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Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke
Author(s) -
Di Salvo Riccardo,
Fadda Costantino,
Sanguinetti Anna Maria,
Naes Tormod,
Del Caro Alessandra
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12422
Subject(s) - texture (cosmology) , astringent , sensory analysis , harvest time , horticulture , geography , food science , botany , biology , artificial intelligence , computer science , taste , image (mathematics)
Summary A methodology of sensory and instrumental texture analysis was developed on a P rotected D esignation of O rigin artichoke. Descriptive sensory analysis was applied on artichokes collected in two different geographical areas during the harvest time. Eight trained assessors evaluated the thistle odour, sweet, bitter, astringent, crunchy, fleshy and tender attributes. Instrumental texture, on artichoke heads and leaves, was evaluated with a texture analyser applying the cutting test and the texture profile analysis. The geographical area seems to affect the profile less than the harvest time. Instrumental texture analysis highlighted significant differences between the two geographical areas and during the harvest time. It can be assumed that, at the end of the biological cycle, artichokes are more suited to processing rather than for fresh consumption.