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Apple quality: development of descriptive quality profile for objective sensory evaluation.

Dhanaraj, S. and Ananthakrishna, S. M. and Govindarajan, V. S. (1980) Apple quality: development of descriptive quality profile for objective sensory evaluation. Journal of Food Quality, 4 (2). 83-100, 17 ref..

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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 cttribute 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.

Item Type: Article
Uncontrolled Keywords: descriptive quality, evaluation, sensory qualities, apples
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 24 Fruits > 01 Apple
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 06:07
Last Modified: 25 May 2016 06:07
URI: http://ir.cftri.com/id/eprint/3060

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