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The objective of the present investigation was to elucidate sensory attributes that influence consumer perception of apple freshness. A total of 4,758 consumers rated the freshness of six apple cultivars stored at different conditions. The apples were further characterized by consumer and panel sensory analyses as well as by physico-chemical analyses. The contribution of these characteristics to freshness was tested with principal component regression. Texture properties were shown to be of main importance for freshness, and flavor attributes of less importance. It is hypothesized that the evaluation of freshness might be a measurement of apple aging through the evaluation of its texture. Consumers of different age and levels of apple consumption did not vary in their perception of freshness. However, differences by gender were observed. Attributes shown to influence freshness were in agreement when measured by consumer, panel and physico-chemical analyses.4 Corresponding

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Binding of vanillin by fababean protein micellar mass (PMM) in water suspensions was investigated.Free vanillin was determined by HPLC and data were evaluated by the Klotz equation. Increasing vanillin and PMM concentrations increased the percentage of total vanillin bound to protein. Binding capacities of heat-treated (denatured) PMM were higher than that of untreated (native) PMM. Binding forces between vanillin and PMM were weak, and the number of binding sites increased when PMM was denatured.