Sensory and chemical effects of tomato juice acidified with malic and citric acids
Salted and unsalted tomato juice acidified with malic, and citric acids were examined by sensory panel. For salted juice, panelists differentiated nonacidified from citrate acidified juice during the entire storage period. After 180 days of storage, panelists could not distinguish between nonacidifi...
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| Veröffentlicht in: | Journal of food quality 1991-05, Vol.14 (2), p.145-152 |
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| container_title | Journal of food quality |
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| creator | DALMASSO, J. P WIESE, K. L |
| description | Salted and unsalted tomato juice acidified with malic, and citric acids were examined by sensory panel. For salted juice, panelists differentiated nonacidified from citrate acidified juice during the entire storage period. After 180 days of storage, panelists could not distinguish between nonacidified and malate acidified, salted juices. For unsalted juice, panel members could not distinguish between nonacidified juice and malate or citrate acidified juice. Malic acid increased the perception of saltiness in tomato juice. The pH of all juices decreased initially. After storage, the pH of nonacidified juice returned to initial raw juice levels, but the pH of the acidified juices maintained lower values. |
| doi_str_mv | 10.1111/j.1745-4557.1991.tb00055.x |
| format | Article |
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P ; WIESE, K. L</creator><creatorcontrib>DALMASSO, J. P ; WIESE, K. L ; American Sterilizer Co., NC ; University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry</creatorcontrib><description>Salted and unsalted tomato juice acidified with malic, and citric acids were examined by sensory panel. For salted juice, panelists differentiated nonacidified from citrate acidified juice during the entire storage period. After 180 days of storage, panelists could not distinguish between nonacidified and malate acidified, salted juices. For unsalted juice, panel members could not distinguish between nonacidified juice and malate or citrate acidified juice. Malic acid increased the perception of saltiness in tomato juice. The pH of all juices decreased initially. After storage, the pH of nonacidified juice returned to initial raw juice levels, but the pH of the acidified juices maintained lower values.</description><identifier>ISSN: 0146-9428</identifier><identifier>EISSN: 1745-4557</identifier><identifier>DOI: 10.1111/j.1745-4557.1991.tb00055.x</identifier><identifier>CODEN: JFQUD7</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing</publisher><subject>acide citrique ; acide malique ; acidez ; acidite ; acidity ; acido citrico ; acido malico ; alimentos ; almacenamiento ; analisis organoleptico ; analyse organoleptique ; Biological and medical sciences ; calidad ; citric acid ; common salt ; Food industries ; food technology ; foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; jugo de legumbres ; jus de legume ; malic acid ; organoleptic analysis ; produit alimentaire ; qualite ; quality ; sal ; sel de cuisine ; stockage ; storage ; technologie alimentaire ; tecnologia de los alimentos ; tomate ; tomatoes ; vegetable juices</subject><ispartof>Journal of food quality, 1991-05, Vol.14 (2), p.145-152</ispartof><rights>1992 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4945238$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>DALMASSO, J. P</creatorcontrib><creatorcontrib>WIESE, K. L</creatorcontrib><creatorcontrib>American Sterilizer Co., NC</creatorcontrib><creatorcontrib>University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry</creatorcontrib><title>Sensory and chemical effects of tomato juice acidified with malic and citric acids</title><title>Journal of food quality</title><description>Salted and unsalted tomato juice acidified with malic, and citric acids were examined by sensory panel. For salted juice, panelists differentiated nonacidified from citrate acidified juice during the entire storage period. After 180 days of storage, panelists could not distinguish between nonacidified and malate acidified, salted juices. For unsalted juice, panel members could not distinguish between nonacidified juice and malate or citrate acidified juice. Malic acid increased the perception of saltiness in tomato juice. The pH of all juices decreased initially. After storage, the pH of nonacidified juice returned to initial raw juice levels, but the pH of the acidified juices maintained lower values.