36E-19 |
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M. C. QIAN, Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331, R. Jetti, Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331, and E. Yang, Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97330. In addition to the volatiles present, the sugars and acids along with the perceived color have significant impact on the perception of the overall taste by the consumer. Strawberry cultivars grown in Oregon and California were studied for different parameters viz. sugars, acids, color profile and anthocyanins. 150 gm sample and 150ml water was blended. The mixture was heated in boiling water bath for 5 minutes to inactivate the enzymes. The solution was then filtered and extracted. Extraction was diluted in 1:4 ratio and injected onto HPLC. Sugars and acids were identified and quantified using a Shimadzu HPLC. Sugar analysis conditions were Column-Restek ultramino 3µm 200*4.6mm Flow rate: 1.2 ml, sample size 20ul,column temperature: 30o C,21 minutes analysis time. Acid conditions were ion exclusion column (HPX.87H 300*7.8mm column), 30o C, 40minutes analysis time,10ul sample size injection. Cultivars from Oregon had a higher acid content. Sugars in Oregon varied from 5 gm/100gm of fruit to 9gm/100gm of fruit while California cultivars varied from 7.6 to 9.0gm/100gm of fruit. Total acids varied from 0.16 to 0.33gm/100 gm of fruit, with Oregon cultivars having higher acid content than the California varieties. Color measurements were made using a Hunters's colorimeter. CIEL*a*b* measurements were made for all the cultivars in triplicates. a* which is a measure of redness is slightly higher for Oregon cultivars .
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |