Contribution of attributes in defining the sensory profile of fresh pepper fruit (Capsicum annuum L.)
2015
Pestorić, Mladenka (Institute of Food Technology, Novi Sad (Serbia)) | Belović, Miona (Institute of Food Technology, Novi Sad (Serbia)) | Kevrešan, Žarko (Institute of Food Technology, Novi Sad (Serbia)) | Mastilović, Jasna (Institute of Food Technology, Novi Sad (Serbia)) | Torbica, Aleksandra (Institute of Food Technology, Novi Sad (Serbia)) | Novaković, Aleksandra (Institute of Food Technology, Novi Sad (Serbia)) | Ilić, Zoran (Faculty of Agriculture, Priština-Lešak (Serbia))
The aim of this study was to consider the contribution of individual attributes in the sensory profile of the fresh pepper fruit using Analysis of Variance (ANOVA) and Principal Component Analysis (PCA). Four traditional Serbian red pepper cultivars, grown in Leskovac area and produced by seed sowing or transplanting, were evaluated in this study. Sensory profiling was performed by the trained panel, using a generic descriptive method. ANOVA showed the importance of the many selected attributes with different levels of significance. The final list of attributes (shape, colour intensity, shininess, pericarp colour uniformity, amount of seeds at placenta, size of placenta, harshness, elasticity, odour and sweetness) that were contributed to the differentiation of the tested samples was obtained on the basis of three derived PC analysis. To establish the final attribute list, a larger set of samples should be tested in future to derive general conclusions.
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