Abstract
ABSTRACTStrawberry juice concentrate (68°Brix) was stored at 20°C for 0–6 days. Samples were analyzed for changes in taste, aroma and color degradation, and these changes were related to composition change. Astringent taste, musty/moldy and pungent aromas and brown color developed rapidly over 6 days. This decrease in quality was accompanied by CO2 production and a decrease in free amino acids, while reducing sugar and titratable acidity concentrations remained stable.
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