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Sensory and compositional attributes of melting‐ and non‐melting‐flesh peaches for the fresh market
Author(s) -
Brovelli Ernesto A,
Brecht Jeffrey K,
Sherman Wayne B,
Sims Charles A,
Harrison Jay M
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199904)79:5<707::aid-jsfa241>3.0.co;2-#
Subject(s) - flesh , food science , sensory system , mathematics , chemistry , mineralogy , biology , neuroscience
A study was conducted to determine differences in sensory andcompositional characteristics of melting‐flesh (MF)and non‐melting flesh (NMF) fresh market peachgenotypes. Sensory results showed that the NMF fruit (‘OroA’ and FL 86‐28C) were ‘harder’, less‘juicy’ and more ‘rubbery’ than their MF(FL 90‐20 and ‘TropicBeauty’)counterparts. A principal component analysis of the sensory datashowed a clear distinction between the textural aspects of MF and NMFfruit, but not between their flavour aspects. Likewise, chemicalanalysis showed that while differences in pH, titratable acidity, andsoluble solids were detected among the four genotypes, no consistentgrouping could be made based on the MF/NMF nature of the fruit. © 1999 Society of Chemical Industry