ISHS Acta Horticulturae 645: VII International Mango Symposium
SENSORY AND INSTRUMENTAL EVALUATION OF MANGO JUICE |
| Authors: | R.C. Della Modesta, E.B. Gonçalves, A. Rosenthal, A.L.S. Silva, J.C.S. Ferreira |
| Keywords: | fresh juice, processed juice, formulated juice, sensory profile, color, shelf-life |
| Abstract:
Mango juice production and exportation have increased in the last years mainly due to the increase in the acceptance of the product, and also because the harvest period in Brazil does not coincide with the one verified in most of the other major producing countries. The development of mango juice sensory profile is very important, mainly considering that sensory and color changes may occur during the industrial processes. This study aimed at developing the sensory and instrumental color profiles of three different products: 1) not processed mango pulp, 2) not pasteurized ready to drink mango juice (formulated with sugar and water), 3) pasteurized ready to drink mango juice. It has also been evaluated the changes in the pasteurized juice profile during the product shelf-life (90-day-storage at 32°C). Twelve attributes represented the sensory profile, as follows: aromas - mango, cooked, sweet, unripe and fermented; consistency; flavors - mango, cooked, unripe, artificial and fermented; sweet taste. Significant differences (p<0.05) were found among the three samples for all the sensory attributes. The attributes means were also different (p<0.05) considering the applied multivariate modeling. By using the discriminative analysis, the consistency was the most important attribute. Significant color differences (p<0.05) were verified among the samples, except for turbidity. Similar results were observed considering the multivariate color modeling. | |
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