Enzymatic peeling: first advance on the development of the flavor sensory profile of Navel oranges

Enzymatic peeling is one of the methods used to obtain minimally processed citrus fruit. The present work has studied the effect of enzymatic peeling produced on the flavor sensory profile of different cultivars of navel oranges. A trained panel conducted a descriptive analysis. The following flavor...

Full description

Saved in:
Bibliographic Details
Published in:Idesia 2021, Vol.39 (3), p.43-48
Main Authors: Pieroni, Victoria, Gugole Ottaviano, Fernanda, Gabilondo, Julieta, Budde, Claudio, Andres, Silvina, Garitta, Lorena
Format: Article
Language:English
Subjects:
AGRICULTURE, MULTIDISCIPLINARY
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Enzymatic peeling is one of the methods used to obtain minimally processed citrus fruit. The present work has studied the effect of enzymatic peeling produced on the flavor sensory profile of different cultivars of navel oranges. A trained panel conducted a descriptive analysis. The following flavor descriptors were defined and evaluated: bitter, sweet, acid, orange, and fermented. The enzymatic treatment has influenced the three orange cultivars studied in different manners. In Navelina cultivar, this treatment affected negatively, intensifying bitterness and fermented flavor, so it would not be a recommended cultivar to be minimally processed. Lane late cultivar was affected by enzymatic treatment in sweetness and orange flavor descriptors, decreasing their intensity. In the Parent cultivar, the peeling treatment has not affected the flavor of oranges as this cultivar of oranges remains as one of the sweetest and most orange-flavored ones.
ISSN:0718-3429
0718-3429
DOI:10.4067/S0718-34292021000300043