Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross‐Sensory Interference
作者： M. O'MAHONY , L. BUTEAU , K. KLAPMAN-BAKER , I. STAVROS , J. ALFORD
DOI: 10.1111/J.1365-2621.1983.TB05047.X
关键词:
摘要: Seven peach varieties were canned conventionally with added syrup or water and using high vacuum flame sterilization (HVFS) without syrup. The treatments assessed for sweetness, sourness, odor intensity, darkness of color, firmness by bite visual appearance, ranking R-index measures. Cross-sensory interference was minimized the excluding reducing effects inappropriate senses. Conventionally peaches less firm to but this did not correspond appearance firmness. Peaches tended be sweeter sour. Color differences clear cut. Comparisons also made fresh peaches.
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