A trained panel developed rating scales for crispness, crunchiness and crackliness for dry and wet foods based on the auditory perception of selected foods. The newly developed scales were then evaluated by 40 untrained panelists and the sound perception of standard foods was assessed through the analysis of the root mean square (RMS) of the 5-s audio waveforms and multidimensional scaling (MDS PRACTICAL APPLICATIONSCrispness, crunchiness and crackliness are not only important and useful descriptors of food texture, but are also desirable textural qualities in many foods. The lack of consistency in the procedures used for the evaluation of crunchy, crispy and crackly in sensory studies often results in confusion when training expert panels. Research will benefit textural studies through an improvement of consistent textural definitions and development of standard scales and evaluation techniques. 345The crispness, crunchiness and crackliness scales developed and applied in the current study represent a new potential standard frame of reference that may be used for training panelists in texture parameters related to food auditory perception. The scales may be considered illustrations demonstrating full and practical ranges for each texture attribute with regard to analyzing auditory parameters of foods and effective objective tools for assessing panelists in descriptive analysis.

The relationship between compressive forces, tensile forces and sensory perception of apple and pear texture was evaluated over two harvest years. A trained panel assessed the sensory attribute of apple and pear samples. Compressive forces were determined using a Guss Fruit Texture analyzer and Sinclair iQ™. Tensile determinations were obtained using a unique method employing both tensile and compression elastic modulus of the fruit tissue. Results showed that crispness, hardness and fracturability were significantly correlated (r = 0.80–0.90). Sinclair iQ™ System and Guss Fruit Texture measurements on apple (r = 0.78–0.83) and pears (r = 0.83) showed a significant correlation with sensory results for hardness. Tensile determinations predicted crispness in apples (r = 0.88) and pears (r = 0.85). A combination method of compressive and tensile determinations may offer the most accurate prediction of textural properties of apples and pears. PRACTICAL APPLICATIONS Apple and pear firmness is a primary measure of fresh quality. With apples and pears being such an important commodity in Washington State and firmness playing such an important role in fruit quality, more knowledge about tissue mechanics and its correlation with human perception is important for further development of the apple and pear industry. In response to the need to develop an instrumental determination of texture with a strong correlation to sensory evaluation, a new methodology was developed whereby the tensile properties of apples and pears were measured.

The objective of this study was to identify the influence of harvest time on sensory attributes of sweet cherries (Prunus avium) as evaluated by a trained and consumer panel. Over three separate panel days, trained and consumer panelists evaluated ‘Sweetheart’ cherries that were harvested 3 days before commercial maturity (early harvest), at commercial maturity (midharvest), and 3 days postcommercial maturity (late harvest). Fruit attributes from each harvest time were characterized empirically by quantifying soluble solids concentration, exocarp color, and firmness. A sensory panel (n = 12), trained to recognize and evaluate the attributes of cherry appearance (color intensity), texture (flesh firmness and juiciness), and flavor/taste (sweetness, sourness, and cherry flavor intensity), evaluated the fruit. Fruit were then evaluated by a consumer panel for purchase intent, overall acceptance, appearance, flavor, and texture. From the trained panel results, late-harvest cherries were higher in color and flavor intensity. Midharvest cherries were highest in firmness, while early-harvest cherries were lowest in color intensity and sweetness. Consumer panel results indicated midharvest and late-harvest cherries had the highest overall acceptance, and midharvest cherries had the highest acceptance for appearance. Overall acceptance was strongly correlated to flavor acceptance (r = 0.94). These results indicated that cherries harvested at midharvest were the most preferred of the harvest times despite not having the highest intensities of color, sweetness, or flavor. This indicated the importance of color, sweetness, and flavor of cherries on the overall acceptance and the possible interaction of these attributes in consumer acceptance. Furthermore, the results suggest that standard harvest maturity indicator (i.e., red coloration of exocarp) was appropriate for optimum consumer acceptance of ‘Sweetheart’. More broadly, these results suggest that there is some flexibility for the grower with regards to ‘Sweetheart’ cherry harvest and acceptable sensory properties.

The objective of this study was to examine cherry firmness and the ability of a trained and consumer panel to differentiate between cherries of different firmness values. For the trained panel (n = 12) and consumer panel (n = 100) evaluations, two late-maturing, commercially important cherry cultivars were evaluated, "Selah" and "Skeena. " For trained panel evaluations, the analytical firmness value of each cherry was determined, although for the consumer panel, cherries were characterized into different firmness categories (low, intermediate and high), after which, a series of paired comparisons were made. "Selah" was the less-firm cultivar by approximately 20 g/mm and consumers could distinguish the more-firm cherry in all comparisons (P < 0.05). For "Skeena, " consumers could only distinguish soft versus firm. Trained panelists were able to distinguish between cherries of a minimum analytical firmness value of~40 g/mm. A model was developed to predict sensory firmness from analytical determinations of firmness (r = 0.63). PRACTICAL APPLICATIONSDeveloping prediction models to estimate sensory response from analytical data will benefit the fruit industry by potentially allowing the use of analytical measurements as a proxy for sensory evaluation. In addition, understanding the importance of firmness on cherry acceptance and knowing the 3 Corresponding

The use of standard terminology, standard reference foods and standard evaluation procedures in the standard scales for texture profile methods makes them effective objective tools for assessing panelists in descriptive analysis. However, their use is often limited because of a lack of availability of standard reference foods and the drift of scales over time. The objective of this study was to evaluate the standard texture scales for the classification of the textural characteristics of standard reference foods through the use of multidimensional scaling (MDS). The texture perceptions of foods by 11 panelists were evaluated using the standard texture scales. Each scale was anchored by a series of standard reference foods that were purported to illustrate the intensities of the texture attribute under study. MDS was highly instructive in quantitatively assessing the textural differences perceptions of naive panelists (r > 0.89). The selected foods were rated similarly using MDS and standard texture scales. PRACTICAL APPLICATIONS Multidimensional scaling (MDS) is an efficient tool for the analysis of sensory perception data. Using MDS, it is possible to corroborate standard food texture scales published many years ago and assay food texture more accurately. Caution is necessary when assuming that standard scales developed in the past are as useful today as when they were developed. The item drift theory hypothesizes that questions become less reflective of a concept over time for natural reasons. The purpose of this study was to use MDS to reproduce the original dimensions and original order of standard stimuli used to analyze existing food textural scales for hardness, chewiness, gumminess, viscosity, adhesiveness and fracturability.