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University of Florida Thesis Or Dissertation Formatting Template A SENSORY EVALUATION OF CITRUS GREENING-AFFECTED JUICE BLENDS By CHINEDU IKPECHUKWU A THESIS PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE UNIVERSITY OF FLORIDA 2012 1 © 2012 Chinedu Ikpechukwu 2 To my parents: for their unconditional love, support and encouragement 3 ACKNOWLEDGMENTS I would like to give special thanks to Dr. Renee Goodrich-Schneider, my advisor, for giving me the opportunity to pursue my dream as a food scientist and for her guidance and encouragement in completing my master’s degree. I am very grateful for the expertise and support given to me by members of my committee: Dr. Charles Sims, Dr. Wade Yang and Dr. Tim Spann. I would like to personally thank Eric Dreyer, the taste panel manager, as well as his Taste Panel staff that enabled me complete numerous sensory projects properly and on time. I would also like to thank my lab mates, Lemâne Delva, Devin Lewis, and Gayathri Balakrishnan for all their help and suggestions. Most of all, I cannot thank more profusely my family whose support and faith gave me the strength to accomplish my goals. 4 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 7 ABSTRACT ..................................................................................................................... 9 CHAPTER 1 INTRODUCTION .................................................................................................... 11 2 LITERATURE REVIEW .......................................................................................... 15 Biological and Physical Characteristics................................................................... 15 Citrus Fruit .............................................................................................................. 15 Citrus Greening ....................................................................................................... 16 History .............................................................................................................. 17 Biology.............................................................................................................. 20 Spread .............................................................................................................. 21 Diagnosis .......................................................................................................... 23 Symptoms ........................................................................................................ 24 Juice Flavor Impact .......................................................................................... 26 Control .............................................................................................................. 33 Economic Impact .............................................................................................. 34 Blending ........................................................................................................... 36 Sensory Evaluation Overview ........................................................................... 37 Juice Analysis ................................................................................................... 39 Soluble solids ............................................................................................. 40 Percent acidity ........................................................................................... 43 ⁰Brix /acid ratio and BrimA index................................................................ 43 Juice color .................................................................................................. 46 Purpose ............................................................................................................ 48 3 RESEARCH METHODS ......................................................................................... 50 Blending Strategy ................................................................................................... 50 Sensory Evaluation ................................................................................................. 51 ⁰Brix Analysis ................................................................................................... 53 Acid Analysis .................................................................................................... 53 Color Analysis .................................................................................................. 53 Preliminary Studies ................................................................................................. 53 5 4 RESULTS AND DISCUSSION ............................................................................... 57 Blending by Juice .................................................................................................... 57 Blending by Fruit ..................................................................................................... 61 Summary and Conclusion ....................................................................................... 79 APPENDIX: BALLOT TEMPLATE ................................................................................ 83 LIST OF REFERENCES ............................................................................................... 87 BIOGRAPHICAL SKETCH .......................................................................................... 103 6 LIST OF TABLES Table page 3-1 Triangle tests on pasteurized valencia juice (01-13-2010) ................................. 54 3-2 Analysis of pasteurized valencia juice (01-13-2010) ........................................... 54 3-3 Difference tests on unpasteurized valencia juice (01-13-2010) .......................... 55 3-4 Difference tests on unpasteurized valencia juice ................................................ 56 4-1 Difference tests on pasteurized valencia juice (04-14-08) .................................. 57 4-2 Analysis of unpasteurized valencia juice (04-14-08) ........................................... 57 4-3 Difference tests on unpasteurized valencia juice (04-04-08) .............................. 59 4-4 Analysis of unpasteurized valencia juice (04-04-08) ........................................... 60 4-5 Hedonic test of pasteurized valencia juice (04-07-11) ........................................ 61 4-6 Analysis of pasteurized valencia juice (04-07-11)............................................... 62 4-7 Difference-from-control test of pasteurized valencia juice (04-07-11) ................. 63 4-8 Difference-from-control test of pasteurized valencia juice (04-07-11) ................. 65 4-9 Analysis of pasteurized valencia juice (04-07-11)............................................... 66 4-10 Difference-from-control test of pasteurized hamlin juice (01-19-12) ................... 67 4-11 Analysis of pasteurized hamlin juice (01-19-12) ................................................. 69 4-12 Difference-from-control test of pasteurized hamlin juice (01-19-12) ................... 70 4-13 Analysis of pasteurized hamlin juice (01-19-12) ................................................. 71 4-14 Hedonic test of pasteurized hamlin juice (01-19-12) ........................................... 73 4-15 Hedonic test of pasteurized valencia juice (04-07-11) ........................................ 74 4-16 Analysis of pasteurized valencia juice (04-07-11)............................................... 75 4-17 Correlation of °brix/acid ratio and brimA with hedonic parameters for valencia juice (4-07-11) .................................................................................................... 77 7 4-18 Correlation of °brix/acid ratio and brimA with hedonic parameters for hamlin juice (4-07-11) .................................................................................................... 77 8 Abstract of Thesis Presented to the Graduate School of the University of Florida in Partial Fulfillment of the Requirements for the Degree of Master of Science A SENSORY EVALUATION OF CITRUS GREENING-AFFECTED JUICE BLENDS By Chinedum O. Ikpechukwu May 2012 Chair: Renee Goodrich-Schneider Major: Food Science and Human Nutrition Citrus greening is a devastating disease that kills citrus trees with major economic ramifications in the citrus industry. The main objective of this study was to determine if greening-affected juice could be utilized in the form of juice blends with healthy juice. Blending strategies (by juice and fruit mass) were also investigated in this study. Blending by juice mass could be preferred in small pilot plant scale projects while blending by fruit mass is feasible for large scale industrial juice processing. This study examined the sensory impact of blends of greening-affected orange juice and healthy orange juice. Sensory evaluation tests were carried out on the University of Florida Campus with an untrained panel (n=60) performing triangle tests, difference-from-control tests and hedonic tests on the following treatments: 5% blend, 10% blend, 20% blend, 50% blend and control (0% blend). Panelists used a 10 point numerical category scale to rate the difference of blends from control and used a 9 point hedonic scale to assess the overall acceptability, sweetness and orange flavor among the blends. Panelists were able to detect differences
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