Sensory Quality Evaluation Research Articles

Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

β-Glucan is biologically active polysaccharide, ubiquitously found in many grains, bacteria, and fungi and much yeast. The aim of this study was to determine the effect of substituting wheat flour by 1, 2, and 4% yeast isolated β-glucan in cookies on the sensory acceptance, antioxidants, oxidative stability, and quality evaluation which were investigated. According to the results, cookies supplemented at 2% yeast β-glucan were proved satisfactory on sensory quality perspective. During the storage study it was found that cookies made with 2 and 4% β-glucan have effectively (p>0.05) kept the peroxide value (PV) within acceptable range, demonstrating the promising role of β-glucan in deterring oxidative. It is further noted that 2 or 4% β-glucan incorporated cookies assimilated highest absorption spectra, suggesting the retardation in freshness losses, with having minimum microbial loads, showing microbiological safety. β-Glucan fortification in foods is technologically and economically feasible, suggesting that a significant prospect of β-glucan as low-cost food ingredient in formulating cookies at 2% offers exciting new use of β-glucan of yeast origin.

Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

The changes in the chemical, physical, microbiological and sensory qualities of sous vide cooked processed mussels in comparison with conventional cooked mussels (90°C-10 min) were monitored during chilled storage (3.0 ± 1 °C). The sous vide cook and chill method at 85 °C for 10 min with or without salt brine resulted in being able to preserve the quality of mussels and extend their shelf-life to 21 storage days. Moreover, with the addition of brine a shelf-life extension of up to 30 days was possible, in comparison to mussels subjected to conventional cooking. The use of brine, other then facilitating packaging procedures preventing micro ruptures, showed a positive effect on moisture content (81.4 vs 73.5%), TVB-N (10.4 vs 16.7 mg N/100 g), reduced bacterial growth and sensory attributes, such as meat turgidity of mussels. Mussels processed by "sous vide cook and chill" method, marketed at refrigerated conditions, may be a promising addition to "ready to eat" and "ready to cook" food products with an extended shelf-life and high versatility as requested by the changes in consumer habits.

Thermal processing affecting phytochemical contents and total antioxidant capacity in broccoli (Brassica oleraceaL.)

Broccoli is increasing consumed with phytochemicals level. Thermal processing may alter food antioxidant properties by initiating destruction, release or transformation of antioxidant components. Effects of thermal processing methods (boiling, steaming, stir-frying, microwaving, and baking) and duration on antioxidants and total antioxidant capacity (TAC) in broccoli florets have been estimated. Boiling 2 min, steaming 4 min, stir-frying 6 min, microwaving 2 min, and baking 25 min were optimized according to sensory quality evaluation and total ascorbic acids (TAA) retention. Stir-frying resulted in highest total phenolic content (TPC) and total flavonoid content (TFC) with increasing by 47.56 and 67.93%, respectively, followed by boiling (increasing by 28.25 and 44.93%, respectively) and steaming (increasing by 24.90 and 27.49%, respectively). Boiling, steaming, and stir-frying significantly elevated TAC values. Strong positive correlations between TAC and TPC and TFC were found. TAA drastically deteriorated regardless of processing methods. Microwaving and baking displayed destructive effect on broccoli quality. Practical applications Most vegetables have to be thermal processed before eating. It is important to optimize processing methods and duration to promote beneficial effects and to counteract, to the best possible, undesired effects. This study has optimized five common thermal processing methods (boiling, steaming, stir-frying, microwaving, and baking) and duration of broccoli florets. Meanwhile, the effect of these thermal processing methods at defined duration on antioxidants and total antioxidant capacity was estimated. Data obtained are expected to offer both modern food industry and consumers optimum conventional processing methods with the highest nutrients retention in vegetables.

Prediction model of rice eating quality using physicochemical properties and sensory quality evaluation

AbstractThe objective of this study was to develop a prediction model for rice eating quality, which is one of the main factors considered by customers at the time of milled rice (MR) purchase. The overall sensory quality (OSQ) of 533 samples of MR on the market was analyzed by a trained panel from the Korea Food Research Institute (KFRI). Among the quality characteristics of MR, the moisture content (r = .375) and damaged kernels (DA) (r = .446) showed a correlation with the OSQ. In the case of cooked rice (CR), the a‐value (.438) and hardness (HA; .443) presented correlations with the OSQ. Each quality factor for MR and CR was not appropriate for estimating OSQ by itself. Three eating quality prediction models were developed using the MR and CR quality factors for 400 rice samples. The prediction model from a combination of MR and CR quality parameters had higher coefficients of determination (R2 = .657) than the models developed from MR (R2 = .358) or CR (R2 = .555). The model validations with 133 rice samples showed similar coefficients of determination for these prediction models.Practical applicationsDeveloped models is an appropriate to be a basic method for install sensory evaluation machinery for rice. The results will cover various rice cultivars and freshness because models were derived from properties of milled rice and cooked rice together. This study will be more useful with study of rough rice freshness according to storage conditions.

Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools.

Tea is one of the three greatest beverages in the world. In China, green tea has the largest consumption, and needle-shaped green tea, such as Maofeng tea and Sparrow Tongue tea, accounts for more than 40% of green tea (Zhu et al., 2017). The appearance of green tea is one of the important indexes during the evaluation of green tea quality. Especially in market transactions, the price of tea is usually determined by its appearance (Zhou et al., 2012). Human sensory evaluation is usually conducted by experts, and is also easily affected by various factors such as light, experience, psychological and visual factors. In the meantime, people may distinguish the slight differences between similar colors or textures, but the specific levels of the tea are hard to determine (Chen et al., 2008). As human description of color and texture is qualitative, it is hard to evaluate the sensory quality accurately, in a standard manner, and objectively. Color is an important visual property of a computer image (Xie et al., 2014; Khulal et al., 2016); texture is a visual performance of image grayscale and color changing with spatial positions, which can be used to describe the roughness and directivity of the surface of an object (Sanaeifar et al., 2016). There are already researchers who have used computer visual image technologies to identify the varieties, levels, and origins of tea (Chen et al., 2008; Xie et al., 2014; Zhu et al., 2017). Most of their research targets are crush, tear, and curl (CTC) red (green) broken tea, curly green tea (Bilochun tea), and flat-typed green tea (West Lake Dragon-well green tea) as the information sources. However, the target of the above research is to establish a qualitative evaluation method on tea quality (Fu et al., 2013). There is little literature on the sensory evaluation of the appearance quality of needle-shaped green tea, especially research on a quantitative evaluation model (Zhou et al., 2012; Zhu et al., 2017).

차 품질관리향상 연구

This study aimed to improve quality control of tea through quality evaluation of tea, and for methods of quality control, it inquired into subjects such as cultivation management, storage management, hygiene management and quality control. The purpose of quality evaluation of tea lies in producing fine-quality tea through improvement of tea manufacturing process and securing stable consumer market by providing good-quality tea for consumers. Furthermore, quality evaluation of tea aims to contribute to promoting smooth development of production and consumption of tea, by establishing order in the distribution market based on the indication system of objective quality and grade of tea. Quality evaluation of tea is divided into physiochemical quality evaluation and sensory quality evaluation. This study focused on sensory quality evaluation, which is the method of quality measurement in terms
 of appearance evaluation (shape, color, gloss) and internal quality evaluation (solution color, aroma, flavor). For practical example of quality evaluation of tea, it referred to Premium Tea Selection Festival of the 41stBoseongDahyangFestivalof2015. The improvement plan for quality control can be proposed as follows: Firstly, it is necessary to establish quality system of tea production. Secondly, it is required to seek development of new quality control. Thirdly, once quality control standards are proposed according to use adequacy of customers, it will be directly applied to quality improvement of tea. Fourthly, the degree of evaluation can improve in terms of precision, fairness and reliability when sensory quality evaluation is carried out in company with physiochemical quality evaluation. Furthermore, quality control through quality evaluation of tea must be followed. In the process of cultivation management, it is essential to achieve mechanization and organized system of facilities not only for reduction of production cost but also for massive production of tea leaves of uniform quality. As for storage management, the optimum storage condition is -10℃ with anaerobic treatment on the grounds that this condition does not bring about decrease of color, aroma and flavor of tea. Regarding hygiene management and quality control, it is necessary to analyze hazard factors in the entire processes of manufacturing, distribution, sales and consumption of tea and
 prepare an efficient management to improve quality control.

Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information

Instrumental test of black tea samples instead of human panel test is attracting massive attention recently. This study focused on an investigation of the feasibility for estimation of the color sensory quality of black tea samples using the VIS-NIR spectroscopy technique, comparing the performances of models based on the spectra and color information. In model calibration, the variables were first selected by genetic algorithm (GA); then the nonlinear back propagation-artificial neural network (BPANN) models were established based on the optimal variables. In comparison with the other models, GA-BPANN models from spectra data information showed the best performance, with the correlation coefficient of 0.8935, and the root mean square error of 0.392 in the prediction set. In addition, models based on the spectra information provided better performance than that based on the color parameters. Therefore, the VIS-NIR spectroscopy technique is a promising tool for rapid and accurate evaluation of the sensory quality of black tea samples.

