Innovative Technologies in Beverage Processing by Ingrid Aguilo-Aguayo Lucia Plaza & Lucía Plaza

Author:Ingrid Aguilo-Aguayo,Lucia Plaza & Lucía Plaza
Language: eng
Format: epub
ISBN: 9781118929360
Publisher: John Wiley & Sons, Inc.
Published: 2017-05-19T00:00:00+00:00

6.2.3 Influence on Organoleptic Attributes

Important organoleptic attributes of berry juice is mostly judged on the basis of color, mouth feel (i.e., viscosity), appearance (i.e., stability of juice, no haze), taste, flavor, and aroma composition. As berry juice processing includes crushing, heating, enzyme treatment, pressing, clarification, and pasteurization, these trigger numerous complex chemical reactions leading to the formation of “processing-induced contaminants.” These compounds are usually the products coming from nutrient degradation, lipid oxidation, Maillard reaction, and decomposition of sulfur-containing amino acids (Reineccius, 2006; Ong & Liu, 2010), taking place at high temperature. Therefore, these contaminants may present negative effects on the sensory qualities of berry juice.

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