A sensory-based alternative to Brix/acid ratio

被引：1
|
作者：
Jordan, RB [1 ]
Seelye, RJ [1 ]
McGlone, VA [1 ]
机构：
[1] HortResearch, Ruakura Res Ctr, Tech Dev Grp, Hamilton, New Zealand
来源：
FOOD TECHNOLOGY | 2001年 / 55卷 / 06期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The Brix/acid ratio of a fruit juice-the degrees Brix reading by refractometer divided by the total acid concentration by titration-is commonly used as a measure of fruit maturity and palatability (Fellars, 1991). In this article, we propose a new index that has the potential to overcome the drawbacks associated with use of the Brix/acid ratio.
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收藏
页码：36 / +
页数：8
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