Food Technology Department - Technology Institute - Universidade Federal Rural do Janeiro (UFRRJ), Rodovia BR 456, km 7- Seropédica, RJ, Brazil.
UFRRJ, PIBIC/CNPq-Embrapa Agroindústria de Alimentos, Rodovia BR 456, km 7- Seropédica, RJ, Brazil.
Food Res Int. 2022 Feb;152:110940. doi: 10.1016/j.foodres.2021.110940. Epub 2022 Jan 4.
Tropical fruits, such as cashew apple, acerola, and melon, can be used to obtain innovative juices with high contents of bioactive compounds. Technological processes are needed to ensure the safety of products during their shelf life. However, these processes can modify the sensory properties of the juice, which have an important role in consumer acceptance. From this perspective, this study aimed to evaluate consumer perception of the sensory characteristics of tropical mixed juice based on cashew apple, acerola, and melon obtained using different processing methods during cold storage at 4° C. Microbiological aspects were monitored during refrigerated storage at 4 °C. Samples were exposed to four technological processes: control (unprocessed), pasteurization (90 °C/1 min), and high-pressure processing: HHP1 (500 MPa/5 min) and HHP2 (520 MPa/2 min). Thirty fruit juice consumers participated in the characterization of mixed juices using rate-all-that-apply (RATA) questions. Samples were analyzed at zero, 14, and 28 days of storage at 4 °C. Data were analyzed by ANOVA, and Fisher's test was used for post-hoc comparison of means and PCA. Results showed that 12 of the 22 RATA terms differed (p ≤ 0.05) regarding the mean perceived intensity, suggesting that consumers perceived differences in the sensory characteristics of the juices. The first dimension of the PCA separated the pasteurized juices from the others. Pasteurized samples were characterized by yellow color, cooked aroma, cooked flavor, off aroma, off flavor, stale aroma, and stale flavor. On the other hand, the unprocessed (control) and pressurized (HPP1 and HPP2) juices were characterized by orange color, fruit aroma, fruit flavor, sweet aroma, fresh juice, and watery consistency. Results confirmed the suitability of the sensory characterization performed by consumers using RATA and the potential of HHP to obtain juices with sensory characteristics similar to the fresh product.
热带水果，如腰果苹果、针叶樱桃和甜瓜，可用于获得具有高生物活性化合物含量的创新果汁。需要技术工艺来确保产品在保质期内的安全性。然而，这些工艺可能会改变果汁的感官特性，而这些特性对消费者的接受度有重要影响。从这个角度来看，本研究旨在评估消费者对基于腰果苹果、针叶樱桃和甜瓜的热带混合果汁的感官特征的感知，这些果汁使用不同的加工方法在 4°C 下冷藏。在 4°C 的冷藏过程中监测微生物方面。样品暴露于四种加工工艺：对照（未加工）、巴氏杀菌（90°C/1 分钟）和高压处理：HHP1（500MPa/5 分钟）和 HHP2（520MPa/2 分钟）。30 名果汁消费者参与了使用 RATA 问题对混合果汁进行的特征描述。样品在 4°C 下储存 0、14 和 28 天时进行分析。数据通过 ANOVA 进行分析，Fisher 检验用于均值的事后比较和 PCA。结果表明，22 个 RATA 术语中有 12 个（p≤0.05）在感知强度均值上存在差异，表明消费者感知到了果汁感官特征的差异。PCA 的第一维将巴氏杀菌的果汁与其他果汁分开。巴氏杀菌的样品具有黄色的颜色、煮熟的香气、煮熟的味道、异味、异味、陈旧的香气和陈旧的味道。另一方面，未加工（对照）和加压（HPP1 和 HPP2）的果汁具有橙色的颜色、水果香气、水果味道、甜味、新鲜果汁和水样的稠度。结果证实了消费者使用 RATA 进行感官特征描述的适宜性，以及 HPP 获得具有类似于新鲜产品的感官特征的果汁的潜力。
