Characterization of texture attributes of raw almond using a trained sensory panel

Abstract

-Introduction. Texture parameters are important factors for characterizing the sensory quality of raw almonds; nevertheless there is scarce literature that explores sensory differences among cultivars. The aim of this study was to characterize quality attributes of different raw almond cultivars. Materials and methods. The almond cultivars 'Nonpareil', 'Mission', 'Supernova', 'Tuono', 'Ferragnès' and 'Marcona' were used to characterize their industrial and sensory quality attributes. A panel of 14 assessors with previous experience in testing stone fruit was specifically trained on descriptive analysis for determining quality and particularly texture of raw almonds. Results and discussion. A direct relationship was observed between kernel yield and shell fracture resistance; the American cultivars 'Nonpareil', and 'Mission' showed more minor shell fracture resistance than the European. 'Tuono' stood out for being tasty, crunchy and hard, whereas 'Marcona' was noted for its color intensity, crispness and hardness; but it lacked taste. 'Supernova' was described as tasty. Conclusion. A 5-h training period proved to be adequate for characterizing raw almond cultivars. The panel was able to discriminate between cultivars and segregate 'Nonpareil' and 'Mission' from the other cultivars in terms of texture attributes.

Sensory Profile and Acceptability of HydroSOStainable Almonds

“…Almond roughness was visually measured and refers to the number of hills and valleys perceived by the human eye on the almond surface [23]. Almond size scale was prepared from the one used by Regulating Council of the Protected Geographical Indications of Jijona and Turrón de Alicante (RCPGIJTA) [24].…”

The relationship between instrumental tests and sensory determinations of peach and nectarine texture

“…Both the perception of sound produced when biting and eating a fresh fruit and the sound produced when it is penetrated with a probe are also important in this work. Initially, it would seem that in terms of its texture, peach has an uncomplicated flesh, as it mainly melts as it matures and shows almost no fracture phenomena, both of which are more associated with the descriptors 'crunchiness' and 'crispness', which are characteristic of other fruit species, e.g., apple (Harker et al, 2002(Harker et al, , 2010Costa et al, 2012) or nuts (Civille et al, 2010;Contador et al, 2015). However, it should be noted that although the phenomena of fracture, measured as sound emissions showing low entity in peach, there are new peach varieties on the market for which these phenomena would be relevant, making attributes like 'crispness' and 'crunchiness' more important, thus creating the need to explore rheological tests that address this topic in peach.…”

Texture phenotyping in fresh fleshy fruit

“…In food studies, these terms have mainly been described with apple (Allan-Wojtas et al, 2003;Brookfield et al, 2011;Costa et al, 2011;Chauvin et al, 2010;De Belie et al, 2002;Gatti et al, 2011;Oraguzie et al, 2009;Zdunek et al, 2010Zdunek et al, , 2011, as apple is a fruit that is well-known and appreciated for its crunchy texture. In addition, these descriptors have been used in studies on some nut species, for instance, almond Varela et al, 2006;Contador et al, 2015a) and pecan (Ocón et al, 1995). To a lesser extent, the terms "crispness" and "crunchiness" have also been used in studies on other FFF as pear (Buchner et al, 2011;Chauvin et al, 2010;Jaeger et al, 2003), mango (Valente et al, 2011), and peach (Cano-Salazar et al, 2013).…”