Sensory evaluation of fruits

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Victoria Anastasia Griffin
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1 Sensory evaluation of fruits Ana Cristina Agulheiro Santos Josefa de Óbidos (Sevilha Óbidos1684)

2 Sweet Cherry Plum TABLE GRAPE MELON Fruits from Alentejo region Sunburst Sweatheart Rainha Claudia Black Diamond Palieri Red Globe Crimson Branco da Lezíria

intensity of sensation of sweetness between 10 Brix and 14 Brix

people say that if it is sweet is good Fruits of excellent quality

not always bad and very sweet are not always great Following

3 Fruits with values less than 9.6 º Brix are of poor quality The relationship between stimulus / intensity of sensation of sweetness between 10 Brix and 14 Brix saturation threshold Overall quality depends on the sweetness 80% of people say that if it is sweet is good Fruits of excellent quality are in general extremely sweet Fruits with low sweetness level are not always bad and very sweet are not always great Following evaluation of sweetness, consumers consider evaluation of texture com valores inferiores a 9,6 ºBrix qualidade deficiente

$refractometry$ about the

4 Solible Solid Content By refractometry Be careful about the location of the sample Very important diferences!

5 Sweetness CLASSIFICATION OF MELON: Solible Solid Content X Sensory Evaluation 6,9 Brix POOR 9,4 Brix MIDDLING 11,4 Brix GOOD 12,3 Brix VERY GOOD 12,7 Brix EXCELLENT

6 Key achievements and outcomes RITECA and University of Évora Red de Investigación Transfronteriza de Extremadura, Centro y Alentejo (RITECA)

Objective: Constitution of two panels of

7 Objective: Constitution of two panels of tasters for fruits 1st panel of tasters fruit, INTAEX, fruit stone 2009 Fruits: Plums Crisson globe ; Fortune ; Golden globe ; Angelex ( Suplumsix ); Black Diamond (Suplumeleven) Nectarine Big Top Peaches Elegant Lady Summer Rich

2nd panel of taters Fruits: Sweet cherry Sweet heart ; Sunburst ; Table grape Red Globe Crimson TASTERS prnp 4264:1994; NP ISO 8586-1:2001; NP ISO

8 2nd panel of taters Fruits: Sweet cherry Sweet heart ; Sunburst ; Table grape Red Globe Crimson TASTERS prnp 4264:1994; NP ISO :2001; NP ISO :2001 Expert judges (expert sensory assessors) Trained judges, from 3 to 10 (selected assessors) Semi-trained judges from 8 to 25 (selected assessors).

STUDIES OF "SHELF LIFE" - How long can the fruits be stored

- How the sensory characteristics change during storage?

unacceptable from a sensory point of view?

that measure - Selection and training tasters - Selection of

9 STUDIES OF "SHELF LIFE" - How long can the fruits be stored until they are noticeable changes in the sensory qualities? - How the sensory characteristics change during storage? - What is the maximum period of storage from which is unacceptable from a sensory point of view? SENSORY EVALUATION - What are the objectives - Parameters that measure - Selection and training tasters - Selection of evidences SENSORY ANALYSIS - Measure and quantify - Interpret Results - Final conclusions

10 Sensory evaluation of fruits Developmente scale and sheet for taste proof With pannelists colaboration - To describe the product that will be studied Free Choice Profiling - To generate descriptors! - Vocabulary - Open and free discussion with participation of everyone Several sessions in order to get familiarised with vocabulary and scales Scales entrainment ISO 11036:1994 Use of reference products for intensity definition.

11 total number of tasters Number of correct answers Number of wrong answers Goals and results of entrainment of the pannel. One exemple Session 1 Session 2 Pairing ( 80%) Triangular (100%) Set I Bitter Set II Salty Set III Acid Set IV Swetness Objectivos 1 - Familiarize the panel with some theoretical concepts relating to sensory analysis; Detect impairments by performing the pairing test. All the candidats should have 80% of correct associations 2 -Determine the sensory acuity of candidates by conducting triangular tests. All todos os candidats should obtain 100% correct answers.

