Bibliographic Details
Title: |
Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics |
Authors: |
Caroline Marques, Carlos Eduardo Bortolan Toazza, Evandro Bona, Marina Leite Mitterer-DaltoƩ, Maria Lucia Masson |
Source: |
Food Chemistry Advances, Vol 4, Iss , Pp 100591- (2024) |
Publisher Information: |
Elsevier, 2024. |
Publication Year: |
2024 |
Collection: |
LCC:Food processing and manufacture |
Subject Terms: |
Product development, Chemometrics, GPA, Functional food, Lactobionic acid, Food processing and manufacture, TP368-456 |
More Details: |
Yacon juice is a worthy alternative of a product able to keep all the benefits of the yacon roots. Lactobionic acid has been studied as a food functional acidifier, although still without permission to be applied in foods, cannot be sensory evaluated. Thus, the only approach to estimate a sensory profile of a lactobionic acid-added product is correlating sensory data with chemometric assessments. Sensory evaluation of yacon juice was performed with flash profile and its results were correlated with E-nose ones. Sensometrics showed a high similarity between yacon juice with lactobionic acid and tartaric acid regarding the volatile signals, and both raised the descriptors: Astringency, yellow color pearl-like, herbal, soy, cereal and leaf flavor, acid and bitter residual flavors. This study showed not just the potential of yacon juice as a new product, but also the suitability of combining flash profile and sensometrics to access a potential ingredient. |
Document Type: |
article |
File Description: |
electronic resource |
Language: |
English |
ISSN: |
2772-753X |
Relation: |
http://www.sciencedirect.com/science/article/pii/S2772753X23004124; https://doaj.org/toc/2772-753X |
DOI: |
10.1016/j.focha.2023.100591 |
Access URL: |
https://doaj.org/article/dc9a2bcb6766405884a804f0dc0c1931 |
Accession Number: |
edsdoj.9a2bcb6766405884a804f0dc0c1931 |
Database: |
Directory of Open Access Journals |