The influence of some biochemical parameters of apples on the organoleptic properties of apple jam

Elena S. Salina; Mikhail Yu. Akimov; Nadezhda S. Levgerova; Irina A. Sidorova

doi:10.12731/2658-6649-2025-17-5-1288

Elena S. Salina Russian Research Institute of Fruit Crop Breeding https://orcid.org/0000-0002-1276-5153
Mikhail Yu. Akimov I.V. Michurin Federal Scientific Center http://orcid.org/0000-0002-1276-5153
Nadezhda S. Levgerova Russian Research Institute of Fruit Crop Breeding http://orcid.org/0000-0002-9273-5658
Irina A. Sidorova Russian Research Institute of Fruit Crop Breeding https://orcid.org/0000-0001-7599-487X

DOI: https://doi.org/10.12731/2658-6649-2025-17-5-1288

Keywords: dietary fiber, preserve, sensory assessment, descriptors, biochemical parameters

Abstract

Background. The content of dietary fiber, sugars, organic acids, and calcium in apples are important technological indicators that affect the quality of apple jam. Knowledge of the relationships between the chemical and technological characteristics of fruits and the quality of the finished product would make it possible to determine the importance of a particular technological indicator in the formation of the organoleptic qualities of the processed product and its nutritional value.

The purpose of these studies was to establish the influence of some biochemical parameters of raw materials on the quality of apple jam. To achieve this goal, the following objectives were formulated: to characterize the fruits of apple trees of different varieties in terms of the content of dietary fiber (soluble and insoluble), sugars (glucose, fructose, sucrose and their sum), acids (malic, citric, hydroxycinnamic), calcium; to form a sensory profile based on visual descriptors and analyze apple jam based on it; to identify the relationships between the biochemical parameters of the raw material and the sensory characteristics of the jam obtained from it; to describe the received interactions using regression equations.

Material and methods. The influence of some biochemical parameters of fruits of 6 local apple genotypes on the quality of apple preserve was studied. We studied 6 local apple genotypes: Bolotovskoye, Veniaminovskoye, Kurnakovskoye, Candil Orlovsky, Rozhdestvenskoye and Sinap Orlovsky. The raw materials were analyzed according to the hardness of the fruits, the content of dietary fibers, sugars, and organic acids, Са⁺⁺. The preserve was made according to the current standards. the organoleptic analysis included visual, gustatory and olfactory assessment. The assessment was carried out by experts who took part in closed tastings. The experts – members of the tasting group (n = 15, 3 men, 13 women, aged 27-60 years) were selected among the staff of the VNIISPK according to the level of taste sensitivity on a voluntary basis.

Results. High content of the dietary fibers (2.12-2.16%) in raw materials revealed in Candil Orlovsky, Kurnakovskoye, Veniaminovskoye. The fruits of apple varieties contained on average fructose 5.79%, glucose – 2.17%, sacharose – 1.59. There was a high level of malic acid (180.90 – 1029.98 mg/100 g) and a low level of citric acid (2.59 – 12.04 mg/100 g). Calcium content in the fruits varied from 8.85 mg/100 g (Sinap Orlovsky) to 22.03 mg/100 g (Bolotovskoye). The average value of hardness of the fruits amount to 4.59 kg/cm², the scope of variability was from 3.56 kg/cm² (Veniaminovskoye) to 6.03 kg/cm² (Sinap Orlovsky). Sensory analysis of preserves has shown that all samples have got fine acceptability scores. It was determined that the most preferred preserve with clear syrup and whole slices with a crispy consistency. The syrup quantity and its gelatinous characteristics was of no great matter but soft consistency of the slices reduced the acceptability scores. A direct reliable relationship between the transparency of the syrup and the content of organic acids and inverse relationship between the transparency of the syrup and calcium content have been revealed. A direct relationship was noted between the consistency of apple slices and the content of insoluble dietary fiber and hydroxycoric acids and the inverse relationship between this indicator and the content of citric acid. The data obtained make it possible to predict the quality of apple preserve and design a product with specified quality parameters.

Sponsorship information. This research work was funded by the Ministry of Science and Higher Education of the Russian Federation, project FGZS-2022-0007.

EDN: VJFCKE

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Author Biographies

Elena S. Salina, Russian Research Institute of Fruit Crop Breeding

PhD. (Agricultural sciences), Leading Researcher in the Sector of the Technological Assessment of Varieties

Mikhail Yu. Akimov, I.V. Michurin Federal Scientific Center

Dr. Sc. (Agricultural Sciences), Director

Nadezhda S. Levgerova, Russian Research Institute of Fruit Crop Breeding

Dr. Sc. (Agricultural Sciences), Chief Researcher, Head of the Sector of the Technological Assessment of Varieties

Irina A. Sidorova, Russian Research Institute of Fruit Crop Breeding

PhD. (Agricultural sciences), Senior Researcher in the Sector of the Technological Assessment of Varieties

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