Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 284 - 291

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039055

Stability study and sensory evaluation of mixed lemon juice

  • YANG Dandan ,
  • OUYANG Nongfei ,
  • LIU Haiyan ,
  • LEI Shengjiao ,
  • LI Wenjie ,
  • WU Junqian ,
  • HUANG Yiwei ,
  • ZHU Jundong
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  • 1(College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China)
    2(Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China)
    3(College of International Education, Henan University of Technology, Zhengzhou 450000, China)

Received date: 2024-03-02

  Revised date: 2024-04-12

  Online published: 2025-02-21

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Abstract

To fully exploit the quality differences and flavor specificities among different lemon varieties, this study employed fuzzy mathematical sensory scores as indicators to investigate the blending ratios of various lemon juices.The aim was to determine the optimal compounding scheme for sensory evaluation.The whole fruit juicing process of lemon juice can induce alterations in its storage stability due to the inclusion of pectin, fiber, and essential oils.Based on the optimal formulation, this study conducted single-factor experiments using the centrifugal sedimentation rate, particle size distribution, and stability coefficient of lemon juice as response variables.The stabilizer and emulsifier ratios were optimized through the response surface Box-Behnken design to enhance the stability of the blended lemon juice.The results indicated that the blend with the highest sensory score consisted of 40.0% green eulic lemon juice, 27.8% perfumed lemon juice, 25.0% tahitian lemon juice, and 7.2% small lime juice.Additionally, optimal stability was achieved with 0.100% sodium carboxymethyl cellulose (CMC), 0.075% xanthan gum, 0.820% soy lecithin, 0.600% sucralose ester, and the centrifugal sedimentation rate of 1.195% for lemon juice.Furthermore, the study revealed that the particle size distribution of the mixed lemon juice with stabilizers and emulsifiers ranged from 0.3 to 134.5 μm, while that of the original mixture ranged from 3.9 to 406.9 μm.The addition of stabilizers and emulsifiers resulted in smaller particle sizes, uniform state, even color, and higher sensory scores compared to the original mixture.This study offers theoretical support for the industrial application of lemon juice, aiding in its production and holding significant practical implications.

Key words： lemon juice; stability; particle size distribution; fuzzy mathematical model; mixture design

Cite this article

YANG Dandan , OUYANG Nongfei , LIU Haiyan , LEI Shengjiao , LI Wenjie , WU Junqian , HUANG Yiwei , ZHU Jundong . Stability study and sensory evaluation of mixed lemon juice[J]. Food and Fermentation Industries, 2025 , 51(3) : 284 -291 . DOI: 10.13995/j.cnki.11-1802/ts.039055

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