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Evaluation of Sugar‐Acid‐Sweetness Relationships in Orange Juice by a Response Surface Approach
Author(s) -
GORDON JOAN
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01863.x
Subject(s) - sweetness , sugar , response surface methodology , food science , orange juice , orange (colour) , central composite design , fruit juice , chemistry , mathematics , chromatography
SUMMARY The effects of added sugar and acid on the sweetness of orange juice were evaluated by the response surfaces estimated from a central composite, second‐order design in incomplete blocks. First‐order polynomials were sufficient to describe intensity responses, but a second‐order polynomial was needed to describe acceptability.