Relevant bibliographies by topics / Grape juice flavor

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Academic literature on the topic 'Grape juice flavor'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Grape juice flavor"

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Trappey, Alfred F., and Charles E. Johnson. "(377) Consumer Acceptance of Mayhaw (Crataegus opca Hook. and Arn.) Fruit Juice Blended with Muscadine (Vitisrotundifolia Michx.) Grape Juice." HortScience 40, no. 4 (2005): 1068A—1068. http://dx.doi.org/10.21273/hortsci.40.4.1068a.

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Growth in juice-based products is supported by an increasing consumer base, which perceives fruit and fruit-based beverages as an integral component of nutritious food types that can benefit health. New flavor combinations, as well as added ingredients (i.e., vitamins) continue to help boost juice appeal as a nutraceutical. New juice-based food products such as blends, jellies, marinades, and pastry fillings could benefit from the unique flavor attributes specific to mayhaw fruit juice. Juice from one cultivar of muscadine grape (Vitisrotundifolia Michx.) `Carlos' (bronze skinned) was mixed wi
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Cruz, Maria, Deived Carvalho, Ronan Colombo, et al. "Exploratory analysis of the sensory attributes of american grape juice blends." Agronomy Science and Biotechnology 4, no. 2 (2018): 79. http://dx.doi.org/10.33158/asb.2018v4i2p79.

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Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%,
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Berketova, L. V. "Investigation of bitter taste masking in the development of functional beverages based on sedative collection." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 3 (2023): 136–42. http://dx.doi.org/10.20914/2310-1202-2023-3-136-142.

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The article considers the possibility of masking bitter taste in the development of a functional drink based on sedative collection and juices: grape and cherry, used as masking agents. Sensory studies were conducted on the formulation of the proposed beverages. In the study, respondents were asked to analyze samples with cherry and grape juices without added sugar with successively decreasing concentrations of sedative levy from 25 to 5%, then samples with added sugar and answer the question whether an unpleasant bitter taste and herbal aroma were present and at which sample the bitter taste
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Sondhi, Sonica, Palki Sahib Kaur, Himansi Sura, Manisha Juglani, and Deepali Sharma. "Amylase Based Clarification of Apple, Orange and Grape Juice." CGC International Journal of Contemporary Technology and Research 3, no. 2 (2021): 187–90. http://dx.doi.org/10.46860/cgcijctr.2021.06.31.187.

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Amylases are starch-degrading enzymes produced by many bacteria, plants, fungi and animals. It has found tremendous application in industry. One of its applications is in fruit industry wherein amylases are used to clarify fruit juices and reduce its viscosity. In fruits, high amount of starch is present which resulted in increased viscosity of the prepared juices. This may also lead to settling of juice at bottom. Amylases act on starch component and degrade it. In the current study, amylase from B. licheniformis was used for the clarification of apple, orange and grape juices. Total suspende
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Scheerens, Joseph C., Todd E. Steiner, Artemio Z. Tulio, et al. "(386) The Commercial Potential and Antioxidant Characteristics of Unique Varietal Grape Juices." HortScience 40, no. 4 (2005): 1069E—1070. http://dx.doi.org/10.21273/hortsci.40.4.1069e.

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Eight unique varietal grape juices were examined for their antioxidant characteristics and commercial potential compared to that of commercial `Niagara' and `Concord'. Grape juices were cold-pressed from mature grapes, clarified, preserved, analyzed for pH, soluble solid and titratable acidity levels, pasteurized at 73 °C for 12 seconds, and sampled for microbial testing. A preliminary panel of 41 routine evaluators assessed all juices for 18 quality characteristics against known and blind controls. Based on these results, `Reliance', `Traminette', and New York 73 juices were presented to a 10
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Coelho, Olívia G. L., Rita de Cássia G. Alfenas, Hawi Debelo, JoLynne D. Wightman, Mario G. Ferruzzi, and Richard D. Mattes. "Effects of Concord grape juice flavor intensity and phenolic compound content on glycemia, appetite and cognitive function in adults with excess body weight: a randomized double-blind crossover trial." Food & Function 12, no. 22 (2021): 11469–81. http://dx.doi.org/10.1039/d1fo02049h.

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BUREAU, S., A. RAZUNGLES, R. BAUMES, and C. BAYONOVE. "Glycosylated Flavor Precursor Extraction by Microwaves from Grape Juice and Grapes." Journal of Food Science 61, no. 3 (1996): 557–60. http://dx.doi.org/10.1111/j.1365-2621.1996.tb13156.x.

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Rocha, Pamela S. M., Graziela F. B. Cruz, and Ricardo J. Cassella. "Evaluation of Copper and Manganese Concentrations in Commercial Fruit Juices and Nectars Consumed in Brazil by GF AAS." Journal of Analytical Methods in Chemistry 2020 (October 16, 2020): 1–10. http://dx.doi.org/10.1155/2020/8816068.

