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PANEL CONSONANCE IN THE SENSORY EVALUATION OF APPLE ATTRIBUTES: INFLUENCE OF MEALINESS ON SWEETNESS PERCEPTION
Author(s) -
ECHEVERRÍA G.,
GRAELL J.,
LARA I.,
LÓPEZ ML.,
PUY J.
Publication year - 2008
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2008.00178.x
Subject(s) - sweetness , sensory system , variance (accounting) , mathematics , principal component analysis , perception , correlation , statistics , degree (music) , food science , taste , psychology , cognitive psychology , chemistry , geometry , physics , accounting , neuroscience , acoustics , business
Seventeen apple samples from nine different cultivars were evaluated by a trained panel of nine panelists. The first dimension of the raw principal component analysis models for each attribute (sweetness, sourness, juiciness, firmness, mealiness and crispness) accounted for more than 57% of the variance in sensory scores, except in the case of sweetness, for which the degree of explained variance was only 40%. A generalized procrustes analysis (GPA) was then applied to maximize the explained variance between the panelists. The final consonance results can be understood by looking at the interactions among the attributes: analysis of the GPA rotation matrix indicated that there was a rotation interaction between sweetness and mealiness that could explain the lower degree of consensus in the panel when evaluating sweetness. Conversely, the highest degree of consensus was observed for sourness, which showed the lowest correlation with the rest of the attributes.PRACTICAL APPLICATIONS Our article shows that panel consonance results can be directly related to interactions among sensory attributes: an attribute with higher interactions with the rest of the properties reaches a lower consensus in its evaluation. There is no work reporting this conclusion from a particular set of sensory data. We would also like to highlight that evidencing this result is not trivial because not all the interactions among sensory properties respond to a correlation interaction. For instance, we show that there is a rotation interaction between sweetness and mealiness. This information is the result of a detailed analysis of values of rotation coefficients between each pair of sensory attributes for all the panelists. To our knowledge, this kind of interaction has not been explicitly described in the apple literature up to now. In the present study, this interaction is explained from the sensory perception mechanisms of both properties.