Journal of the Science of Food and Agriculture · 1999 · 38 citations · 11 references
AgricultureFood ScienceHorticultural SciencesFood AnalysisFood ChemistrySensory EvaluationFlavor EvaluationFood Texture ChemistryFruit QualityFruit Quality EvaluationFruit TextureSensory AnalysisAttributesFlesh TextureFruit Quality AttributesFruit Texture AnalysisMeltingPhysicochemical Quality AttributesSoluble Solids ContentSoluble Solids Determination
A study was conducted to determine differences in sensory and compositional characteristics of melting-flesh (MF) and non-melting flesh (NMF) fresh market peach genotypes. Sensory results showed that the NMF fruit (‘Oro A’ and FL 86-28C) were ‘harder’, less ‘juicy’ and more ‘rubbery’ than their MF (FL 90-20 and ‘TropicBeauty’) counterparts. A principal component analysis of the sensory data showed a clear distinction between the textural aspects of MF and NMF fruit, but not between their flavour aspects. Likewise, chemical analysis showed that while differences in pH, titratable acidity, and soluble solids were detected among the four genotypes, no consistent grouping could be made based on the MF/NMF nature of the fruit. © 1999 Society of Chemical Industry
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