Abstract
Use of endogenous non-volatile flavour components, i. e. sugars and organic acids, in fruit juice products is desirable. A study of 133 blackcurrant concentrates from three seasons examined variation in sugars and acids arising from storage of fruit at freezing or sub-ambient temperature, seasonal differences, geographical origin and choice of conventional thermal-evaporative or freeze concentration technology. Compared with freeze concentrates, conventional concentrates had significantly higher contents of total sugars and acids, notably malic acid, and higher fructose/glucose, lower malic/citric acid and similar sugar/acid ratios. Concentrates from frozen fruit generally had smaller amounts of fructose, total sugars and fructose/glucose ratios than those from fresh fruit, as well as less citric, ascorbic and total acids and lower sugar/acid ratios. Principal component analysis of 40 randomly chosen concentrates showed that variance is dominated by differences in fructose, total sugars and ascorbic acid contents and sugar/acid ratios. Geographical origin and concentration technology were major sources of variance but changes in post-production sub-ambient storage could not be excluded.
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Received: 4 July 1997 / Revised version: 14 October 1997
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Boccorh, R., Paterson, A. & Piggott, J. Factors influencing quantities of sugars and organic acids in blackcurrant concentrates. Z Lebensm Unters Forsch 206, 273–278 (1998). https://doi.org/10.1007/s002170050256
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DOI: https://doi.org/10.1007/s002170050256