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Título

Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids

AutorCarbonell, Leire ; Bayarri, Sara ; Navarro Fabra, José Luis ; Carbonell, Inmaculada ; Izquierdo, Luis
Palabras claveMandarin juice
Sensory profile
Acceptability
Data analysis
Fecha de publicación1-ago-2009
EditorSage Publications
CitaciónFood Science and Technology International 15(4):375-385 (2009)
ResumenFresh juices from mandarin varieties, from hybrids, and from blends of these raw materials were evaluated by 100 consumers to determine acceptability, and by 10 trained panelists to quantify sensory attributes. Trained panelists found the juice from Clemenules richer in both mandarin and fresh flavor (odor and taste) whereas Nova juice presented minimum scores for these attributes. These aspects obviously affected the evaluation of acceptability by consumers, who preferred the juice from Clemenules (a Clementine variety) either alone or blended in major proportions with less preferred varieties such as Marisol, Hernandina (Clementines), Ortanique or Nova (hybrids). Nova juice was rejected by most consumers, but accepted by a small group of them. These results are of great importance for the European citrus industry since Clemenules is the most abundant variety and will constitute the main source of raw material for processing plants.
Descripción12 pages, 12 tables, 4 figures.
Versión del editorhttp://dx.doi.org/10.1177/1082013209344664
URIhttp://hdl.handle.net/10261/18385
DOI10.1177/1082013209344664
ISSN1082-0132
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