Tahiti lime juice sweetened with 60% sucrose (w:w) and natural was frozen and stored for 60 days. Analysis of variance, comparison of means and regression analysis were used to evaluate the effect of sucrose addition and time of storage on physicochemical and sensory characteristics of the juices. Sixty percent sucrose was added because simple dilution of the sweetened juice produced limonade with high acceptability. The juice stored without sugar was sweetened and diluted in the same proportion of the sweetened one before analysis. Concentration of soluble solids, total acidity and ascorbic acid, and pH of the juice were not affected by storage time. Sensory analysis did not detect the darkening that occurred during storage, which could be determined by spectrophotametry. Sensory attributes of aroma and flavor of aged lime juice, as well as sweetness perception were affected by storage time.
lime juice; sensory analysis; frozen storage
