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THE INFLUENCE OF SOLUTION VISCOSITY AND DIFFERENT VISCOSIFYING AGENTS ON APPLE JUICE FLAVOR
Author(s) -
WALKER SHANE,
PRESCOTT JOHN
Publication year - 2000
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2000.tb00272.x
Subject(s) - chemistry , odor , flavor , pectin , food science , mouthfeel , sensory analysis , aroma , quantitative descriptive analysis , azeotrope , chromatography , organic chemistry , raw material , distillation
Viscosifying agents are used in foods as thickeners to produce improved mouthfeel and as stabilizers to prevent settling out of particulate matter. While viscosifying agents are also known to influence the sensory profile of the products in which they are used, previous studies have examined the effects of viscosifying agents at levels that are not typical of those used in foods. The current study used a descriptive analysis panel to examine the effects of both viscosity and viscosifying agent on the sensory properties of apple juice using three viscosifying agents (carboxymethylcellulose, xanthan and pectin) at levels of usage similar to those recommended for drink products. Gas chromatography‐flame ionization detection and gas chromatography‐mass spectrometry were conducted on the samples to relate alteration in physico‐chemical parameters to changes in sensory profile. Results from the descriptive panel showed that increasing viscosity tended to decrease some aspects of flavor intensity (sourness and cooked apple odor). Individual viscosifying agents were shown to have specific effects on odor and flavor attributes, e.g. pectin enhanced cereal odor. Gas chromatography‐flame ionization detection and mass spectrometry suggested that this effect was related to isopropyl alcohol contributed by the pectin in solution. Pectin also suppressed honey odor and flavor, lemon odor and cooked apple flavor.