Journal article published in Australian Journal of Grape and Wine Research, volume 21, pp. 213–225.

Authors: , , , , , and .

Abstract

Background and Aims: Little research has been conducted on the instrumental measurement of crunchiness in table grapes in spite of the great relevance of this sensory texture trait for consumer preferences. Thereby, the aim of the present work was to evaluate the potential of different mechanical and acoustic properties to assess the perceived firmness and crunchiness of table grape cultivars. Methods and Results: The ripening effect was minimized by densimetric sorting of the berries before testing. The textural quality of seven table grape cultivars was evaluated by sensory analysis. Furthermore, three mechanical tests (texture profile analysis, cutting, and denture) were performed on the berry flesh or whole berries, and the acoustic emission produced was recorded simultaneously. Correlation studies showed strong and significant relationships between sensory texture attributes and instrumental parameters, particularly for the denture test. Nevertheless, satisfactory predictive accuracy for the perceived crunchiness required multivariate linear regression involving both mechanical and acoustic properties resulting from the denture test performed on whole berries. In this case, residual predictive interquartile amplitude (RPIQ) was higher than 2. Most of the reliable models developed for the perceived firmness are fairly recommended not for quantitative purposes but for fast screening (1.6

Key words: acoustic emission, crunchiness, instrumental texture analysis, sensory analysis, tablegrape

BibTeX entry: click to show

@article{
	2318_1506147,
	url = {https://hdl.handle.net/2318/1506147},
	author = {Giacosa, Simone and Zeppa, Giuseppe and Baiano, Antonietta and Torchio, Fabrizio and Río Segade, Susana and Gerbi, Vincenzo and Rolle, Luca},
	title = {Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties},
	year = {2015},
	journal = {Australian Journal of Grape and Wine Research},
	volume = {21},
	abstract = {Background and Aims: Little research has been conducted on the instrumental measurement of crunchiness in table grapes in spite of the great relevance of this sensory texture trait for consumer preferences. Thereby, the aim of the present work was to evaluate the potential of different mechanical and acoustic properties to assess the perceived firmness and crunchiness of table grape cultivars. Methods and Results: The ripening effect was minimized by densimetric sorting of the berries before testing. The textural quality of seven table grape cultivars was evaluated by sensory analysis. Furthermore, three mechanical tests (texture profile analysis, cutting, and denture) were performed on the berry flesh or whole berries, and the acoustic emission produced was recorded simultaneously. Correlation studies showed strong and significant relationships between sensory texture attributes and instrumental parameters, particularly for the denture test. Nevertheless, satisfactory predictive accuracy for the perceived crunchiness required multivariate linear regression involving both mechanical and acoustic properties resulting from the denture test performed on whole berries. In this case, residual predictive interquartile amplitude (RPIQ) was higher than 2. Most of the reliable models developed for the perceived firmness are fairly recommended not for quantitative purposes but for fast screening (1.6<RPIQ<2). Significance of the Study: A combined mechanic-acoustic strategy was not previously used in table grapes and represents a powerful tool for a more complete and exhaustive texture characterization, particularly firmness and crunchiness, by means of a more objective and standardized protocol.},
	keywords = {acoustic emission, crunchiness, instrumental texture analysis, sensory analysis, tablegrape},
	doi = {10.1111/ajgw.12126},	
	pages = {213--225}
}

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doi:10.1111/ajgw.12126

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