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CHANGES IN FLAVOR QUALITY OF PINEAPPLE JUICE DURING PROCESSING

被引：12
|
作者：
De Vasconcelos Facundo, Heliofabia Virginia [2 ]
De Souza Neto, Manoel Alves [1 ]
Maia, Geraldo Arraes [2 ]
Narain, Narendra [3 ]
Garruti, Deborah Dos Santos [1 ]
机构：
[1] Embrapa Trop Agroind, BR-60511110 Fortaleza, Ceara, Brazil
[2] Univ Fed Ceara, Dept Food Technol, Fortaleza, Ceara, Brazil
[3] Univ Fed Sergipe, Dept Chem Engn, Sao Cristovao, Sergipe, Brazil
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2010年 / 34卷 / 03期
关键词：
SENSORY EVALUATION;
D O I：
10.1111/j.1745-4549.2008.00356.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of the present work was to evaluate the changes in flavor attributes of pineapple juice as related to its industrial processing. Two batches of pineapple juice were collected at different processing steps: raw material, extraction, finishing, centrifugation and concentration. The samples were analyzed by qualitative descriptive analysis. Samples collected at the extraction, finishing and centrifugation steps presented similar flavor profiles among them, which indicated that there were no major changes in the juice quality during these operations. The concentrated juice was distinguished from the other samples for presenting cooked fruit aroma and flavor and a more intense artificial aroma.
引用
收藏
页码：508 / 519
页数：12
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