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APPLE QUALITY: DEVELOPMENT OF DESCRIPTIVE QUALITY PROFILE FOR OBJECTIVE SENSORY EVALUATION1

S. Dhanaraj, S. M. Ananthakrishna, V. S. Govindarajan

Open publisher page 4 citations

Abstract

ABSTRACT An objective procedure for a descriptive quality profile for the evaluation of sensory qualities of apples is described. Sensorily identifiable attributes of texture, juiciness, aroma and taste and descriptive words for identifiable stages for each attribute are chosen through panel participation. This gave adequate training to the panel for uniform understanding of the quality stages and the descriptors. A scale which emphasizes the optimum stage of quality is proposed in the place of usual unipolar scale. The profile procedure has been used to evaluate quality of cold stored apples in a study of the effect of maturity and transport. Instrumental measurements of texture, juice‐volume by a modification of the texture profile method, brix and acidity have also been determined. The sensory and instrumental data have been found to show good agreement.

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ABSTRACT An objective procedure for a descriptive quality profile for the evaluation of sensory qualities of apples is described. Sensorily identifiable attributes of texture, juiciness, aroma and taste and descriptive words for identifiable stages for each attribute are chosen through panel participation. This gave adequate training to the panel for uniform understanding of the quality stages and the descriptors. A scale which emphasizes the optimum stage of quality is proposed in the place of usual unipolar scale. The profile procedure has been used to evaluate quality of cold stored apples in a study of the effect of maturity and transport. Instrumental measurements of texture, juice‐volume by a modification of the texture profile method, brix and acidity have also been determined. The sensory and instrumental data have been found to show good agreement.

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Available abstract

ABSTRACT An objective procedure for a descriptive quality profile for the evaluation of sensory qualities of apples is described. Sensorily identifiable attributes of texture, juiciness, aroma and taste and descriptive words for identifiable stages for each attribute are chosen through panel participation. This gave adequate training to the panel for uniform understanding of the quality stages and the descriptors. A scale which emphasizes the optimum stage of quality is proposed in the place of usual unipolar scale. The profile procedure has been used to evaluate quality of cold stored apples in a study of the effect of maturity and transport. Instrumental measurements of texture, juice‐volume by a modification of the texture profile method, brix and acidity have also been determined. The sensory and instrumental data have been found to show good agreement.

Key concepts: Aroma, Quality (philosophy), Texture (cosmology), Sensory system, Mathematics, Sensory analysis, Scale (ratio), Taste

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APPLE QUALITY: DEVELOPMENT OF DESCRIPTIVE QUALITY PROFILE FOR OBJECTIVE SENSORY EVALUATION1 — Research Paper | ScholarLens