Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation
A pilot scale process involving microfiltration followed by osmotic evaporation was used to prepare concentrated orange and passion fruit juices. Both juices were concentrated 3-fold to 33.5 and 43.5 °Brix, respectively. Quantitative headspace gas chromatographic analysis of 20-35 volatile components showed a loss of about 32% of the volatile components in orange and about 39% in passion fruit juices. For both orange and passion fruit, sensory evaluations using triangle difference tests showed a significant difference between the initial juice and the reconstituted concentrate. In orange juice, a trained taste panel was used to evaluate six specific flavour characteristics in the two juices. The characteristics evaluated were green, fresh orange, fruity/floral, peel oil, cooked/processed and terpene. There were no significant differences found by the panel between the juices in any one characteristic, but the average flavour score for each characteristic was slightly lower in juice from concentrate that in the initial juice. This study demonstrates the feasibility of using osmotic evaporation combined with microfiltration to prepare concentrated orange and passion fruit juices of intermediate concentration degree with high flavour quality.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, jus de fruits, grenadille, jus d'orange, concentration, évaporation, Citrus sinensis, Passiflora edulis, analyse organoleptique, membrane, chromatographie en phase gazeuse, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_13127, http://aims.fao.org/aos/agrovoc/c_25492, http://aims.fao.org/aos/agrovoc/c_1801, http://aims.fao.org/aos/agrovoc/c_2739, http://aims.fao.org/aos/agrovoc/c_1647, http://aims.fao.org/aos/agrovoc/c_5618, http://aims.fao.org/aos/agrovoc/c_16006, http://aims.fao.org/aos/agrovoc/c_28457, http://aims.fao.org/aos/agrovoc/c_11097, |
Online Access: | http://agritrop.cirad.fr/479754/ http://agritrop.cirad.fr/479754/1/479754.pdf |
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dig-cirad-fr-4797542024-01-28T09:07:44Z http://agritrop.cirad.fr/479754/ http://agritrop.cirad.fr/479754/ Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation. Shaw Philip E., Lebrun Marc, Ducamp Marie-Noelle, Courel Mathilde, Reynes Max, Dornier Manuel. 2001. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 34 (2) : 60-65.https://doi.org/10.1006/fstl.2000.0715 <https://doi.org/10.1006/fstl.2000.0715> Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation Shaw, Philip E. Lebrun, Marc Ducamp, Marie-Noelle Courel, Mathilde Reynes, Max Dornier, Manuel eng 2001 Lebensmittel-Wissenschaft und Technologie - Food Science and Technology Q02 - Traitement et conservation des produits alimentaires jus de fruits grenadille jus d'orange concentration évaporation Citrus sinensis Passiflora edulis analyse organoleptique membrane chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_2739 http://aims.fao.org/aos/agrovoc/c_1647 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_11097 A pilot scale process involving microfiltration followed by osmotic evaporation was used to prepare concentrated orange and passion fruit juices. Both juices were concentrated 3-fold to 33.5 and 43.5 °Brix, respectively. Quantitative headspace gas chromatographic analysis of 20-35 volatile components showed a loss of about 32% of the volatile components in orange and about 39% in passion fruit juices. For both orange and passion fruit, sensory evaluations using triangle difference tests showed a significant difference between the initial juice and the reconstituted concentrate. In orange juice, a trained taste panel was used to evaluate six specific flavour characteristics in the two juices. The characteristics evaluated were green, fresh orange, fruity/floral, peel oil, cooked/processed and terpene. There were no significant differences found by the panel between the juices in any one characteristic, but the average flavour score for each characteristic was slightly lower in juice from concentrate that in the initial juice. This study demonstrates the feasibility of using osmotic evaporation combined with microfiltration to prepare concentrated orange and passion fruit juices of intermediate concentration degree with high flavour quality. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/479754/1/479754.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1006/fstl.2000.0715 10.1006/fstl.2000.0715 http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=164702 info:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.2000.0715 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1006/fstl.2000.0715 |
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Q02 - Traitement et conservation des produits alimentaires jus de fruits grenadille jus d'orange concentration évaporation Citrus sinensis Passiflora edulis analyse organoleptique membrane chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_2739 http://aims.fao.org/aos/agrovoc/c_1647 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_11097 Q02 - Traitement et conservation des produits alimentaires jus de fruits grenadille jus d'orange concentration évaporation Citrus sinensis Passiflora edulis analyse organoleptique membrane chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_2739 http://aims.fao.org/aos/agrovoc/c_1647 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_11097 |
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Q02 - Traitement et conservation des produits alimentaires jus de fruits grenadille jus d'orange concentration évaporation Citrus sinensis Passiflora edulis analyse organoleptique membrane chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_2739 http://aims.fao.org/aos/agrovoc/c_1647 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_11097 Q02 - Traitement et conservation des produits alimentaires jus de fruits grenadille jus d'orange concentration évaporation Citrus sinensis Passiflora edulis analyse organoleptique membrane chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_2739 http://aims.fao.org/aos/agrovoc/c_1647 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_11097 Shaw, Philip E. Lebrun, Marc Ducamp, Marie-Noelle Courel, Mathilde Reynes, Max Dornier, Manuel Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation |
description |
A pilot scale process involving microfiltration followed by osmotic evaporation was used to prepare concentrated orange and passion fruit juices. Both juices were concentrated 3-fold to 33.5 and 43.5 °Brix, respectively. Quantitative headspace gas chromatographic analysis of 20-35 volatile components showed a loss of about 32% of the volatile components in orange and about 39% in passion fruit juices. For both orange and passion fruit, sensory evaluations using triangle difference tests showed a significant difference between the initial juice and the reconstituted concentrate. In orange juice, a trained taste panel was used to evaluate six specific flavour characteristics in the two juices. The characteristics evaluated were green, fresh orange, fruity/floral, peel oil, cooked/processed and terpene. There were no significant differences found by the panel between the juices in any one characteristic, but the average flavour score for each characteristic was slightly lower in juice from concentrate that in the initial juice. This study demonstrates the feasibility of using osmotic evaporation combined with microfiltration to prepare concentrated orange and passion fruit juices of intermediate concentration degree with high flavour quality. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires jus de fruits grenadille jus d'orange concentration évaporation Citrus sinensis Passiflora edulis analyse organoleptique membrane chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_25492 http://aims.fao.org/aos/agrovoc/c_1801 http://aims.fao.org/aos/agrovoc/c_2739 http://aims.fao.org/aos/agrovoc/c_1647 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_28457 http://aims.fao.org/aos/agrovoc/c_11097 |
author |
Shaw, Philip E. Lebrun, Marc Ducamp, Marie-Noelle Courel, Mathilde Reynes, Max Dornier, Manuel |
author_facet |
Shaw, Philip E. Lebrun, Marc Ducamp, Marie-Noelle Courel, Mathilde Reynes, Max Dornier, Manuel |
author_sort |
Shaw, Philip E. |
title |
Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation |
title_short |
Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation |
title_full |
Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation |
title_fullStr |
Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation |
title_full_unstemmed |
Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation |
title_sort |
evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation |
url |
http://agritrop.cirad.fr/479754/ http://agritrop.cirad.fr/479754/1/479754.pdf |
work_keys_str_mv |
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_version_ |
1792494897775771648 |