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Monitoring the sensory quality of canned white asparagus through cluster analysis
Author(s) -
Arana Inés,
Ibañez Francisco C,
Torre Paloma
Publication year - 2016
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.7355
Subject(s) - asparagus , sensory system , sensory analysis , food science , aroma , flavor , quality (philosophy) , hierarchical clustering , dendrogram , mathematics , cluster analysis , horticulture , biology , statistics , medicine , population , philosophy , environmental health , epistemology , neuroscience , genetic diversity
BACKGROUND White asparagus is one of the 30 vegetables most consumed in the world. This paper unifies the stages of their sensory quality control. The aims of this work were to describe the sensory properties of canned white asparagus and their quality control and to evaluate the applicability of agglomerative hierarchical clustering ( AHC ) for classifying and monitoring the sensory quality of manufacturers. RESULTS Sixteen sensory descriptors and their evaluation technique were defined. The sensory profile of canned white asparagus was high flavor characteristic, little acidity and bitterness, medium firmness and very light fibrosity, among other characteristics. The dendrogram established groups of manufacturers that had similar scores in the same set of descriptors, and each cluster grouped the manufacturers that had a similar quality profile. CONCLUSION The sensory profile of canned white asparagus was clearly defined through the intensity evaluation of 16 descriptors, and the sensory quality report provided to the manufacturers is in detail and of easy interpretation. AHC grouped the manufacturers according to the highest quality scores in certain descriptors and is a useful tool because it is very visual. © 2015 Society of Chemical Industry