ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Six samples of each of 5 types of Florida-processed grapefruit juice obtained from the U.S. retail market during 1983 were evaluated for overall flavor and other quality attributes by 108-member consumer sensory panels. Grapefruit juice consumers found overall flavor acceptable and color about right, aroma and sweetness lacking (P 〈 0.01) and tartness and bitterness excessive (P 〈 0.01). Juices were measured for content of furfural, naringin, limonin, Brix and acid with Brix:acid ratio being calculated. Most factors varied according to type of product. Many correlation coefficients, although mostly low, were found significant between factors (P 〈 0.05). Panelists perceived bitterness to a measurable extent as tartness or lack of sweetness and did not clearly differentiate between these two sensory attributes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11145.x
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