This research investigated the pasteurization of fresh apple juice with supercritical carbon dioxide and supercritical nitrous oxide. The efficiency in microflora inactivation was investigated and the effects on sensory quality were studied. The results of the sensory analysis performed by a trained panel were discussed. The chemical analysis was aimed at investigating the induced modifications by the quantification of both soluble compounds related to taste and volatile compounds related to odour and flavour profiles.
Effects of the pasteurization with supercritical CO 2 and N 2O on sensory quality of fresh apple juice. FT Effetto della stabilizzazione con CO 2 e N 2O: ad alta pressione sulla qualita del succo di mela / Gasperi, F.; Aprea, E; Carlin, S.; Larcher, R.; Pirretti, G.; Vrhovsek, U.. - In: INDUSTRIE DELLE BEVANDE. - ISSN 0390-0541. - 37:216(2008), pp. 338-341.
Effects of the pasteurization with supercritical CO 2 and N 2O on sensory quality of fresh apple juice. FT Effetto della stabilizzazione con CO 2 e N 2O: ad alta pressione sulla qualita del succo di mela
Gasperi F.;Aprea E;
2008-01-01
Abstract
This research investigated the pasteurization of fresh apple juice with supercritical carbon dioxide and supercritical nitrous oxide. The efficiency in microflora inactivation was investigated and the effects on sensory quality were studied. The results of the sensory analysis performed by a trained panel were discussed. The chemical analysis was aimed at investigating the induced modifications by the quantification of both soluble compounds related to taste and volatile compounds related to odour and flavour profiles.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione
