Sensory profiling of apple: Methodological aspects, cultivar characterisation and postharvest changes

Corollaro, M.L.; Endrizzi, I.; Bertolini, Anna; Aprea, Eugenio; Demattè, M. Luisa; Costa, Fabrizio; Biasioli, Franco; Gasperi, F.

doi:10.1016/j.postharvbio.2012.10.010

Cited by 50 publications

(50 citation statements)

References 44 publications

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“…This result compares well with other publications that have identified a “texture” dimension (e.g., hardness, fibrousness, crispness, crunchiness, juiciness contrasted with flouriness, or sponginess) and a “flavor” dimension (sweet taste and overall flavor/odor contrasted with sour taste and astringency, or grassy flavors) to define their product set (Corollaro et al, ; Daillant‐Spinnler et al, ). Recently, three dimensions were found to characterize 11 European apple varieties (three existing and eight new cultivars) (Bonany et al, ).…”

Section: Discussionsupporting

confidence: 87%

External preference mapping: A guide for a consumer‐driven approach to apple breeding

Bowen

Blake

Tureček

et al. 2018

Journal of Sensory Studies

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This research enabled the creation of a predictive tool to determine consumer preference based on sensory characteristics and to understanding consumer liking for a large and genetically‐diverse apple population. Over two consecutive years, 71 and 83 apples were profiled using descriptive analysis for aroma, taste, and texture attributes. Sensory maps were created, which clustered apples into four groups with common profiles: aromatic‐sweet, acidic, balanced, and mealy. Acceptance data from 219 consumers was collected on a representative subset of 19 apples and related to the sensory properties through external preference mapping. Two consumers groups were identified both preferring juicy, crisp apple but differing in preference for fresh red apple aroma and sweetness (Group 1, 89%) versus more acidic apples with fresh green apple aroma (Group 2, 11%). For both groups, mealy texture was a strong detractor of liking. Preferred sensory characteristics did not differ based on consumer age, gender, or ethnic heritage. Practical applications Understanding consumer preference for fresh apples is key to developing and selecting novel cultivars that will achieve marketplace success. Results are discussed with relevance to a consumer‐driven approach to apple breeding and evaluation of new varieties for commercialization to meet the needs of an evolving apple market.

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Section: Discussionsupporting

confidence: 87%

External preference mapping: A guide for a consumer‐driven approach to apple breeding

Bowen

Blake

Tureček

et al. 2018

Journal of Sensory Studies

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“…The 'Vinjugara' cultivar singled out with the largest fruits but that is not so important if compared to the varieties from the area of Turkey recording the largest fruit weight of 310.99 g (Kaya et al, 2015). It can also be concluded that commercial varieties in intensive production plantings reach much higher fruit weight compared to the studied indigenous varieties grown under in situ conditions where the cultivar 'Breaburn' recorded weight of 221 g, 'Fuji' 247 g while 'Granny Smith' reached 257 g (Corollaro et al, 2013).…”

Section: Pomological Characteristicsmentioning

confidence: 70%

“…In addition to these, for the selection of varieties as genetic material for breeding purposes, significant are also some other properties of the fruit: fruit flesh firmness, soluble solids content, total dry matter content, acidity of the cell juice, the content of total organic acids and vitamin C content . The texture characteristics, mechanical and elastic properties respectively sensory characteristics (taste, aroma, crunchiness) are some of the more important indicators of the quality of apples (Corollaro et al, 2013) but are also decisive factors from the consumers' standpoint (Lu, 2004).…”

Section: Discussionmentioning

confidence: 99%

Characterization of Old Apple Cultivars from Bosnia and Herzegovina by Means of Pomological and Biochemical Analysis

Stanivuković

Žujić

Žabić

et al. 2017

Not Bot Horti Agrobo

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The assessment of quality of old apple varieties was made in order to preserve and use these germplasm in the area of Bosnia and Herzegovina. The characterization was done for ten old varieties of apples selected on the basis of good characteristics of sensory analysis. The following parameters were considered: fruit weight, fruit length and width, stalk length and width, fruit flesh firmness; soluble solids content and total dry matter content of the fruit juice; pH, titratable acidity (TA), vitamin C, total phenolics, total flavonoids and antioxidant potential evaluated by DPPH radical scavenging assay. Statistical analysis was performed separately for sensory, pomological and biochemical characterization (in two consecutive years) by analysis of variance. Only traits such as weight, width and height of the fruit were the biggest in 'Vinjugara' which had a low content of titratable acidity whereby it could be singled out as an acceptable variety for consumers. 'Đedovača' had the highest content of phenols (1711.8 mg GAE/100 g of fruit weight), which is in complete relationship with good free radical scavenging activity (11.1 mg of fresh fruit/ml). 'Kolačara' and 'Gospoinjača' were distinguished as particularly interesting for good nutritional characteristics, primarily the content of phenols, flavonoids and free radical scavenging ability, but also for suitable storage characteristics, °Brix content and firmness. Due to favourable pomological and biochemical characteristics these varieties were recommended to be included in the breeding program that will result in the enrichment of germplasm of the apples from these areas.

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“…Previous studies profiling the sensory properties of apple cultivars have provided a lexicon describing important attributes within the modalities of odor, texture and flavor (incorporating retronasal taste and odor) (Corollaro et al . ; Seppä et al . ).…”

Section: Introductionmentioning

confidence: 99%

Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

Ting

Romano

Silcock

et al. 2015

Journal of Sensory Studies

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In apples, consumers predominantly use visual, auditory and texture cues as quality/preference indicators and struggle to describe complex olfactory sensations. This study investigated apple cultivar differentiation using analytical and sensory techniques with the goal of achieving more relevant instrumental characterization. Sensory flavor/odor data were compared with volatile organic compounds (VOCs) measured using proton transfer reaction time‐of‐flight mass spectrometer (PTR‐ToF‐MS) and sensory texture data were compared with mechanical‐acoustic textural parameters obtained using a texture analyzer. Both techniques separated cultivars similarly. PTR‐ToF‐MS data separated cultivars into VOC families that correlated to specific sensory attributes (e.g., butanoate esters to lemon flavor/odor). Analytical and sensory firmness were positively correlated where the former differentiated crunchy from hard‐not crunchy cultivars. Sweet taste did not correlate to soluble solids content but was positively correlated to fruity esters which could indicate a taste‐aroma interaction. This study demonstrates the potential to predict sensory attributes of apples using analytical techniques. Practical Application The description of apple flavor is challenging for both trained panelists and consumers to describe due to the complexity of the multimodal stimulations that occur within the oral and ortho/retro nasal cavity during consumption that induce odor, taste, flavor and sound perception. Therefore, this study looks at objectively characterizing apple cultivars based solely on instrumental techniques that reflect attributes attained from a descriptive sensory analysis of the same cultivars. The current study found apple cultivars were separated into similar groups when sensory and instrumental texture, physicochemical and VOC data were compared. Specific analytical properties that correlated strongly to sensory attributes could be used as predictors of important sensory attributes that differentiated the samples. Hence, the use of these instrumental techniques to characterize apples could be an option to increase throughput.

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Sensory profiling of apple: Methodological aspects, cultivar characterisation and postharvest changes

Cited by 50 publications

References 44 publications

External preference mapping: A guide for a consumer‐driven approach to apple breeding

External preference mapping: A guide for a consumer‐driven approach to apple breeding

Characterization of Old Apple Cultivars from Bosnia and Herzegovina by Means of Pomological and Biochemical Analysis

Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

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