Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice
Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed f...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
McDANIEL, M.R. [verfasserIn] LEDERER, C.L. [verfasserIn] FLORES, J.H. [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1990 |
|---|
| Umfang: |
Online-Ressource |
|---|
| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 55(1990), 3, Seite 0 |
| Übergeordnetes Werk: |
volume:55 ; year:1990 ; number:3 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1990.tb05216.x |
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| 520 | |a Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. | ||
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10.1111/j.1365-2621.1990.tb05216.x doi (DE-627)NLEJ240448952 DE-627 ger DE-627 rakwb McDANIEL, M.R. verfasserin aut Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice Oxford, UK Blackwell Publishing Ltd 1990 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| LEDERER, C.L. verfasserin aut FLORES, J.H. verfasserin aut HEATHERBELL, D.A. oth In Journal of food science Chicago, Ill. : Inst., 1990 55(1990), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:55 year:1990 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1990.tb05216.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 55 1990 3 0 |
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10.1111/j.1365-2621.1990.tb05216.x doi (DE-627)NLEJ240448952 DE-627 ger DE-627 rakwb McDANIEL, M.R. verfasserin aut Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice Oxford, UK Blackwell Publishing Ltd 1990 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| LEDERER, C.L. verfasserin aut FLORES, J.H. verfasserin aut HEATHERBELL, D.A. oth In Journal of food science Chicago, Ill. : Inst., 1990 55(1990), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:55 year:1990 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1990.tb05216.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 55 1990 3 0 |
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10.1111/j.1365-2621.1990.tb05216.x doi (DE-627)NLEJ240448952 DE-627 ger DE-627 rakwb McDANIEL, M.R. verfasserin aut Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice Oxford, UK Blackwell Publishing Ltd 1990 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| LEDERER, C.L. verfasserin aut FLORES, J.H. verfasserin aut HEATHERBELL, D.A. oth In Journal of food science Chicago, Ill. : Inst., 1990 55(1990), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:55 year:1990 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1990.tb05216.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 55 1990 3 0 |
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10.1111/j.1365-2621.1990.tb05216.x doi (DE-627)NLEJ240448952 DE-627 ger DE-627 rakwb McDANIEL, M.R. verfasserin aut Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice Oxford, UK Blackwell Publishing Ltd 1990 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| LEDERER, C.L. verfasserin aut FLORES, J.H. verfasserin aut HEATHERBELL, D.A. oth In Journal of food science Chicago, Ill. : Inst., 1990 55(1990), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:55 year:1990 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1990.tb05216.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 55 1990 3 0 |
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10.1111/j.1365-2621.1990.tb05216.x doi (DE-627)NLEJ240448952 DE-627 ger DE-627 rakwb McDANIEL, M.R. verfasserin aut Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice Oxford, UK Blackwell Publishing Ltd 1990 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| LEDERER, C.L. verfasserin aut FLORES, J.H. verfasserin aut HEATHERBELL, D.A. oth In Journal of food science Chicago, Ill. : Inst., 1990 55(1990), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:55 year:1990 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1990.tb05216.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 55 1990 3 0 |
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Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice |
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Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. |
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Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. |
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Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240448952</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707112134.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1990 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1990.tb05216.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240448952</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">McDANIEL, M.R.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1990</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (-SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off-odor than juice stored at 2°C.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">LEDERER, C.L.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">FLORES, J.H.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">HEATHERBELL, D.A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">55(1990), 3, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:55</subfield><subfield code="g">year:1990</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1990.tb05216.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">55</subfield><subfield code="j">1990</subfield><subfield code="e">3</subfield><subfield code="h">0</subfield></datafield></record></collection>
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