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The relationship between instrumental tests and sensory determinations of peach and nectarine texture

Authordc.contributor.authorContador, L. 
Authordc.contributor.authorDíaz, M. 
Authordc.contributor.authorHernández, E. 
Authordc.contributor.authorShinya, P. 
Authordc.contributor.authorInfante Espiñeira, Rodrigo 
Admission datedc.date.accessioned2017-03-01T18:36:28Z
Available datedc.date.available2017-03-01T18:36:28Z
Publication datedc.date.issued2016
Cita de ítemdc.identifier.citationEuropean Journal of Horticultural Science. Volumen: 81 Número: 4 Páginas: 189-196es_ES
Identifierdc.identifier.other10.17660/eJHS.2016/81.4.1
Identifierdc.identifier.urihttp://repositorio.uchile.cl/handle/2250/142820
Abstractdc.description.abstractIn this work, we evaluate the relationship between the rheological and the sensory texture of fresh peach and nectarine varieties. Two non-melting fleshed varieties (NMF), 'Andross' and 'Carson, and four melting fleshed nectarines (MF), 'Andes nec-1', 'Andes nec-2, 'Andes nec-3', and 'Venus, were harvested and kept in a ripening chamber for four days. A sensory trained panel using the sensory texture descriptors 'hardness, 'crispness, 'crunchiness, 'melting, and 'juiciness' determined the sensory profile of each variety. Penetration tests, texture profile analysis (TPA), and mechanical acoustic analysis profile tests were performed using a TA-XT Plus texture meter. Principal component analysis defined the most influential rheological variables of each test. We also performed regression analysis by partial least squares (RPLS); as regressor variables we used the set of the rheological variables and the sensory attributes as dependent variables. The RPLS model explained 62% of the relationship between rheological and sensory variables. The strongest relationships were between 'hardness' and the TPA variables, and 'melting' and quantity of juice and the TPA variables. Finally, using a regression tree for the attributes 'hardness' and 'melting, we determined that the variable 'TPA hardness' was the most relevant to define both descriptors, thus classifying the varieties into two groups by obtaining a critical value for each attribute.es_ES
Lenguagedc.language.isoenes_ES
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile*
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
Sourcedc.sourceEuropean Journal of Horticultural Sciencees_ES
Keywordsdc.subjectTexture Profile Analysises_ES
Keywordsdc.subjecthardnesses_ES
Keywordsdc.subjecttexture meteres_ES
Keywordsdc.subjectrheologyes_ES
Keywordsdc.subjectsensory evaluationes_ES
Títulodc.titleThe relationship between instrumental tests and sensory determinations of peach and nectarine texturees_ES
Document typedc.typeArtículo de revistaes_ES
Catalogueruchile.catalogadorC. R. B.es_ES
Indexationuchile.indexArtículo de publicación ISIes_ES


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile