Correlation of sensory and physicochemical properties of selected apple cultivars

L. Kouřimská; Z. Panovská; V. Legarová; Z. Pacáková

doi:10.1556/aalim.42.2013.2.8

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Acta Alimentaria

Volume/Issue:: Volume 42: Issue 2

Correlation of sensory and physicochemical properties of selected apple cultivars

Authors:

L. Kouřimská

L. Kouřimská Czech University of Life Sciences Prague Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources Prague Czech Republic

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Z. Panovská

Z. Panovská Institute of Chemical Technology in Prague Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology Prague Czech Republic

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V. Legarová

V. Legarová Czech University of Life Sciences Prague Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources Prague Czech Republic

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, and

Z. Pacáková

Z. Pacáková Czech University of Life Sciences Prague Department of Statistics, Faculty of Economics and Management Prague Czech Republic

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Pages:: 208–219

Online Publication Date:: 19 Jun 2013

Publication Date:: 01 Jun 2013

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.42.2013.2.8

Keywords:: sensory analysis; apple; composition; storage

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Sensory and physicochemical changes of three apple cultivars (‘Golden Delicious’, ‘Idared’ and ‘Gloster’) were monitored during 14 weeks of storage at 6 °C and 70% relative humidity in three following years. The aim was to investigate physicochemical parameters that were best correlated with sensory evaluation of apples during their storage. Sensory quality was assessed using a category point scale and the sensory profile was evaluated using a graphical unstructured scale. Physicochemical changes, such as weight, soluble solids, titratable acidity, and dry matter content, were monitored. All the examined parameters changed during the observed period, with the greatest changes occurring in weight, texture, and taste. There were also differences between the tested cultivars. Statistically significant correlations between sensory and physicochemical data were observed between texture characteristics and weight changes. In case of sweet taste, only a weak correlation between the intensity of sweet flavour and soluble solid content values was found. No statistically significant correlation between the intensity of sour taste and titratable acidity was observed.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

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Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)