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The present work proposes a simple method for direct determination of Cu and Mn in commercial fruit juices and nectars by graphite furnace atomic absorption spectrometry (GF AAS). We analyzed samples of different flavors (orange, mango, passion fruit, peach, and grape) and brands of Brazilian commercial fruit juices and nectars. We also carried out a study to define a suitable temperature program and to optimize the calibration conditions. It was possible to determine Cu and Mn in the samples just after a simple dilution of samples with a 0.70 mol L−1 HNO3 solution, except in the case of grape
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A. HARIKA, K. LAKSHMI*, G. NIRMALA DEVI and VIMALA BEERA. "ORGANOLEPTIC CHARACTERISTICS AND NUTRITIONAL COMPOSITION OF WHEY-GRAPE JUICE BLENDED BEVERAGE." Journal of Research ANGRAU 51, no. 1 (2023): 52–57. http://dx.doi.org/10.58537/jorangrau.2023.51.1.07.

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The study was conducted to develop whey and grape juice blended beverage by using whey, grape juice and sugar in the year 2022. Three beverage compositions were prepared: WGB1 (90%Whey:10%GJ), WGB2 (80%Whey:20%GJ) and WGB3 (70%Whey:30%GJ). Five grams of sugar was added to every 100 ml of the beverage. Organoleptic evaluation of the beverages was carried out by 25 semi-trained panel members. A 9- point hedonic scale was used to assess the sensory attributes such as color, appearance, flavor, taste, consistency and overall acceptability. The one-way ANOVA was used to test for significant differe
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KUMAR SINGH, AJIT. "Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar." Annals of Plant and Soil Research 24, no. 4 (2022): 529–35. http://dx.doi.org/10.47815/apsr.2022.10204.

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juice from guava and grapes and a process for development of anthocyanin rich guava nectar. The pulp of guava variety Allahabad Safeda and juice of coloured grape variety, Pusa Navrang was extracted and used in different proportions for optimization of blends of extracted pulp/ juice from both the fruits for preparation of anthocyanin rich guava nectar without deterioration of guava flavor. Among the different pasteurization methods in respect of irradiation, microwave with 600 W microwave power level, followed by pasteurization at 700C as thermal treatment, found to be the best methods for ma
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Books on the topic "Grape juice flavor"

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Mitchell, Brian, and Evan Mitchell. The Psychology of Wine. Praeger, 2009. http://dx.doi.org/10.5040/9798216983194.

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A pleasure to read and contemplate, this book reaches beyond the conventional to celebrate the poetry of wine, as well as the reasons behind its unique resonance with the human psyche. Since grape juice was first fermented, wine has captured the human imagination, engaging us in a uniquely personal way. According to authors Evan and Brian Mitchell, wine—more than any other organism, aesthetic object, or experience—reflects what it means to be human. The Psychology of Wine: Truth and Beauty by the Glassparts company from the overwhelming majority of books on the subject in that it is neither a
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Book chapters on the topic "Grape juice flavor"

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Ohta, Hideaki, Yoichi Nogata, and Koh-Ichi Yoza. "Flavor Change of Grape Juice During Processing." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_294.

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G. Pereira, Antia, Maria Fraga, Paula Garcia-Oliveira, et al. "Management of Wine Aroma Compounds: Principal Basis and Future Perspectives." In Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.92973.

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Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the young wine. The volatile compounds present in the skin and in the grape juice change according to the grape variety. Most of wine volatile compounds responsible for aroma are linked to sugars and they initially form odorless glycosides. Through the process of hydrolysis, they are reverted into an arom
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S. Dhumal, Sangram, Ravindra D. Pawar, and Sandip S. Patil. "Post-Harvest Management and Value Addition in Pomegranate." In Pomegranate [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.105113.

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Pomegranate due to its high nutritive and therapeutic value, high antioxidant capacity, and bioactive compounds is known as superfruit. However, its consumption is scarce due to difficulties in peeling and extraction of arils, hand staining and irritation during extraction due to phenolic metabolites in fruits. Improved varieties have excellent flavour with crisp-juicy-dark red, gem-like arils, indicating potentiality for export and value-added products with the extended shelf life. Advances in post-harvest technology had played a vital role in product diversification by keeping original nutri
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Alves, Andréa A. R., Elisabete B. P. Barros, and Claudia M. Rezende. "Method Development and Optimization of Liquid–Liquid Extraction for the Quantitative Analysis of Volatile Compounds from Brazilian Grape Juices." In Flavour Science. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-398549-1.00078-7.

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Conference papers on the topic "Grape juice flavor"

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Barreto, Andres Felipe Moreno, Giuseppe Vignali, and Luca Sandei. "Effect of High Pressure Processing on enzymatic activity for strawberries, sour cherries and red grapes." In the 7th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2021. http://dx.doi.org/10.46354/i3m.2021.foodops.004.

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Color degradation is an important factor that affect the quality and acceptability of fruit juices and purees; several enzymes, as well as the microbial endogenous population are not only responsible for this phenomenon but for changes in flavor and texture. Traditional stabilization methods have been used to preserve these kind of products; however, there is a negative impact on vitamins and bioactive compounds composition. High Pressure Processing (HPP) is a non-thermal alternative that has been applied for the extension of shelf life of fresh products, reducing the adverse effects of classi
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Journal articles
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