Journal of Food Processing

Research Article

A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Table 4

Sensory analyses results of mandarin juices.
 RRPFFPSSP
Color8.67 ± 0.60a8.74 ± 0.73a8.92 ± 0.56a8.90 ± 0.44a8.75 ± 0.54a8.96 ± 0.33a
Turbidity8.39 ± 0.64a8.91 ± 0.33a8.95 ± 0.71a8.80 ± 0.36a8.62 ± 0.45a8.47 ± 0.57a
Taste8.31 ± 0.60ab7.37 ± 0.27b8.53 ± 0.31a5.53 ± 0.73c8.09 ± 0.26ab5.47 ± 0.70c
Smell8.55 ± 0.50a5.95 ± 0.51b8.67 ± 0.19a5.38 ± 0.78b8.73 ± 0.29a5.72 ± 0.12b
General impression8.99 ± 0.28a7.78 ± 0.56b8.59 ± 0.57a6.58 ± 0.39c8.34 ± 0.24ab5.28 ± 0.41c
Superscript lowercase letter show the significant differences with each row (). ± standard deviation.
R and RP: fresh and pasteurized juice of Robinson; respectively. F and FP: fresh and pasteurized juice of Fremont; respectively. S and SP: fresh and pasteurized juice of Satsuma; respectively.