scholarly journals Uncoupling the Sensory Effects of 1-Methylcyclopropene and Ripening Stage on ‘Hayward’ Kiwifruit

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1936-1940 ◽  
Author(s):  
Domingos P.F. Almeida ◽  
Maria Helena Gomes
Keyword(s):  
Consumer Preference ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Sensory Panel ◽  
Consumer Panel ◽  
Sensory Effects ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Higher Temperature ◽  
Ripening Rate

‘Hayward’ kiwifruit were treated with 0.5 μL·L−1 of 1-methylcyclopropene (1-MCP) and stored in air at 0 °C. Treatment with 1-MCP reduced softening of kiwifruit during storage but did not affect soluble solids or titratable acidity. Sensory analyses were performed by a consumer panel and by trained panelists after 41, 77, and 161 days in storage. 1-MCP treatment negatively affected consumer preference, expressed as degree of liking. The trained panel clearly perceived 1-MCP-treated kiwifruit after 41 days in storage at 0 °C as more sour and firmer but less juicy, less sweet, and less flavorful than untreated fruit. After 161 days in storage, the perceived differences between 1-MCP-treated and untreated fruit had been reduced for sweetness and acidity, but the panel perceived 1-MCP-treated fruit as firmer and lagging behind in the ripening process. Altering the poststorage ripening rate, by placing 1-MCP-treated fruit at a higher temperature than untreated controls, allowed fruit to develop in such a way that a sensory panel was unable to distinguish between treatments. This result indicates that 1-MCP-treated fruit can be perceived by the consumer as similar to untreated fruit if adequately conditioned.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Crop Load Adjustment in ‘Seyval Blanc’ Winegrape: Impacts on Yield Components, Fruit Composition, Consumer Wine Preferences, and Economics of Production

2011 ◽  
Vol 21 (5) ◽  
pp. 593-598 ◽  
Author(s):  
Tyler G. Berkey ◽  
Anna Katharine Mansfield ◽  
Steven D. Lerch ◽  
James M. Meyers ◽  
Justine E. Vanden Heuvel
Keyword(s):  
Yield Components ◽  
Consumer Preference ◽  
Soluble Solids ◽  
Load Management ◽  
Labor Costs ◽  
Sensory Panel ◽  
Crop Load ◽  
Fruit Composition ◽  
Cluster Thinning ◽  
Second Year

Crop load management treatments were applied to ‘Seyval Blanc’ grapevines (Vitis hybrid) as a 2 × 2 factorial design: no shoot thinning (ST)/no cluster thinning (CL) (i.e., control), ST combined with CL (ST + CL), ST only, and CL only. All treatments reduced yield and crop load (yield/pruning weight) in 2009 and had a smaller impact in 2010 due to the carryover effect of previous year treatments on crop potential. Soluble solids were improved by up to 3.2% by the ST + CL treatment in 2009, but were not impacted by treatments in the second year when the range of yield was smaller and the ripening conditions more favorable. Rank sum analysis for the 2009 vintage indicated that wines produced from the CL treatment were preferred by the sensory panel compared with the control wine, but there were no differences in consumer preference for wines produced in the 2010 season. Grower preferred price in 2009 (required to compensate the grower for labor costs and lost yield) increased from $556/t in the control to $824/t in the CL treatment, an increase which could be justified by the demonstrated consumer preference for the CL wine. Grower preferred price was $1022/t in the ST + CL treatment in 2009, a price increase that was not justified by a demonstrated consumer preference for the wine. In 2010, grower preferred price ranged from $541/t for the control to $610/t for the ST + CL treatment, an unjustified increase based on the lack of demonstrated consumer preference for the wines.

scholarly journals Relationship between Sensory and Instrumental Analysis for Tomato Flavor

