Panel consonance in the sensory evaluation of apple attributes: influence of mealiness on sweetness perception
MetadataShow full item record
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.
Is part ofJournal of Sensory Studies, 2008, vol. 23, núm. 5, p. 656-670
European research projects
Showing items related by title, author, creator and subject.
The impact of maturity, storage temperature an storage duration on sensory quality and consumer satisfaction of 'Big Top®' nectarines Echeverría Cortada, Gemma; Cantín, Celia M.; Ortiz Catalán, Abel; López Fructuoso, Mª Luisa; Lara Ayala, Isabel; Graell i Sarle, Jordi (Elsevier, 2015-04-22)This research focuses on the effect of maturity estage and storage conditions on quality and consumer satisfaction of ‘BigTop®’ nectarines. Atharvesttime, fruit were graded in three categories according to the IAD ...
Comparison of volatile profile and sensory analysis of 'Golden Reinders' apples after the application of a cold air period after ultralow oxygen (ULO) storage Altisent Rosell, Rosa; Graell i Sarle, Jordi; Lara Ayala, Isabel; López Fructuoso, Mª Luisa; Echeverría Cortada, Gemma (American Chemical Society, 2011)All efforts to improve fruit quality are rewarded when consumers are satisfied after tasting the fruit. Apples are often stored under controlled atmosphere conditions to preserve them over time, but this frequently results ...
Regeneration of volatile compounds in Fuji apples following ultra low oxygen atmosphere storage and its effect on sensory acceptability Altisent Rosell, Rosa; Graell i Sarle, Jordi; Lara Ayala, Isabel; López Fructuoso, Mª Luisa; Echeverría Cortada, Gemma (American Chemical Society, 2008)The aim of this work was to assess whether extra time spent under AIR conditions after storage in an ultra low oxygen (ULO) atmosphere could allow the regeneration of volatile compound emission without negatively affecting ...