Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market

DOI JASI Web Site Web Site 2 Citations 14 References

Bibliographic Information

Other Title
  • 市販イチゴジャムにおける風味要素のTime-Intensityプロファイリング
  • シハン イチゴジャム ニ オケル フウミ ヨウソ ノ Time-Intensity プロファイリング

Search this article

Description

<p>Time-intensity (TI) assessment was applied for sweetness, sourness and strawberry flavor of commercial strawberry jams. Ten strawberry jams were selected out of 51 products available in Japan. The selected jams covered a wide range of soluble solids concentrations, colors and sensory characteristics. Eleven trained panelists evaluated the sensory attributes of each sample for 90 or 120 seconds using a sliding TI switch. The obtained average TI curves and the TI parameters demonstrated the characteristics of the dynamic flavor intensity of each sample when consumed. In general, the intensity of sweetness was higher in jams with higher concentrations of sugar. However, several jams, which varied widely in the range of soluble solids, had similar average TI curves for sweetness. Thus, sweetness was not decided by only the soluble solids. The data were subjected to principal component (PC) analysis, and PC 1 and PC 2 were interpreted as axes related to the intensities of sourness and sweetness, respectively. In contrast, time-related sensory parameters (i.e. total time and time to maximum intensity) of each attribute contributed to PC 3, indicating time-course assessment of sensory attributes could function in developing precise flavor profiling of strawberry jam.</p>

Journal

Citations (2)*help

See more

References(14)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top