The influence of sugars on apple flavor and aroma intensity in a model apple juice

Nissa Mishel Moldestad

The objective of this study was to evaluate the influence of individual sugars at varied concentrations on perceived apple flavor and aroma in a model apple juice matrix. Model apple juice (MAJ) treatments (n=48) were prepared using three concentrations of sucrose and fructose and two concentrations of glucose, with a fixed concentration of six characteristic apple aroma compounds. All concentrations of sugars and aroma compounds were selected to mimic concentrations similar to those found in fresh apples. Sensory analysis was conducted using a trained panel. Panelists (n=10) were trained to evaluate apple aroma, apple flavor, sweetness and sourness intensity in all MAJ treatments. Data from the final evaluations were analyzed using analysis of variance (ANOVA), with means separation by Tukey's HSD. Results showed that apple aroma intensity in MAJ treatments was impacted by sucrose and glucose concentrations (p<0.01). Apple flavor intensity was significantly impacted by the interactions sucrose x fructose, fructose x glucose, and sucrose x fructose x glucose. Perceived sweetness and sourness were also impacted by sucrose x fructose interaction, and in the case of sweetness, by the interaction between sucrose x fructose x glucose. These results suggest that specific sugars and concentrations have varying impacts on the perception of apple flavor and aroma, with v increasing sugar concentration resulting in an increase in apple flavor intensity. In each MAJ, volatile compounds were determined using solid-phase microextraction coupled with gas chromatography. Data were also analyzed using ANOVA, with means separation by Tukey's HSD. Results showed that the concentration of isobutyl acetate in MAJ treatments was impacted by sucrose and fructose concentrations, while butyl acetate was impacted only by fructose (p<0.1). Hexanal was significantly impacted by the interaction between fructose x glucose. The concentration of trans-2-hexenal was significantly impacted by the interactions between sucrose x fructose, and fructose x glucose. These results also suggest that specific sugars and concentrations have a considerable effect on the recovery of specific apple aroma compounds. Overall, these findings may be used by the apple industry, specifically in juice production to assist in developing sugar profiles for optimal apple aroma and flavor.

The influence of sugars on apple flavor and aroma intensity in a model apple juice

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