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Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice
Author(s) -
McDANIEL M.R.,
LEDERER C.L.,
FLORES J.H.,
HEATHERBELL D.A.
Publication year - 1990
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.1365-2621.1990.tb05216.x
Subject(s) - chemistry , odor , aroma , food science , phenols , lipid oxidation , lemon juice , fruit juice , ultrafiltration (renal) , chromatography , antioxidant , organic chemistry , sugar
Red Delicious apple juice was processed by ultrafiltration (UF) with SO 2 (minimum oxidation) and without SO 2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO 2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO 2 , and total phenols. A sharp decline in total phenols in the treatments without SO 2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO 2 ) was scored significantly higher in fresh apple aroma than the oxidized juice (‐SO 2 ). Juice stored at 20°C was significantly less estery and stronger in chemical off‐odor than juice stored at 2°C.