Naslov
Effects of varieties and cultivation conditions on sensory profiles in fresh strawberry as well as in their purées

Autori
Bursać, Danijela ; Levaj, Branka ; Vahčić, Nada ; Dragović-Uzelac, Verica ; Paljević, Sanja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Book: Berry plant quality and sustainable production / Duralija, Boris ; Jemrić, Tomislav - Zagreb, 2006

Skup
Berry plant quality and sustainable production

Mjesto i datum
Zagreb, Hrvatska, 2006

Vrsta sudjelovanja
Ostalo

Vrsta recenzije
Nije recenziran

Ključne riječi
strawberry; organic cultivation; conventional cultivation; sensory evaluation

Sažetak
The purpose of this study was to characterise and compare the sensory quality of fresh fruit and their purées in two strawberry varieties, Maya and Queen Elisa, grown in conventional and organic cultivation in Croatia. Quantitative descriptive analysis (QDA) was used to describe the sensory properties of fresh fruit as well as their purées. It was performed by a trained panel consisting of ten to fifteen members. After a series of discussion sessions, 17 descriptive words, with identifiable meaning to each panel member, are used to show the relative strength of each note on suitable scale with scores from 1 to 7. The experimental attributes included one term for colour, 5 terms for aroma, 3 terms for flavour, 3 terms for taste, 3 terms for texture and 2 terms for appearance. Conventional fresh strawberries scored higher for the colour strenght, fruity flavor, total intensity of aroma and aquaeus texture while organic fresh strawberries were rated higher in sweetness and sourness just as in harmonious taste. Moreover, conventional purées scored higher than organic for fruity flavor, strawberry aroma, off-flavour and sourness. Organic purées in comparison with conventional scored higher for total intensity of aroma, flowery aroma, sweetness, harmonious taste and viscosity. Fresh Maya strawberries were rated higher than Queen Elisa only for sourness and aquaeus texture whereas fresh Queen Elisa samples were higher evaluated in frutiy, flowery and greeny aroma, sweetness, harmony taste and firmness. Among purées, Maya samples scored higher for the colour strenght, fruity aroma and total intensity of aroma, sourness and homogeneity. Queen Elisa purées rated higher in green and earthy aroma, off-flavour and strange aroma. Sensory evaluation indicated that organic purées scored higher for the colour strenght, sourness, flowery aroma and total intensity of aroma in comparison with fresh organic fuit. Moreover, fresh organic strawberries rated higher in sweetness and harmony taste. Conventional fresh strawberries had many of the same sensory characteristics as their purées though scored higher for harmony taste.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA