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The relationship between 0.39‐0.45% L ‐malate content of stored golden delicious apples and their flavour acceptability for consumers
Author(s) -
Frijters Jan E. R.
Publication year - 1979
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/jsfa.2740300813
Subject(s) - flavour , food science , mathematics , controlled atmosphere , linear regression , statistics , horticulture , chemistry , biology
Abstract Different batches of Golden Delicious apples, from various origins were stored in air or in a controlled atmosphere until the L‐malate content of the apples decreased to 0.39‐0.45 % of their initial fresh weight. They were rated on a four‐category, descriptive scale with respect to their flavour acceptability by two panels, each consisting of 50 judges. The ratings were used to calculate an acceptability value for each batch and its corresponding proportion ‘unacceptable’. The results showed that there was no relationship between the range of 0.39‐0.45% L‐malate content and 40‐50% unacceptability flavour judgments. Linear regression equations predicting flavour acceptability were obtained through additional analysis of the data. By regression of storage period together with storage condition on flavour acceptability value nearly 75% of the variance in the latter could be explained. Using this equation, it followed that 40‐50% unacceptability corresponded to storage in air over 161‐173 days and in a controlled atmosphere over 257‐269 days.