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This document describes the development of a flavor lexicon for freshly pressed and processed blueberry juice. A panel of trained sensory experts developed a lexicon with 32 aroma, taste, and mouthfeel attributes for evaluating blueberry juices. The lexicon was tested on freshly pressed juices made from hand-pressed frozen blueberries and four commercially bottled juices. Freshly pressed juices scored higher for blueberry, strawberry, floral, and sweet attributes, while processed juices scored higher for at

Author

Thuỳ Linh

Language

EN