</description><subject>acide citrique</subject><subject>acide malique</subject><subject>acidez</subject><subject>acidite</subject><subject>acidity</subject><subject>acido citrico</subject><subject>acido malico</subject><subject>alimentos</subject><subject>almacenamiento</subject><subject>analisis organoleptico</subject><subject>analyse organoleptique</subject><subject>Biological and medical sciences</subject><subject>calidad</subject><subject>citric acid</subject><subject>common salt</subject><subject>Food industries</subject><subject>food technology</subject><subject>foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>jugo de legumbres</subject><subject>jus de legume</subject><subject>malic acid</subject><subject>organoleptic analysis</subject><subject>produit alimentaire</subject><subject>qualite</subject><subject>quality</subject><subject>sal</subject><subject>sel de cuisine</subject><subject>stockage</subject><subject>storage</subject><subject>technologie alimentaire</subject><subject>tecnologia de los alimentos</subject><subject>tomate</subject><subject>tomatoes</subject><subject>vegetable juices</subject><issn>0146-9428</issn><issn>1745-4557</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNo9kFtLxDAQhYMoWFf_ggTxtTXTJE37KIs3WBBc97lM08RN6WVpIrr_3kjFeZmB881w5hByAyyDWHddBkrIVEipMqgqyELDGJMy-z4hyb90ShIGokgrkZfn5ML7jjEuJRMJedua0U_zkeLYUr03g9PYU2Ot0cHTydIwDRgm2n06bShq1zrrTEu_XNjTAXunl00X5t8x6v6SnFnsvbn66yuye3x4Xz-nm9enl_X9JrXAVUgVgha8kQoF8BKZ1rY1gMoWALxBIxsJpbG5QSYajM_mRSWLhkNZKctVzlfkdrl7QB9N2xlH7Xx9mN2A87EWlZA5LyN2vWAWpxo_5ojstjGrPAZVFhH5ASs3Xcg</recordid><startdate>19910501</startdate><enddate>19910501</enddate><creator>DALMASSO, J. P</creator><creator>WIESE, K. L</creator><general>Blackwell Publishing</general><scope>FBQ</scope><scope>IQODW</scope></search><sort><creationdate>19910501</creationdate><title>Sensory and chemical effects of tomato juice acidified with malic and citric acids</title><author>DALMASSO, J. P ; WIESE, K. L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f137t-7a1c43b57a4138a0ccfde1a7f6113bae5b518ef2ea04ba11126956b31897f3723</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>acide citrique</topic><topic>acide malique</topic><topic>acidez</topic><topic>acidite</topic><topic>acidity</topic><topic>acido citrico</topic><topic>acido malico</topic><topic>alimentos</topic><topic>almacenamiento</topic><topic>analisis organoleptico</topic><topic>analyse organoleptique</topic><topic>Biological and medical sciences</topic><topic>calidad</topic><topic>citric acid</topic><topic>common salt</topic><topic>Food industries</topic><topic>food technology</topic><topic>foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>jugo de legumbres</topic><topic>jus de legume</topic><topic>malic acid</topic><topic>organoleptic analysis</topic><topic>produit alimentaire</topic><topic>qualite</topic><topic>quality</topic><topic>sal</topic><topic>sel de cuisine</topic><topic>stockage</topic><topic>storage</topic><topic>technologie alimentaire</topic><topic>tecnologia de los alimentos</topic><topic>tomate</topic><topic>tomatoes</topic><topic>vegetable juices</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>DALMASSO, J. P</creatorcontrib><creatorcontrib>WIESE, K. L</creatorcontrib><creatorcontrib>American Sterilizer Co., NC</creatorcontrib><creatorcontrib>University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><jtitle>Journal of food quality</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>DALMASSO, J. P</au><au>WIESE, K. L</au><aucorp>American Sterilizer Co., NC</aucorp><aucorp>University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory and chemical effects of tomato juice acidified with malic and citric acids</atitle><jtitle>Journal of food quality</jtitle><date>1991-05-01</date><risdate>1991</risdate><volume>14</volume><issue>2</issue><spage>145</spage><epage>152</epage><pages>145-152</pages><issn>0146-9428</issn><eissn>1745-4557</eissn><coden>JFQUD7</coden><abstract>Salted and unsalted tomato juice acidified with malic, and citric acids were examined by sensory panel. For salted juice, panelists differentiated nonacidified from citrate acidified juice during the entire storage period. After 180 days of storage, panelists could not distinguish between nonacidified and malate acidified, salted juices. For unsalted juice, panel members could not distinguish between nonacidified juice and malate or citrate acidified juice. Malic acid increased the perception of saltiness in tomato juice. The pH of all juices decreased initially. After storage, the pH of nonacidified juice returned to initial raw juice levels, but the pH of the acidified juices maintained lower values.</abstract><cop>Oxford</cop><pub>Blackwell Publishing</pub><doi>10.1111/j.1745-4557.1991.tb00055.x</doi><tpages>8</tpages></addata></record> |
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| identifier | ISSN: 0146-9428 |
| ispartof | Journal of food quality, 1991-05, Vol.14 (2), p.145-152 |
| issn | 0146-9428 1745-4557 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_4945238 |
| source | Wiley Online Library Journals Frontfile Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | acide citrique acide malique acidez acidite acidity acido citrico acido malico alimentos almacenamiento analisis organoleptico analyse organoleptique Biological and medical sciences calidad citric acid common salt Food industries food technology foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology jugo de legumbres jus de legume malic acid organoleptic analysis produit alimentaire qualite quality sal sel de cuisine stockage storage technologie alimentaire tecnologia de los alimentos tomate tomatoes vegetable juices |
| title | Sensory and chemical effects of tomato juice acidified with malic and citric acids |
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