Measurement of organoleptic quality in strawberries | Mesure de la qualite gustative des fraises
2001
Carlen, C. | Ancay, A. | Terrettaz, R. (Station federale de recherches en production vegetale de Changins (RAC), Conthey (Switzerland). Centre d'arboriculture et d'horticulture des Fougeres.) | Azodanlou, R. (Ecole d'ingenieurs du Valais, Sion (Switzerland). Departement Agro-alimentaire et Biotechnologie) | Tschabold, J.L. (Federation des cooperatives Migros, Bussigny (Switzerland). Service agroecologique)
The organoleptic quality of commercial strawberries is often criticised. The goal of this project was to test rapid methods to objectively measure and promote their organoleptic quality. The results of the consumer tests were related with analytical measurements such as sugar content, content of total volatile compounds, total acidity, pH, conductivity and firmness. The relationship between the analytical measurements and consumer's appreciation proved that the organoleptic quality of strawberries is measurable by analysing the sugar content (°Brix) of the fruits. The analysis of total volatile compounds was significantly related to the consumers' appreciation for only some tests. Further investigations need to be undertaken to verify this relationship. However, the measurements of total acidity, pH, conductivity and firmness were not associated with the consumers' opinion. It was not possible to define a scale for organoleptic quality of strawberries in relation to its sugar content (°Brix). The regression curves between the strawberries' sugar content and the consumers' appreciation differred considerably between 1999 and 2000. Further experiments are necessary throughout several years to determine such a scale for strawberries.
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