SENSORY EVALUATION OF THE TEXTURE OF 49 COMMERCIAL APPLE AND PEAR PUREES

Authors: TAREA, S.; CUVELIER, G.; SIEFFERMANN, J.M.

Source: Journal of Food Quality, Volume 30, Number 6, December 2007 , pp. 1121-1131(11)

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Abstract:

The sensory texture of 49 market samples of pear and apple purees were examined by Flash profile and results were treated by Generalized Procustes Analysis. The product set encompassed grocery products, baby foods and drinking snacks. Four main sensory notions were used to describe the texture of this type of products: graininess, viscosity, moisture and grittiness. Pear and apple purees were discriminated by the gritty perception, carried out on the third component. The other three main characteristics were carried out on the first two axes, where six main groups of products were identified. Pear purees were close to baby foods. Thickened baby foods and pear and apple mixtures constituted additional groups. Finally, apple purees were close sensorially, but three groups could be discriminated by grainy and viscous perceptions. The number of products was not an obstacle and the panel managed the task as required. PRACTICAL APPLICATIONS

Flash profile seems to be a powerful tool to provide a statement of the sensory diversity of a specific market very quickly even when the number of products is quite large.

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1745-4557.2007.00174.x

Publication date: 2007-12-01