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Prediction of Sensory Quality of Orange Beverage on the Basis of Gas Chromatographie Profiles

✍ Scribed by Pokorný, J. ;Velíšek, J. ;Televantou, M. ;Hrdličková, M. ;Karnet, J. ;Davídek, J.

Publisher
John Wiley and Sons
Year
1978
Tongue
English
Weight
370 KB
Volume
22
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

Orange beverage prepared from orange concentrate, sugar, citric acid, ascorbic acid, natural orange oil and water, was stored at 4 °C and at 25 °C in glass bottles and polystyrene cups. Changes of odour and of flavour were correlated with changes of ascorbic acid and dehydroascorbic acid, and with changes of profiles obtained by gas chromatography of chloroform extracts. Chromatographic peaks suitable for the prediction of sensory quality were selected by multiple regression analysis of experimental data. Very close correlations were found for some peaks and their combinations.

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