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Determination of Sensory Components Accounting for Intervarietal Variation in Apple Sauce and Slices Using Factor Analysis
Author(s) -
McLELLAN M. R.,
LIND L. R.,
KIME R. W.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13202.x
Subject(s) - cultivar , sensory system , variation (astronomy) , sensory analysis , biology , horticulture , food science , physics , neuroscience , astrophysics
Factor analysis was used to identify a set of orthogonal sensory components which best account for the intervarietal variation of applesauce and apple slices. Six cultivars of apples with different processing characteristics were studied to determine a set of sensory descriptors for use in the evaluation of these products made from new cultivars and varietal blends. Seven sensory components, each described by various descriptors, were found for processed applesauce which account for 84% of the intervarietal variation among these six apple cultivars. Similarly, six sensory components were found for processed apple slices which account for 72% of the intervarietal variation between these cultivars.