Sensory analysis of enzyme- and membrane-treated peach juices

Abstract

Introduction . The aim of this work was to develop a list of suitable sensory attributes and to perform sensory quality assessment of an unprocessed peach juice and a peach juice clarified by enzymatic treatment followed by membrane processes, using the attributes chosen by the trained panel. Materials and methods . A panel of assessors was selected and trained following the quantitative descriptive analysis methodology. A descriptive terminology with eight descriptors was successfully developed. Results and discussion . The sensory analysis showed that the juices were effectively clarified. Although the clarification by microfiltration in a bench-scale unit did not change juice taste attributes, the characteristic color and aroma of peach juice were also removed. The scale-up of the membrane clarification process affected all the sensory characteristics of the clarified juice, even taste. The unpleasant cooked fruit taste and aroma could be reduced by juice clarification by enzymatic and membrane processes. The kind of membrane, membrane geometry and transmembrane pressure used in the membrane clarification did not significantly affect the juice sensory characteristics.