TY - JOUR
T1 - Changes in the odors of reconstituted apple juice during thermal processing
AU - Shimoda, M.
AU - Katoh, T.
AU - Suzuki, J.
AU - Kawaraya, A.
AU - Igura, N.
AU - Hayakawa, I.
PY - 2003
Y1 - 2003
N2 - Influences of the thermal treatment on the odors of apple juice were investigated by sensory methodology. Reconstituted juice was treated at 80, 90, 100, 110 and 120 °C for 2.0∼320 s by a continuous-flow thermal treatment. Treated juices were subjected to a series of sensory evaluations. The odors of apple juice changed markedly with the treatment temperature and residence time. The quality optimum points were observed around 65 s for 80 °C, 25 s for 90 °C and 15 s for 100 °C. Points of subjective equality on the thermal degradation of apple juice odor were also estimated. Present data enabled the thermal treatment of reconstituted apple juice to be optimized.
AB - Influences of the thermal treatment on the odors of apple juice were investigated by sensory methodology. Reconstituted juice was treated at 80, 90, 100, 110 and 120 °C for 2.0∼320 s by a continuous-flow thermal treatment. Treated juices were subjected to a series of sensory evaluations. The odors of apple juice changed markedly with the treatment temperature and residence time. The quality optimum points were observed around 65 s for 80 °C, 25 s for 90 °C and 15 s for 100 °C. Points of subjective equality on the thermal degradation of apple juice odor were also estimated. Present data enabled the thermal treatment of reconstituted apple juice to be optimized.
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U2 - 10.1016/S0963-9969(02)00177-1
DO - 10.1016/S0963-9969(02)00177-1
M3 - Article
AN - SCOPUS:0037265122
SN - 0963-9969
VL - 36
SP - 439
EP - 445
JO - Food Research International
JF - Food Research International
IS - 5
ER -