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Fermented Setipinnaphasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinnaphasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composi-tion was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.

不同有色卷烟纸对雪茄烟主流烟气影响的研究

为降低机制微型雪茄主流烟气主要负方向指标成分一氧化碳、焦油、烟碱含量，提升烟支整体质量，对筛选的有色卷烟纸在不同配方烟丝中卷制烟支进行研究，经过分析烟支主流烟气化学成分和感官质量评价，结果表明：4#卷烟纸降低烟支一氧化碳、焦油、烟碱量效果最好，并且能有效改善烟支感官质量。 To reduce the contents of main negative direction ingredients (such as carbon monoxide, tar and nicotine) of mainstream smoke of machine-made miniature cigar, and promote the overall quality of cigar, studies on cigarettes with cut tobacco of different formulations rolled with selected colored cigarette paper have been conducted. After the analysis of chemical compositions of mainstream smoke and the sensory quality evaluation, the results showed that the 4 # cigarette paper is the best one to reduce the contents of carbon monoxide, tar and nicotine, and can effectively improve the sensory quality of cigar.

A Study on Shelf-life Extension of Sweet Corn

The freshly harvested Sweet Corns (Zea Mays L.) were packed in different packaging materials like low density polyethylene (LDPE) with (0.2%) and without ventilation, MAP using diffusion channel and silicone membrane, vacuum packing and Shrink wrapped materials stored in refrigerated conditions. The temperature 0 °C was maintained to evaluate the nutritional quality of sweet corns. Among six different packaging systems tested for the sweet corn storage, the least value of PLW (0.533%), better retention of total sugar in corn kernels without conversion into starch, maximum shelf-life (16 days) and high sensory quality was documented with shrink wrapping package system which showed encouraging results with respect to physical properties and sensory quality evaluation when compared with the other treatments.

Evaluation of green tea sensory quality via process characteristics and image information

As the processing control and sensory evaluation of green tea are highly subjective and the tea industry is highly professionalized, it is desirable that to find a more objective way of evaluating the quality of tea is found. In this paper, two models were set up using the BP-MLP and RBF neural networks, a sensory quality prediction model, using eleven parameters measured during processing as variables, such as leaf temperature, moisture content, etc., and a sensory quality evaluation model using fourteen parameters related to green tea as variables, such as image information were set up. The overall results suggested that leaf temperature, moisture content measured during production could effectively predict the sensory quality of green tea, with parameters as image information of green tea able to effectively evaluate its sensory quality. Compared with the BP-MLP neural network, the RBF model displayed much greater accuracy as a prediction model, reducing the relative error from 0.204 to 0.006.

Physicochemical composition and sensory quality evaluation of capon and rooster meat

The aim of the present study was to evaluate the effect of caponization on the physicochemical and sensory characteristics of rooster and capon meat (2 Portuguese autochthonous chicken breeds of roosters: Amarela and Pedrês), raised under the same production. The birds were castrated at 9 wk of age and bred until 140 d of age. Forty Amarela (20 roosters and 20 capons—castrated male) and 40 Pedrês Portuguesa (20 roosters and 20 capons) breed chickens, 5 free-range chickens, and 5 broilers were used. From the breast, leg, and wing muscles, physicochemical parameters such as pH, water activity (aw), physical color, moisture content, ash, CP, pigments, collagen, and total fat and fatty acids profile, were analyzed according to standard procedures. Caponization did not affect pH, aw, lightness (L*), yellowness (b*), ash, protein, collagen, saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), and the ratio of unsaturated fatty acids (UFA)/SFA. Results show that caponization decreased (P ≤ 0.05) moisture content and increased (P ≤ 0.05) pigments and intramuscular fat content. Capons showed higher (P ≤ 0.001) redness (a*) and chroma (C*), and lower (P ≤ 0.001) hue (H*) compared to roosters. Caponization increased (P ≤ 0.05) monounsaturated fatty acids content and PUFA/SFA. The main fatty acids found were oleic (C18:1), palmitic (C16:0), and linoleic (C18:2). Capons had greater (P ≤ 0.05) C18:1 content but lower (P ≤ 0.01) butyric acid (C4:0), caprylic acid (C8:0), stearic acid (C18:0), and (P ≤ 0.05) arachidonic acid (C20.4) content than roosters. The objective of sensory analysis was making the comparison of the Amarela and Pedrês meat with a free-range chicken and a broiler. Panelists classified the capon meat (Amarela and Pedrês) as juicier and less tough and fibrous than rooster meat. Broilers were in general juicier, tenderer, and less fibrous than the other chickens in this study. The results of sensory evaluation complement those obtained in physicochemical analysis, suggesting that caponization promotes an overall improvement in meat quality.

