March 25/Journal of Technology & Science -- "The aim of this study was to develop a flavor vocabulary (odor, aroma basic tastes and trigeminal/tactile sensations) to describe both fresh-squeezed and thermally processed (commercial) orange juices. Two independent panels located in different countries (Spain and the U.S.) selected a common lexicon using multivariate analysis," U.S. investigators report.
"Two sets of samples were selected and evaluated independently: the American sensory panel analyzed 40 orange juices varied in processing technology (pasteurized, refrigerated from concentrated, frozen concentrated and canned juices) and cultivars (Valencia, Temple, Navel, Hamlin, and Amber Sweet). The Spanish panel analyzed 26 samples that included thermally processed juices (pasteurized and refrigerated from concentrated) and unheated, hand-squeezed juices (Valencia and Navel). A total of 34 common attributes were selected (15 for odor, 12 for aroma, three for basic tastes and four for trigeminal/tactile sensations). Data obtained were analyzed by geometric means, principal components analysis (PCA) and by Kruskal-Wallis test," wrote P.R. Perezcacho and colleagues, University of Florida.
The researchers concluded, "Significant differences between the major categories of commercial juices were observed for all attributes in both countries and were also observed between fresh-squeezed and processed orange juices."
Perezcacho and colleagues published their study in Food Science and Technology International ("Sensory Lexicon for Fresh Squeezed and Processed Orange Juices." Food Science and Technology International, 2008;14(Suppl. 5):131-141).
For additional information, contact P.R. Perezcacho, University of Florida, Center Citrus Research & Education, Institute Food & Agriculture Science, 700 Experimental Station Rd., Lake Alfred, FL 33850.
From the March 30, 2009, Prepared Foods E-dition