Effects of Addition of α-Cyclodextrin on the Sensory Quality, Volatile Compounds, and Color Parameters of Fresh Pear Juice

2009 ◽  
Vol 57 (20) ◽  
pp. 9668-9675 ◽  
Author(s):  
José M. López-Nicolás ◽  
Antonio J. Andreu-Sevilla ◽  
Ángel A. Carbonell-Barrachina ◽  
Francisco García-Carmona
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Color Parameters ◽  
Pear Juice

Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

2021 ◽  
Vol 11 (2) ◽  
pp. 529
Author(s):  
Eliza Kostyra ◽  
Katarzyna Król ◽  
Daniel Knysak ◽  
Anna Piotrowska ◽  
Sylwia Żakowska-Biemans ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Gas Chromatograph ◽  
Quality Properties ◽  
Innovative Products ◽  
Sensory Image ◽  
Pear Juice ◽  
Hedonic Scale

Nowadays, the trend related to healthy eating is constantly growing among consumers. The juices based on kiwiberry containing over 20 vital nutrients may have a potential for usage in developing innovative products targeting health-concerned consumers. The aims of the study were: (1) to identify the volatile compounds of kiwiberry juice and its mixes with basic organic juices; (2) to determine the sensory characteristics and level of liking with regard to the tested samples and (3) to select the juice-mix with the highest sensory quality properties and liking. The measurements of volatile compounds in juices were made using a Heracles Neo ultrafast gas chromatograph (HS-GC). The sensory characteristics of the juices were assessed by Descriptive Quantitative Analysis, whereas the consumers’ overall liking was assessed on a 9-point hedonic scale. It was stated that the examined juices differed in the pattern of volatile compounds as well as in the sensory properties and the level of liking. The increasing addition of apple and pear juice to kiwiberry based juices in different ratios contributed to the exposed volatile compounds responsible for floral, sweet and fruity odours. The juice mixes with higher addition of apple or pear juices were more harmonized in terms of sensory image and represented higher levels of overall liking among consumers.

Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

2010 ◽  
Vol 70 (3-4) ◽  
pp. 453-460 ◽  
Author(s):  
Antonio J. Andreu-Sevilla ◽  
Ángel A. Carbonell-Barrachina ◽  
José M. López-Nicolás ◽  
Francisco García-Carmona
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Pear Juice

scholarly journals Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1336
Author(s):  
Fatjona Fejzullahu ◽  
Zsuzsanna Kiss ◽  
Gabriella Kun-Farkas ◽  
Szilárd Kun
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Beverage ◽  
Sugar Consumption ◽  
Mixed Culture Fermentation ◽  
Organic Acid Production ◽  
Mixed Inocula ◽  
Sensorial Attributes ◽  
Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

scholarly journals Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5567
Author(s):  
Yuan Liu ◽  
Simin Xiang ◽  
Haipeng Zhang ◽  
Hongyan Zhang ◽  
Cuiyun Wu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Tartaric Acid ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Fruit Size ◽  
Fruit Shape ◽  
Gas Chromatography Mass Spectrometry ◽  
Pear Fruit ◽  
Primary Metabolites ◽  
Mouth Feel

Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS) was applied to determine the primary metabolites and volatile compounds. Sensory evaluation results showed that the panelists were more concerned about ‘mouth feel’ and ‘aroma’ than about ‘fruit size’, ‘fruit shape’ and ‘peel color’. In total, 20 primary metabolites and 100 volatiles were detected in the pear fruit. Hexanal, (E)-2-hexenal, nonanal, d-limonene, (Z)-3-hexen-1-yl acetate and hexyl acetate were identified as the major volatile compounds. Correlation analysis revealed that l-(+)-tartaric acid, hexanoic acid, trans-limonene oxide and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were negatively correlated with sensory scores. Furthermore, OPLS-DA results indicated that the fruit from three orchards with lower ranks in quality could be distinguished from other samples based on the contents of l-(+)-tartaric acid and other eight metabolites, which were all associated with ‘mouth feel’ and ‘aroma’. This study reveals the metabolites that might be closely associated with the sensory quality attributes of Korla pear, which may provide some clues for promoting the fruit quality in actual production.

scholarly journals Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 123 ◽  
Author(s):  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Artemis Louppis ◽  
Anastasia Badeka ◽  
Michael G. Kontominas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Inductively Coupled Plasma ◽  
Mineral Content ◽  
Geographical Origin ◽  
Solid Phase ◽  
Atomic Emission ◽  
Prickly Pear ◽  
Gas Chromatography Mass Spectrometry ◽  
Icp Oes ◽  
Pear Juice

In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals (K, Na, P, Ca, Mg, Al, B, Ba, Be, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sb, Se, Si, Sn, Ti, Tl, V, Zn) were determined using inductively coupled plasma atomic emission spectroscopy (ICP-OES). Furthermore, analysis of the mineral content of soil samples with ICP-OES showed a perfect correlation with those of fruit juices. Volatile compounds (alcohols, aldehydes, hydrocarbons, terpenoids, and others) were identified using an optimized headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS) method. Multivariate analysis showed significant differences (p < 0.05) among the investigated parameters with respect to juice geographical origin. Prickly pear juice samples were classified according to geographical origin by 85.7% and 88.9% using 7 minerals and 21 volatile compounds, respectively.

Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

2014 ◽  
Vol 64 ◽  
pp. 166-170 ◽  
Author(s):  
B.T. Iamanaka ◽  
A.A. Teixeira ◽  
A.R.R. Teixeira ◽  
E. Vicente ◽  
J.C. Frisvad ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality

scholarly journals Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality

2015 ◽  
Vol 69 ◽  
pp. 224-234 ◽  
Author(s):  
Aline Camarão Telles Biasoto ◽  
Karina de Lemos Sampaio ◽  
Emanuel José Nascimento Marques ◽  
Maria Aparecida Azevedo Pereira da Silva
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Apple Juice ◽  
Anacardium Occidentale ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
The Impact
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