Changes in the odors of reconstituted apple juice during thermal processing
2003
Shimoda, M. | Katoh, T. | Suzuki, J. | Kawaraya, A. | Igura, N. | Hayakawa, I.
Influences of the thermal treatment on the odors of apple juice were investigated by sensory methodology. Reconstituted juice was treated at 80, 90, 100, 110 and 120 degrees C for 2.0 approximately 320 s by a continuous-flow thermal treatment. Treated juices were subjected to a series of sensory evaluations. The odors of apple juice changed markedly with the treatment temperature and residence time. The quality optimum points were observed around 65 s for 80 degrees C, 25 s for 90 degrees C and 15 s for 100 degrees C. Points of subjective equality on the thermal degradation of apple juice odor were also estimated. Present data enabled the thermal treatment of reconstituted apple juice to be optimized.
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