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Freezing, Pasteurizing, and Drying Effects on Pomegranate Juice Flavor and Acceptance

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Freezing, Pasteurizing, and Drying Effects on Pomegranate Juice Flavor and Acceptance View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange FREEZING, PASTEURIZING, AND DRYING EFFECTS ON POMEGRANATE JUICE FLAVOR AND ACCEPTANCE by ERIKA L. ANDERSON B.S., University of Wisconsin – Madison, 2011 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Food Science KANSAS STATE UNIVERSITY Manhattan, Kansas 2014 Approved by: Major Professor Dr. Kadri Koppel Department of Human Nutrition Abstract Pomegranate fruits are seasonally produced and require processing to provide year round availability. Effects of processing on phenolic compounds, color, and other physical properties have been examined but few studies have examined the sensory effects. Juice prepared from fresh Wonderful pomegranates was used to prepare fresh frozen juice, batch pasteurized juice, and reconstituted juice from dried arils. These juices were evaluated using analytical and affective sensory methods to increase the understanding of processing effects on pomegranate juice properties. A modified consensus flavor profile showed that a large number of small differences existed. The accumulation of these changes demonstrates the distinction among processing methods. Time intensity multi-evaluation (TIME) profiling, a new method, was used to further understand how multiple attributes, including aromatics, feeling factors, and basic tastes, changed over the course of one sip. Fruity flavor was consistently the first to appear in the profile while bitterness and astringency lasted the longest. The attribute woody displayed longer peak times in the pasteurized and reconstituted samples than seen in fresh frozen juice. Semi-Continuous Consumption (SCC) profiling, another new method, explained product differences over 25 sips that mimicked consumption. Overall, astringent and bitter components increased while fruity and overall sweet attributes declined. These profile changes differed by sample with reconstituted juice showing the least increase in astringency over consumption. The juice samples were subjected to an acceptance test that showed four liking clusters, one that accepted all three juices and three clusters that disliked one of each juice type. The results from these studies are an initial step in describing how processing of pomegranate juice can effect flavor. Understanding the flavor differences is beneficial to processors for marketing products and for purchasers of these products for ingredient usage. Furthermore, the process of TIME and SCC profiling are described which are beneficial for understanding how multiple flavors change over single and multiple consumption events of a product respectively. These new methodologies are useful in explaining the experience of complex products such as teas and coffees or products exhibiting build-up such as nutrition aides. Table of Contents List of Figures ......................................................................................................................... viii List of Tables ............................................................................................................................ ix Chapter 1 - Literature Review .....................................................................................................1 Pomegranate Popularity and Consumer Choice .......................................................................1 Health ..................................................................................................................................1 Understanding Consumer Choice .........................................................................................3 Pomegranate Processing ..........................................................................................................5 Pomegranate Sensory Research ...............................................................................................9 Initial Consumer Research ...................................................................................................9 Lexicon Development........................................................................................................ 10 Descriptive Analysis .......................................................................................................... 11 Consumer and Descriptive Evaluation ............................................................................... 13 Time Intensity Sensory Methodology .................................................................................... 15 Methodology Overview ..................................................................................................... 15 Multi-Attribute Methodologies .......................................................................................... 18 Time-Intensity during Consumption .................................................................................. 20 Research Objectives .............................................................................................................. 21 References ............................................................................................................................ 23 Chapter 2 - Descriptive Analysis and Consumer Evaluation of Processing Variants of Pomegranate Juice .............................................................................................................. 28 Abstract................................................................................................................................. 28 iv Introduction........................................................................................................................... 29 Materials and Methods .......................................................................................................... 32 Samples ............................................................................................................................. 32 Descriptive Analysis .......................................................................................................... 33 Sample Preparation ........................................................................................................ 33 Panelists ........................................................................................................................ 33 Orientation and Evaluation ............................................................................................ 34 Consumer Evaluation ........................................................................................................ 39 Sample Preparation ........................................................................................................ 39 Consumers ..................................................................................................................... 39 Test Design and Sample Evaluation ............................................................................... 40 Statistical Analysis ........................................................................................................ 41 Results .................................................................................................................................. 42 Descriptive Evaluation....................................................................................................... 42 Consumer Evaluation ........................................................................................................ 44 Discussion ............................................................................................................................. 48 Conclusions........................................................................................................................... 51 References ............................................................................................................................ 52 Chapter 3 - Measuring Single Consumption Using Time Intensity Multi-Evaluation (TIME) Profiling ............................................................................................................................. 55 Abstract................................................................................................................................. 55 Introduction........................................................................................................................... 56 Materials and Methods .......................................................................................................... 58 v Samples ............................................................................................................................. 58 Sample Preparation ............................................................................................................ 59 Panelists ............................................................................................................................ 59 Pomegranate Juice Evaluation ........................................................................................... 59 Data Analysis .................................................................................................................... 61 Results .................................................................................................................................. 61 Discussion ............................................................................................................................. 66 Conclusions..........................................................................................................................
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