Citation
Barreiro Elorza, Pilar and Ortiz, Christopher and Ruiz-Altisent, Margarita and De Smedt, V. and Schotte, S. and Andani, Z. and 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.
Abstract
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
