The impact of sensory changes during the concentrated orange juice processing

• Grant number: 09/15084-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2009
• End date: December 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Magali Conceição Monteiro da Silva
• Grantee: Raíssa Bittar Mastello
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Brazil is the main producer and exporter of frozen concentrate orange juice (FCOJ) from the world, which represents billion of reais a year. Consumers prefer orange juice that shows characteristic aroma and flavor, similar to the recently squeezed orange juice. However, the orange juice processing for the FCOJ production causes drastic changes in the juice, that are able to modify the aroma and flavor. Sensory analysis is used to identify and quantify these changes during the processing of FCOJ, allowing the adoption of procedures to avoid the loss of the natural aroma and flavor, or to recover the volatile compounds responsible for these characteristics. The aim of this work is to analyze FCOJ from the main processing steps using the quantitative descriptive analysis, which permits characterize the juice from the processing and also evaluate the impact of each step in the FCOJ quality.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MASTELLO, RAISSA BITTAR; JANZANTTI, NATALIA SOARES; MONTEIRO, MAGALI. Volatile and odoriferous compounds changes during frozen concentrated orange juice processing. Food Research International, v. 77, n. 3, p. 591-598, NOV 2015. (09/15084-0)

BITTAR MASTELLO, RAISSA; SOARES JANZANTTI, NATALIA; BISCONSIN-JUNIOR, ANTONIO; MONTEIRO, MAGALI. Impact of HHP processing on volatile profile and sensory acceptance of Pera-Rio orange juice. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 45, p. 106-114, FEB 2018. (09/15084-0)

MASTELLO, RAISSA BITTAR; JANZANTTI, NATALIA SOARES; MONTEIRO, MAGALI. Volatile and odoriferous compounds changes during frozen concentrated orange juice processing. Food Research International, v. 77, p. 8-pg., 2015-11-01. (09/15084-0)