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Updated: Jan 28, 2026
08:01
Preparation of Homogeneous MALDI Samples for Quantitative Applications
Published on: October 28, 2016
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Application of time-intensity analysis in model system submitted to homogenization
Gerlândia da Silva Pereira1, Thiago S Leite2, Flávio L Schmidt2
11 Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.
Summary
High pressure homogenization alters fruit nectar models, enhancing sour taste perception. This study reveals how homogenization pressure impacts rheology and sensory profiles, crucial for developing advanced food products.
Area of Science:
- Food Science
- Rheology
- Sensory Analysis
Background:
- High pressure homogenization (HPH) is used in fruit juices, but its application in fruit nectar models is under-researched.
- Understanding HPH effects on fruit nectar's sensory profile is essential for product development.
Purpose of the Study:
- To evaluate the application of high pressure homogenization in fruit nectar model systems.
- To investigate how homogenization pressure influences the rheological and sensory properties of fruit nectar models.
Main Methods:
- Fruit nectar model systems were prepared using guar gum, organic acids, and sucrose.
- Samples were subjected to different homogenization pressures (0, 25, and 50 MPa) at 25°C.
- Rheological behavior and time-intensity sensory analysis were performed.
Main Results:
- Homogenization reduced consistency index and apparent viscosity, while increasing the flow behavior index, indicating pseudoplastic behavior.
- Samples processed with tartaric acid showed a more intense and prolonged sour taste perception.
- Sweetness perception remained unchanged, and viscosity profiles were similar across samples.
Conclusions:
- High pressure homogenization significantly impacts the sensory perception of fruit nectar models, particularly enhancing sour taste duration.
- The study provides valuable insights into optimizing HPH for fruit nectar production, focusing on sensory attributes.
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