Work

Physicochemical and sensory properties of red-fleshed apple juices compared to Fuji

Year: 2025

Type: article

Abstract: ABSTRACT Red-fleshed apple (RFA) juices represent a novel addition to the beverage market, but their physicochemical and sensory properties are relatively unknown. Clear juice from four RFA varieties ( CR24-1 , CR24-6 , Howell TC3 and CR55-1 ) was compared to that of the white-fleshed Fuji variety (over consecutive, 2023 and 2024, harvest years). CR24-1 , CR24-6 and CR55-1 were investigated for the first time. The physicochemical characteristics (organic acid profile, titratable acidity, sugar profile, total soluble solids, CIELab colour parameters, yellowness index, total colour difference, phenolic profile) and sensory profiles of juices were determined. Sensory profiles and physicochemical properties of RFA juices differed (P < 0.05) from those of Fuji in both harvest years. Notably, juices from 2024 had lower (P < 0.05) phenolic concentrations, anthocyanin concentrations, and red colour intensity. Howell TC3 juice had a distinct sensory profile with green apple and red and dark berries notes, a pronounced sour taste and high phenolic content (445 and 262 mg/L in 2023 and 2024, respectively) compared to the other varieties (<260 and <190 mg/L in 2023 and 2024, respectively). The distinctive properties of RFAs could open avenues for the development of premium beverages, with potential for product innovation and diversification in the apple juice sector.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2025.108652

Authors: Marbi Schwartz, Dalene de Beer, Marieta van der Rijst, Jeannine Marais

Institution: Stellenbosch University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,450