INFLUENCE OF BIOCHEMICAL PARAMETERS ON ORGANOLEPTIC QUALITIES OF NATURAL APPLE JUICES
EVJNRE
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2025.03.019Keywords:
apple trees, apple juice, organoleptic qualities, biochemical composition, correlation, flavour, su¬garacid index, polyphenols, sum of sugars, organic acids.Abstract
Apples represent a readily accessible source of vitamins for the majority of the population of the Russian Federation, with their consumption in fresh form being a year-round possibility. A substantial body of research has been dedicated to investigating the antioxidant properties of the polyphenolic compounds present in apples. Notably, the content of these polyphenols in new apple varieties does not decrease, and in some cases, it exceeds that of wild forms. The high content of organic acids in fruits has been demonstrated to reduce the oxidation of polyphenols, thereby enhancing their preventive qualities. The year-round consumption of processed products derived from crab-apple trees is recommended, with juices being the most popular. The present study aims to investigate the interrelations of biochemical parameters and organoleptic qualities of juices prepared from fruits of Altai apple tree breeding. The objectives of the study are threefold: firstly, to evaluate the organoleptic qualities (taste, aroma and appearance) and biochemical composition of juices (sum of organic acids, sugars and polyphenols); secondly, to reveal the presence of interrelations between organoleptic and biochemical indicators; and thirdly, to provide a comprehensive understanding of the relationship between the organoleptic and biochemical characteristics of juices produced from Altai apple trees. The research was conducted in the laboratory of fruit and berry crops selection and the laboratory of industrial technologies of the FSBSI «Federal Altai Scientific Center of Agrobiotehnology» between 2020-2024. The study utilised the finest apple varieties, along with selected and elite hybrids that demonstrated a superior taste profile (4.1-4.7 points) in fresh fruit. In accordance with the methodological recommendations, natural unfiltered juices devoid of added sweeteners were prepared from the fruits. The research endeavour focused on the exploration of the interrelationships between the components of flavour perception of apple juices and their biochemical composition. The identification of patterns in physico-chemical indicators revealed the presence of interrelationships between the organoleptic qualities of the juices. Among the biochemical indicators, the total amount of sugars in juice exhibited the strongest correlation with flavour (r=0.528). The study revealed a significantly significant influence of the sum of sugars (ρ≤0.0001; β=0.383) and the sum of organic acids (ρ≤0.0001; β= - 0.323) on the organoleptic qualities of natural apple juices, with the contribution of sugars to flavour perception being higher than that of acids.
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