Sensory and instrumental profiling of apples: a new tool for quality assessment

Corollaro, Maria Laura (2014) Sensory and instrumental profiling of apples: a new tool for quality assessment, [Dissertation thesis], Alma Mater Studiorum Università di Bologna. Dottorato di ricerca in Scienze e tecnologie agrarie, ambientali e alimentari, 26 Ciclo. DOI 10.6092/unibo/amsdottorato/6639.
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Food suppliers currently measure apple quality considering basic pomological descriptors. Sensory analysis is expensive, does not permit to analyse many samples, and cannot be implemented for measuring quality properties in real time. However, sensory analysis is the best way to precisely describe food eating quality, since it is able to define, measure, and explain what is really perceivable by human senses and using a language that closely reflects the consumers’ perception. On the basis of such observations, we developed a detailed protocol for apple sensory profiling by descriptive sensory analysis and instrumental measurements. The collected sensory data were validated by applying rigorous scientific criteria for sensory analysis. The method was then applied for studying sensory properties of apples and their changes in relation to different pre- and post-harvest factors affecting fruit quality, and demonstrated to be able to discriminate fruit varieties and to highlight differences in terms of sensory properties. The instrumental measurements confirmed such results. Moreover, the correlation between sensory and instrumental data was studied, and a new effective approach was defined for the reliable prediction of sensory properties by instrumental characterisation. It is therefore possible to propose the application of this sensory-instrumental tool to all the stakeholders involved in apple production and marketing, to have a reliable description of apple fruit quality.

Tipologia del documento
Tesi di dottorato
Corollaro, Maria Laura
Dottorato di ricerca
Scuola di dottorato
Scienze agrarie
Settore disciplinare
Settore concorsuale
Parole chiave
Apple; Sensory profile; Texture; Flavour; Predictive models.
Data di discussione
8 Maggio 2014

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