A4 Refereed article in a conference publication
Impact of enzyme treatment on flavour of aronia juice
Authors: Mari Sandell, Anita Vanag, Oskar Laaksonen
Editors: Barbara Siegmund, Erich Leitner
Conference name: Weurman Flavour Research Symposium
Publishing place: Graz
Publication year: 2018
Book title : Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium
First page : 359
Last page: 362
ISBN: 978-3-85125-593-5
eISBN: 978-3-85125-594-2
ISSN: 0269-5648
DOI: https://doi.org/10.3217/978-3-85125-593-5
Web address : http://diglib.tugraz.at/flavour-science-2018
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/38927089
Aronia (Aronia mitschurinii) is rich in different polyphenolic compounds and
sorbitol. Pressed aronia juice has a beautiful colour. The aim of this work was to analyse
smell and taste of aronia juices prepared from berries grown in South-West of Finland.
Sensory properties were studied using projective mapping with consumers and applying
qualitative profiling with experienced sensory panel. Sugar and acid composition was
analysed with GC-FID. Based on our results, pectinase treatment had a negative impact
on both odour and taste of aronia juice.
Downloadable publication This is an electronic reprint of the original article. |  |
