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Comparison between sensorial and instrumental measurements for mealiness assessment in apples
Cita
Barreiro Elorza, Pilar 
ORCID: https://orcid.org/0000-0003-4702-6059, Ortiz, Christopher, Ruiz-Altisent, Margarita ORCID: https://orcid.org/0000-0002-6350-0315, De Smedt, V., Schotte, S., Andani, Z., Wakeling, I. and Beyt, P.K.
(1998).
Comparison between sensorial and instrumental measurements for mealiness assessment in apples.
"Journal of Texture Studies", v. 29
(n. 5);
pp. 509-525.
ISSN 1745-4603.
https://doi.org/10.1111/j.1745-4603.1998.tb00180.x.
ORCID: https://orcid.org/0000-0003-4702-6059, Ortiz, Christopher, Ruiz-Altisent, Margarita ORCID: https://orcid.org/0000-0002-6350-0315, De Smedt, V., Schotte, S., Andani, Z., Wakeling, I. and Beyt, P.K.
(1998).
Comparison between sensorial and instrumental measurements for mealiness assessment in apples.
"Journal of Texture Studies", v. 29
(n. 5);
pp. 509-525.
ISSN 1745-4603.
https://doi.org/10.1111/j.1745-4603.1998.tb00180.x.
Descripción
| Título: | Comparison between sensorial and instrumental measurements for mealiness assessment in apples |
|---|---|
| Autor/es: |
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| Tipo de Documento: | Artículo |
| Título de Revista/Publicación: | Journal of Texture Studies |
| Fecha: | Noviembre 1998 |
| ISSN: | 1745-4603 |
| Volumen: | 29 |
| Número: | 5 |
| Materias: | |
| ODS: | |
| Escuela: | E.T.S.I. Agrónomos (UPM) [antigua denominación] |
| Departamento: | Ingeniería Rural [hasta 2014] |
| Grupo Investigación UPM: | LPF-TAGRALIA |
| Licencias Creative Commons: | Reconocimiento - Sin obra derivada - No comercial |
Resumen
Definition and establishment of assessment procedures for mealiness of apple fruits using sensory and instrumental measurements were performed on ‘Boskoop', ‘Cox's Orange Pippin’ and ‘Jonagold’ samples with varying degrees of mealiness. The sensory procedure profiled mealiness as a loss of crispness, hardness, and juiciness, with an increase in the floury sensation in the mouth. High correlations between the sensory descriptors and instrumental parameters was shown through principal component analysis. The instrumental procedures (confined compression of fruit cylinders and acoustic impulse response) gave coefficients of determination for juiciness and crispness of 0.85 and 0.71, respectively. This level of accuracy indicates the possibility of establishing
Más información
| ID de Registro: | 6154 |
|---|---|
| Identificador DC: | https://oa.upm.es/6154/ |
| Identificador OAI: | oai:oa.upm.es:6154 |
| URL Portal Científico: | https://portalcientifico.upm.es/es/ipublic/item/5477524 |
| Identificador DOI: | 10.1111/j.1745-4603.1998.tb00180.x |
| URL Oficial: | http://onlinelibrary.wiley.com/doi/10.1111/j.1745-... |
| Depositado por: | Memoria Investigacion |
| Depositado el: | 24 Feb 2011 10:00 |
| Ultima Modificación: | 12 Nov 2025 00:00 |
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