Hostname: page-component-cd9895bd7-mkpzs Total loading time: 0 Render date: 2024-12-27T21:20:47.710Z Has data issue: false hasContentIssue false
  • English
  • Français

Variation in physicochemical and sensory quality of sour orange (Citrus aurantium L.) marmalade from the Cap Bon region in North-East Tunisia

Published online by Cambridge University Press:  22 September 2011

Inès Ellouze ,
Hajer Debbabi ,
Ameni Belkacem  and
Boulbeba Rekik
Inès Ellouze
Affiliation:
Lab. Rech. Econ., Sci. Technol. Agro-Alim., Inst. Natl. Agron. Tunisie, 43, Av. Charles Nicolle, 1082, Tunis, Tunisie
Hajer Debbabi*
Affiliation:
Lab. Rech. Econ., Sci. Technol. Agro-Alim., Inst. Natl. Agron. Tunisie, 43, Av. Charles Nicolle, 1082, Tunis, Tunisie
Ameni Belkacem
Affiliation:
Lab. Rech. Econ., Sci. Technol. Agro-Alim., Inst. Natl. Agron. Tunisie, 43, Av. Charles Nicolle, 1082, Tunis, Tunisie
Boulbeba Rekik
Affiliation:
Dép. Prod. Anim., Ecole Sup. Agric. Mateur, 7030 Mateur, Tunisie
*
∗ Correspondence and reprints
Get access

Abstract

Introduction. Citrus aurantium L. sour oranges are poorly exploited in Tunisia, although the Tunisian Cap Bon is one of the major areas of production of sour orange trees. Our study aimed at determining the effect of the geographic origin of the raw material on quality of orange marmalades and consumer acceptance. Materials and methods. Fresh sour oranges were collected from five areas in the Cap Bon region in the North-East of Tunisia for producing marmalades. Physicochemical characterisation of marmalades from the five different origins included the determination of soluble solids, total and volatile acidity, the measurement of reducing sugars, and measurement of colour. Sensory panels from Tunisia, Algeria and Europe revealed the marmalades’ sensory profiles. The sensory panels then attributed preference and acceptance ranks for the five marmalades. Results and discussion. The analyses highlighted an effect of the geographic origin of the raw material on the physicochemical quality. The most suitable geographic conditions seem to be climatic and edaphic criteria. Assessors from various nationalities revealed different sensory profiles depending on the consumer’s nationality and fruit production region. In addition, Tunisian consumers are less likely to be marmalade buyers than European and Algerian consumers.

