Comparison of sensory quality between subjective evaluation and instrument detection for cucumber juice with high pressure processing and heat treatment

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 29, Issue 10, 2013, Pages 278-286

  Wang, Chunfang ^a   Mao, Ming ^a   Hu, Feifei ^a   Yu, Yong ^a   He, Jinsong ^a   Zhu, Songming ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Cucumber juice; Heat treatment; High pressure effect; Quality management; Sensory quality; Storage

Indexed keywords

CUCUMBER JUICE; DIFFERENT TREATMENTS; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; PEARSON CORRELATION ANALYSIS; SENSORY QUALITIES; SUBJECTIVE EVALUATIONS; TOTAL COLOR DIFFERENCE;

CENTRIFUGATION; COLOR; ENERGY STORAGE; HEAT TREATMENT; HIGH PRESSURE EFFECTS; INSTRUMENTS; QUALITY MANAGEMENT;

QUALITY CONTROL;

EID: 84878820395     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2013.10.037     Document Type: Article

References (22)

1. Wang Wei, Jia Changxi, Qin Xiaojian. Effect of ultra-high pressure processing on the quality of tomato juice[J]. Innovational Edition of Farm Products Processing, 2012(6): 47-49. (in Chinese with English abstract)
2. Ma Shanli, Cheng Leijing, Ma Yongkun, et al. The effect of high pressure processing on the qualities of fresh-squeezed carrot juice[J]. Food Science and Technology, 2011, 36(10): 49-52. (in Chinese with English abstract)
3. Liu Ye, Zhao Xiaoyan, Hu Xiaosong, et al. Effect of high hydrostatic pressure on microorganism and flavor of fresh watermelon juice[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2011, 27(7): 370-376. (in Chinese with English abstract)
4. Huang Li, Sun Yuanming, Pan Ke, et al. Influence of ultra high pressure treatment on the quality of lychee juice[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(2): 259-262. (in Chinese with English abstract)
5. Zhao Yusheng, Yao Ermin, Zhao Junfang. Effects of UHP treatment on kiwi juice quality[J]. Food Science, 2008, 29(1): 60-63. (in Chinese with English abstract)
6. Li Biansheng, Zhang Wei, Mei Canhui. Comparison of effects of ultra-high pressure and heat sterilization on qualities of freshly-squeezed pineapple juice[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(1): 359-364. (in Chinese with English abstract)
7. Zhang Wenjia, Zhang Yan, Liao Xiaojun, et al. Progress in research on qualities of fruit and vegetable juices treated by ultra-high pressure processing[J]. Food and Fermentation Industries, 2008, 34(9): 113-117. (in Chinese with English abstract)
8. Baldwin E A, Scott J W, Einstein M A, et al. Relationship between Sensory and instrumental analysis for tomato flavor[J]. Journal of the American Society for Horticultural Science, 1998, 123(5): 906-915.
9. Mao Ming. Inactivation of escherichia coli in fresh cucumber juice and a shelf-life study using high hydrostatic pressure[D]. Hangzhou: Biosystems Engineering and Food Science, Zhejiang University. (in Chinese with English abstract)
10. Zhao L, Wang S Y, Liu F X, et al. Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks[J]. Innovative Food Science and Emerging Technologies, 2013(17): 27-36.
11. Rodrigo D, Loey A V, Hendrickx M. Combined thermal and high pressure color degradation of tomato puree and strawberry juice[J]. Journal of Food Engineering, 2007, 79(2): 553-560.
12. Torres B, Tiwari B K, Patras A, et al. Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage[J]. Innovative Food Science and Emerging Technologies, 2011, 12(2): 93-97.
13. Liu Chunxiang, He Qiwei, Meng Jingjing. Correlationship between sensory analysis, major volatile compounds and sugar content in cucumber fruit[J]. China Vegetables, 2005(1): 8-10. (in Chinese with English abstract)
14. Liu Chunxiang, He Qiwei, Liu Yangmin. Head-space solid phase microextraction and GC-MS analysis of fragrance of cucumber[J]. Acta Horticulturae Sinica, 2002, 29(6): 581-583. (in Chinese with English abstract)
15. Ben Haoxi, Lu Dadong, Bian Ningsheng, et al. Studies on the chemical constituents of cucumber[J]. Natural Product Research and Development, 2008, 20(3): 388-394. (in Chinese with English abstract)
16. GB/T 16290-1996, Sensory analysis-Methodology-Evaluation of food products by methods using scales[S].
17. Patras A, Brunton N P, Pieve S D, et al. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees[J]. Innovative Food Science and Emerging Technologies, 2009, 10(3): 308-313.
18. Diao Enjie, Li Xiangyang, Ding Xiaowen. Kinetics of colour changes of dehydrated spinaches during storage[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(8): 350-355. (in Chinese with English abstract)
19. Oey I, Lille M, Loey A V, et al. Effect of high-pressure processing on colour, texture and flavour of fruit and vegetable-based food products: a review[J]. Trends in Food Science and Technology, 2008, 19(6): 320-328.
20. Zheng Qian, Zhang Yan, Liao Xiaojun, et al. Progress in research of high processing on color quality of fruit and vegetables[J]. Food and Fermentation Industries, 2010, 36(5): 105-109. (in Chinese with English abstract)
21. Wang Hongfei, Li Hesheng, Ma Haile, et al. Clarification effects of pectinase on strawberry fruit juice[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2003, 19(3): 161-164. (in Chinese with English abstract)
22. Palma-Harris C, McFeeters R F, Fleming H P. Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds. Journal of Agricultural and Food Chemistry, 2001, 49(9): 4203-4207.