Influence of strawberry jam color and phenolic compounds on acceptance during storage
Palavras-chave:
fruit processing, acceptance, antioxidants, storage, Partial Least Square RegressionResumo
The objective of this study was to evaluate the influence of the color and phenolic compounds of strawberry jamon acceptance during storage. Jams were processed, stored for 120 days and evaluated monthly for chromatic
characteristics, total phenolic compounds, total anthocyanins (ANT), total ellagic acid (TEA), flavonoids and free
ellagic acid (FEA), and sensory acceptance as well. Data were submitted to analysis of variance (ANOVA) and the
means were compared by the Least Significant Difference (LSD). Cluster Analysis and Partial Least Square
Regression (PLS) were performed to investigate the relationships between instrumental data and acceptance. Contents
of ANT, TEA and redness decreased during storage. Other chemical characteristics and sensory acceptance showed
a nonlinear behavior. Higher acceptance was observed after 60 days, suggesting a trend of quality improvement
followed by decline to the initial levels. The same trend was observed for lightness, non-pigment flavonoids and
FEA. According to PLS map, for consumers in cluster 2, acceptance was associated to jams at 60 days and to
luminosity, FEA, and non-pigment flavonoids. For cluster 1, a positive association between flavor liking, jam at
initial storage, and the contents of TEA and ANT was indicated. Jams at 120 days were positively associated to hue
and negatively associated to color liking, for cluster 1. Color and texture were positively correlated to overall
liking for cluster 2, whereas for cluster 1, overall acceptance seemed to be more associated to flavor liking. Changes
in color and phenolic compounds slightly influenced the acceptance of strawberry jams, but in different ways for
consumers clusters.
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