Keywords

TunisiaCitrus aurantiumfruitsprovenance trialsjamsproximate compositionorganoleptic analysisconsumersTunisieCitrus aurantiumfruitsessai de provenancesconfiturecomposition globaleanalyse organoleptiqueconsommateurTúnezCitrus aurantiumfrutasensayos de procedenciasmermeladascomposición aproximadaanálisis organolépticoconsumidores
Type
Technical paper
Information
Fruits , Volume 66 , Issue 5 , September 2011 , pp. 315 - 325
Copyright
© 2011 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Fugel, R., Carle, R., Schieber, A., Quality and authenticity control of fruit purées, fruit preparations and jams – a review, Trends Food Sci. Technol. 16 (2005) 433–441. CrossRefGoogle Scholar
Anon., Rapport d’activité, Service de vulgarisation, CRDA, Nabeul, Tunisie, 2005.
Praloran J.C., Les agrumes, Maisonneuve et Larose (Eds.), Techniques agricoles et productions tropicales, Paris, France, 1971.
Mac Aneney, K.J., Richardson, A.C., Astill, M.S., Anderson, P.A., The inscrutable mandarin, Agric. Forest Meteorol. 75 (1995) 71–84. CrossRefGoogle Scholar
Richardson, A.C., Marsh, K.B., Mac Rae, E.A., Temperature effects on Satsuma mandarin fruit development, J. Hortic. Sci. 72 (6) (1997) 919–929. CrossRefGoogle Scholar
Bertrand H., Méthode de Bertrand : Méthode de dosage des sucres réducteurs, in Multon J.L., Techniques d’analyses et de contrôle dans les industries agroalimentaires, 2e Ed., Tec. & Doc. Lavoisier, Paris, France, 1991, pp. 100–108.
Alissandrakis, E., Daferera, D., Tarantilis, P.A., Polissou, M., Harizans, P.C., Ultrasound assisted extraction of volatile compounds from citrus flowers and citrus honeys, Food Chem. 82 (2003) 575–582. CrossRefGoogle Scholar
Garcia-Martinez, E., Ruiz-Diaz, G., Martinez-Monzo, J., Camacho, M.M., Martinez- Navarrete, N., Chiralt, A., Jam manufacture with osmodehydrated fruit, Food Res. Int. 35 (2002) 301–306. CrossRefGoogle Scholar
Lea-Cox, J.D., Syversten, J.P., Graetz, D.A., Springtime 15N uptake, partitioning and leaching losses from young bearing Citrus trees of differing nitrogen status, J. Am. Soc. Hortic. Sci. 126 (2) (2001) 242–251. Google Scholar
Anon., Norme Codex pour la marmelade d’agrume, CODEX STAN 80, 1981.
Quinones, A., Martinez-Alcantra, B., Legaz, F., Influence of irrigation system and fertilization management on seasonal distribution of N in soil profile and on N uptake by Citrus trees, Agric. Ecosyst. Environ. 122 (3) (2007) 399–409. CrossRefGoogle Scholar
De Mello Prado, R., Natale, W., Da Silva, J.A.A., Liming and quality of guava fruit cultivated in Brazil, Scientia Hortic. 106 (2005) 91–102. CrossRefGoogle Scholar
Milos, M., Radonic, A., Bezic, N., Dunkic, V., Localities and seasonal variations in the chemical composition of essential oils of Satureja motana L. and S. Cuneifolia Ten., Flavour Fragr J. 16 (2001) 157–160. CrossRefGoogle Scholar
Thappa, R.K., Bakshi, S.K., Dhar, P.L., Agarwal, S.G., Kitchlu, S., Kaul, M.K., Suri, K.A., Significance of changed climatic factors on essential oil composition of Echinacea purpurea under subtropical conditions, Flavour Fragr J. 19 (2004) 452–454. CrossRefGoogle Scholar
Ferreira, I., Pestana, N., Alves, M., Mota, F., Reu, C., Cunha, S., Oliviera, B., Quince jam quality: microbiological, physicochemical and sensory evaluation, Food Control. 15 (2004) 291–295. CrossRefGoogle Scholar
Ehabe, E.E., Eyabi, G.D., Numfor, F.A., Effet of sugar and NaCl soaking treatments on the quality of sweet banana figs, J. Food Ing. 76 (2006) 573–578. CrossRefGoogle Scholar
Masmoudi, M., Besbes, S., Blecker, C., Attia, H., Preparation and characterization of jellies with reduced sugar content from date (Phoenix dactylifera L.) and lemon (Citrus limon L.) by-products, Fruits 65 (2010) 21–29. CrossRefGoogle Scholar
Stahl-Biskup, E., Laakso, I., Essential oil polymorphism in Finnish Thymus species, Planta Med. 56 (1990) 464–468. CrossRefGoogle ScholarPubMed
Jerkovic, J., Mastelic, J., Milos, M., Juteau, F., Masotti, V., Viano, J., Chemical variability of Artemisia vulgaris L. essential oils originated from the Mediterranean area of France and Croatia, Flavour Fragr J. 18 (2003) 436–440. CrossRefGoogle Scholar
Dragovic-Uzelac, V., Levaj, B., Mrkic, V., Bursac, D., Boras, M., The content of polyphenol and carotenoids in three apricot cultivars depending on stage of maturity and geographical region, Food Chem. 102 (2007) 966–975. CrossRefGoogle Scholar
Fumey G., Etcheverria O., Atlas mondial des cuisines et gastronomies, Autrement Ed., Paris, France, 2004.
Belliste, F., Hommes et femmes devant l’alimentation, Lettre scientifique de l’IFN, Inst. Fr. Nutr. 51 (1997) 1–7. Google Scholar
Pusais, J., Mac Leod, P., Politzer, N., Proposition pour une pédagogie du goût, lettre scientifique de l’IFN, Inst. Fr. Nutr. 99 (2004) 26–28. Google Scholar
Marsh, K.B., Friel, E.N., Gunson, A., Lund, C., MacRae, E., Perception of flavour in standardised fruit pulps with addition of acids or sugars, Food Qual. Prefer. 17 (2006) 376–386. CrossRefGoogle Scholar