Effects of dietary rapeseed meal and peas on the performance and meat quality of broilers

Performance, meat quality and litter quality were determined in 4000 male and female Ross 308 broilers fed on starter diet (soybean meal or rapeseed meal and peas) and grower-finisher diets based on either soybean meal (control) or substituting rapeseed meal or rapeseed meal and pea in different proportions (100/0%, 75/25% or 50/50%) for soybean meal in iso-nitrogenous basis. Performance of the birds fed with soybean meal diets was superior compared to that of the birds fed with rapeseed meal and pea based diets. Bird performance was the poorest and mortality the highest for the birds fed with the rapeseed meal grower diet. In this experiment birds did not reach performance target for the age and strain of bird. Overall, diet based solely on rapeseed meal protein is not suitable for broiler production. However, dietary rapeseed meal inclusion clearly improved fatty acid profile of breast meat. The omega-6/omega-3-ratio was 4.1, 2.4 and 2.7 for soybean meal, rapeseed meal, and rapeseed meal and peas based diets, respectively. There were no differences in sensory quality evaluation of breast meat between the treatments.

Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

Abstract Novel formulated cookies were prepared by supplementing jering seed (legume) flour into wheat flour at different proportions (0%, 5%, 10%, 15%, 20% and 100%) with 100% of wheat flour serving as control. Results showed bulk density, water and oil absorption capacities and foam stability of the composite flours to be enhanced, whereas foaming capacity decreased corresponding to increased levels of jering seed flour. The composite cookies had higher protein, fibre and ash compared to control cookies. Spread ratio and hardness of composite cookies significantly varied. The colour values of composite cookies showed significant changes with increase in jering seed flour supplementation. The L* value decreased while a* and b* values increased. Results of sensory quality evaluation showed that substitution level of wheat flour with jering seed flour (up to 10%) to result in development of cookies, which were comparable to control cookies in terms of colour, taste, texture and overall acceptability.

Analysis on Quality Indicators of Taste and Infusion Color and Discrimination of Famous and Superior Green Tea with Different Appearances in Fujian Province, PR China

Compared to traditional sensory quality evaluation, chemical components and color values in CIE-Lab space are looked as indicators to assess tea quality objectively. This study spectrophotometrically analyzed quality indicators of famous and superior green tea (FSGT) with three appearance types in the Fujian Province, PR China and applied chemometrics methods to discriminate them. By factor analysis, all indicators were classified into four factors, evaluating FSGT quality in (1) lightness, yellowness and saturation of infusion color and astringency and bitterness of taste; (2) umami and mellowness; (3) greenness; and (4) body. By the principal component (PC) analysis, three appearance types were separated from each other with the cumulative variance contribution rate of 88.35% for the first three PCs based on indicators of taste and 90.30% for the first two PCs based on indicators of infusion color, respectively. By Bayes discrimination analysis, three decision functions were established to effectively discriminate three appearance types of FSGT. Practical Applications Fujian is one of the popular provinces producing green tea in China and has a long history of processing famous and superior green tea (FSGT), which have the best quality and are usually known for their distinctive appearances and flavors. FGST qualities among different appearances or within the same appearance originating from different areas or using different cultivars often have distinctive qualities and maybe have similar qualities. Traditionally, FGST qualities are appraised and discriminated by the sensory evaluation, which is subjective and difficult to describe qualities quantitatively. Chemometrics methods use chemical components as indicators, which are objective and achieve quantified qualities. Therefore, they could be used as advantageous complements or references for traditional sensory evaluation.

