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SENSORY AND TEXTURAL EVALUATION OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET
Author(s) -
DONAHUE DARRELL W.,
WORK THERESE M.
Publication year - 1998
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1998.tb00172.x
Subject(s) - berry , texture (cosmology) , compression test , flavor , mathematics , sensory system , compression (physics) , sensory analysis , food science , preference , significant difference , paired comparison , materials science , composite material , horticulture , artificial intelligence , statistics , chemistry , psychology , biology , computer science , image (mathematics) , cognitive psychology
Maine wild blueberries were sized according to berry diameter into three size classes; ≤ 8 mm, 9–10 mm and 11–12 mm. A consumer sensory panel was asked to indicate their opinion of flavor, texture and overall attributes using a 9‐point hedonic scale. Subsamples of berries were subjected to a compression test using an Instron Materials testing machine, measuring force and deformation to point of rupture of individual blueberries. Berries ≤ 8 mm were significantly lower in sensory acceptability for all three attributes evaluated. No significant difference was found between 9–10 mm and 11–12 mm samples. Both were rated “like moderately”. Ranked preference data indicated a significant preference for the larger 11–12 mm berries. The results of the compression tests revealed significant differences among all size classes with respect to the apparent modulus. A linear relationship was found between the “texture” sensory attribute and the elastic modulus.