Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar
Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc.) in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisa...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/146883 |
| _version_ | 1797429466503315456 |
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| author | Marinko Petrović Hrvoje Juretić Nikola Major Zoran Herceg Mirjana Hruškar Tomislava Vukušić Marina Šimunek Anet Režek Jambrak |
| author_facet | Marinko Petrović Hrvoje Juretić Nikola Major Zoran Herceg Mirjana Hruškar Tomislava Vukušić Marina Šimunek Anet Režek Jambrak |
| author_sort | Marinko Petrović |
| collection | DOAJ |
| description | Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc.) in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20, 40 and 60 °C, and amplitude: 60, 90 and 120 μm). The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, ultrasonic treatment led to the formation of new compounds (which were not present in the untreated samples) or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120 μm) were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principal component analysis confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples. |
| first_indexed | 2024-03-09T09:13:33Z |
| format | Article |
| id | doaj.art-138f8f4a2d904337882ef7b795f3f8e7 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:13:33Z |
| publishDate | 2013-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-138f8f4a2d904337882ef7b795f3f8e72023-12-02T07:51:08ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062013-01-01511101111Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and NectarMarinko Petrović0Hrvoje Juretić1Nikola Major2Zoran Herceg3Mirjana Hruškar4Tomislava Vukušić5Marina Šimunek6Anet Režek Jambrak7Food Control Center, Jagi}eva 31, HR-10000 Zagreb, CroatiaFaculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lu~i}a 5, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaVindija d.d., Međimurska 6, HR-42000 Varaždin, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaUltrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc.) in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20, 40 and 60 °C, and amplitude: 60, 90 and 120 μm). The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, ultrasonic treatment led to the formation of new compounds (which were not present in the untreated samples) or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120 μm) were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principal component analysis confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples.http://hrcak.srce.hr/file/146883high power ultrasoundapple juice and nectararoma profilesensory propertieselectronic tongue |
| spellingShingle | Marinko Petrović Hrvoje Juretić Nikola Major Zoran Herceg Mirjana Hruškar Tomislava Vukušić Marina Šimunek Anet Režek Jambrak Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar Food Technology and Biotechnology high power ultrasound apple juice and nectar aroma profile sensory properties electronic tongue |
| title | Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar |
| title_full | Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar |
| title_fullStr | Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar |
| title_full_unstemmed | Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar |
| title_short | Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar |
| title_sort | aroma profile and sensory properties of ultrasound treated apple juice and nectar |
| topic | high power ultrasound apple juice and nectar aroma profile sensory properties electronic tongue |
| url | http://hrcak.srce.hr/file/146883 |
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