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KMID : 1134820220510020187
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 2 p.187 ~ p.194
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Quality Characteristics and Volatile Compounds Analysis of Commercial Cold Filling Apple Juice in Korea
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Kim Keon-O
Oh Yu-Rim
Lee Chang-Hyeon
Choi Woo-Seok
Park Sun-Hyun
Kim Jong-Chan
Shim Kil-Bo
Lee Yoon-Jeong
Sung Jee-Hye
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Abstract
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The present study investigated the sensory attributes and volatile flavor profiling of four commercial apple juices in Korea. The quantitative descriptive sensory analysis was performed by a trained panel (n=9) which investigated the intensity of different tastes (sweetness and sourness) and flavors (strawberry, apple, pear, honey, vanilla, fruity, and floral) along with overall acceptability. The volatile flavor components of the apple juices were analyzed using gas chromatography-mass spectrometry with headspace solid-phase microextraction (HS-SPME/GC-MS). The results showed that the overall acceptability of apple juices was substantially associated with the intensity of sweetness, sourness, and flavors. The high hedonic rating of apple juice was because of its high sweetness and appropriate sourness with flavor profiles such as strawberry, honey, vanilla, fruity, and floral. The volatile aroma compounds including butyl propionate, isoamyl acetate, heptyl acetate, and butyl 2-methyl butanoate were tentatively identified and quantified. These may partially confer various flavors, such as fruity, banana, floral, and fruity to apple juice. This study suggests that the specific sensory qualities of apple juices could be influenced by their volatile flavor profiles.
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KEYWORD
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apple juice, cold filling, fruit quality, sensory attributes, volatile compounds
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