Sensory lexicon for fresh squeezed and processed orange juices.

摘要

This study sought to develop a flavour vocabulary for freshly-squeezed and thermally processed (commercial) orange juices. 2 independent panels located in different countries (Spain and USA) selected a common lexicon using multivariate analysis. 2 sets of samples were selected and evaluated independently. The US panel analysed 40 orange juices produced using various processes (pasteurization, refrigeration from conc., frozen conc. and canned juices) and cultivars (Valencia, Temple, Navel, Hamlin and Amber Sweet). The Spanish panel analysed 26 samples including thermally processed juices (pasteurized and refrigerated from conc.) and unheated, hand-squeezed juices (Valencia and Navel). A total of 34 common attributes were selected (15 for odour, 12 for aroma, 3 for basic flavour and 4 for trigeminal/tactile sensations). Data obtained were subjected to geometric and principal components analysis and the Kruskal-Wallis test. Significant differences between major categories of commercial juices were observed for all attributes in both countries and were also found between freshly-squeezed and processed orange juices.