Relationships between perceived sensory properties and major preference directions of 12 varieties of apples from the Southern Hemisphere

摘要: Abstract The previous research on sensory evaluation of apples is reviewed and a comprehensive descriptive profile 12 Southern Hemisphere varieties has been developed. A comparison unpeeled halves with peeled quarters revealed noticeable difference only for the Top Red variety. It not clear whether this was due to properties skin or panelists' expectations after viewing skin. However it does appear that very small quantities experimental material could be used give breeders good definition profile. Hedonic by 60 consumers same in hall test overall structure at most preferred end scale but number differences lower end. Peeling reduced liking Splendour Fiesta increased Red. Internal Preference Mapping indicated four dimensions preference important dimension highly correlated texture attributes. Segmentation appeared according sweet, hard apple juicy, acidic preferred.