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APPLE QUALITY: DEVELOPMENT OF DESCRIPTIVE QUALITY PROFILE FOR OBJECTIVE SENSORY EVALUATION.

Author(s) : DHANARAJ S., ANANTHAKRISHNA S., GOVINDARAJAN V.

Type of article: Article

Summary

SELECTION OF THE PARAMETERS STUDIED BY SENSORY TESTS: TEXTURE, JUICINESS, AROMA, FLAVOUR; DESCRIPTIVE VOCABULARY USED. THIS PROFILE IS USED FOR EVALUATING THE QUALITY OF COOLED APPLE AND THE EFFECT OF RIPENING AND TRANSPORT. GOOD CORRELATION OF RESULTS WITH THOSE OF THE INSTRUMENTAL MEASUREMENT OF TEXTURE AND THE DETERMINATION OF DEGREE BRIX AND ACIDITY. (Bull. bibliogr. CDIUPA, FR., 15, N.11, 1981/11, 58, 161945.

Details

  • Original title: APPLE QUALITY: DEVELOPMENT OF DESCRIPTIVE QUALITY PROFILE FOR OBJECTIVE SENSORY EVALUATION.
  • Record ID : 1982-1558
  • Languages: English
  • Source: J. Food Qual. - vol. 4 - n. 2
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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