EVALUATION OF SENSORY PROFILE AND P‐VINYLGUAIACOL (PVG) CONTENT IN ORANGE JUICES DURING STORAGE AT DIFFERENT TEMPERATURE

Abstract

ABSTRACTThe objective of the present study was to determine the influence of storage conditions on the sensory quality and content of P‐vinylguaiacol (PVG) of pure pasteurized orange juices marketed domestically under two popular brands. No PVG was detected in fresh juices. After 12 months of storage of the orange juices at 18, 28 and 38C, the PVG contents were 284, 1,292 and 2,515 µg/L, respectively. Using principal component analysis differentiation of the sensory quality of fresh and stored juices was possible. The quality of the fresh orange juices was differentiated most considerably by intensity of the sweet, sour and refreshing odors, and by intensity of the sweet, sour and pungent flavor. The sensory quality of the juices stored at 18C for 12 months corresponded to the quality of these stored 2 months at 28C. At 38C, the juices were completely changed after 2 months and were unfit for drinking.PRACTICAL APPLICATIONSThe descriptive analysis (quantitative descriptive analysis) is a very useful tool for performing a detailed sensory comparative analysis of fresh and stored orange juices, allowing to draw precise conclusions as to the sensory quality of juices. The descriptive analysis could also serve as a reference to instrumental methods used for quality control of storage juices.