Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

Rocha, Izabela Furtado de Oliveira; Bolini, Helena María André

doi:10.1002/fsn3.195

Cited by 60 publications

(43 citation statements)

References 35 publications

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“…pH values for juices stored in clear (light) bottles at ambient (24°C) and at refrigeration (4°C) temperatures were as follows: 3.82–3.76 for passion fruit, 2.96–2.94 for pineapple, 3.12–2.98 for mango juices and 3.43–3.20 for passion fruit, 4.01–3.75 for pineapple, and 4.06–3.86 for mango juices, respectively (Figure b). pH values for passion fruit in dark and clear bottles at ambient (24°C) temperature were within the range of 3.4–4.1 reported by Rocha and Bolini (). Tortoe et al.…”

Section: Resultssupporting

confidence: 81%

Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

Kaddumukasa

Imathiu

Mathara

et al. 2017

Food Science & Nutrition

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Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination significantly changing physicochemical parameters and storage stability. Physicochemical and microbiological analyses of passion fruit, pineapple, and mango juices in dark and light bottles at 24°C and 4°C were conducted in Kampala, Uganda for 12 days. Physicochemical parameters significantly reduced (p < .05) storage stability of fresh juices, while no significant changes (p > .05) were observed for the microbiological analyses. pH values ranged from 3.0 to 4.2 (dark) bottles and 2.9 to 4.0 (light) bottles for juices at 24°C and 4°C. °Brix values were from 1.0 to 5.5 for dark and clear bottles at 24°C and 4°C. TTA (%) values ranged from 1.1 to 7.2 (dark) bottles and 1.1 to 7.4 for (light) bottles at 24°C and 4°C. Ascorbic acid content ranged from 3.5 to 61.0 mg/ 100 ml and 5.5 to 56.7 mg/100 ml for juices in dark and clear bottles, respectively. total plate counts ranged from 1.3 × 10___ to 3.3 × 107 CFU/ml (dark bottles at 24°C) to 3.5 × 10³ to 3.3 × 108 CFU/ml (dark bottles at 4°C). For juices in light bottles, total plate counts ranged from 1.8 × 10___ to 8.0 × 107 CFU/ml (24°C) and 2.7 × 10___ to 1.5 × 108 CFU/ml (4°C). High microbial loads suggest the use of poor processing techniques and lack of good hygiene which lower quality and reduce storage stability of juices. Storage temperature greatly reduces physicochemical parameters both at ambient and refrigeration temperatures. This implies that temperature control for unpasteurized juices is critical in order to inhibit microorganism metabolic activities which accelerate biodeterioration leading to spoilage and short shelf life. Fresh unpasteurized juices stored at 24°C and 4°C may safely be consumed within 1 and 2 days, respectively.

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Section: Resultssupporting

confidence: 81%

Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

Kaddumukasa

Imathiu

Mathara

et al. 2017

Food Science & Nutrition

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“…The samples ED and TR were the most accepted, and significantly preferred to ER. Rocha and Bolini determined acceptance of passion fruit nectar sweetened with sucrose and different sweeteners. The overall liking found in passion fruit nectar was 6.1, to the sample sweetened with sucrose (9.4%).…”

Section: Resultsmentioning

confidence: 99%

Pre‐harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah

et al. 2018

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“…Regarding the lasting tastes, panelists were instructed to use the expression “lasting” if a certain taste remained 10 s after the sample was swallowed in this study. The “lasting tastes,” which is also called “aftertaste,” has recently been increasingly used in the sensory evaluation field (Rocha & Bolini, ; Urbanus et al, ). Researchers have started to consider temporal characteristics in sensory evaluation as evidenced by the fact that TDS (Temporal Dominance of Sensation; Pineau et al, ) and/or TCATA (Temporal Check‐All‐That‐Apply; Castura, Antunez, Gimenez, & Ares, ) have been developed and are generating a lot of attention.…”

Section: Discussionmentioning

confidence: 99%

Descriptive terminology for the sensory evaluation of soy sauce

Imamura

2016

Journal of Sensory Studies

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Although soy sauce is a globally used seasoning, its sensory properties have not been fully revealed. Here, the sensory characteristics of 149 soy sauces were examined using descriptive analyses. Eighty‐eight attributes were identified and integrated them into a flavor wheel. Aroma was the sensory modality described most often, suggesting that soy sauce's aroma is likely important in characterizing its sensory quality. Nineteen out of 88 attributes were found in all soy sauces implying their importance in representing a soy sauce‐like quality. These 19 attributes allowed the discrimination of manufacturing methods and the successful generation of a comparison map. Other attributes appeared infrequently, indicating that all soy sauces are unique and that these attributes can be utilized to describe subtle differences in their characters. Practical application Since soy sauce has become a globally used seasoning, it is meaningful to define its attributes for sensory evaluation. Establishing the sensory attributes of soy sauce allows us to describe each soy sauce objectively and share sensory perceptions among consumers, producers, and researchers. A flavor wheel would facilitate people's systematical understanding of the sensory characteristics of soy sauce. Also sensory evaluation using a flavor wheel would be helpful in finding previously unrecognized attractive or non‐attractive characteristics in soy sauces, which ultimately affects purchase decisions. Defining the minimum attributes required for creating a soy sauce positioning map would save a great deal of time and money for product development. Finally, knowledge about the relationship between sensory qualities and the manufacturing process and/or production area would be helpful in regards to product development and purchasing decisions.

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Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

Cited by 60 publications

References 35 publications

Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

Pre‐harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah

Descriptive terminology for the sensory evaluation of soy sauce

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