Sensory Lexicon for Fresh Squeezed and Processed Orange Juices-Reference-Cited by-同舟云学术

Sensory Lexicon for Fresh Squeezed and Processed Orange Juices

Published:2008-10 Issue:5_suppl Volume:14 Page:131-141
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Pérez-Cacho P. Ruiz¹,Galan-Soldevilla H.²,Mahattanatawee K.³,Elston A.⁴,Rouseff R.L.⁴

Affiliation:

1. Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida 700 Experiment Station Rd., Lake Alfred, Florida 33850, USA, bt2rupem@uco.es, IFAPA, Centro. Alameda del Obispo. Av. Menéndez Pidal s/n, 14080-Córdoba, Spain

2. Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba Campus de Rabanales, Edificio Darwin, 14014-Córdoba, Spain

3. Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida 700 Experiment Station Rd., Lake Alfred, Florida 33850, USA, Department of Food Technology, Siam University, 235 Petchkasem, Road Phasi-charoen Bangkok 10160, Thailand

4. Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida 700 Experiment Station Rd., Lake Alfred, Florida 33850, USA

Abstract

The aim of this study was to develop a flavor vocabulary (odor, aroma basic tastes and trigeminal/tactile sensations) to describe both fresh-squeezed and thermally processed (commercial) orange juices. Two independent panels located in different countries (Spain and USA) selected a common lexicon using multivariate analysis. Two sets of samples were selected and evaluated independently: the American sensory panel analyzed 40 orange juices varied in processing technology (pasteurized, refrigerated from concentrated, frozen concentrated and canned juices) and cultivars (Valencia, Temple, Navel, Hamlin, and Amber Sweet). The Spanish panel analyzed 26 samples that included thermally processed juices (pasteurized and refrigerated from concentrated) and unheated, hand squeezed juices (Valencia and Navel). A total of 34 common attributes were selected (15 for odor, 12 for aroma, 3 for basic tastes and 4 for trigeminal/tactile sensations). Data obtained were analyzed by geometric means, principal components analysis (PCA) and by Kruskal-Wallis test. Significant differences between the major categories of commercial juices were observed for all attributes in both countries and were also observed between fresh-squeezed and processed orange juices.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013208094723

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