Changes in the odors of reconstituted apple juice during thermal processing

M. Shimoda, T. Katoh, J. Suzuki, A. Kawaraya, N. Igura, I. Hayakawa

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)439-445
Number of pages7
JournalFood Research International
Volume36
Issue number5
DOIs
Publication statusPublished - Jan 1 2003

All Science Journal Classification (ASJC) codes

  • Food Science

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