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Sensory acceptance of juice from fcoj processing steps
- JANZANTTI, N.S., MACHADO, T.V., MONTEIRO, M.
- Journal of sensory studies 2011 v.26 no.5 pp. 322-330
- color, consumer acceptance, filtration, flavor, frozen juice, juice concentrates, juice quality, odors, orange juice, texture
- The acceptance of orange juice from the frozen concentrated orange juice (FCOJ) processing steps was evaluated by 101 consumers for color, overall impression, aroma, flavor and texture. The juice from the extraction, filtration, concentration, cooling and blend steps was collected at the beginning and the end of the 2009 harvest period. The juice from the extraction and filtration steps showed higher acceptance means for overall impression, aroma and flavor, while the juice from the concentration, cooling and blend steps had acceptance lower than the cutoff score. The internal preference mapping showed that color discriminated the juice from the collection periods while texture allowed discrimination between the steps of extraction and of filtration. The acceptance of the orange juice was driven by the aroma and flavor. The sensory acceptance was successfully applied to evaluate change during the process and the difference between the orange juice from different steps of the FCOJ processing. PRACTICAL APPLICATIONS: This work intended to evaluate the consumer's acceptance of the orange juice from the steps of the processing of the frozen concentrated orange juice, with the aim to identify the steps when changes occur in appearance, aroma, flavor and texture that affect the sensory quality of the juice. The work is also intended to point out what are the attributes that are most important to the juice acceptance and which, therefore, should be targeted by product developers.