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- Title
Preliminary Insights in Sensory Profile of Sweet Cherries.
- Authors
Silva, Vânia; Pereira, Sandra; Vilela, Alice; Bacelar, Eunice; Guedes, Francisco; Ribeiro, Carlos; Silva, Ana Paula; Gonçalves, Berta; di Monaco, Rossella; Puleo, Sharon
- Abstract
Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.
- Subjects
SWEET cherry; SUGAR content of fruit; PRINCIPAL components analysis; FOOD quality; PERCEIVED quality; CHERRIES
- Publication
Foods, 2021, Vol 10, Issue 3, p612
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10030612