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Instrumental quality measures: development, standardization and their correlation to the sensory attributes in apple.

Ananthakrishna, S. M. and Dhanaraj, S. and Ramakrishnarajan, M. G. and Govindarajan, V. S. (1983) Instrumental quality measures: development, standardization and their correlation to the sensory attributes in apple. Journal of Food Science and Technology, 20 (2). 57-62, 14 ref..

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Abstract

Instrumental measures to assess Red Delicious apple quality have been developed and standardized using Ottawa Texture Measuring System (OTMS). The OTMS yield point reflecting texture and OTMS juice vol. area reflecting juiciness could be obtained simultaneously in one operation and were well defined to assess quality of apples at different stages of ripening during storage and could be used as indices of apple quality. Any abnormal variations in ripening could be detected if both these instrumental parameters are used. A correlation matrix is worked out between all combinations of instrumental and sensory quality factors studied and their significance discussed. The OTMS yield point and juice vol. area showed highly significant correlation with sensory texture and juiciness resp.

Item Type: Article
Uncontrolled Keywords: ORGANOLEPTIC-PROPERTIES; apples, organoleptic properties detn. in stored ripening; STORAGE-FRUITS; RIPENING-; APPLES-; organoleptic properties detn. in stored ripening apples
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 01 Apple
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Fruit and Vegetable Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 09:50
Last Modified: 08 Mar 2018 11:31
URI: http://ir.cftri.com/id/eprint/6703

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