ArticleFood chemistry: X2025
The effect of mint addition on the physicochemical and organoleptic properties of strawberry sorbets.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
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Abstract
The study aimed to produce, analyse, and evaluate the consumer acceptance of a functional peppermint-, and spearmint-enriched (0.5,1,2 %) sorbet, which contains only natural substances in its composition, to meet today's popular health-conscious consumer trends. Regarding acid composition, the sorbets contained malic acid, succinic acid, and citric acid. Sorbets regarded of water-soluble sugars, contained sucrose in the lowest concentration, followed by glucose, and the amount of fructose, which is typical for fruits, was the highest. The sorbets' TPC and TAC contents were determined to be between 510.72 and 743.77 mg GAE/kg, and 906.64 and 1137.67 mg AAE/kg respectively. The average melting rate of the desserts was 0.16-0.22 g/min, and based on consumer acceptance, the control and the samples added with 0.5 % spearmint and peppermint mint were the most favorable. The sorbets containing 1 % and 2 % mint had too intense menthol flavor, thus the enjoyment value of the products was reduced based on consumer feedback.
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