ISSN:
1431-4630
Keywords:
Key words Fruit
;
HPLC
;
Flavour quality
;
Sugar/acid ratios
;
Principal component analysis
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Use of endogenous non-volatile flavour components, i. e. sugars and organic acids, in fruit juice products is desirable. A study of 133 blackcurrant concentrates from three seasons examined variation in sugars and acids arising from storage of fruit at freezing or sub-ambient temperature, seasonal differences, geographical origin and choice of conventional thermal-evaporative or freeze concentration technology. Compared with freeze concentrates, conventional concentrates had significantly higher contents of total sugars and acids, notably malic acid, and higher fructose/glucose, lower malic/citric acid and similar sugar/acid ratios. Concentrates from frozen fruit generally had smaller amounts of fructose, total sugars and fructose/glucose ratios than those from fresh fruit, as well as less citric, ascorbic and total acids and lower sugar/acid ratios. Principal component analysis of 40 randomly chosen concentrates showed that variance is dominated by differences in fructose, total sugars and ascorbic acid contents and sugar/acid ratios. Geographical origin and concentration technology were major sources of variance but changes in post-production sub-ambient storage could not be excluded.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050256
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