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Relationships of Objective Measurements to Sensory Components Of Canned Applesauce and Apple Slices
Author(s) -
McLELLAN M. R.,
KIME R. W.,
LIND L. R.
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.tb13203.x
Subject(s) - cultivar , sensory system , food science , stepwise regression , horticulture , biology , chemistry , mathematics , statistics , neuroscience
Six cultivars of apples with different processing characteristics were studied in the form of applesauce and apple slices. Newly determined sensory components, developed to account for cultivar to cultivar variations, were used in this study of the relationships between them and various objective measurements. A total of nine models were generated for each of the two products, applesauce and apple slices, based upon stepwise regression analysis.