1998 ◽  
Vol 123 (5) ◽  
pp. 906-915 ◽  
Author(s):  
E.A. Baldwin ◽  
J.W. Scott ◽  
M.A. Einstein ◽  
T.M.M. Malundo ◽  
B.T. Carr ◽  
...  
Keyword(s):  
Panel Data ◽  
Descriptive Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Sensory Data ◽  
Overall Acceptability ◽  
Line Scale ◽  
Trained Panel ◽  
Tomato Cultivars ◽  
Sensory Responses

The major components of flavor in tomato (Lycopersicon esculentum Mill.) and other fruit are thought to be sugars, acids, and flavor volatiles. Tomato overall acceptability, tomato-like flavor, sweetness, and sourness for six to nine tomato cultivars were analyzed by experienced panels using a nine-point scale and by trained descriptive analysis panels using a 15-cm line scale for sweetness, sourness, three to five aroma and three to seven taste descriptors in three seasons. Relationships between sensory data and instrumental analyses, including flavor volatiles, soluble solids (SS), individual sugars converted to sucrose equivalents (SE), titratable acidity (TA), pH, SS/TA, and SE/TA, were established using correlation and multiple linear regression. For instrumental data, SS/TA, SE/TA, TA, and cis-3-hexenol correlated with overall acceptability (P = 0.05); SE, SE/TA (P≤0.03), geranylacetone, 2+3-methylbutanol and 6-methyl-5-hepten-2-one (P = 0.11) with tomato-like flavor; SE, pH, cis-3-hexenal, trans-2-hexenal, hexanal, cis-3-hexenol, geranylacetone, 2+3-methylbutanol, trans-2 heptenal, 6-methyl-5-hepten-2-one, and 1-nitro-2-phenylethane (P≤0.11) with sweetness; and SS, pH, acetaldehyde, aceton, 2-isobutylthiazole, geranlyacetone, β-ionone, ethanol, hexanal and cis-3-hexenal with sourness (P≤0.15) for experienced or trained panel data. Measurements for SS/TA correlated with overall taste (P=0.09) and SS with astringency, bitter aftertaste, and saltiness (P≤0.07) for trained panel data. In addition to the above mentioned flavor volatiles, methanol and 1-penten-3-one significantly affected sensory responses (P = 0.13) for certain aroma descriptors. Levels of aroma compounds affected perception of sweetness and sourness and measurements of SS showed a closer relationship to sourness, astringency, and bitterness than to sweetness.

scholarly journals A Comparison of Fruit Quality and Consumer Preferences Among Three Cold-climate Strawberry Production Systems

2007 ◽  
Vol 17 (4) ◽  
pp. 586-591 ◽  
Author(s):  
Matthew D. Stevens ◽  
John D. Lea-Cox ◽  
Brent L. Black ◽  
Judith A. Abbott
Keyword(s):  
Fruit Quality ◽  
Management Practices ◽  
Production Systems ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Titratable Acidity ◽  
Cold Climate ◽  
Soluble Solids ◽  
Solids Concentration ◽  
Marketable Fruit

In consumer-harvested marketing, crop management practices and production systems directly affect the experience of the customer. An experiment was designed to compare overall consumer preference and fruit quality characteristics among three perennial cold-climate strawberry (Fragaria ×ananassa) production systems: conventional matted row (CMR), advanced matted row (AMR), and cold-climate plasticulture (CCP). Replicate plots of each system were maintained for two harvest seasons. Volunteers harvested subplots in each system and completed a survey to evaluate pick-your-own consumer preferences. The CCP system was preferred by a majority of consumers in the first year, whereas the AMR system was rated highest in the second year. Preferences were positively correlated with ease of harvest and fruit appearance and negatively correlated with the percentage of fruit unfit for harvest. Fruit quality measurements made on marketable fruit in the second harvest season indicated that there were no treatment differences in titratable acidity or soluble solids concentration, but significantly lower fruit firmness in the CCP treatment compared with CMR and AMR.

scholarly journals Postharvest Performance of `Elegant Lady' Peach Grown with Different Nitrogen Sources

