A4 Vertaisarvioitu artikkeli konferenssijulkaisussa
Impact of enzyme treatment on flavour of aronia juice
Tekijät: Mari Sandell, Anita Vanag, Oskar Laaksonen
Toimittaja: Barbara Siegmund, Erich Leitner
Konferenssin vakiintunut nimi: Weurman Flavour Research Symposium
Kustannuspaikka: Graz
Julkaisuvuosi: 2018
Kokoomateoksen nimi: Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium
Aloitussivu: 359
Lopetussivu: 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
Verkko-osoite: http://diglib.tugraz.at/flavour-science-2018
Rinnakkaistallenteen osoite: 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.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
