Physicochemical and sensory characteristics of orange juice added with various levels of mannitol

Mannitol 첨가에 따른 오렌지 주스의 이화학적, 관능적 특성 변화

  • L. Kim, Hye-Young (Department of Food Science and Nutrition, Yougin University) ;
  • Park, Chun-Wuk (Department of Food Science and Nutrition, Yougin University)
  • 김혜영B (용인대학교 식품영양학과) ;
  • 박춘욱 (용인대학교 식품영양학과)
  • Published : 2000.07.31


Varied levels of mannitol at 0%, 3%, 6% and 9% were added to the commercial orange juice and physicochemical and sensory characteristics of the juice were investigated. Refractive index of control had $11.3^{\circ}Bx$ and the index was significantly increased to that of the $18.4^{\circ}Bx$ as the addition was increased to the 9% level(p<0.05). The values of pH and the acidity did not show significant differences among varied levels of mannitol added samples. However, sensory characteristics of aroma and sweet flavor were significantly increased as the addition levels were increased showing the values of aroma, from 7.5 to 11.3, and those of sweet flavor from 5.0 to 11.9, respectively (p<0.05). The 9% added level sample had significantly the lowest sour and astringent flavor values of 4.0 and 2.3, respectively.