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 434B-434
Author(s):  
Paul Wiley ◽  
Carlos H. Crisosto ◽  
R. Scott Johnson ◽  
Harry Andris
Keyword(s):  
Nitrogen Fertilizer ◽  
Nitrogen Sources ◽  
Consumer Preference ◽  
Preference Test ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chicken Manure ◽  
Solids Concentration ◽  
Red Color ◽  
Storage Potential

Fruit quality, storage potential, and consumer acceptance were evaluated for `Elegant Lady' peach fruit from non-conventional and conventional fertilizer management systems. Conventional treatments were fertilized with synthetic sources of nitrogen (ammonium nitrate), while the non-conventional plots received organic sources of nitrogen such as vetch cover, biosolids compost, grass compost, chicken manure, or steer manure. Fertilization treatments were applied at high (300 N unit per acre) and low rates (100 N unit/acre) 2 years before the first postharvest evaluation. Evaluations were carried out for three seasons. There were no significant differences in fruit firmness (N) measured at different fruit positions, soluble solids concentration (%), pH, titratable acidity (% malic acid), water loss susceptibility (%), rate of softening, red color (%), or inking incidence. The incidence of flesh browning, mealiness, and flesh bleeding was only related to storage time and not to the fertilizer source. Therefore, the storage potential was not affected by the nitrogen fertilizer source. In our in-store consumer preference test during the 1995 season, 950 consumers did not perceive any taste differences between fruit from the different nitrogen fertilizer sources. Despite this, consumers still would prefer to buy fruit produced using an organic source of nitrogen rather than synthetic sources.

scholarly journals Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

2019 ◽  
Vol 41 (1) ◽  
Author(s):  
Dianini Brum Frölech ◽  
Adriane Marinho de Assis ◽  
Michele Carla Nadal ◽  
Letícia Leal de Mello ◽  
Bruna Andressa dos Santos Oliveira ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Soluble Solids Content ◽  
Chemical Analyses ◽  
Sensory Acceptance ◽  
Sensory Analyses ◽  
Solids Content ◽  
Niagara Rosada

Abstract the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordô’ grape (T1 and T2) or with the same proportion of ‘Bordô’ and ‘Niágara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordô’ grape and ‘Bordô’ juice cut with up to 50% ‘Niágara Rosada’ are presented as alternatives for juice production.

scholarly journals Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 487
Author(s):  
Kyeong-Ok Choi ◽  
Dongjun Im ◽  
Seo Jun Park ◽  
Dong Hoon Lee ◽  
Su Jin Kim ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Grape Berries ◽  
Berry Size ◽  
Linalool Oxide ◽  
Compositional Changes ◽  
Ripening Rate ◽  
Solids Content

The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.

scholarly journals Developing a Tree Fruit Code [Prunus persica (Batch.)] for Cultivars According to Their Organoleptic Characteristics

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1145A-1145
Author(s):  
Carlos H. Crisosto ◽  
Gayle M. Crisosto ◽  
Gemma Echeverria ◽  
Jaume Puy
Keyword(s):  
Quality Index ◽  
Prunus Persica ◽  
Principal Component ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Organoleptic Characteristics ◽  
Solids Concentration ◽  
Trained Panel ◽  
Minimum Quality

Cultivar segregation according to their organoleptic perception was attempted by using trained panel data evaluated by principal component analysis in four sources of 24 peach and 27 nectarine cultivars as a part of our program to develop minimum quality indexes. Source significantly affected cultivar ripe soluble solids concentration (RSSC) and ripe titratable acidity (RTA), but it did not significantly affect sensory perception of flavor, sourness and aroma by the trained panel. On two out of 51 cultivars tested, source played a role on sweetness perception. In all of these cases, when source fell out of the proposed cultivar organoleptic group it could be explained by fruit being harvested outside the commercial physiological maturity (immature or overmature). The perception of the four sensory attributes was reduced to three principal components that explain 92% for peach and 94% for nectarine of the variation in the sensory characteristics of the cultivars tested. Season did not affect significantly the classification of three cultivars that were evaluated during these two seasons. By plotting organoleptic characteristics in PC1 and PC2 (∼76%), cultivars were segregated into groups (balanced, robust, sweet, peach or nectarine aroma, and/or peach or nectarine flavor) with similar sensory attributes; nectarines were classified into five groups and peaches into four groups. Based on this information, we recommend that cultivars should be clustered in organoleptic groups and a development of a minimum quality index should be attempted within each organoleptic group rather than proposing a generic minimum quality index based on RSSC. This organoleptic cultivar classification will help to match ethnic preferences and enhance the current promotion and marketing programs.

