Panel consonance in the sensory evaluation of apple attributes: influence of mealiness on sweetness perception
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Date
2008
Authors
Echeverría Cortada, Gemma
Graell i Sarle, Jordi
Lara Ayala, Isabel
López Fructuoso, Mª Luisa
Puy Llorens, Jaume
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Abstract
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.
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Journal of Sensory Studies, 2008, vol. 23, núm. 5, p. 656-670