Effect of beverage modification with molecularly imprinted polymers (MIPs), carbon granules and an adsorbent resin on the organoleptic properties of apple, orange and cranberry juice : a dissertation presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand
Loading...
Files
Date
2024
DOI
Open Access Location
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Massey University
Rights
The author
Abstract
Aroma and flavour volatile compounds contribute significantly to overall consumer acceptability in many food-related products. Molecularly imprinted polymers (MIPs) have been known to absorb specific volatile odour compounds (VOCs) from alcoholic beverages like red wines but minimal studies have been done to establish how MIPs could modify the overall organoleptic properties (especially the taste) of other beverages. In the present work, apple, orange and cranberry juices were subjected to various treatments with polymers SV7, GV1, CV6, resin Purosorb PAD 600 and activated carbon granules. From, gas chromatography mass spectroscopy (GCMS) analysis a significant decrease in VOCs in all cases was prevalent but was dependent on the contact time (dose and flow rate) between MIPs and the beverage. All samples treated with carbon granules were excluded from further sensory analysis as participants detected a highly unpleasant ashy aftertaste and prominent egg-like odour after informal sensory evaluation. The prominence of these attributes therefore would have hindered this investigation. Formal sensory analysis of the six selected MIPs and resin treated juices by untrained individuals resulted in differences of each sample based on mainly the colour, aroma and flavour in both apple and cranberry juice. Although, participants ratings were similar, the molecularly imprinted polymers SV7 and GV1 maintained more sensory attributes than the resin Purosorb PAD 600. This is reflected in the hedonic ratings of colour in apple juice with GV1 producing a scoring of 6.4 ± 1.7 verses 4.3 ± 1.9 whilst the aroma intensity values in cranberry juice via treatment with SV7 was rated 5.6 ± 2.3 verses 3.5 ± 2.3. Molecularly imprinted polymer CV6 also performed better than the commercial resin, but, lower contact times are needed in order for participants to have a more holistic sensory experience. Panellists could not discern any significant differences in all six orange juice samples, however, overall trends within the sensory data generated showed that polymer SV7 had a comparatively higher number of beneficial volatiles that were retained. The positive reception that the polymers SV7 and GV1 were able to achieve indicates that there is more scope for modification within the industry utilising these MIPs.
Description
Figures are reproduced with permission.