Study of the effect of low-temperature storage on the flavour and aromatic properties of melon sorbe

МРНТИ 65.53.31                                                                               №1 (2019г.)

 

Yerenova B.Y., Pronina Yu.G.  

 

The effect of low-temperature storage within minus 18 ÷  minus 25°C on the flavour and aromatic properties of melon sorbet with supplementing additives of vegetable origin of various compositions, namely «Snow Temptation», «Frosty Night», «Icy Touch», «Winter Sun», «Summer Coolness» was studied. The results are presented in the form of a profile diagram of flavour and aroma. It was revealed that the flavour and aromatic properties of melon sorbet during the long-term storage are reduced due to changes in sour and sweet taste of the sorbent samples studied; these changes are insignificant during the period of nine months. Therefore, it is recommended to store the sorbet for nine months, since longer storage also reduces the level of organic acids, which in turn affects the aromatic properties of the product.
Keywords: melons, supplementing additives, sorbet, low-temperature storage, flavour and aromatic properties, organic acids.

 

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