کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7588239 1492081 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics
ترجمه فارسی عنوان
تعیین سطوح فوران در محصولات آبی نارنجی تجاری و ارتباط آن با خصوصیات حسی و کیفی
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The objective of current study was to determine the furan levels in commercial orange juices (OJs) and relate to the sensory and quality characteristics of OJs. The factors among sensory and quality characteristics that showed high correlation to furan were identified. The furan levels found in 18 commercial OJs ranged from 0.59 to 27.39 ng/mL. Freshly-squeezed type OJs (n = 4) had significantly lower furan levels (4.68 ng/mL) than other OJs treated with heat processing (p < 0.05). Vitamin C content, specifically, dehydroascorbic acid showed higher correlation to the furan level in OJs (r = 0.833). A descriptive sensory analysis result revealed the different flavor profile of commercial OJs according to the processing method and added ingredient in OJs. Current approach of using sensory analysis for prediction of furan level in food products can be applied to future studies in many other food commodities.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 654-660
نویسندگان
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