Texture analysis of Red Delicious fruit: Towards multiple measurements on individual fruit

Texture analysis in an apple progeny through instrumental, sensory and histological phenotyping

“…No such correlations were found with our progeny. Correlations between instrumental measures and sensory texture descriptors have been reported by several authors (Abbott et al 1984;Harker et al 2002;Mehinagic et al 2004;Camps et al 2005;Ioannides et al 2007), but besides FIRM and CRISP (Harker et al 2002), compression and penetrometry variables are known to be poor predictors of sensory descriptors, such as MEALI, MELT or JUIC (Harker et al 2002;Camps et al 2005). In support of King et al (2000) observations, the close genetic relatedness between individuals in our progeny likely led to absence of relation or to lower correlation values than those reported for genetically contrasted apple varieties (Barreiro et al 1998;Harker et al 2002;Mehinagic et al 2003Mehinagic et al , 2004Shmulevich et al 2003).…”

Relating Surface Electromyograms of the Facial Muscles During Mastication to the Mechanical and Sensory Properties of Foodstuffs

“…For 10 out of the 13 subjects, ~50% of the variance in their sensory mealiness scores can be explained by the combination of sEMG and puncture test data. Furthermore, the standard deviation of the regression residuals is typically comparable in magnitude to the repeatability of the mealiness evaluations, obtained by examining the replicate blind evaluations made on the same apple halves at each session (see Ioannides et al, 2007). We conclude that the sensory mealiness has been modelled as well as could be expected, given the intrinsic error associated with the measurements involved.…”

“…sEMG was also found to be an effective predictor for eight out of the thirteen subjects, although the relationships (and significance levels) were generally somewhat weaker. However, this represents a substantial improvement compared with a previously reported analysis of the sEMG data (Ioannides et al, 2007) which used parameters extracted from the sEMG time domain signal, and found significant relationships for only four out of the thirteen subjects. Table 2.…”

“…The work discussed in this section relates sEMG, sensory evaluations and penetrometer measurements from Red Delicious apples. The data presented here are a subset taken from a larger collection of measurements obtained from an extensive, multi-stage experiment, which is reported in Ioannides (2006) and Ioannides et al (2007). Herein we focus on two texture-related sensory terms, hardness and mealiness, obtained by classical sensory evaluation -a single assessment by the subject representing their impression of the attribute over the entire eating period (Lee & Pangborn, 1986).…”

“…Andani (2000) found that sensory mealiness was detected after 4 chews, which implied that some sensory attributes may require some manipulation of the food before the attribute can be perceived. Our wider study included a further three terms, which are outlined briefly in the methods section below, and discussed in full in the journal article (Ioannides et al, 2007). sEMG has been used extensively to examine mastication patterns in a wide range of foods, including apples (Kohyama et al, 2005).…”