Influence of Limonin on Consumer Preference of Processed Grapefruit Juice
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough.
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| Type of Medium: |
Electronic Resource
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| URL: |
| _version_ | 1798290345811771392 |
|---|---|
| autor | FELLERS, P.J. CARTER, R.D. JAGER, G. |
| book_url | http://dx.doi.org/10.1111/j.1365-2621.1987.tb06716.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ240463293 |
| insertion_date | 2012-04-26 |
| issn | 1750-3841 |
| journal_name | Journal of food science |
| materialart | 1 |
| notes | A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough. |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1987 |
| publikationsjahr_facette | 1987 |
| publikationsjahr_intervall | 8014:1985-1989 |
| publikationsjahr_sort | 1987 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 52 (1987), S. 0 |
| search_space | articles |
| shingle_author_1 | FELLERS, P.J. CARTER, R.D. JAGER, G. |
| shingle_author_2 | FELLERS, P.J. CARTER, R.D. JAGER, G. |
| shingle_author_3 | FELLERS, P.J. CARTER, R.D. JAGER, G. |
| shingle_author_4 | FELLERS, P.J. CARTER, R.D. JAGER, G. |
| shingle_catch_all_1 | FELLERS, P.J. CARTER, R.D. JAGER, G. Influence of Limonin on Consumer Preference of Processed Grapefruit Juice Blackwell Publishing Ltd A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough. 1750-3841 17503841 |
| shingle_catch_all_2 | FELLERS, P.J. CARTER, R.D. JAGER, G. Influence of Limonin on Consumer Preference of Processed Grapefruit Juice Blackwell Publishing Ltd A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough. 1750-3841 17503841 |
| shingle_catch_all_3 | FELLERS, P.J. CARTER, R.D. JAGER, G. Influence of Limonin on Consumer Preference of Processed Grapefruit Juice Blackwell Publishing Ltd A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough. 1750-3841 17503841 |
| shingle_catch_all_4 | FELLERS, P.J. CARTER, R.D. JAGER, G. Influence of Limonin on Consumer Preference of Processed Grapefruit Juice Blackwell Publishing Ltd A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough. 1750-3841 17503841 |
| shingle_title_1 | Influence of Limonin on Consumer Preference of Processed Grapefruit Juice |
| shingle_title_2 | Influence of Limonin on Consumer Preference of Processed Grapefruit Juice |
| shingle_title_3 | Influence of Limonin on Consumer Preference of Processed Grapefruit Juice |
| shingle_title_4 | Influence of Limonin on Consumer Preference of Processed Grapefruit Juice |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:15:15.381Z |
| titel | Influence of Limonin on Consumer Preference of Processed Grapefruit Juice |
| titel_suche | Influence of Limonin on Consumer Preference of Processed Grapefruit Juice |
| topic | ZA-ZE ZM |
| uid | nat_lic_papers_NLZ240463293 |