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CHANGES IN FLAVOR QUALITY OF PINEAPPLE JUICE DURING PROCESSING
Author(s) -
DE VASCONCELOS FACUNDO HELIOFÁBIA VIRGÍNIA,
DE SOUZA NETO MANOEL ALVES,
MAIA GERALDO ARRAES,
NARAIN NARENDRA,
DOS SANTOS GARRUTI DEBORAH
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00356.x
Subject(s) - flavor , aroma , food science , fruit juice , chemistry , organoleptic , raw material , mathematics , organic chemistry
The objective of the present work was to evaluate the changes in flavor attributes of pineapple juice as related to its industrial processing. Two batches of pineapple juice were collected at different processing steps: raw material, extraction, finishing, centrifugation and concentration. The samples were analyzed by qualitative descriptive analysis. Samples collected at the extraction, finishing and centrifugation steps presented similar flavor profiles among them, which indicated that there were no major changes in the juice quality during these operations. The concentrated juice was distinguished from the other samples for presenting cooked fruit aroma and flavor and a more intense artificial aroma.PRACTICAL APPLICATIONS Pineapple is a very popular fruit and is consumed in many countries, mainly in juice form. The exotic flavor and aroma of this product are great attractive attributes of quality, and maintaining these characteristics as close as possible to the natural is a challenge to fruit juice industries. The knowledge of the effect of each pineapple juice processing step on the sensory‐perceived quality of the product is an important tool for the optimization and improvement of juice processing and also for the attainment of a better quality juice.