12 Session 3 Session 4 Session 5 Trian gular (100%) Ordenation tastes Ordenation odors Triangular (100%) Set I Sweetness Set II Acid Set III Acid Set IV Bitter Set I Acid Set II Sweetness Set I Banana Set I Acid Set II Sweetness Set III Bitter nº total provadores nº respostas correctas nº respostas incorrectas Goals 3 -Increase n. º of correct answers by repeating triangular tests. - Evaluate the potential of assessors in the description of sensory perceptions through the use of cherries. - Preparation of a list of descriptors cherry. 4 - Ability to discriminate between different levels of intensity for some tastes and odors; 5 - Ability to discriminate between different levels of intensity for some tastes; - Ability to descript textural properties of some food. 6 - Brief discussion of the difficulties and limitations encountered during the previous phase. - Repetition of procedure to clarify questions.

Another product: table grapes Laboratório de Tecnologia e Pós-colheita Ficha de prova de uva de mesa Aspecto do cacho 0 9 Aspecto do bago 0 9 Cor exterior do bago 0 9

13 Another product: table grapes Laboratório de Tecnologia e Pós-colheita Ficha de prova de uva de mesa Aspecto do cacho 0 9 Aspecto do bago 0 9 Cor exterior do bago 0 9 Firmeza da pele 0 9 Firmeza da polpa 0 9 Sabor doce 0 9 Acidez 0 9 Flavour 0 9 Suculência 0 9 Apreciação global 0 9 Outras observações: Nome ou código do provador: Data:

14 SENSORIAL EVALUATION OF FRUITS PLANNING Objectives Selecção de Provas Parâmeters to measure PLANIFICATION Selection and training of tasters REALIZATION Samples Experimental design STUDY AND INTERPRETATION OF RESULTS STATISTICAL FINAL RESULTS TECNOLOGICAL

15 Quality evaluation of Sunburst and Sweetheart Associação de Produtores do Norte Alentejano - Serra de S. Mamede. Looking for high quality products, considering organoleptic and nutritional evaluation.

16 Quality Evaluation of Cherry Sweetheart Under Different Storage Conditions 1) cold conditions (1ºC and high humidity 95%), 2) cold conditions and polypropylene film bags (MA) 3) controlled atmosphere (CA) (1ºC, 95% H.R., 10% Co2 and 8% O2). 8,0 Values of SSC decrease for fruits storage in 7,5 7,0 CA and remained stable for the other two 6,5 modalities. During storage SSC values of fruits Atributte Fruit Flavour 6,0 5,5 5,0 4,5 4,0 3,5 Cold Storage that remained at cold and MA conditions are higher what should be an advantage for quality evaluation by consumers. Panellists noticed the increase of SSC 3, MA CA from the 14 storage days ahead, giving Storage Period (days) significantly different values for sweetness attribute.

17 7,0 Sensorial Global Evaluation 6,5 6,0 5,5 5,0 4,5 4,0 3,5 6,5 6, Storage Period (days) Cold Storage MA CA The panel of tasters devalued fruits stored for 14 days in controlled atmosphere, compared to fruits of normal cooling and modified atmosphere. CA helps with better texture and L* higher, better conservation of stems, however the values of TSS and acidity are lower. 5,5 Attribute Sweetness 5,0 4,5 4,0 3,5 Cold storage 3, MA CA Storage Period (days)

9,0 8,5 8,0 7,5 Escala(1a9) 7,0 6,5 6,0 5,5 5,0 4,5 4,0 3,5 3,0 Dias 7 14 28 21 35 Semembalagem 42 Dias 7 14 28 21 35 Comembalagem 42 Exterior Aspectoexterior

Escala(1a9) 4,5 4,0 3,5 3,0 2,5 2,0 1,5 1,0 Dias 7 14 28 21 35 Semembalagem 42 Dias 7 14 28 21 35 Comembalagem 42 Doce Swwetness Acidez Acidity Sabores/Odores

18 9,0 8,5 8,0 7,5 Escala(1a9) 7,0 6,5 6,0 5,5 5,0 4,5 4,0 3,5 3,0 Dias Semembalagem 42 Dias Comembalagem 42 Exterior Aspectoexterior appearance Cor dapele Skin Color Cor dapolpa Pulp color Notice the similar evaluation of same parameters and global classification 8,0 7,5 7,0 6,5 6,0 5,5 5,0 Escala(1a9) 4,5 4,0 3,5 3,0 2,5 2,0 1,5 1,0 Dias Semembalagem 42 Dias Comembalagem 42 Doce Swwetness Acidez Acidity Sabores/Odores Flavour 8,0 7,5 7,0 6,5 Escala(1a9) 6,0 5,5 5,0 Cold storage AM 4,5 4,0 Dias Semembalagem 42 Dias Comembalagem 42 Firmness Firmeza Suculence Suculência

