Effects of debittering on grapefruit juice acceptance

This study was conducted to assess the acceptance of grapefruit juice which has undergone a debittering process. The sensory effect of debittering and the sensory attributes of sourness, sweetness, bitterness, and aftertaste were appraised, and the correlation between chemical and sensory analyses o...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 1997, Vol.48 (4), p.237-242
Main Authors: Sami, P.S, Toma, R.B, Nelson, D.B, Frank, G.C
Format: Article
Language:English
Subjects:
aftertaste
Beverages - analysis
Biological and medical sciences
bitterness
Citrus
Consumer Behavior
duration
flavor
food acceptability
Food Handling
Food industries
Food Preservation
food processing
Food science
food storage
Fundamental and applied biological sciences. Psychology
grapefruit juice
Humans
Non alcoholic beverage industries and mineral waters
Nutrition
sensory evaluation
sourness
sweetness
Taste
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Summary:This study was conducted to assess the acceptance of grapefruit juice which has undergone a debittering process. The sensory effect of debittering and the sensory attributes of sourness, sweetness, bitterness, and aftertaste were appraised, and the correlation between chemical and sensory analyses of the debittered juice were identified. The effect of added grapefruit flavor on perception of sweetness and sourness was statistically significant. Both the level of bitterness and storage duration of grapefruit were shown to influence the way judges perceived bitterness and sweetness. Storage study showed no difference in aftertaste, which may increase consumers buying interest in debittered juice with a high level of bitterness (450 ppm).
ISSN:0963-7486
1465-3478
DOI:10.3109/09637489709028567