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There are over 30,000 named daylily cultivars in existence today. Ancient Chinese used the plant for nutritive and medicinal qualities. The Greek name Hemerocallis means beautiful for a day. Daylilies demonstrate potential in food service due to the range of color, fragrance, flavor, and textural varieties. The objective was to quantify by descriptive analysis the attribute descriptors for two edible daylily cultivars, i.e., `Rosie Meyer' and `Siloam Powder Pink' and to provide data indicating optimum month for consumption of these two cultivars of daylilies. Blooms were harvested during early morning hours over 5 months (May to September). Six panelists were trained utilizing Quantitative Descriptive Analysis for 6 months on the sensory attributes of `Rosie Meyer' and `Siloam Powder Pink' cultivars. Training consisted of determining attribute categories as well as intensity ratings for references. Attribute categories included appearance, odor/scent, handfelt texture, oral texture, basic taste(s), flavor, mouth feeling factors, and chew rate. Results showed attribute categories with descriptors for `Siloam Powder Pink' as odor/scent, flavor, mouth feeling factors, and oral texture as having a significant difference (P < 0.05) for the evaluation months. `Rosie Meyer' demonstrated significant differences (P < 0.05) for the evaluation months in attribute categories for appearance, odor/scent, flavor, oral texture, and mouth feeling factors. The optimum month for consumption of `Rosie Meyer' was September (P < 0.05); `Siloam Powder Pink' was July (P < 0.05). These results provide a descriptive language for daylily (Hemerocallis sp.) cultivars `Rosie Meyer' and `Siloam Powder Pink'. The optimum month for consumption to obtain the fullest range of desirable attributes will provide the food and horticultural industry with added information by which to market these cultivars.
There are >52,000 cultivars of daylilies (Hemerocallis spp.), some of which the ancient Chinese used for nutritional and medicinal purposes. Daylilies have tremendous potential in foodservice due to the range of color, fragrance, flavor, and textural varieties. The objective was to quantify by descriptive analysis the attribute descriptors for two edible daylily cultivars; that is, `Rosie Meyer' and `Siloam Powder Pink,' and to provide data indicating the optimum month for consumption of these two cultivars of daylilies. Blooms were harvested during early morning hours over 5 months (May through September). Six panelists were trained to use Quantitative Descriptive Analysis for 6 months on the sensory attributes of `Rosie Meyer' and `Siloam Powder Pink' cultivars. Training consisted of determining attribute categories as well as intensity ratings for references. Attribute categories included appearance, odor/scent, handfelt texture, oral texture, basic taste(s), flavor, mouthfeel factors, and chew rate. Results showed attribute categories with descriptors for `Siloam Powder Pink' as odor/scent, flavor, mouthfeel factors, and oral texture as having a significant difference (P < 0.05) for the evaluation months. `Rosie Meyer' demonstrated significant differences (P < 0.05) for the evaluation months in attribute categories for appearance, odor/scent, flavor, oral texture, and mouthfeel factors. The optimum month for consumption of `Rosie Meyer] was September (P < 0.05); for `Siloam Powder Pink,' it was July (P < 0.05). These results provide a descriptive language for daylily cultivars `Rosie Meyer' and `Siloam Powder Pink.' The optimum month for consumption to obtain the fullest range of desirable attributes will provide the food and horticultural industries with added information by which to market these cultivars.
Abstract
Roots from 8 advanced generation breeding lines of carrot (Daucus carota L.) repeatedly selected for high or low total soluble solids content, and 2 selections of Tmperator 58', one with high and one with low soluble solids, were evaluated for perceived sweetness and eating quality by taste panels. Most taste evaluations were made using the Quantitative Descriptive Analysis method. Two breeding lines, 5158 and 5164, had high levels of solids (
stored under modified atmosphere packaging (MAP) by quantitative descriptive analysis J. Food Sci. 57 1168 1172 Sowa, S. Roos, E.E. Caughey, W.S. 1993 Effect molecules to probe cytochrome c oxidase activity in germinating Phaseolus vulgaris L. seeds J
quantitative descriptive analysis and spectrum methods was used and involved 13 judges (9 females, 4 males; age range, 25–75 years) during the first year. During the second year, 11 of the panelists returned and an additional four panelists were recruited. The
completed within 10 d. Descriptive analysis. A generic descriptive analysis that combined elements of the Quantitative Descriptive Analysis and Spectrum methods ( Lawless and Heymann, 2010 ) was used with eight judges (six females, two males; ages 21
, this lineage presented an intriguing difference in sensory attributes in comparison with the other samples. Descriptive analysis. A generic descriptive analysis that combined elements of the quantitative descriptive analysis and spectrum methods was
studies of Ptelea trifoliata and Ptelea crenulata Iowa State Univ. Ames PhD Diss Stone, H. Sidel, J. Oliver, S. Woolsey, A. Singleton, R.C. 1974 Sensory evaluation by quantitative descriptive analysis Food Technol. 28 11 24 34 https
beef from young steers for sensory acceptance, sensory quantitative descriptive analysis attributes palatability and shear force values. In comparing both feeding treatments results indicated no differences ( P > 0.05) between feeding treatments for