A1 Refereed original research article in a scientific journal
Sensory quality and compositional characteristics of blackcurrant juices produced by different processes
Authors: Oskar Laaksonen, Leenamaija Mäkilä, Risto Tahvonen, Heikki Kallio, Baoru Yang
Publisher: ELSEVIER SCI LTD
Publication year: 2013
Journal: Food Chemistry
Journal name in source: FOOD CHEMISTRY
Journal acronym: FOOD CHEM
Number in series: 4
Volume: 138
Issue: 4
First page : 2421
Last page: 2429
Number of pages: 9
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2012.12.035
Abstract
Effects of enzymatic and non-enzymatic juice pressing on key orosensory and chemical quality factors of blackcurrant juices were studied in laboratory scale using berries of five different cultivars (Mortti, Mikael, Marski, Ola and Breed15). Enzymatic processing increased the juice yield by 10-22% and the content of various phenolic compounds in juice by 4-10-fold as compared to the non-enzymatic process. Higher intensity of the mouth-drying astringency of the enzyme-aided juice was the most significant orosensory difference between the processes. Juices of different blackcurrant cultivars varied in sweetness, sourness and bitterness. The most intensive sensory attributes of the juices were sourness and puckering astringency regardless of processing method. They correlated positively with each other and were contributed by acid content and pH. In enzyme-aided juices, the contents of flavonol glycosides and hydroxycinnamic acids were associated with mouth-drying astringency, and sugar/acid ratio correlated with sweetness. These correlations were less clear in non-enzyme juices possibly due to lower content of phenolic compounds and the high content of pectin. (C) 2012 Elsevier Ltd. All rights reserved.
Effects of enzymatic and non-enzymatic juice pressing on key orosensory and chemical quality factors of blackcurrant juices were studied in laboratory scale using berries of five different cultivars (Mortti, Mikael, Marski, Ola and Breed15). Enzymatic processing increased the juice yield by 10-22% and the content of various phenolic compounds in juice by 4-10-fold as compared to the non-enzymatic process. Higher intensity of the mouth-drying astringency of the enzyme-aided juice was the most significant orosensory difference between the processes. Juices of different blackcurrant cultivars varied in sweetness, sourness and bitterness. The most intensive sensory attributes of the juices were sourness and puckering astringency regardless of processing method. They correlated positively with each other and were contributed by acid content and pH. In enzyme-aided juices, the contents of flavonol glycosides and hydroxycinnamic acids were associated with mouth-drying astringency, and sugar/acid ratio correlated with sweetness. These correlations were less clear in non-enzyme juices possibly due to lower content of phenolic compounds and the high content of pectin. (C) 2012 Elsevier Ltd. All rights reserved.
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