Sensory stability of Concord and Isabel concentrated grape juices during storage

dc.creatorGollucke, APB
dc.creatorDe Souza, JC
dc.creatorTavares, DDQ
dc.date2008
dc.dateJUN
dc.date2014-11-14T07:11:09Z
dc.date2015-11-26T16:05:07Z
dc.date2014-11-14T07:11:09Z
dc.date2015-11-26T16:05:07Z
dc.date.accessioned2018-03-28T22:54:09Z
dc.date.available2018-03-28T22:54:09Z
dc.identifierJournal Of Sensory Studies. Wiley-blackwell, v. 23, n. 3, n. 340, n. 353, 2008.
dc.identifier0887-8250
dc.identifier1745-459X
dc.identifierWOS:000256378600004
dc.identifier10.1111/j.1745-459X.2008.00159.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/75623
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/75623
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/75623
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1265638
dc.descriptionThe study evaluated the sensory characteristics and phenolic contents of concentrated red grape juice of two cultivars (Concord and Isabel), over 8 months of storage. To approach the sensory aspects, modified descriptive analysis was used. Total phenols were quantified by the Folin-Ciocalteu assay and catechins ([+]-catechin and [-]-epicatechin) by high-performance liquid chromatography with fluorescent detection. The results showed fairly stable sensory behavior of both grape juices with a higher stability of Concord. Total phenols of Concord and Isabel juices depicted retention of 93 and 88%, respectively, and total catechins of 60 and 85%, respectively. Concord concentrated juice was more stable to storage with sensory characteristics of astringency, bitterness and higher color intensity, while Isabel juice was characterized by sweetness and juice flavor. Concentrated juices, under the investigated storage conditions were capable of maintaining sensory standards.
dc.description23
dc.description3
dc.description340
dc.description353
dc.languageen
dc.publisherWiley-blackwell
dc.publisherHoboken
dc.publisherEUA
dc.relationJournal Of Sensory Studies
dc.relationJ. Sens. Stud.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectPhenolic-compounds
dc.subjectAstringency
dc.subject(+)-catechin
dc.subjectWine
dc.subjectAnthocyanins
dc.subjectProteins
dc.subjectCatechin
dc.subjectOrange
dc.subjectFoods
dc.subjectTaste
dc.titleSensory stability of Concord and Isabel concentrated grape juices during storage
dc.typeArtículos de revistas


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