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Filtering by: Subject Fruit juices -- Analysis Advisor Mcdaniel, Mina R.

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:

Lundahl, David S.

Abstract:

Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...

Resource Type:

Dissertation

Full Text:

Composition of Strawberry Fruit and Juice 4 Free sugars 4 Solids 5 Acidity and Organic Acids 6
Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

Creator:

Perng, Chiou-mey

Abstract:

Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on...

Resource Type:

Masters Thesis

Full Text:

) used RSM to test acceptability of a fruit punch containing watermelon juice with one or two other
Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:

Shah, Rohan

Abstract:

Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...

Resource Type:

Masters Thesis

Full Text:

). Volatiles present in orange juice are vital for its characteristic fruity aroma. For the intact fruit, the