Sensory stability of whole mango juice: influence of temperature and storage time

Food Science and Technology (Campinas)

Anderson Do Nascimento Oliveira¹  Afonso Mota Ramos¹  Valéria Paula Rodrigues Minim¹  José Benício Paes Chaves¹ 

[1] ,Federal University of Viçosa - UFV Department of Food Technology Viçosa MG ,Brazil

关键词: Ubá mango;    regression analysis;    degradation kinetics;    shelf-life;    Manga Ubá;    análise de regressão;    cinética de degradação;    vida de prateleira;   

DOI  :  10.1590/S0101-20612012005000115

来源: SciELO

【 摘 要 】

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

【 授权许可】

CC BY   
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