0,23 0,007 30 Cor da polpa -0,57 0,33 0,001 30 Doce 0,91 0,82 0,000 30 Ácido -0,83 0,68

19 Quality of Rainha Cláudia verde plums. Instrumental methods and sensorial evaluation. X= Avaliação global Y r (X/Y) r 2 p N Aspecto exterior 0,34 0,12 0, Cor da pele -0,48 0,23 0, Cor da polpa -0,57 0,33 0, Doce 0,91 0,82 0, Ácido -0,83 0,68 0, Sabores/aromas 0,89 0,80 0, Firmeza -0,62 0,38 0, Suculência 0,92 0,85 0,000 30

20 The plums Rainha Claudia' are best evaluated globally when present very juicy, with high levels of sweetness, great intensity of flavors / aromas characteristic, low acid value and an intermediate firmness

Characterization of instrumental and sensory quality of papaya 'Solo' and 'Local' produced in Santiago, Cape Verde, and critical analysis on the importation of papaya.

21 Characterization of instrumental and sensory quality of papaya 'Solo' and 'Local' produced in Santiago, Cape Verde, and critical analysis on the importation of papaya. The objective of the study was to characterize the quality attributes of two varieties papaya varieties (Soil and Local) produced in Santiago, Cape Verde, and define the attributes that the distributors are looking for. Physicochemical assessments, sensory evaluation and a market study were carried out. The parameters evaluated were the weight, color interior and exterior, texture, thickness of the flesh, ph, titratable acidity, TSS, sensory evaluation was made and a questionnaire applied to importers of papaya. The parameters TSS, acidity, ph and weight vary significantly within varieties and papayas of Local variety are heavier. The texture varies depending on the degree of ripeness, firmness shows a decrease during ripening, for deformation a decrease is noticed with advancing of maturation, the external and internal color differences are in the interaction between Variety x Maturation. In the sensorial evaluation, Solo variety was more valued as was price, certification/seal quality and sweetness by distributors.

22 Delayed storage and refrigeration of plums Rainha Cláudia verde : instrumental and sensorial analysis 9 (1 to 9) Day Refrigerated 42 Day Modified Atmosphere 42 Day Delayed storage Sweetness Acidity Flavour The panel of sensorial evaluation was able to distinguish fruits storied at different modalities, giving a better classification to those storied with simple refrigeration, always superior to medium value, followed by those fruits that were subjected to curing and finally those stored under MA condition. 8 Global evaluation (1 to 9) The results for Global evaluation indicated that there were significant differences in mean variation (p 0,05) considering factor modality of storage and the factor storage time was no significant Storage time (day) Refrigerated Modified Atmosphere Delayed storage

23 Ficha de avaliação sensorial para papaias (Intensidade de percepção, com escala contínua de 0 a 9) Fruto inteiro Código da amostra: Data: Cor Uniformidade Firmeza Defeitos Quais? Aspecto geral Fruto partido Características visuais Cor Defeitos Quais? Sabor Doçura Amargor Sabor característico Sabores estranhos Quais? Textura Firmeza Suculência Defeitos Quais? Avaliação global Nome do provador: Observações:

24 Overall evaluation Characteristic flavour Variedade Solo Variedade Local

25 VAMOS CUIDAR BEM DA PAPAIA DE CABO VERDE! Anexo ao PROTOCOLO DE QUALIDADE E PÓS-COLHEITA PARA A PAPAIA (Carica papaya L.) Não amachucar as papaias durante os transporte. Pode colher mais maduro! Apresentar bem nas bancas, separadas das outras frutas.

26 Variedade Solo Variedade Local COLHER MUITO VERDE É VENDER MÁ QUALIDADE! Escolha as papaias de acordo com a coloração dos frutos, conforme as imagens

5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER

5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER Guidance notes on the classification of a flavouring substance with modifying properties and a flavour enhancer 27.5.2014 Contents 1. Purpose 2. Flavouring substances with modifying properties 3. Flavour