Journal of Food, Agriculture and Environment

Appraising the sensorial quality of grape juice prepared from Benitaka cultivar

Author(s):

Erika Sousa Pinheiro ¹, Jose Maria Correia da Costa ^1*, Edmar Clemente ², Maria do Carmo Passos Rodrigues ¹, Paulo Henrique Machado de Sousa ¹, Geraldo Arraes Maia ¹

Recieved Date: 2008-01-11, Accepted Date: 2008-08-18

Abstract:

Currently, the consumption of fruits and their derivates has been increasing significantly. That is very relevant to producers and industrials, since there are a lot of post-harvest/picking losses, mainly of perishable fruits as is the case of grape. People who try to keep healthy habits have been consuming more fruits because of their several rich components, that is, antioxidant compounds, vitamins and minerals. Based on those statements, the aim of the present study was to evaluate the sensorial characteristics of grape juice from Benitaka cultivar, which was obtained by extraction, at steam room during a 210-day-storage period. The following attributes were appraised: appearance, color, flavor, global impression, characteristic flavor, sweetness and intention of purchasing the product. Considering appearance, color and sweetness there was no significant difference (p>0.05) in the storage period. On the other hand, regarding flavor, global impression, characteristic flavor and purchase intention there was a significant difference (p<0.05) during storage. It can be concluded that the grape juice was stable during the 210-day-storage period, without changes either in appearance or color of the product, in spite of the decrease of the characteristic flavor that occurred along storage time.

Keywords:

Grape, juice, Benitaka, quality, sensorial, juice flavor, sweetness, shelf life

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Journal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 3&4
Category: Food and Health
Pages: 124-128

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