scholarly journals 141 MULTIVARIATE STATISTICAL ANALYSIS: AN APPROACH TO ASSESS `GALA' APPLE QUALITY.

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 448g-449
Author(s):  
A. Plotto ◽  
A. N. Azarenko ◽  
M. R. McDaniel ◽  
J.P. Mattheis
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Multivariate Statistical ◽  
Sensory Data ◽  
Consumer Panel ◽  
Solids Concentration ◽  
Two Factors ◽  
Univariate Anova ◽  
Apple Quality ◽  
Better Than

`Gala' apples were harvested at weekly intervals for 6 weeks, refrigerated at 0C, and evaluated by a consumer panel monthly over a 6 month period for overall liking, firmness, sweetness, tartness and flavor intensities. Firmness, titratable acidity and soluble solids concentration were also measured. Initial analysis of sensory data revealed multicollinearity for overall liking, sweetness, and flavor. The five descriptors explained 75 % of the dataset variation in the first two factors. An orthogonal rotation separated overall liking, flavor and sweetness, and firmness and tartness into two independent factors. The distribution of mean scores along these independent factors showed that panelists could perceive changes due to ripening and maturation. The multivariate factor analysis was better than univariate ANOVA at illustrating how apple maturity stages were apparent to untrained panelists. Firmness was the only instrumental variable correlated to firmness ratings in the sensory tests. None of the analytical measurements could explain overall liking.

scholarly journals Physicochemical, Nutraceutical and Sensory Traits of Six Papaya (Carica papaya L.) Cultivars Grown in Greenhouse Conditions in the Mediterranean Climate

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 501 ◽  
Author(s):  
Vittorio Farina ◽  
Ilenia Tinebra ◽  
Anna Perrone ◽  
Giuseppe Sortino ◽  
Eristanna Palazzolo ◽  
...  
Keyword(s):  
Mediterranean Climate ◽  
Carica Papaya ◽  
Titratable Acidity ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Dependent Manner ◽  
Trained Panel ◽  
Market Needs ◽  
Solids Content ◽  
Exotic Fruits

Six papaya (Carica papaya L.) cultivars, grown in a Mediterranean climate under greenhouse conditions, were screened for physicochemical properties, antioxidant capacity, nutritional and sensory characteristics. The fruits, harvested with more than 50% of yellow surface (between 60% and 77%) were tested for carotenoids content, phenolic content, reducing activity (ABTS) and cellular antioxidant activity (CAA50). The physicochemical traits were measured in terms of the titratable acidity and soluble content whereas proximal composition along with moisture, fats, total sugar, ash, vitamin A, C and E content. Moreover, the sensory profile was analyzed by a semi-trained panel. Although the six analyzed cultivars reached qualitative characteristics to satisfy market needs, significant differences among them were found in a genotype-dependent manner. In particular, Cartagena and Maradol cultivars evidenced the highest values of minerals and vitamins, carotenoids, polyphenols, ABTS and CAA50 and reached the best commercial requisites (size, total soluble solids content/titratable acidity ratio). As for sensory analysis, we observed significate differences only for sweetness, juiciness, odor and flavor of peach and exotic fruits whereas descriptors related to unpleasant defects or sensations always have very low scores in all the observed cultivars. These results highlight the possibility of obtaining quality papaya fruits in a Mediterranean climate using greenhouse growing.

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