Abstract
The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation. To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified. The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3，0.991 9，0.936 8，0.952 3，0.951 3, and 0.936 5, respectively） and feel quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.926 1，0.954 7，0.901 1，0.945 8，0.912 2，and 0.921 9, respectively）. Significant correlation were found between TPA parameters of hardness, including viscosity, elasticity, cohesiveness, chewiness, resilience and sensory evaluation indexes of appearance, i.e. odor, flavor, taste quality, feel quality and sensory evaluation scores (R2=0.56-0.96, the R2-value of the appearance, odor, flavor, taste quality, feel quality were 0.644，0.569，0.819，0.959，and 0.915 1, respectively). Viscous (X2) and cohesion (X4) played important roles in predicting sensory index of apple. It was feasible to predict the sensory quality of apply by using its TPA texture parameters, and the research provided a theoretical basis of apple sensory evaluation by using objective evaluation of TPA parameters.
Publication Date
6-28-2017
First Page
37
Last Page
41,45
DOI
10.13652/j.issn.1003-5788.2017.06.008
Recommended Citation
Lina, LI; Wuqi, ZHAO; Xiangyuan, ZENG; Shan, XUE; Yaoyao, HUO; Yuan, FANG; and Yurong, GUO
(2017)
"Correlation between texture and sensory evaluation of Apple,"
Food and Machinery: Vol. 33:
Iss.
6, Article 8.
DOI: 10.13652/j.issn.1003-5788.2017.06.008
Available at:
https://www.ifoodmm.cn/journal/vol33/iss6/8
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