The use of polarity profiles of texture in the sensory evaluation of apples

V. Horčin and I. Findová

Czech Journal of Food Sciences, 2000, vol. 18, issue 4, 143-147

Abstract: Research in the quality of horticultural products commonly applies sensory analysis which under minimized subjectivity approaches or coincides with other analytical methods with respect to its accuracy. Sensory analysis comprises many methods and tests. This article considers the test of textural polarity profile. Polarity profilograms are constructed for 29 varieties and new breeds of apple. The descriptors used characterize the textural quality of fresh and stored apples. The main advantage of polarity profiles is that they enable to determine not only differences between samples and varieties but also to find out changes in the textural quality during storage. In addition to textural profilogram, polarity profiles enable to construct also optical, olfactological and gustative profilograms.

Keywords: sensory analysis; polarity profile; profilogram; texture; apples (search for similar items in EconPapers)
Date: 2000
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:18:y:2000:i:4:id:8333-cjfs

DOI: 10.17221/8333-CJFS

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