engleski

Aroma Profile and Sensory Properties of Ultrasound Treated Apple Juice and Nectar

Ultrasound is non-thermal food processing technology that is used in several applications (extraction, pre-treatment before drying, freezing, inactivation of microorganisms etc.) in ultrasound processing. The objective of this study was to investigate the effect of high power ultrasound and pasteurization on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time (3, 6, 9 min), sample temperature and amplitude (60, 90, and 120 µm). Sonication (at 20 °C, 40 °C, 60 °C) of apple juice and nectar samples has been performed. For the aromatic profile of juices results showed that compared to untreated samples of juices and nectars, ultrasonic treatment lead to the formation of new compounds (which are not present in untreated samples) or to the disappearance of compounds that are present in the untreated samples. Electronic tongue study was used to evaluate and qualitatively compare general differences between untreated and treated sample. Untreated samples, pasteurised and ultrasound treated samples, after the highest power ultrasound treatments at 120 µm amplitude have been compared. Principle component analysis (PCA) plot shows that some ultrasound treated samples are different in sensing of electronic tongue compared to untreated sample and pasteurised sample. Sensory evaluation resulted in conclusion that ultrasonically treated and pasteurized juices are evaluated with lower scores in comparison to untreated samples.

high power ultrasound; apple juice and nectar; aroma profile; sensory properties electronic tongue

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