SENSORY EVALUATIONS ON TANGERINE‐GRAPEFRUIT JUICE BLENDS
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1) , 267-269
- https://doi.org/10.1111/j.1365-2621.1978.tb09789.x
Abstract
Tests were conducted on blends of tangerine and grapefruit juices reconstituted from concentrates. Flavor thresholds, preferences and influences of ∘Brix and ∘Brix/acid ratio on tangerine‐grapefruit juice blends were established from evaluations by panelists who were familiar with citrus juices. Flavor thresholds of tangerine in grapefruit juice were 14–15%. Blends at concentrations of 15–35% differed significantly from and were preferred over unblended grapefruit juice. Increasing ∘Brix of the blends caused a significant difference among blends, but the influence of ∘Brix/acid ratio was negligible.This publication has 1 reference indexed in Scilit:
- SIGNIFICANCE IN TRIANGULAR TASTE TESTSJournal of Food Science, 1948