Sensory Quality Criteria for Cold Versus Warm Green Peas Studied by Multivariate Data Analysis

Abstract

Senso y quality criteria for cold versus warm green peas were investigated in 49 batches ofpeas (Pisum sativum L. var. medullae Ale$) from Denmark. Trained panelists profiled the samples with 14 descriptors. The same underlying systematic variations in the sensory variables were expressed for cold and warm peas. The attributes mealiness, skin toughness, crispness, sweetness, bitterness, pea and pea pod flavor were found to be relevant sensory quality criteria for both cold and warm peas by analysis of variance and multivariate analysis. For all important attributes corresponding cold -warm attributes were highly correlated in the PLSR prediction. Cold peas were separated from warm peas by having more pea pod odor and pea pod flavor in contrast to warm peas which were more sweet. Consumer preference of 14 samples were measured and translated to panelist perception in another part of the project. Results fiom panelist perception in accordance with consumer perception gave the basis for developing a sensoy screening model.

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

“…Fruity flavour, found to be relevant in describing green pea quality especially when coupled with sweet taste, was significantly lower in brand CC (described as having a weedy flavour) as compared to the other brands. Fruity flavour was negatively correlated with earthy flavour and this relationship was clearly observed in CC.…”

“…Pyrazines, with earthy flavours, have been reported in cold peas and could be responsible for the weedy flavour. Acetone aroma detected in batches CB3, CB4 and, to a lesser extent, in RB4 could possibly be attributed to the presence of ketones and aldehydes formed as products of peroxidation reactions by the action of enzymes as addition of lipoxygenase in homogenates of sweet corn showed an increase in painty/acetone odours .…”

Drought Effects on Green Pea Texture and Related Physical-Chemical Properties at Comparable Maturity

“…Sensory analysis was carried out with six trained panelists (Wienberg et al, 2000). A set of 14 descriptive terms was developed, of which six were directly or indirectly related to pea texture (mealiness, skin toughness, seed hardness, crispness, juiciness, and sweetness).…”

“…Evaluations were made on a continuous nonstructured scale with anchor points corresponding to low (0) and high (15) intensity. The peas were evaluated at 18 ºC in accordance with procedures described by Wienberg et al (2000). STATISTICAL ANALYSIS.…”

“…The main effects and interactions were tested using the General Linear Models procedure. The sensory variables were analysed using a mixed model ANOVA, taking the combined residual structure into account (Wienberg et al, 2000).…”