Investigating consumers’ perception of apple juice as affected by novel and conventional processing technologies
Lee, Pui Yee; Kebede, Biniam; Lusk, Karen; Mirosa, Miranda; Oey, Indrawati
This work evaluates consumers’ perception of apple juice processed by high pressure processing (HPP) and pulsed electric field (PEF) compared with thermal processing. As a case study, young Chinese immi grants living in New Zealand were selected. Targeting a broad understanding of process impact, three industrially relevant apple cultivars (New Zealand Jazz, Rose and Granny Smith) were chosen. The con sumer study was performed using napping with ultra-flash profiling technique (n = 38). The process impact on sensory perception seems to vary among the investigated apple cultivars. For Jazz and Granny Smith apple cultivars, PEF- and HPP-treated juices are perceived as fresh, natural, sweet and balanced flavour. For Rose apple cultivar, however PEF-processed juices appear to be perceived as fresh flavour in comparison with HPP and thermally treated juices. Moreover, thermal processing caused cooked flavour. With respect to colour, immediately after processing, HPP retains the natural apple juice colour compared with other treatments.
Publisher: Institute of Food Science + Technology - IFST
Published in: International Journal of Food Science and Technology, volume 52
Rights Statement: https://doi.org/10.1111/ijfs.13542
Keywords: apple juice; cultivar; high pressure processing; pulsed electric field; sensory perception; thermal processing
Research Type: Journal Article