12 



UNFERMENTED APPLE JUICE. 



It is clearly shown that sterilized juices of high quality can be pro- 

 duced when first-class fresh juices are used. These tests show that the 

 color is bleached somewhat, and a slight cooked taste is noticed after 

 sterilizing. The general quality of the juice is, however, practically 

 unaffected. The cooked or " boiled cider" taste in many cases was 

 noticeable only when the unheated juice was tasted at the same time. 

 To the writer the change in flavor resulting from sterilizing seems to 

 be due to a slight but distinct loss in fruitiness, rather than to the 

 formation of other flavors. The analyses of the uncooked juices are 

 given in Table II. 



TABLE II. Composition of unfermented apple juice, 1907. 



a Calculated from the specific gravity, using the formula S=245 (s-1); see Browne, J. Amer. Chem. 

 Soc., 1901, 23: 875. 



The most palatable juices, Roxbury, Northern Spy, Kentucky Red, 

 and Baldwin, contained about 12 per cent of total sugars, being quite 

 rich in sucrose, and over 0.6 per cent of acid expressed as malic. A 

 rich, rather acid juice thus appears to be most desirable for use in 

 sterilizing. Besides the sugar and acid, the juice should possess a 

 distinctive apple flavor, as was shown in the case of the Ben Davis 

 juice, which, though quite rich, was far from being palatable. 



ORGANOLEPTIC TESTS OF CANNED JUICE. 



The canned processed juice was tested at intervals by the same 

 group of experts whose opinions have been previously quoted. No 

 deterioration in flavor was noted except in the cases in which 

 the juices were not sterile (p. 14). Besides a slight bleaching effect 

 observed in the juice from the plain cans as compared with juice held 

 in "coated" cans, there was no difference detectable by the judges 

 after nearly six months. 



The palat ability as a summer beverage of sterilized apple juice 

 kept in tin containers was tested on May 29, 1908. Similar tests on 



