Sensory Lexicon for Fresh Squeezed and Processed Orange Juices

Pérez‐Cacho, Pilar Ruiz; Galán-Soldevilla, Hortensia; Mahattanatawee, Kanjana; Elston, A.; Rouseff, Russell L.

doi:10.1177/1082013208094723

Cited by 23 publications

(16 citation statements)

References 30 publications

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“…McGraw et al [18] observed that terpene compounds (camphene, dcarene, limonene, and a-terpinene) degraded at high temperatures and turned into other terpene hydrocarbons and oxide terpenes. Perez-Cacho et al [20] reported that off-flavors are caused by compounds such as p-cymenes and carvones. The a-terpineol component is formed by oxidative degradation of limonene and is well known for its contribution to the off-flavor of orange juice [21].…”

Section: 2mentioning

confidence: 99%

Effects of hot water treatment on the essential oils of calamondin

Chen

Peng²,

Sheu

et al. 2013

Journal of Food and Drug Analysis

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Essential oilVolatile a b s t r a c t Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90 C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatographyeflame ionization detector. A total of 54 compounds were identified, including 13 monoterpenes, 7 monoterpene alcohols, 1 monoterpene oxide, 4 monoterpene aldehydes, 2 monoterpene ketones, 4 monoterpene esters, 12 sesquiterpenes, 3 aliphatic alcohols, 6 aliphatic aldehydes, and 2 aliphatic esters, with limonene and b-myrcene as the major compounds. The results showed that hot water treatment increased the yields of essential oils from both peel and whole fruit. The relative percentage of the principle constituents in the various prepared essential oils were similar, except for some minor compounds, including linalool, terpinen-4-ol, a-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did.

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Section: 2mentioning

confidence: 99%

Effects of hot water treatment on the essential oils of calamondin

Chen

Peng²,

Sheu

et al. 2013

Journal of Food and Drug Analysis

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“…; Plotto et al . ). Only the most relevant descriptors were considered: the ones used by at least three panelists out of five for at least one sample (Table ).…”

Section: Methodsmentioning

confidence: 97%

Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by‐Product of Orange Juice Processing Using Gas‐Chromatography‐Olfactometry

Deterre

Leclair

Bai

et al. 2016

Journal of Food Quality

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Volatile composition of commercial orange pulp (from Brazil and Florida, U.S.A.) was analyzed by gas chromatography‐mass spectrometry (GC‐MS) and GC‐Olfactometry (GC‐O). In both samples 72 volatiles were detected, of which 58 were identified. Odor‐active compounds with a high frequency of detection (≥5 out of 9) or intensity characterizing the aroma of sweet orange pulp were monoterpene hydrocarbons (α‐pinene, β‐pinene, β‐myrcene, α‐phellandrene, 3‐carene, α‐terpinene and limonene), ketones (1‐octen‐3‐one, carvone, (E)‐β‐damascenone and β‐ionone), esters (ethyl‐2‐methyl butanoate and ethyl hexanoate), aldehydes (methional and octanal), alcohols (linalool and 1‐octanol) and 3 unidentified compounds. A few differences in the odor‐active volatiles between orange pulp samples were perceived, which might be due to cultivar, growing and processing conditions, but overall, the chemical composition of the two samples was similar. Sensory data described both sweet orange pulp samples with descriptors for orange odor and flavor including orange peel and fruity‐non‐citrus flavor, sweet and sour taste. Practical Applications Orange pulp is used in the beverage industry to add texture and mouthfeel. It is also added to orange juice for consumer appeal to make it more “natural.” This study characterized the flavor of orange pulp. Orange pulp consisted of yellow–orange floating intact cells. Pulp added to a sugar‐acid solution (5% pulp, 10.5% sucrose and 0.25% citric acid) imparted an orange, fruity and fresh flavor. Information from this study on sweet orange pulp flavor will be useful for orange juice processors and beverage manufacturers.

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“…Next, the 19 negative odor/aroma attributes were omitted from the initial list because they did not describe the product. In addition, some odor/aroma descriptors were grouped in a single term: ripe fruit and green fruit as fruit and spices/herbs and fresh Pérez-Cacho et al, 2008). In addition, the panel had undergone 15 hours of specific training in table-olives.…”

Section: Generation and Selection Of The Sensory Attributesmentioning

confidence: 99%

Determination of the characteristic sensory profiles of Aloreña table-olive

2013

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RESUMEN Determinación de los perfiles sensoriales caracterís-ticos de la aceituna AloreñaLa aceituna Aloreña es una variedad de aceituna de mesa autóctona de la comarca del Valle del Guadalhorce (Mála-ga, España) que posee unas características propias que la distingue del resto de variedades, siendo las propiedades sensoriales las que mejor la diferencian. Para estudiar los atributos sensoriales que mejor definen a los tres tipos de elaboración de la aceituna Aloreña (verdes frescas, tradicionales y curadas) se utiliza la técnica del perfil sensorial. La selección de atributos sensoriales se realiza mediante discusión grupal en mesa redonda y utilizando análisis multivariante. Los datos obtenidos de los perfiles sensoriales se analizan utilizando un modelo mixto de análisis de la varianza (anidado x factorial) y un análisis canónico. Los resultados del análisis de varianza indican que las principales diferencias entre estilos de elaboración se deben a los atributos frutado, sabor amargo y firmeza (p < 0.05) y que las diferencias entre muestras, dentro de cada estilo de elaboración, se deben a todos los atributos estudiados (p < 0.001). El test de medias de Duncan y el análisis canónico muestran que todas las muestras son diferentes dentro de cada estilo de elaboración. PALABRAS CLAVE: Aceituna de mesa -Análisis descriptivo -Atributos sensoriales -Vocabulario sensorial. SUMMARY Determination of the characteristic sensory profiles of Aloreña table-oliveAloreña olives are unique to and typical of the Guadalhorce region (Málaga, Spain). They possess some specific characteristics which make them an excellent product that is differentiated from the other olive varieties. The sensory profile technique was used to study the sensory attributes which best characterize the three processing styles of Aloreña table-olives. The characteristic descriptors are identified according to the round-table method and multivariate analysis. Sensory profile data obtained were analyzed using a mix of Nested Design ANOVA and Factorial ANOVA and by a canonical analysis. The effect of the factor processing style was significant only for three descriptors: fruit odor, bitter taste and firmness (p < 0.05) whereas the effect of the samples nested in each processing style was significant for all the attributes (p < 0.001). Duncan's post hoc test and the canonical analysis showed that all samples were different within each processing style.

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Sensory Lexicon for Fresh Squeezed and Processed Orange Juices

Cited by 23 publications

References 30 publications

Effects of hot water treatment on the essential oils of calamondin

Effects of hot water treatment on the essential oils of calamondin

Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by‐Product of Orange Juice Processing Using Gas‐Chromatography‐Olfactometry

Determination of the characteristic sensory profiles of Aloreña table-olive

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