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Flavor, Aroma, and Compositional Changes in Strawberry Juice Concentrate Stored at 20° C
Author(s) -
LUNDAHL D. S.,
McDANIEL M. R.,
WROLSTAD R. E.
Publication year - 1989
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.1365-2621.1989.tb05967.x
Subject(s) - astringent , aroma , food science , flavor , taste , chemistry , titratable acid , sugar , composition (language) , brix , philosophy , linguistics
Strawberry juice concentrate (68°Brix) was stored at 20°C for 0–6 days. Samples were analyzed for changes in taste, aroma and color degradation, and these changes were related to composition change. Astringent taste, musty/moldy and pungent aromas and brown color developed rapidly over 6 days. This decrease in quality was accompanied by CO 2 production and a decrease in free amino acids, while reducing sugar and titratable acidity concentrations remained stable.