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COMPARISON BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS FOR MEALINESS ASSESSMENT IN APPLES. A COLLABORATIVE TEST
Author(s) -
BARREIRO P.,
ORTIZ C.,
RUIZALTISENT M.,
SCHOTTE S.,
ANDANI Z.,
WAKELING I.,
BEYT P. K.
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.tb00180.x
Subject(s) - sensory system , mathematics , sensory analysis , orange (colour) , statistics , food science , chemistry , psychology , cognitive psychology
Definition and establishment of assessment procedures for mealiness of apple fruits using sensory and instrumental measurements were performed on ‘Boskoop', ‘Cox's Orange Pippin’ and ‘Jonagold’ samples with varying degrees of mealiness. The sensory procedure profiled mealiness as a loss of crispness, hardness, and juiciness, with an increase in the floury sensation in the mouth. High correlations between the sensory descriptors and instrumental parameters was shown through principal component analysis. The instrumental procedures (confined compression of fruit cylinders and acoustic impulse response) gave coefficients of determination for juiciness and crispness of 0.85 and 0.71, respectively. This level of accuracy indicates the possibility of establishing