Sensory evaluation of headspace extracts by direct CG-Olfactometry : Application to fresh orange juice
2002
Rega, Barbara | Fournier, Nicole | Brat, Pierre | Guichard, Elisabeth
The global sensory quality of solventless extracts of orange juice has been studied by direct GC-Olfactometry (D-GC-O). Headspace of juice and aqueous distillate produced odours closely resembling that of the original juice taken as reference; SPME produced odours with a lower similarity to the reference. Among the SPME fibres used, DVB/CAR/PDMS gave the best sensorial appreciation. Descriptive analysis explained the differences found by similarity scaling. D-GC-O represents a rapid criterion of choice for headspace extraction methods. (Résumé d'auteur)
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