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Sensory Evaluation of Regina Freestone Peaches Treated with Low Doses of Gamma Radiation
Author(s) -
O'MAHONY M.,
WONG SY.,
ODBERT N.
Publication year - 1985
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.1365-2621.1985.tb13010.x
Subject(s) - sweetness , odor , taste , sensory system , food science , postharvest , chemistry , gamma irradiation , sensory analysis , irradiation , horticulture , psychology , biology , neuroscience , physics , organic chemistry , nuclear physics
regina freestone peaches from california were given low postharvest doses of gamma radiation (65‐75 krads) and were compared with non‐irradiated controls approximately one month after harvest. Practiced judges were used, with a technique of minimal cross‐sensory interference, as an analytical tool to guide subsequent instrumental analysis. Strong differences were found in odor and components of taste not associated with sweetness. Lesser trends were noted for firmness and appearance. Untrained subjects also detected gross sensory differences.