Search results for "SENSORY"
showing 10 items of 2427 documents
Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes
2001
The organoleptic quality of fresh market tomato can be described by a set of attributes, including fruit appearance, taste, aroma and texture. Sensory analysis is the most-valid method to study organoleptic characteristics, particularly aroma and texture. A range of 144 recombinant inbred lines of tomato derived from a cross between a cherry tomato line and a large-fruited line was evaluated by descriptive sensory profiling. Taste was analyzed through sweetness and sourness, and aroma was analyzed through the overall aroma intensity, together with candy, lemon, citrus-fruit and pharmaceutical aroma. Texture was characterized by firmness, meltiness, mealiness, juiciness and difficulty to swa…
Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonicaLindl) cultivars using instrumental and sensory analyses
2016
Introduction. Fruit quality can be evaluated by combining instrumental and sensory analyses. These methodologies have been affirmed and tested on different fruit tree species, but loquat is still little known from this point of view. Materials and methods. In this trial, conducted in Palermo and Catania (Sicily, Italy), both instrumental and sensory analyses were carried out on fruit of 8 loquat affirmed cultivars (‘Golden Nugget’, ‘Peluche’) and local cultivars (‘Marceno’, ‘Sanfilippara’, ‘Nespolone di Trabia’, ‘Virticchiara’, ‘Bianco Dolce’ and ‘BRT20’) with the aim of assessing their quality traits. Results and discussion. The sensory results agreed quite well with the physicochemical da…
Anti-Transpirant effects on vine physiology, berry and wine composition of cv. Aglianico (Vitis vinifera L.) grown in South Italy
2019
In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines
2021
AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…
Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
2020
Made available in DSpace on 2021-06-25T12:18:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01. Added 1 bitstream(s) on 2021-07-15T15:05:51Z : No. of bitstreams: 1 S0103-90162021000300902.pdf: 246305 bytes, checksum: 130e2a2703383287ec0721e788c1b83e (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the dev…
Influence of the addition of different origin sources of protein on meat products sensory acceptance
2019
The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâte, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat …
Testing the habituation assumption underlying models of parasitoid foraging behavior
2016
BackgroundHabituation, a form of non-associative learning, has several well-defined characteristics that apply to a wide range of physiological and behavioral responses in many organisms. In classic patch time allocation models, habituation is considered to be a major mechanistic component of parasitoid behavioral strategies. However, parasitoid behavioral responses to host cues have not previously been tested for the known, specific characteristics of habituation.MethodsIn the laboratory, we tested whether the foraging behavior of the egg parasitoidTrissolcus basalisshows specific characteristics of habituation in response to consecutive encounters with patches of host (Nezara viridula) ch…
Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars
2020
Some of the key components that contribute to the acceptance of high-quality fresh mangoes by consumers are its flavour, odour, texture and chemical constituents that depend mainly on level of maturity. In the European market, the demand for tree-ripened fruit has increased in recent decades. Nevertheless, the qualitative response and the marketable characteristics of tree-ripened mango fruit grown in the Mediterranean area are not yet studied. Tree-ripened fruits of cv Keitt, Glenn, Osteen, Maya, Kensington Pride and Tommy Atkins were submitted to analytical (fruit weight, transversal diameter, longitudinal diameter, flesh firmness, total soluble solid content, titratable acidity, seed wei…
Chemical ecology meets conservation biological control: identifying plant volatiles as predictors of floral resource suitability for an egg parasitoi…
2016
Conservation biological control aims to enhance natural enemy populations in crop habitats, e.g. by providing flowering plants as food resources. Suitable flower species must enhance the survival and fecundity of natural enemies but in addition they also need to be highly attractive and thus frequently visited. To date, few examples exist that have considered both criteria. In this study, we tested the effects of the flowering plants alyssum (Lobularia maritima), buckwheat (Fagopyrum esculentum), French marigold (Tagetes patula) and sweet basil (Ocimum basilicum) on the fecundity and olfactory attractiveness of the egg parasitoid Trissolcus basalis, an important biological control agent of …
Consumer preferences for fig fruit (Ficus carica L.) quality attributes and postharvest storage at low temperature by in-store survey and focus group
2017
Fig (Ficus carica L.) is cultivated mainly in southern Italy and in several countries of the Mediterranean area. According to official statistics the quantities of fresh fig placed on domestic market are low, though the home consumption is known to be relatively high in summer. The objective of this study was to discover consumers’ preferences for sensory, quality attributes of fresh fig and primary drivers of liking, in order to enhance fruit marketing value. An in-store consumer test and two focus groups were carried out to assess preferences in regards to fresh figs after 3 and 7 days of storage at low temperature: the selected sensory, intrinsic and extrinsic attributes were ranked by c…