Impact of enzyme treatment on flavour of aronia juice

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dc.contributor.authorMari Sandell
dc.contributor.authorAnita Vanag
dc.contributor.authorOskar Laaksonen
dc.contributor.organizationfi=elintarviketieteet|en=Food Sciences|
dc.contributor.organizationfi=ravitsemus- ja ruokatutkimuskeskus|en=Nutrition and Food Research Center (NuFo)|
dc.contributor.organization-code1.2.246.10.2458963.20.12007811941
dc.contributor.organization-code1.2.246.10.2458963.20.15178954341
dc.contributor.organization-code2606204
dc.converis.publication-id38927089
dc.converis.urlhttps://research.utu.fi/converis/portal/Publication/38927089
dc.date.accessioned2022-10-28T14:35:03Z
dc.date.available2022-10-28T14:35:03Z
dc.description.abstract<p>Aronia (Aronia mitschurinii) is rich in different polyphenolic compounds and sorbitol. Pressed aronia juice has a beautiful colour. The aim of this work was to analyse smell and taste of aronia juices prepared from berries grown in South-West of Finland. Sensory properties were studied using projective mapping with consumers and applying qualitative profiling with experienced sensory panel. Sugar and acid composition was analysed with GC-FID. Based on our results, pectinase treatment had a negative impact on both odour and taste of aronia juice. <br /></p>
dc.format.pagerange359
dc.format.pagerange362
dc.identifier.eisbn978-3-85125-594-2
dc.identifier.isbn978-3-85125-593-5
dc.identifier.issn0269-5648
dc.identifier.olddbid189109
dc.identifier.oldhandle10024/172203
dc.identifier.urihttps://www.utupub.fi/handle/11111/44112
dc.identifier.urlhttp://diglib.tugraz.at/flavour-science-2018
dc.identifier.urnURN:NBN:fi-fe2021042827171
dc.language.isoen
dc.okm.affiliatedauthorSandell, Mari
dc.okm.affiliatedauthorVanag, Anita
dc.okm.affiliatedauthorLaaksonen, Oskar
dc.okm.discipline1182 Biochemistry, cell and molecular biologyen_GB
dc.okm.discipline1182 Biokemia, solu- ja molekyylibiologiafi_FI
dc.okm.internationalcopublicationnot an international co-publication
dc.okm.internationalityInternational publication
dc.okm.typeA4 Conference Article
dc.publisher.countryAustriaen_GB
dc.publisher.countryItävaltafi_FI
dc.publisher.country-codeAT
dc.publisher.placeGraz
dc.relation.conferenceWeurman Flavour Research Symposium
dc.relation.doi10.3217/978-3-85125-593-5
dc.source.identifierhttps://www.utupub.fi/handle/10024/172203
dc.titleImpact of enzyme treatment on flavour of aronia juice
dc.title.bookFlavour Science: Proceedings of the XV Weurman Flavour Research Symposium
dc.year.issued2018

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