POSSIBILITY FOR A STRAWBERRY JAM SENSORY STANDARD
Article first published online: 1 FEB 2011
© 2011 Wiley Periodicals, Inc.
Journal of Sensory Studies
Volume 26, Issue 1, pages 71–80, February 2011
How to Cite
KOPPEL, K., TIMBERG, L., SALUMETS, A. and PAALME, T. (2011), POSSIBILITY FOR A STRAWBERRY JAM SENSORY STANDARD. Journal of Sensory Studies, 26: 71–80. doi: 10.1111/j.1745-459X.2010.00323.x
- Issue published online: 1 FEB 2011
- Article first published online: 1 FEB 2011
- Accepted for Publication November 10, 2010
Sensory and instrumental characteristics of 25 commercial strawberry jam samples manufactured in 11 countries were compared to determine whether the development of a sensory or origin standard for strawberry jams was practical. Appearance, texture and flavor attributes were evaluated by sensory analysis. Color, hardness, sugar and acid profile, pH, dry weight and Brix of the samples were measured using instrumental means. The sweet attribute was correlated with total sugars (0.88), glucose (0.68), sucrose content (0.71), Brix (0.89) and dry weight of the samples (0.91). Sensory properties indicated three clusters of jams: (1) sweet, red-colored jams holding a high-fruit content; (2) jams containing artificial aromas and a granular structure; and (3) brown-colored jams that were somewhat bitter, sour and astringent. Those clusters were independent of country of origin, thus a Protected Designation of Origin standard does not seem appropriate. However, a sensory standard based on color, sweetness and natural strawberry identity appears possible.
Strawberry flavoring and strawberry jams are used widely in various food products including pastries, dairy products and confectionery. Product developers, technologists and scientists in the food industry can benefit if a standard for the strawberry jam product category can be developed that are not dependent on country of origin.