In order to improve the lack of flavor and taste of the two citrus varieties of Owari and Miyagawa in Zhejiang, the Citrus sinensis Osbeck or Newhall Navel juice according to different compounding schemes was added to expand Owari and Miyagawa. The conventional methods were used to determine the total phenolic, flavonoids, soluble sugars, VC, titratable acid, pH, soluble solids, suspension stability, volatile flavor ingredients after homogenization of different proportions of NFC citrus juice, and compared different combinations. The principal component analysis (PCA) and sensory evaluation were used to optimize the ratio of the complex citrus juice to the mouthfeel and flavor. The results showed that the addition of Citrus sinensis Osbeck and Newhall Navel can effectively improve the physical and chemical indicators and nutrient index of Owari and Miyagawa. By sensory evaluation of NFC compound juices with different compound ratios, it can be seen that the combination of Miyagawa:...

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