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Quality and Sensory Study of Fresh Sour Cherry Juices upon Cultivar, Growing Area and Weather Conditions (CROSBI ID 270628)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Repajić, Maja ; Puškar, Boris ; Dugalić, Krunoslav ; Vahčić, Nada ; Srečec, Siniša ; Dragović-Uzelac, Verica ; Jurković, Zorica ; Levaj, Branka Quality and Sensory Study of Fresh Sour Cherry Juices upon Cultivar, Growing Area and Weather Conditions // Journal of food science, 84 (2019), 11; 3264-3274. doi: 10.1111/1750-3841.14822

Podaci o odgovornosti

Repajić, Maja ; Puškar, Boris ; Dugalić, Krunoslav ; Vahčić, Nada ; Srečec, Siniša ; Dragović-Uzelac, Verica ; Jurković, Zorica ; Levaj, Branka

engleski

Quality and Sensory Study of Fresh Sour Cherry Juices upon Cultivar, Growing Area and Weather Conditions

Freshly squeezed sour cherry (Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI) and Kelleris 16 (KEL) grown in different climate regions (Mediterranean and continental) in two consecutive harvest years were analyzed for quality and sensory properties. Obtained results showed that investigated sources of variation (cultivar, growing area, harvest year) significantly influenced physical, chemical and sensory properties of tested juices. All juices had high soluble solids (SS) (17.26 – 25.89%), especially BR (24.19%), MA (25.89%), 18 (24.66%) and OS (23.61%). Juices also had considerable total phenols (TP) content (2.19 – 5.87 mg GAE ml-1) and antioxidant capacity (AC) (0.020 – 0.045 mmol TE mL-1) with BR, MA, REX and HEI containing the highest amounts of bioactive compounds (BR=5.87 mg GAE mL-1, MA=5.68 mg GAE mL-1, REX=4.42 mg GAE mL-1, HEI=4.27 mg GAE mL-1). Sensory evaluation showed that all juices had satisfying sensory profiles with BR, MA, 18, OS AND KEL juices scoring particularly high (5.3 – 8.9 of 10) in desirable sensory properties [color intensity (CI), sour cherry taste (SCT), harmonious taste (HT), taste fullness (TF), sour cherry odor (SCO) and viscosity (V)] of fresh sour cherry cloudy juice. Juices from Mediterranean area achieved higher values for SS, pH, SS/TA ratio, TP, AC, SCT, HT, TF, SCO and V compared to continental zone juices. Harvest year with higher temperatures and less rainfall also resulted in higher SS, pH, TP and AC as well as stronger expression of desirable sensory properties.

climate ; juice ; quality ; sensory ; sour cherry

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Podaci o izdanju

84 (11)

2019.

3264-3274

objavljeno

0022-1147

1750-3841

10.1111/1750-3841.14822

Povezanost rada

Prehrambena tehnologija

Poveznice
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