Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods

- This study evaluated the sensory quality of strawberry pulp over six months.
- The pasteurization factors, freezing method and their interactions were evaluated.
- Temporal dominance of sensations identified the sour taste as dominant in all treatments.
- According the ideal scale, 90 g/L of sucrose should be added to the nectar.
- The appearance of the pulp was compromised by pasteurization and frozen storage.

This study aimed to evaluate the sensory attributes (appearance, texture, and flavor) of strawberry (Fragaria × ananassa) pulp that had been subjected to two treatment factors, pasteurization (unpasteurized and pasteurized) and freezing (via static air and forced air), over a six-month period. The following sensory tests were applied: 1) the temporal dominance of sensations (TDS) test, which identifies and checks the intensity of flavor sensations during consumption time; 2) the ideal scale test, which identifies the optimal concentration of sucrose to be added to fruit nectar to achieve optimal flavor; and 3) the acceptance test, which evaluates the effects of treatments on consumer acceptance. We concluded that it is possible to store frozen strawberry pulp for up to six months without the need for pasteurization. Our TDS analysis determined that sour flavor was dominant after all treatments. The ideal scale test indicated that 90 g/L of sucrose should be added to the strawberry nectar for optimal taste. The appearance of the pulp was compromised by pasteurization and frozen storage; however, even with six months of storage, the product obtained good sensory acceptance from consumers.