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SUBJECTIVE AND OBJECTIVE EVALUATION OF STRAWBERRY POMACE ESSENCE
Author(s) -
SCHEN J. A.,
MONTGOMERY M. W.,
LIBBEY L. M.
Publication year - 1980
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.1365-2621.1980.tb03866.x
Subject(s) - pomace , aroma , food science , chemistry , incubation , distillation , linalool , sensory analysis , aroma compound , chromatography , biochemistry , essential oil
The relationship of incubation parameters (time, temperature, and pH) to the intensity and quality of the aroma of essences distilled from a commercial strawberry pomace was studied. Analysis of variance of sensory panel scores indicated that incubation temperature of the pomace prior to distillation affected the intensity and quality of essence aroma more than holding time or pH. Aroma intensity showed a marked decrease as the pH of incubation of the pomace was increased above pH 4.0. Sensory panels were able to detect statistically significant differences (p < 0.01) in the quality of aroma of essences obtained from pomace incubated above pH 4.0 at 20‐50°C. Optimum intensity and quality of essence production was obtained in pomace adjusted to pH 4.0 and incubated at 40°C for 4 hr or longer. Gas chromatographic (CC) analysis of several essences collected from strawberry pomace processed under different conditions revealed dissimilar patterns. Essences of highest quality, as determined by the sensory panel, had GC patterns similar to that of essence produced from whole strawberries. All essences obtained from strawberry pomace contained high concentrations of benzaldehyde, 2‐heptenal, ethyl hexanoate, limonene, 2‐octenal, linalool, benzyl acteate, and ethyl cinnamate. Presence of these compounds may be responsible for the reduced quality of essence produced from strawberry pomace.