ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The sensory quality of canned peaches was studied after a year of storage. Citric acid was substituted with 2 different types of lemon juice: turbid (TLJ) and clarified (CLJ). Descriptive and affective tests were carried out using trained and consumer panels of 20 and 30 panelists, respectively. Control canned peaches and those acidified with CLJ obtained statistically equal sensory scores for aroma intensity, juiciness, and overall liking. However, lemon juice-treated peaches were lighter and sweeter than citric acid-treated samples, with differences being more significant for TLJ. The removal of monoterpenes (especially α-terpinene) during the cross-flow filtration of the lemon juice provided a suitable acidifier for peach preservation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb15517.x
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