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Authordc.contributor.authorContador Cárdenas, Loreto Andrea 
Authordc.contributor.authorRobles Diener, Bárbara Francisca 
Authordc.contributor.authorShinya, Paulina 
Authordc.contributor.authorMedel Maraboli, Marcela 
Authordc.contributor.authorPinto, Catalina 
Authordc.contributor.authorReginato Meza, Gabino 
Authordc.contributor.authorInfante Espiñeira, Rodrigo 
Admission datedc.date.accessioned2015-10-26T19:52:15Z
Available datedc.date.available2015-10-26T19:52:15Z
Publication datedc.date.issued2015
Cita de ítemdc.identifier.citationFruits Vol. 70 No. 4 Jul 2015en_US
Identifierdc.identifier.otherDOI: 10.1051/fruits/2015018
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/134653
General notedc.descriptionArtículo de publicación ISIen_US
General notedc.descriptionSin acceso a texto completo
Abstractdc.description.abstractIntroduction. Texture parameters are important factors for characterizing the sensory quality of raw almonds; nevertheless there is scarce literature that explores sensory differences among cultivars. The aim of this study was to characterize quality attributes of different raw almond cultivars. Materials and methods. The almond cultivars 'Nonpareil', 'Mission', 'Supernova', `Tuono', 'Ferragnes' and 'Marcona' were used to characterize their industrial and sensory quality attributes. A panel of 14 assessors with previous experience in testing stone fruit was specifically trained on descriptive analysis for determining quality and particularly texture of raw almonds. Results and discussion. A direct relationship was observed between kernel yield and shell fracture resistance; the American cultivars 'Nonpareil', and 'Mission' showed more minor shell fracture resistance than the European. `Tuono' stood out for being tasty, crunchy and hard, whereas 'Marcona' was noted for its color intensity, crispness and hardness; but it lacked taste. 'Supernova' was described as tasty. Conclusion. A 5-h training period proved to be adequate for characterizing raw almond cultivars. The panel was able to discriminate between cultivars and segregate 'Nonpareil' and 'Mission' from the other cultivars in terms of texture attributes.en_US
Patrocinadordc.description.sponsorshipCONICYT FONDECYT project 1130198en_US
Lenguagedc.language.isoenen_US
Publisherdc.publisherEDP Sciencesen_US
Keywordsdc.subjectChileen_US
Keywordsdc.subjectAlmonden_US
Keywordsdc.subjectPrunus dulcisen_US
Keywordsdc.subjectSensory analysisen_US
Keywordsdc.subjectTextureen_US
Keywordsdc.subjectFood qualityen_US
Títulodc.titleCharacterization of texture attributes of raw almond using a trained sensory panelen_US
Document typedc.typeArtículo de revistaen_US


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