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E.A. Baldwin, J.W. Scott, M.A. Einstein, T.M.M. Malundo, B.T. Carr, R.L. Shewfelt and K.S. Tandon

Florida Tomato Committee. We thank Holly Sisson, Karen Pearce, and Jan Watson for their excellent technical assistance and Teresa Howe for use of her laboratory for sensory analysis. The cost of publishing this paper was defrayed in part by the payment of

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Molly Felts, Renee T. Threlfall and Margaret L. Worthington

the United States is round (or oblong shaped), although flat-shaped fruit also are found. All of these attributes of peaches and nectarines affect how consumers perceive quality. Sensory methods, such as descriptive sensory analysis, are important to

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E.A. Baldwin, J.W. Scott, T.M. Malundo and R.L. Shewfelt

Sugars, acids, and flavor volatiles are components of flavor that have been measured instrumentally, revealing differences among tomato cultigens. For objective measurements to be useful, however, they need to relate to sensory data. In this study, objective and sensory analyses of tomato flavor were compared. Seven tomato cultigens were ranked for sweetness, sourness, and flavor and rated for overall acceptability by a panel of 32 experienced judges. Sucrose equivalents (SE), measured by HPLC, but not soluble solids correlated with sweetness at P = 0.10. In addition, SE highly correlated with flavor (P = 0.03), while titratable acidity (TA) negatively correlated with overall acceptability (P = 0.03). Regression analysis indicated that 2+3-methylbutanol, cis-3-hexenal, and 6-methyl-5-hepten-2-one significantly contributed to flavor at a 5% level of significance. It is apparent from this study that sucrose equivalents are more meaningful than soluble solids for measurement of sweetness, and that certain flavor volatiles play a role in tomato flavor.

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Céline Jouquand, Craig Chandler, Anne Plotto and Kevin Goodner

The sensory quality of strawberry is the result of a complex balance among sweetness, aroma, texture, and appearance. Some authors have investigated the relationship between sensory quality attributes and instrumental analysis ( Hoberg and Ulrich

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Molly Felts, Renee T. Threlfall, John R. Clark and Margaret L. Worthington

) , thinner skins and higher juice pH were associated with greater overall liking of muscadine grapes. Consumer acceptability of muscadines can be quantified with soluble solids analysis, texture analysis, and sensory analysis ( Brown et al., 2016 ). However

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D. Handley, M. Schupp, T. Work, R. Work and A. Bushway

Twelve early to midseason ripening tomato cultivars were evaluated for early and total marketable yield, fruit size, and external characteristics under the cool, short growing season of northern New England. The acceptability of external and internal color, texture, and flavor of four cultivars was evaluated by a sensory panel of 50 members. There was little difference between cultivars in total yield. This was probably due to an early frost that destroyed much of the later ripening fruit. `Summerset' had the highest early and overall yields but the smallest fruit size. `Johnny's 361` had high overall yield and large fruit with good early yields. `Pilgrim' had high early yield, good overall yield, and fair fruit size. `Jetstar' and `Daybreak' fell into the middle of the range for total yield and fruit size, but `Jetstar' had very low early yield. `Pik Red' and `Pik Rite' had low early and total yields but good fruit size. `Moreton Hybrid' had fair early and total yields and small fruit size. In the sensory analysis, `Sunrise' had the highest rated external color, while `Moreton Hybrid' had the lowest rating. Internal color ratings did not vary greatly, although `Sunrise' was least acceptable in this characteristic. `Jetstar' was rated highest for flavor and texture, followed by `Moreton Hybrid', `Sunrise', and `Valley Girl'.

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Kate Evans, Lisa Brutcher, Bonnie Konishi and Bruce Barritt

fruit quality is a major part of any apple breeding program, and breeders are constantly searching for methods to help measure these important traits. To date, sensory analysis is by far the most preferred form of testing for crispness; however, there is

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Chaowei Song, Qi Wang, Jaime A. Teixeira da Silva and Xiaonan Yu

variables in hierarchical cluster analysis, we classified the fragrance patterns of herbaceous peony cultivars for the first time by combining these results with the identification of the main aromatic compounds and the results of sensory evaluation. This

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Michele Warmund, Misha Kwasniewski, Janelle Elmore, Andrew Thomas and Koushik Adhikari

Lewis, 1986 ). Sensory attributes for juice flavor have received less attention than analysis of their aroma profiles, especially for American elderberry. In the Czech Republic, 17 European elderberry cultivars were evaluated for appearance, juiciness

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Angeline M. Peters and Aart van Amerongen

chicory samples and Ir. C.M. Kolb (Oliemans Punter & Partners, Utrecht, The Netherlands) for sensory analysis. We are grateful to J. Kroeze (Dept. of Marketing and Marketing Research, Wageningen Agricultural University) for valuable discussions and advice