Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products
https://doi.org/10.21323/2618-9771-2022-5-3-176-184
Abstract
The paper considers the topicality of the development of methodological approaches to the method for accelerated aging of soft drinks on the market. Selection principles for the controlled indicators that essentially influence finished product quality are presented and the method for sample processing that allows modeling conditions of product spoilage is examined. The investigations enabled establishing the most important criteria (acetaldehyde content, sucrose transformation, CO2 concentration, organoleptic indicators) that allow predicting expiry dates of soft drinks by express methods. The comparative assessment of quality and safety of soft drinks in the conditions of “accelerated” and “natural” aging (over the shelf life with regard to the reserve ratio) by the selected criteria was carried out. The criteria parameters for tasting assessment of soft drinks that allow more correct assessment of nuance descriptors of a product were developed. It is shown that cyclic impact of temperature regimes (warmth 50 °C / cold 6 °C) during the exposure time of 30 days enables modeling soft drink storage over the shelf-life of 12 months in the conditions of natural aging. In this study, the expiry date was confirmed for the studied soft drinks based on plant raw materials and was established for drinks based on flavoring agents.
Supporting agencies: The article was published as part of the research topic No. FNEN-2019-0042 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
About the Authors
E. M. Sevostyanova
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry
Russian Federation
Russian Federation
Elena M. Sevostyanova, Candidate of Biological Sciences, Senior Researcher, Brewing Technology Department
7, Rossolimo str., Moscow, 119021
Теl.: +7–499–246–01–96
O. A. Soboleva
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry
Russian Federation
Russian Federation
Olga A. Soboleva, Candidate of Technical Sciences, Lead Research Engineer, Brewing Technology Department
7, Rossolimo str., Moscow, 119021
Теl.: +7–499–246–83–10
I. L. Kovaleva
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry
Russian Federation
Russian Federation
Irina L. Kovaleva, Lead Research Engineer, Brewing Technology Department
7, Rossolimo str., Moscow, 119021
Теl.: +7–499–246–83–10
I. N. Gribkova
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry
Russian Federation
Russian Federation
Irina N. Gribkova, Candidate of Technical Sciences, Senior Researcher, Brewing Technology Department
7, Rossolimo str., Moscow, 119021
Tel.: +7–499–246–04–47
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For citations:
Sevostyanova E.M., Soboleva O.A., Kovaleva I.L., Gribkova I.N. Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products. Food systems. 2022;5(3):176-184. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-3-176-184
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