Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods

详细信息    查看全文

• 作者：Gilma Auxiliadora Santos Gonç ; alves^a ; ^{gilma.goncalves@ifsudestemg.edu.br} ; Nathane Silva Resende^b ; Carla Saraiva Gonç ; alves^b ; Emanuelle Mara de Alcâ ; ntara^b ; Elisâ ; ngela Elena Nunes Carvalho^b ; Jaime Vilela de Resende^b ; Marcelo  ; ngelo Cirillo^c ; Eduardo Valé ; rio de Barros Vilas Boas^b ; ^{evbvboas@dca.ufla.br}
• 关键词：Fragaria x ananassa ; Just-about-right scale ; Acceptance test ; Sensory quality ; Frozen storage
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：413-421
• 全文大小：1442 K
• 卷排序：77

文摘

This study evaluated the sensory quality of strawberry pulp over six months. The pasteurization factors, freezing method and their interactions were evaluated. Temporal dominance of sensations identified the sour taste as dominant in all treatments. According the ideal scale, 90 g/L of sucrose should be added to the nectar. The appearance of the pulp was compromised by pasteurization and frozen storage.