Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

Abstract

Blackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profles, chemical composition and rheological properties were investigated. The juice without enzyme treatment had less intense colour and it was perceived and measured as more viscose than the juice produced with enzyme assistance. Content of monomeric anthocyanins decreased signifcantly during storage in both juice types under both storing conditions. However, changes in colour intensity were observed only in the non-enzymatic juices. In the discrimination tests based on the appearance, the stored samples were detected as signifcantly diferent. Storage resulted in signifcant changes in contents of hydroxycinnamic acids and favonols, but this did not have an impact on the bitterness or astringency of the juices. Moreover, sugar and acid contents were mainly unchanged during storage. Storage resulted in a decrease in dynamic viscosity and greater diferences in viscoelastic properties for the juice with enzymatic assistance. This study provides important information about the stability of juices typically stored at room temperature for a long time.