Physico-chemical characteristics of the taste of jam type products

  • Daniel Paladi Technical University of Moldova, Chisinau
  • Pavel Tatarov Technical University of Moldova, Chisinau
Keywords: indici fizico-chimici, grad de gust dulce, gem, dulceaţă, zaharoză, aciditate

Abstract

The purpose of this work was to elaborate the physical-chemical method able to estimate the sweet taste degree of jam as a function of the physical-chemical properties of fruits and saccharose content of the final products. A direct correlation between physical-chemical properties such as: dry weight, pH, acidity and the sweet taste degree of the examined products has been observed. Using the equation suggested by the authors, the optimised sweet taste degree of fruit jam was equal to 16.0 – 17.5 units. Sensorial analysis of jam has demonstrated that the sweet taste degree was harmonised to the indices obtained using the equation

Published
2008-11-17
How to Cite
Paladi, Daniel, and Pavel Tatarov. 2008. “Physico-Chemical Characteristics of the Taste of Jam Type Products”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 32 (November), 66-70. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3715.
Issue
Vol 32 (2008)
Section
Articles

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