.1006/fstl.2000.0715</idno><idno type="PII">S0023-6438(00)90715-1</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0023-6438</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus fruit</term><term>Citrus sinensis</term><term>Evaporation</term><term>Flavor</term><term>Fruit crop</term><term>Gas chromatography</term><term>Microfiltration</term><term>Orange juice</term><term>Osmotic gradient</term><term>Passiflora edulis</term><term>Passion fruit</term><term>Sensory analysis</term><term>gas chromatography</term><term>membrane concentration technique</term><term>sensory evaluation</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Agrume</term><term>Analyse sensorielle</term><term>Chromatographie phase gazeuse</term><term>Citrus sinensis</term><term>Evaporation</term><term>Flaveur</term><term>Gradient osmotique</term><term>Grenadille</term><term>Jus d'orange</term><term>Microfiltration</term><term>Passiflora edulis</term><term>Plante fruitière</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Agrume</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">A pilot scale process involving microfiltration followed by osmotic evaporation was used to prepare concentrated orange and passionfruit juices. Both juices were concentrated 3-fold to 33.5 and 43.5 °Brix, respectively. Quantitative headspace gas chromatographic analysis of 20–35 volatile components showed a loss of about 32% of the volatile components in orange and about 39% in passionfruit juices. For both orange and passionfruit, sensory evaluations using triangle difference tests showed a significant difference between the initial juice and the reconstituted concentrate. In orange juice, a trained taste panel was used to evaluate six specific flavour characteristics in the two juices. The characteristics evaluated were green, fresh orange, fruity/floral, peel oil, cooked/processed and terpene. There were no significant differences found by the panel between the juices in any one characteristic, but the average flavour score for each characteristic was slightly lower in juice from concentrate that in the initial juice. This study demonstrates the feasibility of using osmotic evaporation combined with microfiltration to prepare concentrated orange and passionfruit juices of intermediate concentration degree with high flavour quality.</div></front></TEI><affiliations><list><country><li>France</li><li>États-Unis</li></country><region><li>Languedoc-Roussillon</li><li>Occitanie (région administrative)</li></region><settlement><li>Montpellier</li></settlement></list><tree><country name="États-Unis"><noRegion><name sortKey="Shaw, P E" sort="Shaw, P E" uniqKey="Shaw P" first="P. E." last="Shaw">P. E. Shaw</name></noRegion></country><country name="France"><region name="Occitanie (région administrative)"><name sortKey="Lebrun, M" sort="Lebrun, M" uniqKey="Lebrun M" first="M." last="Lebrun">M. Lebrun</name></region><name sortKey="Courel, M" sort="Courel, M" uniqKey="Courel M" first="M." last="Courel">M. Courel</name><name sortKey="Dornier, M" sort="Dornier, M" uniqKey="Dornier M" first="M." last="Dornier">M. Dornier</name><name sortKey="Ducamp, M N" sort="Ducamp, M N" uniqKey="Ducamp M" first="M. N." last="Ducamp">M. N. Ducamp</name><name sortKey="Reynes, M" sort="Reynes, M" uniqKey="Reynes M" first="M." last="Reynes">M. Reynes</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 002D64 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 002D64 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= ISTEX:7909277C251AE9B88917BA95037F802307C8E4E0
|texte= Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation
}}
| This area was generated with Dilib version V0.6.25. |  |