Stability and Sensory Quality of Fresh Fruit and Vegetable Juices: Evaluated with Chromatic Aberration

Abstract

Sensory color, flavor and odor of six commonly consumed fresh fruit and vegetable juices (FVJ) were correlated with remaining time and CIELAB color of the FVJ. The stability of color, flavor and odor demonstrated the quality of fresh FVJ decreased when they were remained more than 30 min in room temperature. The correlation coefficient R2 and P-value indicated that there was significant (P < 0.05) correlation between stability of the FVJ and the remaining time. The correlation between the sensory quality of FVJ and CIELAB hues showed that there were significant (P < 0.05) correlations between the color, flavor or odor and CIELAB hues or part of CIELAB hues. These significant correlations suggested that the CIELAB hues or part of them could be used to replace the sensory analysis of FVJ. All these correlations demonstrated a potential application of CIELAB hues in quality monitoring and control of the homemade or industrial produced FVJ. Practical Application The results of this work have practical uses in quality and safety analysis of homemade or industrial produced fresh FVJ. In addition, an instrumental method for color determination, using CIELAB color space, is suggested for the quality and safety monitoring of the fresh FVJ's production.