Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics

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
More Details
ISSN:2772753X
DOI:10.1016/j.focha.2023.100591
Published in:Food Chemistry Advances
Language:English