Info

Sweetness

- 0.28"

- 0.41a'6

-0.370'6

- 0.360,6

-0.476

Tartness

0.19°

0.30a,i>

0.29a-6

0.19°

0.426

Bitterness

0.32a

0.38a'6

0.39a'6

0.410,6

Note: Each mean value based on about 300 judgments by consumers using a five-point scale: — 2 = not at all enough of the attribute; 0 = just right; + 2 = much too much of the attribute.

"■'Mean values in the same row sharing the same letter are not significantly different at the 95% confidence level.

Note: Each mean value based on about 300 judgments by consumers using a five-point scale: — 2 = not at all enough of the attribute; 0 = just right; + 2 = much too much of the attribute.

"■'Mean values in the same row sharing the same letter are not significantly different at the 95% confidence level.

Brix:acid ratio on the flavor of grapefruit juice varying in the amount of added grapefruit pulpwash containing high levels of limonin and naringin. The three Brix:acid ratios were 8.0, 9.5, and 11.0. Approximate limonin (HPLC) and naringin (Davis test) contents were, respectively, for each of the pulpwash levels: 0% pulpwash, 2.5, 660 fig/mL; 7% pulpwash, 10.0,1010 /¿g/mL; 14% pulpwash, 14.4,1280 fig/ mL. For each pulpwash level, 72 panelists drawn from USDA personnel in Washington, D.C., judged samples having each of the three ratios. The mean hedonic scores for the three Brix:acid ratios, when averaged across the three pulpwash levers, were, respectively, 6.04, 6.20, and 6.69. Analysis of variance indicated that the Brix:acid ratio had a significant effect on taste preferences. The effect of Brix:acid ratio at 11.0 was found to be significantly different from the effect at both 9.5 and 8.0 at the 99.9% confidence level; the effects at 8.0 and 9.5 did not significantly differ from one another (P < 0.05).

That the Brix:acid ratio had an effect on limonin (bitterness perception in grapefruit juice) was not totally unexpected. Guadagni et al. (29), using model systems containing sucrose, citric acid, and combinations of these constituents, increased the thresholds of limonin (and naringin) severalfold. In an orange juice, these workers were able to increase the limonin threshold from about 6.2 to 8.5 fig/g by increasing the Brix:acid ratio from 10 to 16, while keeping the pH at a constant 3.65. No tests were done using grapefruit juices.

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