High pressure processing of Australian navel orange juices: Sensory analysis and volatile flavor profiling

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

“…Sensory profiling was carried out in a sensory laboratory with individual testing booths equipped with serving windows and controlled lighting. The panellists were presented with a total of 4 samples per session using a completely randomized sample presentation order to minimise bias due to first-order and carry-over effects (Baxter, Easton, Schneebeli, & Whitfield, 2005;MacFie, Bratchell, Greenhoff, & Vallis, 1989). Intensity ratings for each of the descriptive terms were scored using a 15 cm line scale ranging from low intensity (0 cm) corresponding to the word anchor 'none' to high intensity (15 cm) corresponding to the word anchor 'strong'.…”

“…While limonene is recognised as the most abundant terpene hydrocarbon in orange, studies suggest that it has very little impact on flavour perception (Ahmed, Dennison, & Shaw, 1978;Perez-Cacho & Rouseff, 2008). The odour threshold value of limonene is 0.2 μg ml − 1 in water (Baxter et al, 2005). Contrast this with trans-2-hexanal, which is known to have a significant impact on aroma/flavour perception.…”

Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup

“…The panelists were presented with a total of 2 samples per session. A randomized balanced sample presentation order was used for intensity scaling to minimize bias due to first-order and carry-over effects (Baxter, Easton, Schneebeli, & Whitfield, 2005;MacFie, Bratchell, Greenhoff, & Vallis, 1989) which resulted in a total of 4 replications being conducted on the meals (one presentation of each of AB, AA, BA and BB). Intensity ratings for each of the descriptive terms were scored using a 15 cm line scale (Aliani, Ryland, & Pierce, 2011;Reinbach et al, 2007) ranging from low intensity (0 cm) corresponding to the word anchor "none" to high intensity (15 cm) corresponding to the word anchor "strong".…”

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

“…Fruit juices, jams and purees all show excellent retention of fresh like flavours for a far greater time period than that exhibited by conventional thermal treatment under optimal storage conditions (Ludikhuyze and Hendrickx 2001). In fact, quite recently Baxter et al (2005) found that HPP of orange juice could produce a product acceptable to most consumers even after storage for 12 weeks at temperatures up to 10°C. On the other hand, storage at 30°C causes 900% increase in the rate of flavour deterioration (Polydera et al 2004).…”