English

The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes. Fruits at full maturity stage that are light green and three quarter full were used. The study was consisted of three factors namely ripening techniques (conventional kerosene smoking and Ethrel), exposure times (that is, 18, 24 and 30 h), and cultivars (Williams I, Poyo and Giant Cavendish). Fruits were conventionally treated with kerosene smoke released from kerosene burners and ethylene released from 10 ml of ethrel solution (2-chloro ethyl phosphonic acid). They were equally treated under airtight conditions over three sets of exposure times inside locally standard 3 m × 2 m × 3 m sized six separate commercial banana ripening chambers. Fruits were then sequentially withdrawn from the chambers on the basis of their respective exposure times and studied under ambient conditions (23±1°C and 73±1% RH). All parameters tested were invariably and progressively affected by treatment combinations over the experimental period. Significant differences (p ≤ 0.05) in mean values were also recorded in all parameters at different stages of the ripening period. A three way significant (p ≤ 0.05) interaction effect of the three factors was revealed on the 7th day of the ripening period on the major quality parameters, starch, TSS, and TSS/TA. Sensory quality evaluation results conducted on the 7th day of the ripening period also showed a similarly highly significant interaction effect among the treatment factors on all quality attributes tested. Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67), other than mouth- feel (3.37) and degree of ripening (3.49). Fruits treated with all treatment combinations of the kerosene smoking system equally completed their maximum ripening stage on the 7th day of the ripening period. However, at this stage, fruits were found developing some off ripening effect black scars on the peel in addition to the relatively low quality attributes recorded upon them through the sensory evaluation panel. Fruits treated with ethrel completed their ripening stage on the 7th day only at the exposure time of 30 h. Those exposed to 18 and 24 h exposure times took more time and extended their ripening stage to up to the 11th day. Thus, in terms of ripening efficiency, the kerosene smoking system can be used at the lowest exposure time of 18 h under the conditions tested. The ethrel-based ripening system can similarly be used for equal ripening efficiency and better sensory quality attributes but only at the highest exposure time of 30 h. Key words: Banana, ripening, shelf life, physicochemical quality, kerosene smoking, ethrel.

Can knowledge and product identity shift sensory perceptions and patronage intentions? The case of genetically modified wines

This study examines the influence of GM identity on wine's sensory evaluations (i.e., appearance, aroma, taste) and consumer patronage using evaluative conditioning and halo effect as theoretical bases. We further inspect the role of knowledge in neutralizing these evaluation biases caused by the “negative halo” of involving gene technology in wine production. A sensory experiment involving 203 consumers suggests that wines primed as GM receive less desirable evaluations on appearance, aroma, and taste relative to conventional samples. Consumers educated with sufficient knowledge on GM wines, rate the wines more objectively such that sensory and overall quality evaluations of the two wine types are not significantly different. As such, educating consumers about the distinct nature of genetic modification technology used in wine making (using GM yeasts) seem to mitigate the negative halo caused by the GM identity.

Impact of 1-methylcyclopropene treatment on the sensory quality of ‘Bartlett’ pear fruit

The ethylene biosynthesis inhibitor, 1-methylcyclopropene (1-MCP), has been commercially used to extend the storage life of European pear fruit and to allow shipment to distant markets. However, the influence of 1-MCP on the ability of fruit to ripen to an acceptable sensory quality has not been investigated in ‘Bartlett’ pear, one of the most aromatic of pear fruit. In the current study, early-, mid- and late-season ‘Bartlett’ pear fruit were treated with 0.6μLL−1 1-MCP at 0°C for 24h, 100μLL−1 ethylene at 20°C for 24h, or untreated before immediate transfer to 20°C for ripening until eating soft (13N firmness). Fruit from each treatment were subjected to objective and sensory quality evaluation once ripe. Sensory quality showed differences related to harvest maturity; the importance of harvest maturity depended on the treatment. Treatment with 1-MCP effectively slowed fruit ripening and therefore extended postharvest life, but also resulted in fully ripened pears with more desirable sensory traits, as compared with ethylene-treated and untreated pears. The enhanced sensory quality was related to higher sweetness, juiciness and pear aroma and reduced fermented aroma, gritty texture and tart taste. In addition, the sensory profiles of 1-MCP-treated pears were more stable among fruit from the three harvest dates than the ethylene-treated pears, which exhibited very different sensory profiles between early- and late-season fruits.

Changes in Physicochemical, Microbiological and Sensory Quality Characteristics of Ssamjang containing Cheongkukjang during Storage

This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at 37℃ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage

The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical qualities evaluated were vitamin C content, total phenolic compounds (TPC), and antioxidant activity (AoA), which were measured with the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH), while a trained panel was used for the sensory quality evaluation. After 4 months of frozen storage, SH was more effective than H at controlling the loss of chemical quality. SH provided a similar FRAP-AoA (89%) and vitamin C content (87%), as well as a higher TPC (145%), ABTS-AoA (272%), and DPPH-AoA (115%), when compared to C before frozen storage. The total sensory qualities in both the SH purée (15±1) and the H purée (16±1) after 4 months at -20°C were comparable to those of the C purée before the frozen storage (18±2). Therefore, using sucrose combined with a thermal treatment and subsequent frozen storage preserves the chemical and sensory qualities of arazá purée.