Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Physicochemical and Sensory Properties of Freshly Squeezed Orange Juice Using Domestic and Imported Oranges

국내산과 수입산 오렌지로 착즙한 신선한 주스의 이화학적 관능적 특성

  • L. Kim, Hye-Young (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Min-Jung (Department of Food Science and Nutrition, Yongin University) ;
  • Woo, Eun-Yeol (Department of Food Science and Nutrition, Yongin University)
  • 김혜영B (용인대학교 식품영양학과) ;
  • 김민정 (용인대학교 식품영양학과) ;
  • 우은열 (용인대학교 식품영양학과)
  • Published : 2000.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p<0.05). The refractive index of Hanrabong showed significantly the highest values of $14.7^{\circ}Bx$ (p<0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.

Keywords