Journal of Food, Agriculture and Environment

Training a sensory panel for describing texture in peach and nectarines

Author(s):

Loreto Contador ¹, Paulina Shinya ¹, Andrea Bunger ², Carmen Sáenz ¹, Rodrigo Infante ¹*

Recieved Date: 2014-07-07, Accepted Date: 2014-09-12

Abstract:

Analysing the texture of fresh fruit is a fundamental aim in the food industry because it is the main factor that affects consumer acceptance, and it must therefore be measured objectively. However, as it is a sensory property, human beings should be involved in assessing it. To achieve this goal, panels of trained judges describe and quantify certain previously defined textural attributes for a particular food. For fresh peaches and nectarines, there are no established methodologies for training a specific panel to describe texture. Therefore, the aims of this investigation were (1) to select sensory attributes, develop lexicon and intensity scales for training a sensory panel and (2) to describe peach and nectarine cultivars according to their textural properties. An appropriate lexicon was generated using five descriptors: ‘hardness’, ‘juiciness’, ‘melting’, ‘crispness’ and ‘crunchiness’. The panel was able to describe twelve peach cultivars and segregate them according to their textural properties in three groups: melting flesh, non melting flesh, and an intermediate group formed by MF and NMF genotypes.

Keywords:

Peach, nectarine, sensory properties, trained panels, texture attributes, lexicon, descriptive analysis, principal components analysis, hierarchical clustering

---

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Food and Health
Pages: 65-70

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :