Correlation of sensory and physicochemical properties of selected apple cultivars

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896600" target="_blank" >RIV/60461373:22330/13:43896600 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/13:62245 RIV/60460709:41110/13:62245

Výsledek na webu

<a href="http://www.akademiai.com/content/k09h2867r7280153/fulltext.pdf" target="_blank" >http://www.akademiai.com/content/k09h2867r7280153/fulltext.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/AAlim.42.2013.2.8" target="_blank" >10.1556/AAlim.42.2013.2.8</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Correlation of sensory and physicochemical properties of selected apple cultivars

Popis výsledku v původním jazyce

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, suchas 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 betweenthe 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

Název v anglickém jazyce

Correlation of sensory and physicochemical properties of selected apple cultivars

Popis výsledku anglicky

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, suchas 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 betweenthe 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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Alimentaria

ISSN

0139-3006

e-ISSN

—

Svazek periodika

42

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

12

Strana od-do

208-219

Kód UT WoS článku

000320775000008

EID výsledku v databázi Scopus

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