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RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURE

ABSTRACT The relationship between compressive forces, tensile forces and sensory perception of apple and pear texture was evaluated over two harvest years. A trained panel assessed the sensory attribute of apple and pear samples. Compressive forces were determined using a Guss Fruit Texture analyzer... Full description

Journal Title: Journal of food quality 2010-04, Vol.33 (2), p.181-198
Main Author: CHAUVIN, MAITE A.
Other Authors: ROSS, CAROLYN F. , PITTS, MARVIN , KUPFERMAN, EUGENE , SWANSON, BARRY
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Alma/SFX Local Collection
Publisher: Malden, USA: Blackwell Publishing Inc
ID: ISSN: 0146-9428
Link: http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22688638
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recordid: cdi_proquest_miscellaneous_743743853
title: RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURE
format: Article
creator:
  • CHAUVIN, MAITE A.
  • ROSS, CAROLYN F.
  • PITTS, MARVIN
  • KUPFERMAN, EUGENE
  • SWANSON, BARRY
subjects:
  • Biological and medical sciences
  • Computer industry
  • Food industries
  • Fruit and vegetable industries
  • Fundamental and applied biological sciences. Psychology
  • Hardness
  • Trademarks
ispartof: Journal of food quality, 2010-04, Vol.33 (2), p.181-198
description: ABSTRACT The relationship between compressive forces, tensile forces and sensory perception of apple and pear texture was evaluated over two harvest years. A trained panel assessed the sensory attribute of apple and pear samples. Compressive forces were determined using a Guss Fruit Texture analyzer and Sinclair iQ™. Tensile determinations were obtained using a unique method employing both tensile and compression elastic modulus of the fruit tissue. Results showed that crispness, hardness and fracturability were significantly correlated (r = 0.80–0.90). Sinclair iQ™ System and Guss Fruit Texture measurements on apple (r = 0.78–0.83) and pears (r = 0.83) showed a significant correlation with sensory results for hardness. Tensile determinations predicted crispness in apples (r = 0.88) and pears (r = 0.85). A combination method of compressive and tensile determinations may offer the most accurate prediction of textural properties of apples and pears. PRACTICAL APPLICATIONS Apple and pear firmness is a primary measure of fresh quality. With apples and pears being such an important commodity in Washington State and firmness playing such an important role in fruit quality, more knowledge about tissue mechanics and its correlation with human perception is important for further development of the apple and pear industry. In response to the need to develop an instrumental determination of texture with a strong correlation to sensory evaluation, a new methodology was developed whereby the tensile properties of apples and pears were measured.
language: eng
source: Alma/SFX Local Collection
identifier: ISSN: 0146-9428
fulltext: fulltext
issn:
  • 0146-9428
  • 1745-4557
url: Link


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descriptionABSTRACT The relationship between compressive forces, tensile forces and sensory perception of apple and pear texture was evaluated over two harvest years. A trained panel assessed the sensory attribute of apple and pear samples. Compressive forces were determined using a Guss Fruit Texture analyzer and Sinclair iQ™. Tensile determinations were obtained using a unique method employing both tensile and compression elastic modulus of the fruit tissue. Results showed that crispness, hardness and fracturability were significantly correlated (r = 0.80–0.90). Sinclair iQ™ System and Guss Fruit Texture measurements on apple (r = 0.78–0.83) and pears (r = 0.83) showed a significant correlation with sensory results for hardness. Tensile determinations predicted crispness in apples (r = 0.88) and pears (r = 0.85). A combination method of compressive and tensile determinations may offer the most accurate prediction of textural properties of apples and pears. PRACTICAL APPLICATIONS Apple and pear firmness is a primary measure of fresh quality. With apples and pears being such an important commodity in Washington State and firmness playing such an important role in fruit quality, more knowledge about tissue mechanics and its correlation with human perception is important for further development of the apple and pear industry. In response to the need to develop an instrumental determination of texture with a strong correlation to sensory evaluation, a new methodology was developed whereby the tensile properties of apples and pears were measured.
editionReceived for Publication March 18, 2008Accepted for Publication November 7, 2008
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abstractABSTRACT The relationship between compressive forces, tensile forces and sensory perception of apple and pear texture was evaluated over two harvest years. A trained panel assessed the sensory attribute of apple and pear samples. Compressive forces were determined using a Guss Fruit Texture analyzer and Sinclair iQ™. Tensile determinations were obtained using a unique method employing both tensile and compression elastic modulus of the fruit tissue. Results showed that crispness, hardness and fracturability were significantly correlated (r = 0.80–0.90). Sinclair iQ™ System and Guss Fruit Texture measurements on apple (r = 0.78–0.83) and pears (r = 0.83) showed a significant correlation with sensory results for hardness. Tensile determinations predicted crispness in apples (r = 0.88) and pears (r = 0.85). A combination method of compressive and tensile determinations may offer the most accurate prediction of textural properties of apples and pears. PRACTICAL APPLICATIONS Apple and pear firmness is a primary measure of fresh quality. With apples and pears being such an important commodity in Washington State and firmness playing such an important role in fruit quality, more knowledge about tissue mechanics and its correlation with human perception is important for further development of the apple and pear industry. In response to the need to develop an instrumental determination of texture with a strong correlation to sensory evaluation, a new methodology was developed whereby the tensile properties of apples and pears were measured.
copMalden, USA
pubBlackwell Publishing Inc
doi10.1111/j.1745-4557.2010.00292.x
tpages18
editionReceived for Publication March 18, 2008Accepted for Publication November 7, 2008