Sensory and Textural Evaluation of Maine Wild Blueberries for the Fresh Pack Market

Abstract

Maine wild blueberries were sized according to berry diameter into three size classes; ≤ 8 mm, 9–10 mm and 11–12 mm. A consumer sensory panel was asked to indicate their opinion of flavor, texture and overall attributes using a 9‐point hedonic scale. Subsamples of berries were subjected to a compression test using an Instron Materials testing machine, measuring force and deformation to point of rupture of individual blueberries. Berries ≤ 8 mm were significantly lower in sensory acceptability for all three attributes evaluated. No significant difference was found between 9–10 mm and 11–12 mm samples. Both were rated “like moderately”. Ranked preference data indicated a significant preference for the larger 11–12 mm berries. The results of the compression tests revealed significant differences among all size classes with respect to the apparent modulus. A linear relationship was found between the “texture” sensory attribute and the elastic modulus.

CONSUMER PREFERENCE AND MECHANICAL PROPERTY ASSESSMENT OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET1

“…The data obtained in the 1997 studies compare reasonably well with data from the 1996 experiments (Donahue and Work 1998). There is no significant difference (p > 0.05) between the sensory data in either year.…”

“…The apparent modulus of elasticity (apparent modulus) was calculated using the methods as described in Donahue and Work (1998).…”

“…Following the procedures developed by Donahue and Work (1998), the berries were prepared for sensory and textural analysis the following day. The first sensory panel was held on August 13, 1997, (Test 1) approximately 1 week after the 1997 blueberry harvest began.…”

“…Therefore, mechanical measurements could be used to assess quality of berries and separate berries into different which market segments. Donahue and Work (1998) related the sensory and Instron textural measurements of Maine wild blueberries and found a relationship between the slope of force-deformation curves and OVERALL sensory attribute. Other researchers have determined similar relationships between mechanical (textural) attributes and sensory qualities (Lin and Rao 1981; Abbott et al 1984; Holt and Schoorl 1984; Apostolopoulos and Brennan 1994).…”

Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit

“…Previous work has found that juices (Ball, Murray, Young, & Gilbert, 1998) and fruit pulps (Marsh, Friel, Gunson, Lund, & MacRae, 2006;Marsh, Friel, Gunson, Lund, & MacRae, 2006;Rossiter, Young, Walker, Miller, & Dawson, 2000) can be used as vehicles to successfully alter the flavour and taste profile of kiwifruit. However, because texture of fruit tissue plays an important role in determining consumer acceptability for kiwifruit (Harker, Gunson, & Jaeger, 2003), and other types of fruit (e.g., Jaeger, Andani, Wakeling, & MacFie, 1998;Donahue & Work, 1998;Lester, 2006), juices and pulps are poor candidates for prototypes that can be tested with consumers. Moreover, the breakdown of fruit tissue during chewing determines flavour release (Harker & Johnston, 2008), meaning that the perception of a novel flavour in a pulp/ juice system could be quite different from that in a whole fruit.…”