measured with sensory testing using the untrained general public and a hedonic liking scale from 1.0 to 9.0 ( Peryam and Pilgrim, 1957 ). For plums sold in supermarkets, a hedonic degree of liking score greater than 5.0 (neither like nor dislike) is
, whereas 1.a administered the taste tests but no focus groups. As will be discussed shortly, the subjects gave higher hedonic scores to the clones relative to the native pecans for all four categories, including flavor. Although it could be that the native
firmness) on the 9-point verbal hedonic scale (1 = dislike extremely; 9 = like extremely), and five attributes (size, blackberry flavor, sweetness, sourness, and firmness) on a 5-point JAR scale (1 = not nearly enough; 3 = just about right; 5 = much too
cold storage by a test panel consisting of 11 people. Visual quality factors (overall visual quality and global quality) were scored on a 9-point hedonic scale (1 = extremely poor, 3 = poor, 5 = acceptable and limit of usability, 7 = good, and 9
( Resurreccion, 1998 ) participants might have for a particular apple. A nine-point hedonic scale (9 = “like extremely,” 5 = “neither like nor dislike,” 1 = “dislike extremely”) was used to evaluate appearance, aroma, texture, flavor, and overall appeal
randomized (some score sheets started with sample A, others on sample B or C, etc.), with which to rate the intensity of sweetness, sourness, and overall flavor on a 1 to 9 hedonic scale, where 1 was least sweet, sour, or flavorful and 9 was most sweet, sour
Abstract
Sweet corn (Zea mays L.) was evaluated for sensory quality and carbohydrate composition at harvest and after storage at 0° or 10°C for 2 weeks. Total sugar (reducing sugar plus sucrose) declined more quickly during storage at 10° than at 0° in all cultivars, but the relative changes in sucrose and reducing sugars during storage were often complex. Hedonic (like/dislike) and sweetness scores awarded by taste panelists were significantly correlated with each other and with reducing sugar, sucrose, and total sugar concentrations only after storage. The highest correlations were between sucrose concentration and hedonic taste scores (r = 0.76, P < 0.01) and between sucrose concentration and sensory sweetness scores (r = 0.73, P < 0.01). Starch concentration varied with cultivar, but was not correlated with sensory quality. Water-soluble polysaccharide concentration varied with cultivar, storage time, and storage temperature, but did not correlate with sensory quality.
Abstract
Appearance, flavor, texture, and overall eating quality of 20 steamed amaranths (Amaranthus spp.) were rated on hedonic scales by consumer sensory panels. Several entries of A. tricolor had nonsignificantly lower scores than spinach (Spinacia oleracea L.). Of the A. tricolor entries, ‘Chin’ was the best overall and ‘Tampala’ (most readily available entry in the U.S.) was intermediate. A. dubius was intermediate and A. cruentus entries were least acceptable.
Conventional (analysis of variance, mean preference scores) and novel (R-index) methodologies for hedonic assessments of `Silken' and `Creston' apple (Malus ×domestica Borkh.) cultivars from the breeding program at Summerland, B.C., were compared with the standard cultivars Royal Gala, Jonagold, and Golden Delicious. Visual and flavor preferences were evaluated for either three or five cultivars by panels of 50 to 200 consumers. Consumers were successfully able to evaluate five apple samples at a given session. Significant differences in mean preference scores and R-indices were found among cultivars. Both `Silken' and `Creston' had higher flavor and lower visual preference ratings than did `Royal Gala'. Results were consistent for both methodologies when panels consisted of 100 or more consumers. R-index, however, expressed the results as a probability rather than a mean score, and was a more understandable and interpretable measure of consumer preference than were preference ratings.
Increased consumer awareness of pesticide usage in fruit production and demand for reduced pesticide residue on produce are major incentives to investigate the integration of disease-resistant apple cultivars into commercial fruit production. Appearance, flavor, and texture are key attributes in determining consumer acceptance of these new cultivars. The objectives of this study were to examine the physical, chemical, and sensory characteristics of five DRCs, `Liberty', `McShay', `NY 75414-1', `NY 74828-12', and `NY 65707-19', at harvest and following commercial storage. Consumer panels were asked to indicate their opinion of appearance, flavor, and overall attributes using a 9-point hedonic scale. Firmness, sweetness, and tartness were measured using a 5-point “just right” scale. Sugars, Hunter color, pH, titratable acidity, texture, Brix, and browning were determined. Statistical analysis of the parametric and nonparametric data were performed using SAS. Significant differences (P < 0.05) were seen in titratable acidity, Brix, Hunter color, and texture. `Liberty' and `NY 65707-19' received significantly (P < 0.05) higher liking scores for overall appearance. Firmness, sweetness, and tartness liking scores decreased over storage. However, `Liberty' and `NY 75414-1' maintained acceptable scores for these attributes. `NY 74828-12' was found significantly lower in degree of browning. Based upon the performance of these cultivars, `NY 75414-1' and `Liberty' have the greatest potential for fresh-market consumer acceptability and `NY 74828-12” may serve as a good processing cultivar due to reduced browning.