Sensory Lexicon for Fresh Squeezed and Processed Orange Juices

Sensory Lexicon for Fresh Squeezed and Processed Orange Juices

The aim of this study was to develop a flavor vocabulary (odor, aroma basic tastes and trigeminal/tactile sensations) to describe both fresh-squeezed and thermally processed (commercial) orange juices. Two independent panels located in different countries (Spain and USA) selected a common lexicon us...

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Veröffentlicht in:Food science and technology international 2008-10, Vol.14 (5), p.131-141
Hauptverfasser: Pérez-Cacho, P. Ruiz, Galan-Soldevilla, H, Mahattanatawee, K, Elston, A, Rouseff, R.L
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Biological and medical sciences
Citrus
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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container_end_page 141
container_issue 5
container_start_page 131
container_title Food science and technology international
container_volume 14
creator Pérez-Cacho, P. Ruiz
Galan-Soldevilla, H
Mahattanatawee, K
Elston, A
Rouseff, R.L
description The aim of this study was to develop a flavor vocabulary (odor, aroma basic tastes and trigeminal/tactile sensations) to describe both fresh-squeezed and thermally processed (commercial) orange juices. Two independent panels located in different countries (Spain and USA) selected a common lexicon using multivariate analysis. Two sets of samples were selected and evaluated independently: the American sensory panel analyzed 40 orange juices varied in processing technology (pasteurized, refrigerated from concentrated, frozen concentrated and canned juices) and cultivars (Valencia, Temple, Navel, Hamlin, and Amber Sweet). The Spanish panel analyzed 26 samples that included thermally processed juices (pasteurized and refrigerated from concentrated) and unheated, hand squeezed juices (Valencia and Navel). A total of 34 common attributes were selected (15 for odor, 12 for aroma, 3 for basic tastes and 4 for trigeminal/tactile sensations). Data obtained were analyzed by geometric means, principal components analysis (PCA) and by Kruskal-Wallis test. Significant differences between the major categories of commercial juices were observed for all attributes in both countries and were also observed between fresh-squeezed and processed orange juices.
doi_str_mv 10.1177/1082013208094723
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source SAGE Complete A-Z List
subjects Biological and medical sciences
Citrus
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
title Sensory Lexicon for Fresh Squeezed and Processed Orange Juices
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