Sensory and instrumental evaluation of mango juice.
Modesta R. C. della, Gonçalves E. B., Rosenthal A., Silva A. L. S., Ferreira J. C. S.
Author Affiliation: Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil.
: 267-273
Abstract : This study was aimed at developing the sensory and instrumental colour profiles of 3 types of mango juice: fresh mango juice, unpasteurized formulated mango juice (with added sugar and water), and pasteurized (100°C, 30 seconds) formulated mango juice. Changes in sensory and colour profiles of pasteurized formulated mango juice stored for 90 days at 32°C were also evaluated. The following attributes represented the sensory profile of mango juice: (1) aroma: mango, overcooked, sweet, unripe and fermented; (2) consistency; (3) flavour: mango, overcooked, unripe, artificial and fermented; and (4) sweet taste. Significant differences (P0.05) were observed for all sensory descriptors of the juice samples. The results of discriminant analysis showed that consistency is the most important attribute. Significant colour differences (P0.05) were verified among the juice samples, except for turbidity. The formulated and pasteurized mango juice was significantly lighter, redder and more yellowish compared with the fresh mango juice. During storage, significant variations were observed only for overcooked aroma and flavour and unripe flavour. Overcooked aroma almost doubled, whereas overcooked and unripe flavour increased. Significant differences were observed in all colour parameters, except turbidity, between zero and 90 days of storage. The stored juice became darker with reduced red and yellow components, compared with non-stored juice samples.