Optimization of tropical juice composition for the Spanish market

The optimal proportions of 3 concentrate juices, passion fruit, pineapple, and banana, mixed with white grape juice were investigated by preferences mapping techniques. The objective was to establish the minimum level of each concentrated tropical juice necessary to add to a white grape juice so tha...

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Veröffentlicht in:	Journal of food science 2005, Vol.70 (1), p.S28-S33
Hauptverfasser:	Serrano-Megias, M, Perez-Lopez, A.J, Nunez-Delicado, E, Beltran, F, Lopez-Nicolas, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	acceptability acidity banana juice Biological and medical sciences color Consumer attitudes consumer preferences flavor Flavors food composition Food industries Fruit juices Fundamental and applied biological sciences. Psychology internal preference map juice concentrates juice quality mixtures odors Optimization palatability passion fruit juice pineapple juice principal component analysis proxscal analysis sensory properties texture tropical juice white grape juice
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