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DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES
Author(s) -
CIVILLE G.V.,
LAPSLEY K.,
HUANG G.,
YADA S.,
SELTSAM J.
Publication year - 2010
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.2009.00261.x
Subject(s) - lexicon , aroma , flavor , mathematics , range (aeronautics) , prunus dulcis , food science , horticulture , computer science , natural language processing , cultivar , biology , engineering , aerospace engineering
A unique comprehensive sensory lexicon for describing the appearance, aroma, flavor and texture attributes of almonds was developed by a nine‐member panel with extensive experience in descriptive analysis. The almond lexicon was then used to profile the sensory properties of 20 almond samples obtained from three growing regions in California over two harvest years and encompassing seven major almond varieties, to better understand the natural variability in raw almonds. Range graphs were plotted to depict the intensity range (minimum to maximum score) for a given attribute across all samples evaluated for a variety. Descriptive analysis results revealed that the major almond varieties tested had a range of inherent variability and that specific varieties had unique attributes. Distinct walnut, tea and squash flavor aromatics were detected in only some almond varieties. Appearance, aroma, basic taste and chemical feeling factor attribute ranges were generally small and consistent among varieties.PRACTICAL APPLICATIONS The detailed, working almond lexicon created in this study will provide researchers, producers and manufacturers with an effective platform to communicate observations for the evaluation of almonds. The sensory attribute assessment of almond varieties obtained from different regions, growers and harvest years allows for a better understanding of the natural variability in almonds. Establishing the range of natural variability found in raw almonds of the major California varieties provides the basis for future research on the effects of processing treatments on the sensory characteristics of almonds.