Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical–chemical attributes: indications for future genetic improvements

Escribano, Sandra; Sánchez, Francisco J.; Lázaro, Almudena

doi:10.1007/s00217-010-1313-8

Cited by 35 publications

(45 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sensory quality is a difficult concept to define; it should be comprehended as interaction between the product and the consumer. It is necessary to establish a relationship between the physical and chemical composition of the product and its sensory attributes such as colour, texture, aroma (volatile compounds) and taste (sweet, sour, salty and bitter sensations) as well as between the sensory perceptions and the acceptability for the consumer (Escribano et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Obasi¹,

Whong²,

Ameh³

2017

Afr. J. Food Sci.

View full text Add to dashboard Cite

Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a better quality considering the parameters assessed. The results of the laboratory prepared orange juice showed that the chemically treated, pasteurized, concentrated and carbonated orange juice had pH 1.6 to 4.5, TTA 0.03 to 0.31%, maturity ratio 1.16 to 8.55, total soluble solids (TSS) ranging from 26 to 33°Brix. The vitamin C content for the untreated juice (fresh) and the commercially produced were 43 and 2.67 mg/100 ml, respectively. The experimental samples of chemically treated, pasteurized, concentrated and carbonated had vitamin C content ranging from 22-29, 27-32, 28-30 and 17-29 mg/100 ml, respectively. Sodium and phosphorus were found in small amounts ranging from 0.01-0.12 and 0.001-0.02%, respectively in the orange juice. Among the various processing methods concentrated orange juice ranked first followed by chemically treated, pasteurized and carbonated in terms of the sensory evaluation as assessed by the panelists.

show abstract

Section: Introductionmentioning

confidence: 99%

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Obasi¹,

Whong²,

Ameh³

2017

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The IMIDRA trained tasting panel was selected for the study, as they had previously demonstrated to be eYcient, eVective and useful [8]. This panel, composed of forty members, carried out the evaluation sessions (UNE 87008, equivalent to ISO 6658:1985) [35] strictly following the previously published sensorial protocol [8].…”

Section: Tasting and Consumer Panel Establishmentmentioning

confidence: 99%

“…Drip irrigation was applied once a day during the Wrst week after sowing and frequently throughout plant growth. Twenty fruits per accession were harvested considering the diVerent signs of ripening of the diVerent melon varieties [8]. All harvested melons met the quality standards for European grade nº1 melons (mature, 10° Brix for Charentais, 8° Brix for the rest of melons, Wrm, well formed and free from defects) [34].…”

Section: Cultivation Plotsmentioning

confidence: 99%

“…Some studies have demonstrated the extraordinary agro-morphological and molecular variability of these varieties, using a multidisciplinary approach [25,33]. The goal of present study is to analyze melon diversity through sensory analysis, applying the previously published protocol [8]. The three speciWc objectives are as follows: (1) to identify melon genotype diVerences in terms of their sensory attributes, describing a complete sensory proWle of each variety; (2) to detect relevant sensorial diVerences between homologous landraces and commercial varieties; and (3) to identify landraces expressing sensorial traits positively appreciated by diVerent consumer groups, based on a study of their preferences.…”

Section: Introductionmentioning

confidence: 99%

“…This has led to the production of commercial hybrids where sensorial tests have simply been used as a tool for detecting Xavor defects [2,3] and possible alterations after storage or the industrial process in Galia and Honeydew melons [4][5][6]. Today, sensorial studies not only try to respond to consumer preferences [7], but they also try to characterize the diversity of color, taste and aroma [2,8,9] to identify the characteristics of melon varieties that could satisfy the most demanding consumer and diVerent market trends [8,10,11]. Recently, sensory proWles of melon varieties, the interaction between melon traits, sensorial perceptions and consumer acceptability have been established by means of a sensory characterization protocol carried out by trained panels [8].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensorial characteristics of Spanish traditional melon genotypes: has the flavor of melon changed in the last century?

Escribano¹,

Lázaro²

2012

Eur Food Res Technol

Self Cite

View full text Add to dashboard Cite

Sensory proWling was applied as an eVective tool in melon characterization to evaluate twenty-six melon varieties, landraces and commercial hybrids over 3 years of harvesting. The landraces were from Villaconejos, a Madrilean village historically specialized in melon cultivation. These landraces have remarkable morphological and molecular diversity according to previous studies. Individual panel results related to color, Wrmness, juiciness, sweetness, acidity and Wbrosity, and seven diVerent aromas of melon fruits were analyzed using a multivariate analysis. The results of these analyses showed that Villaconejos accessions were highly diverse and distinct from the reference accessions. The comparison of speciWc and homologous traditional and commercial varieties indicated that genetic improvement programs have had a remarkable eVect on some sensorial attributes. Most Villaconejos varieties exhibited noteworthy particularities that the consumer panel considered quality marks, such as the sweetness and acidity of 'Mochuelo Tradicional' or the juiciness of 'Melón Azul'. The most preferred group was composed of seven varieties. The Wrst three preferred varieties were Villaconejos landraces, as was the Wfth variety in this group. In conclusion, these results indicate that Villaconejos landraces could provide Inodorus genetic resources with priceless sensorial attributes that are appreciated by consumers and are currently unavailable in the melon market. Therefore, these landraces constitute an irreplaceable resource for farmers, breeders and seed companies.

show abstract

Biosynthesis and perception of melon aroma

Gonda

Burger

Schaffer

et al. 2016

Biotechnology in Flavor Production

View full text Add to dashboard Cite

Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical–chemical attributes: indications for future genetic improvements

Cited by 35 publications

References 23 publications

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Sensorial characteristics of Spanish traditional melon genotypes: has the flavor of melon changed in the last century?

Biosynthesis and perception of melon aroma

Contact Info

Product

Resources

About