Sensory properties of apple juices enriched with plant extracts

Ekstrakti bazge, matičnjaka i lipe sadrže značajne količine fenolnih spojeva za koje je dokazano da imaju izrazit antioksidacijski kapacitet. Učinkovito se mogu primjenjivati za obogaćivanje voćnih sokova poput soka jabuke, ali istovremeno mogu utjecati na senzorska svojstva gotovog proizvoda. Stoga je cilj ovoga rada bio utvrditi utjecaj koncentracije dodanih biljnih ekstrakata bazge, matičnjaka i lipe na fizikalno-kemijska (topljiva suha tvar, pH vrijednost i ukupna kiselost) i senzorska svojstva (boja, aroma, miris, okus i opći dojam) obogaćenog soka jabuke. Senzorsko ocjenjivanje provela je skupina od 10 netreniranih senzorskih analitičara (n=10). Dodatak biljnih ekstrakata nije značajnije utjecao na fizikalno kemijska svojstva sokova jabuke, ali čak i najmanji udjeli dodanih ekstrakata značajno su utjecali na senzorska svojstva sokova jabuke. Na temelju provedenih istraživanja utvrđeno je da biljni ekstrakti dodani u većim udjelima utječu na povećanje intenziteta boje, te da značajno „maskiraju“ aromu jabuke.Sambucus, lemon balm and small-leaved lime extracts contain significant amount of phenolic compounds, which have exceptional antioxidative capacity. They can effectively be applied for enrichment of fruit juices, such as apple juice, but at the same time they can affect the sensory properties of a final product. The goal of this work was to determine the influence of concentration of sambucus, lemon balm and small-leaved lime extracts on physic and chemical (soluble dry matter, pH value and total acidity) and sensory properties (colour, aroma, scent, flavour and general impression) of enriched apple juice. Sensory evaluation was performed by 10 untrained analysts. Addition of plant extracts did not affect physic and chemical properties of apple juices, but even the lowest amount of added extract significantly affected the sensory properties. Based on this research, it was determined that plant extracts added in larger amounts result in increase of colour intensity and mask the apple flavour considerably