POSSIBILITY FOR A STRAWBERRY JAM SENSORY STANDARD

Authors

  • K. KOPPEL,

    Corresponding author
    1. Tallinn University of Technology, Faculty of Chemistry and Materials Technology, Department of Food Processing, Ehitajate tee 5, Tallinn 19086, Estonia
    2. Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, Tallinn 12618, Estonia
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  • L. TIMBERG,

    1. Tallinn University of Technology, Faculty of Chemistry and Materials Technology, Department of Food Processing, Ehitajate tee 5, Tallinn 19086, Estonia
    2. Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, Tallinn 12618, Estonia
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  • A. SALUMETS,

    1. Tallinn University of Technology, Faculty of Chemistry and Materials Technology, Department of Food Processing, Ehitajate tee 5, Tallinn 19086, Estonia
    2. Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, Tallinn 12618, Estonia
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  • T. PAALME

    1. Tallinn University of Technology, Faculty of Chemistry and Materials Technology, Department of Food Processing, Ehitajate tee 5, Tallinn 19086, Estonia
    2. Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, Tallinn 12618, Estonia
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TEL: 372-640-8201; FAX: 372-640-8282; EMAIL: kadri@tftak.eu

Abstract

ABSTRACT

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.

PRACTICAL APPLICATIONS

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.

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