Aroma profile and sensory properties of ultrasound-treated apple juice and nectar

Šimunek, Marina and Režek Jambrak, Anet and Petrović, Marinko and Juretić, Hrvoje and Major, Nikola and Herceg, Zoran and Hruškar, Mirjana and Vukušić, Tomislava (2013) Aroma profile and sensory properties of ultrasound-treated apple juice and nectar. = Aroma profile and sensory properties of ultrasound-treated apple juice and nectar. Food Technology and Biotechnology, 51 (1). pp. 101-111. ISSN 1330-9862. Vrsta rada: ["eprint_fieldopt_article_type_article" not defined]. Kvartili JCR: Q3 (2013). Točan broj autora: 8.

Aroma_Juretic.pdf - Published Version Jezik dokumenta:Croatian

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Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc.) in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20, 40 and 60 °C, and amplitude: 60, 90 and 120 mm). The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, ultrasonic treatment led to the formation of new compounds (which were not present in the untreated samples) or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120 mm) were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principal component analysis confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples.

Item Type: Article (["eprint_fieldopt_article_type_article" not defined])
Keywords (Croatian): Apple juice; Aroma profiles; High power ultrasound; Inactivation of microorganisms; Sample temperature; Sensory properties; Ultrasonic treatments; Ultrasound frequency; Electronic tongues; Food processing; Fruit juices; Pasteurization; Principal component analysis; Ultrasonics
Subjects: BIOTEHNICAL SCIENCES > Food technology
Divisions: 500 Department of Energy, Power Engineering and Environment > 540 Chair of Water and Environmental Engineering
Indexed in Web of Science: Yes
Indexed in Current Contents: Yes
Quartiles: Q3 (2013)
Citations SCOPUS: 18 (30.08.2017.)
Date Deposited: 06 May 2015 12:51
Last Modified: 30 Aug 2017 13:17

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